kateq's Reviews
558 recipes reviewed. Showing 101 to 150Sort by: Book Title 
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Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen
By Luisa Weiss
Ten Speed Press - 2016
This is a delicious version of a German classic. It's really quite easy to put together, especially if one has almond flour on hand. I used mine to make almond paste for the recipe and as it was fresh made it was easily combined (no grating required). I used a mixture of Granny Smith and Macintosh apples and baked the cake in two loaf pans. Baking time was about 50 minutes.
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Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes
By Richard Sax, Dorie Greenspan
Houghton Mifflin Harcourt - 2001
This cake is a wonder! So far we've made it with fig and ginger jam in a springform pan; with muscat grape jam and extra raisins in two loaf pans. Each time was a roaring success. (We skipped nuts on both occasions.) It's an amazingly moist cake; the aroma is fabulous. I would guess that it would have a decent shelf life -- but thus far it's never made it to a day three. I'm looking forward to trying it with marmalade, with cherry preserves and added ginger--the possibilities are endless.
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Classic Indian Cooking
By Julie Sahni
William Morrow Cookbooks - 1980
Amazingly delicious! I made this with half ghee and half canola oil (a small attempt at making it less fattening) and all spinach and Yukon gold potatoes. It's excellent the second day, warmed over, so it is certainly worth the effort to make a big batch.
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Lovely clear instructions, including step-by-step illustrations.
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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.
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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.
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Requires some forethought (prep a marinade and then marinate the fish for an hour) but otherwise quite simple. Simmer a sauce stovetop than bake the fish in the sauce.
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Rich and satisfying. My vegetables took longer to cook than suggested in the recipe. Be careful with the cayenne--I overdid it a bit and it was a little too present, but I do like the addition of a bit of heat. I used homemade roasted vegetable stock instead of chicken.
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The Cook and the Gardener : A Year of Recipes and Writings for the French Countryside
By Amanda Hesser, Kate Gridley
W. W. Norton & Company - 2000
This is SO good. And, it only gets better with age. I use a 'house' brand of high proof vodka rather than eau-de-vie or a fancy variety of vodka. I have found the results to be quite wonderful with the much less expensive non-chic vodka. Some years, I have found it difficult to come across black currants and used red currants to no ill effect. If you start this in early summer when the currants are available at farm markets, you can finish it in time to give some as Christmas gifts. It is fabulous to use on its own (like a Poirot after dinner tipple), to make Kir, to add to Louis sauce (fabulous!), and more.
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I make this with spinach and up the amount of tomato. I puree it with an immersion blender and serve it with sriracha and sometimes a bit of thick yogurt or sour cream or creme fraiche. It's also good made with chicken stock.
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This is good soup--a healthier version of the classic without forfeiting flavor.
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Times and temperatures are right on!
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Really delicious. Very nice texture/thickness.
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This soup is delicious! Much better than I anticipated. I blended it without adding the butter and lemon--tasted it and decided the addition was unnecessary. I used a third broth, two thirds water. Great flavor and really pretty.
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This is challah taken to a new and quite elegant level. The orange is present but subtle and the fennel is sort of in the shadows. The bread itself has a gorgeous crumb, the crust is lovely with the right texture and color. The finished loaf is really beautiful. And, a bonus, it's really good even after a day or two.
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We chose this recipe for our Easter dinner (which we had last night) and are we glad! We used a three pound boneless leg of lamb and adjusted the cooking time a bit. Otherwise, we followed the recipe exactly. The rub/paste came together easily using mortar and pestle; it smelled wonderful raw and while it roasted and when it came out of the oven. For anyone who is anchovy-phobic, don't be afraid. The lamb doesn't taste like anchovies but it does have a lovely richness and just the right hit of salty/tangy flavor.
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Our CSA box this week included some baby carrots and parsnips and this recipe was just right for our Easter dinner. So easy and delicious!
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This dish is superb! It's hard to believe that something so easy can be so fabulous. I made it as written, using chicken breasts. The scent produced is intoxicating and the sauce is as good as it smells. It's so good that I left some in the pan along with some shallots, garlic and lemon and added in some wedges of red potatoes and ended up with a magnificent side
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I made this for one, using a split chicken breast, bone-in, skin on. Happily, I had more than enough feta brine to immerse the breast. I used a small calphalon skillet which worked beautifully. Once I removed the roasted chicken, I did deglaze the pan with just a bit of water and poured the resulting sauce over the chicken which was perched on a bed of greens. Delicious! I thought it would be good but it far exceeded my expectations
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Delicious!! I didn't necessarily follow the amounts too strictly--I was using up what was left from my CSA, so perhaps there were more tomatoes (of different varieties) and less yellow squash. And I used lemon thyme as my herb. So easy and so good. And really satisfying as a main course.
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A very delicious and surprisingly light cheesecake. I did substitute a generous half cup of yogurt for the cup of heavy cream and was very pleased with the result. Note that the ingredient list calls for cornstarch (which allows the cake to be labeled gluten free) but the instructions call for flour which is what I used. The crust is lovely and very easy--everything in the blender and done.
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So delicious and so easy and really healthy. I found it easier to take the vegetables from the oven and place them in a soup pot (having squeezed out the garlic cloves), pour over the stock and puree the soup using the immersion blender. For a soup that is so low in fat and so healthy, it is very rich and creamy tasting.
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Very nice side--great forThanksgiving as it can be made a day or two before and then finished off with its simple topping just before service.
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The first time I made this, I used a third sweet and two thirds hot sausage and otherwise followed the recipe. It was very good. This time I reversed (two thirds hot and a third sweet) and added several cloves of garlic to the vegetables (chopped even finer than the first time) and cooked the sauce even longer at even lower temps. It was FABULOUS.
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A very nice straightforward cake/tea bread. Comes together easily and quickly.
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Delicious cake. We went with halved pears (much easier to turn)and we loved the way they looked. Only problem with the recipe is the instruction to let the cake cool for 30 minutes before turning it out of the pan. Because of a fear that the caramel-like honey/pear juice in the bottom of the pan would solidify, we turned it out almost immediately and it was perfect. The thyme (we used fresh- picked lemon thyme) was a brilliant addition.
The almonds seemed to all of us to be unnecessary.
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This is such a wonderful version of creamed spinach. I love the stuff but the idea of consuming all that heavy cream and butter puts me off. And here is a way of making it that is rich-tasting and that truly celebrates the pure flavor of spinach. And it's so easy. I used my immersion blender instead of the food processor--worked just fine and much easier to clean up after.
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Great rolls! At first I thought raw onions sounded wrong, but trusting Joan Nathan, I went with it. Absolutely terrific! Not being concerned with whether it was kosher, I buttered my tins and liked the bit of butteriness which could be tasted in the baked roll. I also made whole loaves, shaping the onion-filled tubes into "s" shapes and they were a big hit. Of course, the base recipe--Ms. Nathan's Challah--is wonderful, so these rolls start off miles ahead of many others.
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This is the classic. I make it often and it never fails. It's also a perfect base for challah variations such as Ms. Nathan's Onion Poppy Seed Rolls. It also freezes beautifully and makes great toast.
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A very nice muffins with good texture despite the lack of gluten. Rather than using a gluten free mix I used rice flour along with the buckwheat and almond flours. The recipe yields 11 texas-sized muffins which popped right out the baking tins.
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This is another terrific biscotti. This one is a crunchy version of a cross between a brownie and a chocolate truffle.
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Delicious! I used chicken breasts and one jalapeno (what I had on hand), otherwise followed the recipe. I thought it was very easy and really really good.
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My this was good! I was afraid the seasoning would be bland (I did add extra garlic and was generous with s&p) but it was just fine. I was also concerned that it would be greasy (olive oil, chicken and bacon drippings) but, happily I did not drain off any fat and just followed instructions. My only deviation was to use chicken breasts instead of assorted chicken parts. The chicken was moist and tender, the sauce was rich and flavorful without being oily, and all those peas were great!
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I took the easy way--put frozen chopped spinach in a pyrex casserole and thawed in the microwave. Then added all the other ingredients (went with garlic powder and yogurt instead of sour cream), stirred, covered and baked for about 15 minutes. Took the cover off and baked another ten minutes. It was delicious! (and I only had one dish and a spatula to clean...)
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Just what the title says---the basic pesto, which one can alter by adding salt or lemon or using a different cheese or nut or adding other greens. But this, as a basic starting place is perfect.
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I made this as written but skipped the optional marmalade glaze, using instead a lemon glaze I had on hand. I also baked it in a 9" loaf pan and it came out just fine. Really nice texture, slices beautifully. I'm thinking of trying it again with orange instead of lemon and then using the marmalade glaze.
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A lovely cake with the added bonus of being naturally gluten free. While it takes a bit of time (mostly inactive) it is quite easy to make. I dust my buttered pan with rice flour so as to keep it gluten free. Note that Ms. Roden's and Rachel Roddy's versions of the cake call for a "heaped" teaspoon of baking powder.
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This really is such a pleasant dish and it's very easy. I do think it's better with half and half or milk rather than heavy cream. And if what is on hand is Virginia ham, it makes a perfectly acceptable substitute. It also works well with angel hair pasta (which makes the dish even quicker to make) and the peas can be cooked in the pasta water.
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A quite delicious riff on sausage stuffing. The instructions regarding the bread are really tedious--in the future, I would cut or tear the bread into the small bits directly rather than toasting and then tearing. Also, we skipped the pepper flakes and were very glad we did as our sausage was very spicy. The leeks add a buttery sweetness and the sherry vinegar brings it all home.
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This is SO good--I was served it and had difficulty believing that the flavors came from the vegetables and just garlic and rosemary and olive oil (and s & p of course). I'm now addicted to this vegetable candy, and thus far my parsnips have not needed coring.
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Very much enjoyed this--went with whole milk, regular pasta instead of whole wheat, skipped the flour and was generous with mushrooms and broccoli. I found the resulting sauce to be just fine, not too thin. I loved the tarragon which I thought really gave this a grown-up taste.
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Quite a nice, moist loaf. I used a garden variety marmalade, and lemon rind and juice and was quite pleased with result. The glaze as written is a bit much--half the amount of 10x is sufficient for a very good glaze.
I have made this aga9n, using homemade marmalade, a bit of grted lime and lemon and some fresh squeezed oj. The homemade marmalade, tarter than store bought made for a much better loaf and happily absorbed the full amount of glaze. Hence, an upgrade to five stars.
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A cross between sugar cookies and shortbread, these are delicious and easy, but I wish the lemon flavor were a bit more intense. I had a yield of 12 large (three ounce) cookies. I want to try these with orange rind and juice.
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This wonderful dough is becoming part of our regular rotation. I only make 2 changes. First, I make the dough in my stand mixer. Second, after the first time (when I followed the direction to divide the dough in three), I divide the dough in 6 portions, finding that the smaller amount of dough makes a pie that all the tasters agreed was just right--the thicker dough was just too thick. I make the six portions, bake one and freeze the rest, with great results.
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Great soup and so quick and easy! Wonderful even without the pesto and amazing with it.
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I love this, not least because of its versatility. First I made it pretty much as written, using canned beans and pesto (made earlier and frozen without cheese in ice cube trays). Next I made it with artichoke hearts instead of zucchini. Then I subbed broccoli florets for the zucchini. Outstanding every time.
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Great soup! I cheated by using canned beans and compensated with the addition of minced onions. Otherwise, followed instructions. The result is good soup until you add the parmesan mixture--then it becomes extraordinary.
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This is brilliant! So easy and the results are remarkable. I found the proportions to be just a little off--the dough is a little too wet--but easily rectified by working a little more flour in at the time of the second rise. Next time I'll just add a little less water. I love having the tub of dough in the fridge and being able to scoop out enough for a little loaf--fresh baked bread anytime.
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Excellent! Amazing that so much flavor is achieved so simply. The herb oil is much more than needed for the beans---but it makes a great marinade for chicken breasts or vegetables. I once made this with half chickpeas (opened the wrong can) and it was also delicious.
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Many years ago, college friends (Cuban emigres) taught me to make picadillo---much like this, but served with a layer of diced potatoes fried crisp and another of sweet fried plantains. This recipe was not only delicious, but brought back some lovely memories.
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