kateq's Reviews
558 recipes reviewed. Showing 451 to 500Sort by: Book Title 
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Website: Recipes for Health by Martha Rose Shulman
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A very good salad which I think showcases what Ms. Shulman is all about. It's very healthy, very simple and straightforward and very tasty. I think making it again I would cut back on the amount of vinegar; the capers add enough tartness to make the recommended amount of vinegar a bit much. The combination of the parsley and capers makes for a very fresh tasting dish with a nice finish.
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Website: Recipes for Health by Martha Rose Shulman
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I love this pasta. I am giving this a four because I think there are some issues with amounts and instructions. First, there's no need to thaw the peas--dropping them in with the cooking pasta does the trick. Second, there's no need to chop the lemon rind--just grate it right into the bowl using a rasp or microplane. Third, I would add the lemon juice and olive oil sparingly--the amounts given seem to me to be a bit much for the quantity of pasta. With these perhaps nit-picking cporrections, this is a knockout pasta. And it's so open to variations of cheeses and herbs.
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Website: Recipes for Health by Martha Rose Shulman
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This is very simple to throw together and very pretty when made. It has a good flavor, surprisingly on the sweet side. I added only two tablespoons of lemon juice and that was plenty. I did not add tahini--I find it adds a heaviness (and a ton of calories and fat) to hummus that I don't really like. It is a lovely component of a meze plate with olives and feta and good bread or pita. Ms. Shulman suggests that it deteriorates and so should be eaten on the day it is made. We did so I can't speak to how it is the day after.
The second batch was, in part, held in the fridge for a day or two and actually got better. I suspect it is the tahini that causes problems if it is leftover.
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Website: Recipes for Health by Martha Rose Shulman
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Such a good, healthy version of this bistro classic. I made it even lower in fat, using chicken breasts and less oil than in the recipe. Otherwise, I followed Ms. Shulman's instructions, using hot red pepper flakes. I had great sweet red peppers and onion from a local farm and a lovely free range chicken (I had an extra breast in the freezer which I combined with the breasts from the whole chicken, the balance of which went for rich stock). I happily thought of using my stick blender to puree the diced tomatoes right in the can which worked beautifully and saved some washing chores. The instructions are right on, very clear and result in a stew/sauce which is sweet without being cloying, just peppery enough. The chicken was juicy and mellow. All in all, a great dish which lends itself beautifully to freezing portions.
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Website: Recipes for Health by Martha Rose Shulman
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This is one of those great recipes you can make in bulk and tuck a few portions in the freezer. I use my slow cooker for the beans and do spice it up a bit, adding aleppo pepper and a bit more garlic and salt. I don't soak the beans--I discovered that beans cooked slowly and on low or medium heat in the crockpot are lovely and creamy and so easy so I do all my beans that way. For this dish, I used a combo of kidney and cannellini beans and tucked a couple of bay leaves in with the beans at the start. I had some anchovies on hand and so added one or two to the pan when I was heating the oil---they dissolved and added a nice layer of flavor without any fish taste. Of course, that meant the dish was no longer vegetarian.
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Website: Recipes for Health by Martha Rose Shulman
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This technique is brilliant! How simple to start the fries on a truly hot pan in a truly hot oven--but what a difference it makes. Instead of a whole pot of oil, a tablespoon or two of olive oil. And the variations are endless. I've tried adding a little garlic powder to the bowl before tossing the fries, sprinkling them with some finely grated parmesan when loosening the fries from the foil just before putting them back in the oven for the last few minutes. Herbs, spices--all sorts of things can be added to these delicious fries.
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Website: Recipes for Health by Martha Rose Shulman
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This is delicious--but I don't know whether to categorize it as a side or an entree or a breakfast/brunch dish. It's a cross between a souffle and a frittata, rich without being overbearing, delightful as a side or as a brunch dish or as a light main course accompanied by a green salad. I followed the recipe, using a butternut squash and herbs clipped from my deck garden (the waning days of it as the weather is getting colder). It's really very simple to put together. While the squash roasts, there's more than enough time to prep everything else. While the squash cools, the onions cook and then everything is thrown together to bake. I'm thinking it could be beautifully served by piling a micro green/arugula salad (light vinaigrette) in the middle of a plate, packing the warm grating into a ring and popping it atop the salad. A few cherry tomatoes and some crunchy croutons and Bob's your uncle.
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Website: Recipes for Health by Martha Rose Shulman
topics.nytimes.com/top/news/health/series/recipes_for_health/index.html
This soup is so good that it's converted two determined cauliflower haters (not me--I love the stuff). Depending on one's taste, it can be made spicier or milder but it's always good. With chicken stock, it's a bit richer, but the versions made with vegetable stock and even with water are really quite delicious. I personally like it strained through fine mesh which it makes really velvety, but those to whom I've served it don't mind it unstrained at all.
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Website: Recipes for Health by Martha Rose Shulman
topics.nytimes.com/top/news/health/series/recipes_for_health/index.html
This is an excellent side or, with a bit more rice, a really good vegetarian entree. I shortcut the instructions slightly by simply wilting my spinach by running hot water over the spinach in a colander. I did add a bit more rice (I used brown basmati) and cooked it a bit longer in order for the rice to be fully cooked. This was a delicious side and then, the next day, warmed up, a great lunch dish. I think I was a bit over-generous with the lemon juice--will be more judicious with it next time.
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Website: Recipes for Health by Martha Rose Shulman
topics.nytimes.com/top/news/health/series/recipes_for_health/index.html
A very good lasagna for when you want to be healthy. This isn't the gooey rich comfort food lasagna -- it's lighter, less cheesy but really quite good. Don't skip the anchovies--even if you hate them. They melt into the sauce and add an extra layer of flavor but no fishiness. Do use the no-bake noodles--but soak them in very hot water while you roast the broccoli. The soaking makes a world of difference.
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Website: Recipes for Health by Martha Rose Shulman
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This is a gluten free muffin that works. It has good texture; it doesn't crumble; and, best of all, it tastes very good. I ended up adding a little bit more honey for a total of about 2 1/2 tablespoons, but the figs (I have some wonderful and quite soft dried Turkish figs) add a lot of sweetness. I also grated orange rind over my chopped figs and then poured a bit of boiling water over them and let the figs absorb both the orange flavor and the water. I did not add the orange juice. I was a bit wary when I put these in the oven as the batter is very liquid, but they were lovely. I did them in a convection oven and about twenty four minutes was more than enough time, even though I was making 6 Texas-sized muffins instead of 12 regular size muffins
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Website: Recipes for Health by Martha Rose Shulman
topics.nytimes.com/top/news/health/series/recipes_for_health/index.html
I made this just as written (though I did make my black beans in the slow cooker) and loved it. I was a little concerned that the chipotles in adobo might be a bit much in combination with the chile powder, but it was just right.
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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
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Website: Robert Wemischner
This is one good cake--the orange flavor is subtle, the streusel topping has great texture and is not overly sweet, and the yogurt gives the cake/tea bread a lovely moistness. It's a 4 rather than a 5 because the directions are a bit off. He suggests an 8" x 4" loaf pan. I used a larger loaf pan and had enough batter left to make two plump little mini loaves. He also says to bake the bread for an hour and a half--my baby loaves were done in about 40 minutes, my large loaf took about an hour and ten minutes.
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Website: Running with Tweezers
This very creamy, very delicious soup has no cream, is amazingly healthy and low in calories, and has made a turnip lover out of me. We made it as written and swirled a bit of yogurt atop each serving of soup. Later, we had some leftover soup just warmed and with a little added salt. Truly an example of less is more--a few ingredients combine to make a complex and flavorful soup.
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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).
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Website: Sally's Baking Addiction
Perfect instructions for fool-proof and pretty easy pastry
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Website: San Francisco Chronicle Recipes
At first glance--a standard quick bread--but then there's the addition of just enough cornmeal and a generous hit of lemon rind which, with the yogurt, just sets off the blackberries perfectly. The method is standard--sift drys together, beat wet ingredients, combine the two and bake. The result is a nice slicing loaf, moist with just a touch of crunch from the cornmeal and a lovely lemony-ness.
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Sara Foster's Southern Kitchen
By Sara Foster, Lee Smith
Random House - 2011
nice bright flavor---a little too thin
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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.
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Saveur
(May, 2012)
I had a craving for a good baguette and accidentally came across this recipe. It is a no-frills version of the classic French autolyse method and I am happy to say it works--and it really can be done in four hours. I followed the instructions exactly. One of the easiest bread recipes ever, it results in three quite decent baguettes--nice crust, nice chew, but not a lot of flavor. It may not be exactly the baguette you buy in Paris, but for the short time it takes, it's a pretty good loaf of bread.
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Website: Saveur Website
The dough is way too soft. Portioning and shaping has to happen on a board and with hands that are constantly kept floured. It may just be that uping the amount of flour at the beginning would solve the problem. I made these without adding the cilantro but rather adding garlic to melted ghee for half the naan and za'atar to melted ghee for the other half, brushing the grilled naan while it was still ho. Good flavor.
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Website: Saveur Website
This is perfect marinara sauce. I've made with fresh tomatoes in the summer, with a combination of cherry and full sized tomatoes, and with dicd tomatoes from the can. Always fresh herbs. It's just perfect. And it freezes beautifully.
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Website: Serious Eats
This is good biscotti. Not rock hard, not too sweet. A nice crunch from the cornmeal and the cherries are great. It's a very sticky dough and for me, should be made into 2" logs for baking. It spreads enough that the resulting biscotti is a good size.
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Website: Serious Eats
For a simple yeast bread, made with all purpose flour and no starters or preferments, the results here are fabulous. The instructions are impeccable. I followed precisely, using instant yeast and my stand mixer, and the result was two gorgeous boules with a great crust and some real flavor. My only departure from the instructions was that I baked both loaves at the same time.
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Website: Serious Eats
Very close to the picadillo my Cuban friends taught me to make when I was in college. It took me a while to figure out what was missing. The potato cubes were fried till they were crispy and crunchy. They were not mixed in to the picadillo but rather layered--rice, beans, picadillo, potato cubes. It seems to me there was an additional sweet element--peas maybe. And it was spicier. But this is pretty close and pretty darn good.
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Website: Serious Eats
This cake is a knockout! Five out of five tasters LOVED it and were amazed that it was gluten free. I went with the lemon syrup glaze on top and really was impressed. The texture of the cake is perfect. I found it best to put all the dry ingredients in a large bowl and whisk them well (in lieu of sifting) and to put all the wet in another and whisk that well and then combine the two. I also found it best to bake about 35 minutes--the cake begins to get a delicate brown around the edges.
I'm looking to forward to trying this with orange in stead of lemon and perhaps lime with some chopped mango in the batter.
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Website: Serious Eats
Best stew ever! Worth all the work.
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Website: Serious Eats
Delicious and easy--makes a lot of sauce
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Website: Seven Spoons
A confession--I skip the cocoa powder and use all ap flour. Result: a really good sugar cookie which get snapped up almost before they cool. I get 11 or 12 cookies per batch. I use sanding sugar for the rolling of the dough so the cookies are "sparkly." They spread a lot so 6 to a half-sheet tray works well.
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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.
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Simple French Food
By Richard Olney, Patricia Wells, James Beard
Wiley - 1992
This is one of those wonderful recipes in which a very few, very simple ingredients combine to make a fabulous dish. And the prep couldn't be simpler. The whole dish comes together in about 15 minutes. I went with tarragon as fresh marjoram was (sadly) not available. All plates were licked clean.
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Website: Simply Recipes
Great bread for St. Patrick's Day and beyond! This recipe is so easy and simple I kept checking to see if I missed a step. The last instruction -- to brush the top with soft butter -- is vital. It turns a rather dull-looking brown loaf into a thing of beauty. I'm tempted to add currents next time, but probably should leave excellent alone.
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Website: Simply Recipes
A lovely and easy cake. I wanted to make it gluten free so used a combination of masa harina and corn meal instead of flour. Otherwise, I followed instructions and baked it in a square pan so I would have easier-to-serve portions. Very pretty and really delicious.
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Website: Simply Recipes
This is my standard recipe for lemon poppy muffins. The recipe makes about 9 Texas-sized muffins. I follow it exactly except (there's always an except) that I often sub sour cream for the yogurt. Either way, they are great muffins.
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Website: Simply Recipes
My, this is good. I had to restrain myself not to eat huge helpings straight from the pot while the shrimp curry to go with it cooked. I used ghee and happily had coconut water available. (Amazingly, some of the coconut water, called "pure," was full of additives, as was a lot of the coconut milk. I had to search to find really pure coconut water and coconut milk that was minimally 'impure.') I did use precisely the amounts of seasoning in the recipe and it was just right. I only had jasmine rice which I used despite it's being inauthentic. I know I will be making this again.
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Website: Simply Recipes
A delicious and, as promised, easy curry. A four because the seasoning is really just a little too mild. I more than doubled the amount of curry powder and increased the salt and pepper. I also added, as suggested by Elise, a chopped red bell pepper and a few chopped ribs of celery. The red pepper in particular added enormously to the visual appeal. Serving this with Elise's Coconut Rice makes for a lovely meal.
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Website: Simply Recipes
A very good, very simple quick bread. The proportions of fruit to nuts to cake are just right. I substitute canola oil for the melted butter but otherwise follow the recipe. I do sprinkle some sanding sugar on the top of the bread just as it goes in the oven for the "sparkly" effect. When fresh cranberries aren't available, frozen ones work just as well.
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Website: Simply Recipes
I made this in response to a request for pumpkin biscotti. They were good, but not special. I followed the recipe precisely, but now know what changes I'll make next time. They need some texture improvement and a touch more sweetness, as well as a little more visual appeal. So I'm thinking adding pecans and a drizzle of melted white chocolate over the finished cookies. Also I want to ramp up the spice a bit.
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Website: Simply Recipes
Made this as part of our Christmas dinner (Roast Beef, Wine/auJus reduction, haricots and these potatoes). The caramelized onions are the magical ingredient here. Though there's no butter or cream (and only a very small amount of stock) the final dish tastes so rich and buttery. It only takes a bit of oil and relatively modest amounts of cheese but it is so satisfying. I think in the future I would increase the amount of onion but otherwise I think this recipe is great as is.
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Website: Simply Recipes
When it's very cold and only self-indulgent comfort will do, along comes Elise with this sop to one's conscience-- a (relatively) healthy version of good old macaroni and cheese. I found it necessary to amp up the seasoning a bit and I was fairly generous with the broccoli, but this was delicious. And, happily, the leftovers heated up beautifully the next day and were, perhaps, even better the second time around. And this goes very quickly--I steamed my broccoli over the boiling pasta water while I put together the cheese sauce. A few minutes under the broiler and it's (almost) guilt-free self-indulgence time.
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Website: Simply Recipes
A delicious crispy cookie which was a cinch to make. The tip about rolling out the dough between two sheets of parchment and then briefly freezing the rolled out dough (parchment and all) is brilliant. I cut out my hearts and my hearts within the hearts with not one break or crack.
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Website: Simply Recipes
So good! My only change was to skip adding the heavy cream to the pot of soup (I wanted to freeze some and thought it would better to reheat later without the cream). Instead, I added a dash of cream to each bowl. Very satisfying soup.
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Website: Simply Recipes
This is really good soup--and easy! I trimmed and cut up the chicken and then let it sit for a bit in the spice mix while I heated oil in the pan. Then while the chicken sauteed, I prepped the rest of the ingredients. All in all, the soup was ready in about an hour. For little effort (and little clean-up required), I got a very rich tasting and satisfying soup. The lemon gives it real freshness and the spicing provides a mild Indian subtext. The blurb for the soup recommends it as an antidote to winter. I can attest to the fact that it's great on a hot and muggy summer night.
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Website: Simply Recipes
Excellent! Comes together in moments, with just basic pantry ingredients. The result is a very moist, very luscious bread that is nearly cake but not overly sweet. Great shelf life too--just as good and moist the second day (can't address what it's like after that...)
My only change--canola oil instead of butter.
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Website: Simply Recipes
Couldn't be easier!
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Website: Simply Recipes
A nice soup, with the little hit of cream really making a huge change in the mouthfeel and flavor of the soup.
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Six Seasons: A New Way with Vegetables
By Joshua McFadden, Martha Holmberg
Artisan - 2017
This very simple spread is made up of an eggplant, roasted until it is totally soft, scraped into a food processor with colatura, vinegar, some peperoncini and olive oil, all of which is blended till smooth. You can add a squeeze of lemon if you wish. I scraped mine into a dish--it was sort of gray and unexciting. I covered it with plastic and tucked into the fridge. That was yesterday. Today, I took it out and dipped some pita into it. It's still not pretty, but it tastes so good. I think it's the colatura--magical stuff. Whatever--those hours in the fridge let everything meld in a mystical way so that this rather mundane concoction turned into a smooth, unctuous mass which is full of subtle yet surprising flavor. Very good stuff.
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My first time cooking faro and a total success. This is a very simple, homey soup. Cabbage is braised with onion and garlic and rosemary until soft. Vinegar is added (I went with champagne vinegar--the bottle I happened to have open with just a bit left in it). Farro, sautéed in a little olive oil, is added as well, along with chicken stock (I had homemade). It then cooks till the faro is soft; some lemon juice is added and the soup is seasoned with s & p. It's ready to serve with some parmesan shredded over the top. The soup is thick and comforting and quite delicious. It also freezes beautifully and is easily thawed and re-warmed with the addition of some water and/or stock and wine.
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"Simple ingredients into something marvelous" is right! The eggplant, tomato and sausage really do come together into a rich, unctuous sauce. With the addition of pecorino it's a great meal! Followed the recipe exactly--but for omitting the hot pepper which is a personal preference and the ricotta salata which I thought I had but didn't.
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