kateq's Reviews
558 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date 
| Rating | Recipe Title
For Cod and Country: Simple, Delicious, Sustainable Cooking
By Barton Seaver
Sterling Epicure - 2011
Delicious and very substantial as main course depite the lack of meat. The anchovies give the right undertone of saltiness. I followed instructions until the end---I considered the tomato and bread crumb topping sufficiently crisped without the additional time (and heat in the kitchen) under the broiler.
useful (0)
Website: David Lebovitz
This may well become my favorite drink of the summer--and this the version made with what I had on hand--frozen berries and dry Vermouth. I can only imagine it will be better with Bianco and fresh strawberries.
useful (0)
Sara Foster's Southern Kitchen
By Sara Foster, Lee Smith
Random House - 2011
Delicious, easy. Sage could be replaced with other herbs or skipped altogether. Only possible criticism is that these are big rolls--might make a yield of 15 or 16 instead of 12 next time.
useful (0)
nice bright flavor---a little too thin
useful (0)
Website: Food & Wine
This is so easy and so delicious. Even without the orange rind the flavor is terrific. I envision many uses for this.
useful (0)
Website: Food & Wine
For such a simple, pantry friendly recipe, the resulting soup is very rich and flavorful. I went heavy on the carrots and celery which I chopped very finely. I highly recommend the parsley pistou which totally transformed the soup into a gourmet experience.
useful (0)
Shaya: An Odyssey of Food, My Journey Back to Israel
By Alon Shaya
Knopf - 2018
A delicious and very easy sort of pilaf which is perfect as a foil for the red beans and rice, the recipe for which accompanies this one, My only reason for a 4 star rating--the quantities of oil and butter are over-generous.
useful (0)
Website: Cooking
Used a pound of lamb and a half pound of beef. Loved this! Next time--more sauce.
useful (0)
Website: Food & Wine
The pastry is just fine but the filling is a huge disappointment. the sweetness of the potatoes is not balanced by the olives---it's just odd.
useful (0)
Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
A classic version indeed--and all with pantry ingredients. I double the recipe and leave out the butter at the end till I've ladled out the freezer portions. I find it benefits from a bit of spicing up.
useful (0)
A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes
By Maria Josefa Lluria De O'Higgins
William Morrow Cookbooks / Harper Collins Pub. - 1994
Man these are good! And they could not be simpler--saute shrimps and garlic in hot oil for about 3 minutes; add lime juice and salt and pepper and guve it anothe minute or two. Done! I scraped the shrimps and sauce out of the saute pan and poured them over rice, sprinkled the dish with parsley--what a meal!
useful (0)
Website: Food.com
This is my go-to pizza dough--though over the years I have altered it slightly. These days I'm most likely to use honey rather than sugar. Usually double the recipe. After proofing, I divide it into four balls which can be frozen and indidually defrosted in the fridge as needed. Each ball makes a nice 9-10" pie. Using 00 flour is key.
useful (0)
Website: Food & Wine
This is outstanding! No bargain--a whole bottle of decent red wine and lean beef--but so worth it. It totally resolves my main issues with beef stew---that the sauce is too thick; that there is the danger of biting into nasty clumps of fat or gristle; that the veg is overcooked and tastless; that the meaty is chewy and dry. Here the meat and the sauce are ambrosial. The vegetables, cooked separately and added at the end are delicious. And the meat and sauce alone make for extraordinary sandwiches.
useful (0)
Website: Food.com
This is a remarkably easy one-pan main course with great flavor. It would get 5 stars but for the fact that the timing is off--it needs more time for rice to cook. One of the reasons I think of this as being so easy is that I make big batches of soffit and tuck 1/2 cup portions into freezer bags, at the ready for a number of dishes. The recipe calls for using either beer or white wine---this time I used dry vermouth and really loved the result.
useful (0)
Website: Sally's Baking Addiction
Very simple and quite delicious. Flexible--could use other fruit (cranberry sauce & whole cranberries; blueberry preserves and the berries, etc).
useful (0)
Website: Cookie + Kate
This is good soup--a healthier version of the classic without forfeiting flavor.
useful (0)
Website: Washington Post
Very easy to throw together and really tasty. I used a third mini bittersweet chips and 2/3 regular semi-sweet chips. Recipe makes one nice plump loaf and one cute mini loaf.
useful (0)
Website: Cooking
this would be a five if it were not for the questionable time/temperature directions. I'm very glad I read the notes appended to the recipe prior to making this---I adjusted the cooking time/temperature accordingly. I also took Mary's comment to heart and sauteed some baby spinach and sliced par-boiled yukon golds in the remaining anchovy butter. Loved the result.
useful (0)
Website: Smitten Kitchen
unbelievably easy---chicken wings, water, onion, garlic, salt--just 5 ingredients in the slow cooker and Voila! Great stock.
useful (0)
Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co.
By Itamar Srulovich, Sarit Packer
Little, Brown and Company - 2016
I make this with a combination of mandarins (clementines) and lemons and it is easy and delicious. When blood oranges are baack in the market, I'll use some of those and imagine the color will be brilliant.
useful (0)
Website: Cooking
Lovely rolls--just right for the dinner table. And a bonus: they freeze and reheat beautifully. A great make-ahead!
useful (0)
Website: food52
This bread really does taste like stuffing--and thehouse smells like the holidays while it's baking. I made some minor changes--I added some minced fresh onion which I had on hand and instead of the list of separate herbs, I went to my Mother's standby for stuffing--Bell's Poultry Seasoning. It still comes in the little yellow box I remember from my childhood and it worked beautifully. I went with roll option and ended up with a dozen beautiful rolls which were great right out of the oven and still great warmed up afterwards. Next I'm making a loaf to cut up for our stuffing on Thanksgiving.
useful (0)
Website: Food & Wine
Very nice and very easy--I made a oneand a half sized batch and need about an extra half cup of flour. I also (lazy person that I am) did not toast the pecans first. The bun itself is really quite nice and the glaze and filling are sweet without being cloying. I can see using this as a template for other buns---a good result in less than half the time the standard sticky bun takes.
useful (0)
Pati's Mexican Table: The Secrets of Real Mexican Home Cooking
By Pati Jinich
Houghton Mifflin Harcourt - 2013
I was interested to see (taste) how these compared to Rick Bayless's recipe, which uses beef and/or pork and has a slightly different cooking method. To my surprise and pleasure, I liked these even more than his. As usual, I went easy on the chipotles but went with the full tablespoon of adobo sauce. These go into the blender with either fresh tomatoes which have been blanched and peeled or with canned tomato puree. (I used the canned diced tomatoes I had on hand). This gets pureed along with onions and then goes into a skillet in which a bit of oil has been warmed. While the sauce cooks, ground turkey is combined with cooked rice, mint that's been chopped up with garlic, salt and pepper. When the sauce is simmering and darkening in color, shape the meatballs and drop them into the sauce to cook--20 minutes covered and then longer uncovered to thicken the sauce. I ended up with about 2 dozen medium sized meatballs and adequate sauce (can you ever have too much?). Very delicious, tender, moist meatballs and the sauce is a winner.
useful (0)
Vegetable Harvest: Vegetables at the Center of the Plate
By Patricia Wells
William Morrow Cookbooks - 2007
Simple, quick and quite good, The sauce is best if cooked down enough that it is thick enough to coat the chicken,
useful (0)
Ms. Wells suggests this as a topping for toasted tomatoes and it is very good that way. But this has many uses--drizzled over a piece of grilled fish or chicken, as a sandwich condiment, or, my favorite so far, thinned with a bit more olive oil and used as topping for focaccia.
useful (0)
River Cottage Veg: 200 Inspired Vegetable Recipes
By Hugh Fearnley-Whittingstall
Appetite by Random House - 2013
This is one of those simple, homely recipes which is shockingly good. Couldn't be simpler and the added bonus--hardly any clean-up. Little potatoes and beans from the farmers' market, basil from the pot on the deck, olives, garlic, lemon and oil from the pantry combine for a lovely side (or for me, a main dish) as it is or served over greens with tomatoes and good bread on the side.
Note: a version of this recipe appears on elizabethminchelli com
useful (0)
Website: Elizabeth Minchilli in Rome
www.elizabethminchilliinrome.com
This is one of those simple, homely recipes which is shockingly good. Couldn't be simpler and the added bonus--hardly any clean-up. Little potatoes and beans from the farmers' market, basil from the pot on the deck, olives, garlic, lemon and oil from the pantry combine for a lovely side (or for me, a main dish) as it is or served over greens with tomatoes and good bread on the side.
useful (0)
Pati's Mexican Table: The Secrets of Real Mexican Home Cooking
By Pati Jinich
Houghton Mifflin Harcourt - 2013
I've made rice in so many ways--in a rice cooker, in a Charleston Rice pot, sauteed in butter or oil then cooked in the water added. I forget where I first learned about rinsing rice and was delighted with the difference/improvement. Now this method---soak for five minutes in hot water then rinse and cook in boiling water---is the best yet. The grains of rice remained separate, they were perfectly cooked and clean-up was a snap.
useful (0)
Website: Cooking
Never a fan of mayo based ppotato salads, I was delighted to find this recipe and even more delighted to eat it. This is deceptively simple--the flavors are complex and so satisfying you can nake a meal out of this salad---maybe add some hard boiled egg and or shrimp. The flavors really get even better if the salad can sit a while--a few hours or overnight in the fridge, then a bit of time on the counter to take the chill off--outstanding!
useful (0)
Vegetable Harvest: Vegetables at the Center of the Plate
By Patricia Wells
William Morrow Cookbooks - 2007
This is so simple and so delicious. It's becoming my current favorite dressing over salads of greens, herbs, tomatoes, hard boiled egg, avocado, chick peas---a regular summer meal that sometimes includes some shrimp or chicken. The dressing isn't oily or heavy but just gives a lovely light sheen to the salad.
useful (1)
Lobster at Home
By Jasper White
Scribner - 1998
This is a very elegant and very delicious dish. Good lobster stock is essential (happily easy to make)
useful (0)
Zahav: A World of Israeli Cooking
By Michael Solomonov, Steven Cook
Rux Martin/Houghton Mifflin Harcourt - 2015
Truly excellent Hummus--extraordinarily smooth
useful (0)
Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka
By Uri Scheft, Raquel Pelzel
Artisan - 2016
Full disclosure: I used my tried and true brioche dough (Baking with Julia) but otherwise followed the recipe, making the tapenade from this book as well. I used some Mahon instead of the gouda and dried thyme instead of fresh. These are really pretty and quite delicious. Mine took longer to bake but that could be the difference in the dough or the oven.
useful (0)
Mexico One Plate At A Time
By Rick Bayless
Scribner - 2000
Even when the mojo de ago is rushed (as it was when I had remembered at the last possible moment the shrimp I had defrosted and when I wanted to use some dried minced garlic which came in a Penzey's gift box), this is so good and so simple to do that it's becoming a regular way to do shrimp. The garlic oil chile mixture can hang out in the fridge for a couple of weeks (so the recipe says--mine is always used in short order) and is delicious in all sorts of dishes.
useful (0)
More Mexican Everyday: Simple, Seasonal, Celebratory
By Rick Bayless, Deann Groen Bayless, David Tamarkin
W. W. Norton & Company - 2015
I love these meatballs! And I love the sauce--though, coward that I am, I use a minimal amount of Chipotle peppers and adobo sauce. I generally use all very lean beef, though this last time I threw in some relatively mild uncooked chorizo which turned out to be an excellent addition. These are very easy--the meatballs, once mixed with rice and mint, get browned in a big cast iron skillet, While they brown, the sauce ingredients go into the blender. The pureed sauce is poured over the meatballs, the skillet is covered and the dish is finished over low heat. The result is really delicious. And it freezes beautifully.
useful (0)
Bouchon
By Thomas Keller
Artisan - 2004
These onions are ethereal! A bit of work--about three pounds of onions sliced very thin--and a bit of time--they cook for a good two hours. getting a stir every twenty minutes or so. But they are worth it! With just a few bay leaves, some thyme and peppercorns, the result is onions that are soft and smooth but still somehow retain a bit of texture. And the flavor is wonderful--sweet onion to the nth degree. So far, I've used them as a garnish, in quiche and to top focaccia. Edited to add that I made them in a really heavy cast iron skillet which worked like a charm.
useful (0)
Website: Cooking
Yet another great banana bread. Despite the many comments on the NYT site regarding reducing the sugar, I thought the sugar amount was just fine. I did use a bit more than 1/3 cup of Nutella---eyeballed it, using a teaspoon to dollop the spread. The result was a lovely, fragrant loaf which sliced beautifully and tasted great.
useful (0)
Pati's Mexican Table: The Secrets of Real Mexican Home Cooking
By Pati Jinich
Houghton Mifflin Harcourt - 2013
Perfect proportion of masa to water. So easy and yielded about 18 smallish very delicious tortillas.
useful (0)
Cold-Weather Cooking
By Sarah Leah Chase
Workman Publishing Company - 1990
A really delicious if not entirely authentic (what's authentic anyway?) version of soda bread. The proportion of raisins and bourbon is spot on. One doesn't taste bourbon but there's a smoky hint that's lovely and the raisins provide just enough sweetness. I did use all white flour which made it a little 'cakier' than it would have been with the use of half whole wheat flour.
useful (0)
Ottolenghi Simple: A Cookbook
By Yotam Ottolenghi
Ten Speed Press - 2018
This is a simple dish--a sauce made from anchovies, olive oil, garlic, lemon, parsley and wine. Pasta and (no samphire here) skinny asparagus are then tossed in the sauce. In addition to using asparagus, I did make some other changes. My parsley was too sad to be used. I was out of lemons so used some diced preserved lemon. But in the end, I think this very pleasing dish was in the Ottolenghi spirit. I love anchovies and asparagus and it turns out that the combo is very good indeed.
useful (0)
Website: Jennifer Murch
I love these bars! They re so simple and easy to make and the result is so delicious. Using self-rising flour (the formula for which is included in the post) and gauyaba (guava paste) which is found in the Spanish section of the supermarket or in any bodega, it's a mere creaming of sugar and butter, eggs and vanilla. Flour is added--half the dough patted down on the bottom of a 9" square pan. Slices of the fruit paste make uo the next layer. The balance of the dough is patted down to cover. It bakes for about 40 minutes (longer than what is called for in the recipe--could be my oven). Cut into nine squares and dusted with 10x--ready to eat. Yum!
useful (0)
Website: food52
Really excellent loaf! So simple, and the combination of flavors and textures is just right. I used half buckwheat flour and half rice flour--worked beautifully.
useful (0)
Website: food52
Excellent cookie! Yield is 18 three ounce cookies.
useful (0)
Website: Epicurious
Absolutely a knockout. Looks gorgeous--especially if you use blueberriew and lemon slices to their best advantage as decor. The frosting is luscious but not insanely sweet; the cake is moist and the blueberrues shine.
useful (1)
Website: Cooking
did amp up the spicing a bit, but otherwise did as I was told and I'm glad I did. This is a very tasty loaf, moist, nice crumb--and the glaze is super.
useful (0)
Website: Cooking
Delicious and easy. I marinated for about 2 hours which seemed perfectly adequate. Added a bit more liquid about halfway thru cooking--would have like even a bit more sauce.
useful (0)
Website: Cooking
Made this with chicken breasts and lots more sauce and spiced it up a bit. Good, basic meal.
useful (0)
Cold-Weather Cooking
By Sarah Leah Chase
Workman Publishing Company - 1990
Amazingly tasty supper which can be thrown together with ingredients found in the pantry.
useful (1)
Cakes (Maida Heatter's Classic Library)
By Maida Heatter
Andrews McMeel Publishing - 1997
For years, I made this cake every Christmas--in one big cake, in numerous mini bundt cakes. It made me addicted to bourbon raisins, a jar of which is always in my pantry. I had sort of forgotten it--but made it again this year. In the form of mediium sized bundts, it was a really successful present. In the form of cute little baby bundts, it was beloved. I really don't know why I stopped making it, but I did use up all my Maker's Mark and have it on my shopping list. It's not a one day deal--you need to have the raisins soaking in the bourbon for at least a while. And the cake really does improve if it can sit a bit wrapped up in a bourbon-dampened piece of cheesecloth. But even if you make it at the last minute, it's still a great cake. And the separating of the eggs and the folding in of the whites is really not daunting. A truly great cake.
useful (0)