kateq's Reviews
558 recipes reviewed. Showing 551 to 558Sort by: Book Title | Date | Rating 
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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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The Cakebread Cellars American Harvest Cookbook: Celebrating Wine, Food, and Friends in the Napa Valley
By Dolores Cakebread, Jack Cakebread
Ten Speed Press - 2011
I like the idea of these better than the actuality. I followed the recipe with certain misgivings and ended up with a very decent savory biscuit which, with a few changes, could be extraordinary. These are my changes: the walnuts should be ground, not chopped; the egg should be eliminated; half and half should be substituted for the milk. Finally, I would crumble the blue cheese into the flour with the butter and go with 4 ounces of cheese and 6 ounces of butter and 3 cups of flour.
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Website: King Arthur Flour
A nice muffin but a bit dry. I subbed canola oil for the butter and added a bit of the cherry juice, but I think it still needs a bit more fat (oil or butter). I also think it's too sweet. The batter seemed so sweet to me that I decided not to add the sugar on top (I would have used sanding sugar instead of granulated). Next time I'll reduce the total amount of sugar and use a combination of brown and white.
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Zahav: A World of Israeli Cooking
By Michael Solomonov, Steven Cook
Rux Martin/Houghton Mifflin Harcourt - 2015
This is a meat pie made with Boureka dough or puff pastry. I had croissant dough and used that. It calls for lining a baking dish with pastry, filling it with Seasoned Ground Beef (reviewed separately) and eggs, top with dough, chill till dough is firm and bake. Because I was suspicious that the meat filling would made the bottom crust gummy, I made a mini version following the instructions and didn't like it. I made a larger portion with just a top crust and like it very much but for the small quibble that the filling should be a bit spicier, more garlicky.
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Real Irish Food: 150 Classic Recipes from the Old Country
By David Bowers
Skyhorse Publishing - 2012
The bread was very dense and heavy. I made it for a friend's Irish-born mother who wanted the'real' thing. This wasn't it. The flavor wasn't bad but it was just too too heavy.
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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
By Alice Waters
Clarkson Potter - 2007
The dullest coleslaw ever.
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Website: The Daring Gourmet
This is a lot of work to accomplish an okay candied nut. The mixing is truly arduous and the nuts at the end are encased in a delightful candy shell and candy dust but they are really hard.
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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.
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