kateq's Reviews
558 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date | Rating 
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The America's Test Kitchen Cookbook
By Editors of Cook's Illustrated Magazine
Boston Common Press - 2001
This is recipe alone is worth the price of the book. It's not a simple cake, nor is it inexpensive. But when you want an elegant dessert with a beautiful presentation and fabulous flavor, this is it. I think that it is imperative to read the entire recipe and do all the mise en place before you begin any actual mixing, etc. I also know that baking the cake on a silpat makes the whole process of baking and rolling the cake much, much easier. I did not use the micro wave or the food processor for the ganache, finding it simpler to warm the cream on the stove and pour it over the chocolate -- fewer things to clean and simpler all around. This cake is also wonderful with other fillings such as a thick puree of mango or apricot. I've also added mint (infusing the cream in the filling and the ganache with fresh mint leaves).
useful (2)
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.
useful (3)
Craig Clairborn's Southern Cooking
By Craig Claiborne
Times Books - 1987
This is a New Year's staple for me for years and years. I even make it on other occasions, as it is quite delicious. I make my peas in the crock pot which avoids the soaking time and makes it much easier to get the whole dish together. This can be served on its own, or made into a more substantial dish by serving it on greens and adding cherry tomatoes, goat or feta cheese, diced red bell pepper, etc.
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I first ate this as a guest at a Thanksgiving dinner and the recipe was declared to be a family secret. It took a long time to find it, but it was worth the effort. I do spice it up a bit and I don't finish and serve it in the Eggplant shells--rather I use one big souffle dish or individual ramekins (when serving it as a first or second course). I use flat leaf parsley and put some pretty stems aside to decorate the plates.
useful (1)
Such a good cake! An old fashioned 'poke cake' but of very high pedigree. I followed the instructions completely as to ingredients, except for adding a bit of kosher salt. I deviated from the instructions only in that I added the eggs to the creamed butter and sugar and mixed until the batter was fluffy and then added the dates and pecans so that the dates (rather sticky) would be well distributed. Then, I added the dry ingredients and then the buttermilk. I buttered and floured my non-stick tube pan. I made lots of holes with a bamboo skewer and added the orange mixture (having strained it as I didn't like the way the rind had swelled up in the syrup) and was a bit nervous as it seemed like way too much liquid. But fear not---it was all absorbed by the time I unmolded it --and it popped out like a charm. The finished cake is not overly sweet--really nice as a breakfast/brunch cake and also a lovely cake to serve at tea. I've already been asked by a friend who ate some today to make it again at Christmas with cranberries and almonds instead of dates and pecans. I also think dried apricots would work.
Interestingly, there is a recipe for an Orange Date Pound Cake in "Piece of Cake" -- a nearly identical recipe but for using candied orange peel instead of grated fresh orange rind and the addition of coconut to the batter. I'm thinking that may be gilding the lily--this version results in a very rich and satisfying cake without candy-ing the peel or adding the coconut.
Editing to add that this works beautifully as two loaf cakes.
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Markets of Provence: A Culinary Tour of Southern France
By Ruthanne Long
William Morrow Cookbooks - 1996
This is a wonderful salad. I became addicted to it when I first got this cookbook years ago. Over the years, I have developed my own ways of making this--I no longer use 6 cups of chicken stock--the lentils can happily cook in a mixture of water and stock (either chicken or vegetable). I have come to prefer feta crumbled over the top in lieu of the goat cheese. And I love adding cherry or grape tomatoes. This is wonderful to serve along with grilled chicken or fish or meat. It's also a lovely luncheon dish -- serve it on lettuce leaves or baby spinach leaves.
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Chesapeake Bay Cooking
By John Shields
Broadway - 1998
A delightful cake, delightfully easy to make. The mace (which is the outer shell of a nutmeg) is an unusual spice, reminiscent of an allspice/nutmeg/cinnamon combination. The cake has a delicate crumb and a pleasing texture. It's good on its own and also good with whipped cream or whipped cream and fruit.
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There are succotash recipes that allow the use of frozen veg; there are some that add cream or herbs or other 'stuff' -- this is the classic simple real deal--fresh corn, baby limas, barely cooked and then dressed with butter and lemon. Salt and fresh pepper--ready to go--so good!
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Maida Heatter's Cookies (Maida Heatter Classic Library)
By Maida Heatter
Andrews McMeel Publishing - 1997
I have been on a rugulah/rugelach mission and have decided that this recipe for the dough is the best. It is so simple and straightforward and very easy to roll out. I have determined that a technique recommended by Carol Walter in her book, "Great Cookies," is invaluable in making great rugelach--that is to mix flour and confectioner's sugar and use that to roll out the dough. I also skip the melted butter in the filling. I find these pastries to be absolutely luscious and absolutely sufficiently rich without the added butter. I also find that substituting some seedless raspberry jam for the raisins makes for a filling equally as good as the raisin filling. This is also delicious as "schnecken" or snails---roll the dough out into a rectangle, spread with the filling, and roll like a log. Slice into one inch 'snails' and chill, then paint with the glaze, top with sanding sugar and bake. Terrific two-bite pastries perfect for parties and buffets.
useful (1)
Marcella Cucina
By Marcella Hazan
William Morrow Cookbooks - 1997
A very simple, quite elegant treatment of red snapper filets, and made in one pan! While it takes a little over an hour to make, most of the time is simmering the sauce and then reducing it. The sauce is very rich tasting and the fish is perfectly poached. While the recipe suggests serving over grilled sourdough bread, I have enjoyed this with polenta and with mashed potato. It would also be delicious with pasta.
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I LOVE this cake. It has such a wonderful scent, it is sweet without being "cloying" and it has a truly unique flavor. The anise flavor of the ouzo is subtle -- even licorice haters love this cake. Marcella's tips about blood oranges are well taken. I Have yet to find an American blood orange that compares in flavor to the Italian variety; I use the nicest regular oranges I can find. Because I love the color, I have added a touch of cranberry juice (unsweetened pure juice) to the orange juice which makes the syrup a very pretty color and adds a touch of tartness which I think is welcome.
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Another very simple yet special cake. I very much like the slight tang from the yogurt combined with the subtle licorice flavor of the Sambuca. I have also made this using Frangelico which also works nicely. To make the presentation a little nicer--sieve some confectioner's sugar over the top of the cooled cake or shake the sugar on a doily or stencil for a sweet design.
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Nick Stellino's Passione: Pasta, Pizza, and Panini
By Nick Stellino
Putnam Adult - 2000
This is a review of the meat filling which is absolutely outstanding. The prep is time-consuming in that the celery, carrot and onion are not really to be diced but to be minced very finely. Otherwise, the filling will have inappropriately large bits of veg. For the breadcrumbs, I use the recipe but do not toast in the extra olive oil. I also use less oil than is listed and drain off a bit of the fat that is rendered from the veal and prosciutto before adding the wine. The resulting filling is wonderful in tortellini, ravioli or any other stuffed pasta.
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A Taste of India
By Madhur Jaffrey
MacMillan Publishing Company - 1988
Ms. Jaffrey gives two formulas for the spice mixture--I made hers and loved it. Cardamom, cumin seeds, whole cloves, peppercorns, nutmeg and cinnamon stick get ground together to make this spectacularly aromatic mixture. But it doesn't just smell good--it tastes wonderful as well. It's perfuming my home right now as a cauliflower stew cooks...
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The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes
By Anupy Singla
Agate Surrey - 2010
This shouldn't work--but it does and it's absolutely delicious. It's a heap of raw vegetables (about 12 cups all told), 5 tablespoons of potent spices and a mere 3 tablespoons of oil--and after 3 hours in the slow cooker, there's this wonderful juicy lush aromatic stew. I ate just a bit the day I made it. It was a full meal the next day and even better having spent a night in the fridge. It's amazing how substantial a meal this makes, and the addition of the fresh cilantro at the last moment makes an extraordinary difference. I made exactly as written, but for omitting the Thai chiles (a little more heat than I wanted) and subbing some chopped green chiles. Results in 4 very generous servings. I used the garam masala from Madhur Jaffrey's "Taste of India."
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Another winner--This review is of the spinach dish only as I did not make the Paneer. This is another recipe that leaves you doubting when you first put the lid on the slow cooker. It's a big pile of spinach leaves, onions, garlic cloves, tomato and chile chunks, and spices--no liquid other than what is left on the washed spinach or occurs naturally in the vegetables. It is important to stir during the first three hours of cooking--and to do it a bit more than suggested in the recipe. The warning about spinach leaves sticking to the sides of the cooker is well taken. When the first hours go by and it is time to puree the spinach, the huge pile of leaves has become a relatively small quantity of thick soupy green. The last two hours completed, you are left with a wonderful deep green velvety and spicy curry.
I ate mine first almost as a dip with slices of a wonderful pain de campagne. Then, the next day, carrying fusion to an extreme, I used it as a sauce over pasta with feta cheese crumbled overall--Fabulous!
Next time, I'll try it with rice and naan...
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Jamie Oliver's Great Britain: 130 of My Favorite British Recipes, from Comfort Food to New Classics
By Jamie Oliver
Hyperion - 2012
Many good things about this recipe: the fruit (I used 4oz cherries, 5oz each of cranberries and raisins) soaked in the tea is delicious. I let mine soak at room temperature for a good 12 hours and it had absorbed a great deal of the tea. The batter is only a bit dry -- once I added the orange juice at the end the batter came together beautifully. The scent while it bakes is simply lovely, as is the aroma of the tea/lemon syrup as it reduces. Best of all, the final result is excellent. It has all the good points of an old-fashioned fruit cake without any of the bad--the fruit is sweet without being cloying, the cake is rich without being heavy. And, amazingly, there's no fat (other than the tiny bit in the egg yolk) -- no butter or oil, not even any butter to grease the loaf pan. The parchment lining works perfectly and the nice loaf pops right out. It should keep well, though my loaf is going fast...
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Website: The Wednesday Chef
www.thewednesdaychef.com/the_wednesday_chef
It really is worth making yet another banana bread. The combination of the brown sugar and the dark chocolate ( I chopped up some pastilles of very dark 85% cacao) and banana is just wonderful. And what a pleasure to line the pan with parchment--no greasing, easy release and easy clean-up. I mixed it all in my stand mixer. It took a little longer than the suggested 50 minutes, but it's easy to tell when it's done as the top browns up nicely and the bread becomes firm. A very big hit among all tasters.
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Jerusalem: A Cookbook
By Yotam Ottolenghi, Sami Tamimi
Ten Speed Press - 2012
Fabulous!!! And easier than one would think looking at the instructions. The dough comes together beautifully and forming the "fat cigar" is quite simple. I suggest chilling the first one while you fill and roll the second. The chilled roll is much easier to cut and plait. Also, having cut through the roll, I found easiest to use a pizza cutter to run through and ensure that the roll is cleanly split. I had large rather than extra large eggs--I added one extra egg to the dough and it came together perfectly.
I made half the chocolate filling and half the cinnamon/walnut filling and made one of each cake. The result was a terrific looking pair of loaves which easily absorbed the syrup. Even better, they taste wonderful.
Make sure that you tuck the trimmed ends of the two rolls into a little pan and bake them as well--a great cook's treat.
My camera is broken--thank goodness there are great photos in the book of both the process and the finished product.
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Website: David Lebovitz
I'm always looking for angel food cake recipes and have tried many. I may stop looking now as this is so good and so simple. Unlike many angel food cakes, this one is soft but not gummy when chewed. It slices very nicely and tastes very good just on its own. I like that the measurement for the egg white is a volume measure as well as the number of eggs. I frequently have containers full of egg whites and measuring out a cup and a half is so much nicer than guessing or weighing and approximating what 12 egg whites would be. I made this exactly as written and couldn't have more pleased with the results (lemon juice is another thing I always have lots of hanging about).
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The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
I loved these! And I made them with dried oregano. I look forward to the summer when I'll have Greek oregano growing on the deck and can pick fresh leaves for cooking. I used a half sheet pan and a silpat and stirred the potatoes with a spatula as directed. I had no sticking problems, though I agree that the very crispy bits at the edges were delicious.
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Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever
By Sherry Yard, Wolfgang Puck
Houghton Mifflin Harcourt - 2007
This dough is really delicious and the spicing is superior. It is tricky to work with and must be kept chilled and treated with respect. But it does come together very easily in the stand mixer. I love 5 spice powder and thought the use of it here was brilliant.
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Great cookies! As usual, I was in a hurry and so rolled my dough out on floured marble and kept the dough in the fridge and refrigerated one tray while I rolled out and filled the second. I baked nine cookies to a half-sheet. The bottoms took about twelve minutes in convection; the bottoms took about ten minutes. It's tricky and delicate dough but manageable as long as it's kept cool. I wanted larger cookies and ended up with 18 three inch rounds with heart cut-outs. To eke out all eighteen tops, I did have to use some of the heart centers so had a yield of eight small hearts. I found I needed about two teaspoons of filling for each cookie. I used raspberry, apricot and cherry preserves. Such pretty and delicious cookies!
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I'm rating this 5 stars with a HUGE caveat---don't use the amount of mint oil in the recipe--but do make these cookies because they are FABULOUS. My peppermint oil (an essential oil) came in a jar that lets a drop out at a time and, even at that rate, the entire area was scented by the oil. I put just over an eighth of a teaspoon into my dough and it was perfect. Any more would have been too much. The 1 1/2 teaspoons in the recipe would have yielded inedible cookies. This aside, gosh, these are good!! Every bit as good as your best memory of Girl Scout thin mint (if not better). As I wanted heart-shaped cookies today, I rolled my dough out and used a cookie cutter and a lot of TLC. I used half the dough for a yield of two dozen 2 " hearts.
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Website: About.com food
This very simple and easy to put together quick bread is just lovely. It has a great crumb, is pretty to look at and tastes great. I skipped the cinnamon and sprinkled the top with sanding sugar which gives the loaf a pretty sparkly look; I use low fat plain yogurt and a hit of vanilla. Rather that greasing the pan, I line it with parchment. I found it unnecessary to coat the berries in flour; instead, I add them at the last straight from the freezer. In fact, I skip the sort-of fussy instructions and go to the tried-and-true method: mix the dry, mix the wet, mix the two together, fold in fruit and bake.
useful (1)
The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
This very easy and very healthy pilaf is wonderful! I followed the recipe exactly, using arborio rice and roma tomatoes (the only decent tomatoes available at this time of year). The combination of fresh herbs and lemon makes this remarkably fresh tasting -- adding them at the end is brilliant. I love the idea of adding a protein -- some shrimp or crab -- and making this a true main dish.
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This is a terrific salad. The flavors come together beautifully. The textures are crispy and smooth and soft; the flavors are sharp and mellow. My only criticism is the same one I have with most of the recipes in this book --too much dressing!
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A great sauce! I did use all beef and the leanest ground beef available (93%). I also had to make do with non-Greek tomato paste and I substituted Marsala for the Mavrodaphne wine. The resulting sauce is absolutely delicious. The cinnamon is very subtle and a brilliant addition to the taste. (Some years ago I was introduced by a Greek friend to cinnamon in a beef stew and loved it--but had forgotten). I used some of the sauce for pastitsio and am looking forward to using the balance in some other tasty dish.
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I ate this dish many years ago and remembered it as a heavy and not very tasty but very fattening meal. It was full of very thick cream sauce and meat that seemed to leave a layer of fat on one's lips. I looked at this recipe and thought, with some misgivings, I would give it a try. I'm so glad I did. The meat sauce is delicious on its own, but combined with the parmesan and the rather light version of bechamel it's really a very pleasing meal. All it needs is a salad, a glass of wine, and opa!
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Pies & Tarts (Maida Heatter Classic Library)
By Maida Heatter
Andrews McMeel Publishing - 1997
This is very simple and results in an absolutely delicious, perfectly smooth pumpkin filling. I used the heavy cream/milk variation and warmed the cream in the microwave. I followed the recipe but for the pepper which I skipped (I don't object to the flavor--I just didn't want the black flecks of pepper in the custard). I used the cream cheese pastry from the Pie and Pastry Bible and filled one 7" tart shell and four 3" tarts.
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This is a review of the filling only; I used the Cream Cheese Pastry recipe from the Pie and Pastry Bible (which has become my absolute go-to pie/tart pastry). I went with the recipe with just two exceptions--I brushed cream (instead of milk) on the top crust and sprinkled it with sanding sugar instead of granulated. I also really love the smell of freshly grated nutmeg and so might have used just a bit more than directed. I used a combination of tart and sweet apples. I could not have been happier with the results. While I used a different recipe for the crust, I did follow this recipe's baking instructions and they were perfect.
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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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The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
Like Zosia, I think this is fabulous. It is beautiful to look at and tastes wonderful. And the taste does improve--made yesterday, it's even better today.
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I used extra lean ground beef and the walnut option. I ended up with 48 great little meatballs. Rather than sauteing them in oil, I placed them on a rack on a sheet pan and baked them in a 375 degree oven. They were perfectly done in about 10 minutes. They were gobbled up in less time than that.
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Website: food52
While I did describe this to everyone as a "dried plum" cake, (there's a lot of prune-aversion out there), I added more prunes than called for in the recipe. I also made it in two loaf pans rather than the suggested springform pan. Otherwise, I did as told--and I'm very glad I did. Really a delicious and very rich tasting cake, but not so rich or sweet that it isn't lovely with morning coffee. I did my usual lining the pans with parchment for easy release and clean-up. I am thinking maybe walnuts would be a good addition.
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I've made spanakopita many times over the years, usually using a combination of leek, red onion, scallion and spinach, along with the herbs and egg and cheese. I was afraid this might be a little dull, a little bitter. Nope--it's great! I loved the very fresh tasting spinach, enhanced but not overcome by the feta and scallion. I halved the recipe (using 2 eggs), used as little oil as possible for the dough. I loved the chopping of the spinach prior to wilting and the use of just one pan for the prep. Easy prep and great results.
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Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
By Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Knopf - 2009
The best macaroni and cheese ever! Even though I made some changes (went with plain old white mushrooms; used garlic oil instead of butter to saute the mushrooms; added an onion to the saute; used provolone and parmesan), I think I was true to the spirit of the recipe and it is brilliant.
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Jamie at Home: Cook Your Way to the Good Life
By Jamie Oliver
Hyperion - 2008
This is a standby holiday (or not) main course which we found on the web years ago. We have since made it many times and have loved it every time. It's remarkably simple to make. The loin gets a quick roll in the fennel seeds, is browned on top of the stove and finished in the oven with fennel and rosemary and garlic and wine. A little butter swirled in the pan juices makes a fabulous sauce. We serve the sliced meat over the fennel and garlic from the roasting pan. We fill a gratin with fruit and roast it alongside the pork. With mashed potatoes or roasted potatoes it's a perfect meal and foolproof. And, should there be leftovers, they warm up beautifully.
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Ad Hoc at Home
By Thomas Keller
Artisan - 2009
Thomas Keller does it again! This very simple preparation of cod results in the best tasting cod dish I've had. I did exactly as told, but for using some garlic-infusted oil I had on hand. The final result: perfectly done fish with a lovely crust and a delicate flavor. And, unlike most Keller dishes: one pan, two little custard cups for the coating, a pastry brush--simple prep, simple clean up. Super dish!!
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Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations
By Nancie McDermott
Chronicle Books - 2007
I found this recipe through a recommendation on Orangette and loved the cake so much I immediately ordered the book. This is a wonderful pound cake. It is moist and tender with an amazing crunchy sweet top crust. As tempting as it was to add flavoring (almond extract, lemon rind), I resisted and made the recipe exactly as written. It's so easy to make. I used my stand mixer and was careful to give adequate time to beating the butter/cream cheese and then again to the butter/cream cheese/sugar and to the added eggs. The baking time (I used a tube pan( was right on. A truly beautiful cake...
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
We love this cake. It's very easy and seemingly foolproof. At first glance, the ingredients seem wrong--too much sugar, no milk or buttermilk--but it works beautifully. The batter is very thick and a bit unwieldy. It almost seems as if there is too much apple for the amount of batter. But the end result is fabulous. From a very simple group of pantry staples, comes a complex, rich tasting cake. A keeper for sure.
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I'm joining the chorus! After reading Beth's review, I had to try this and I'm so glad I did. I did sub lemon as I had everything ready to go when I found myself lime-less. The marinade/sauce was still really great. I used chicken breasts and ending up baking my chicken as the rain arrived with the dinner hour. I loved it and am sure that grilling would make it even better. I imagine almonds could be used in place of the cashews.
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Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague
By Rick Rodgers
Clarkson Potter - 2002
This is the classic and if you follow the directions, it is foolproof. However, once the chocolate starts to simmer, it looks so grainy that it seems as though it will never become a smooth and shiny glaze. Keep going and stirring and happily, all at once it is transformed into a beautiful pourable chocolate glaze.
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This is SO worth the effort. That apricot glaze that comes in a can and is used in many bakeries is gummy and chemical-tasting. This glaze is a bright and sweet without being cloying and is easy to use.
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The instructions are impeccable; a little patience and this classic torte is achieved. It requires preparation of the apricot and chocolate glazes (also in the book). I baked the cake in a convection oven and it was finished about eight minutes sooner than the recipe calls for.
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Website: Leite's Culinaria
I make this bread every week. It couldn't be simpler or more delicious. Bread flour, water, olives, yeast in a simple mix, a long first rise (12 - 18 hours), shaping and a second rise, and then baking in a heavy covered pan in a hot oven. I do think that my experience baking breads from Ken Forkish's book helped--and the fact that I forgo the whole tea towel thing and shape my breads on a board, let them rise under parchment or a cloth, and then just scoop them up and 'dump' them into the red-hot pan. I do use King Arthur flour and really good Divina kalamata olives.
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Website: food52
A really delicious cake! I followed the instructions almost to the letter (no cider in the house so made the applesauce with a bit of lemon juice and water) and was delighted with the results. And despite the caramelized sides and top (from the streusel), the cake came out of the tube pan easily and completely intact. I used mostly gala apples and one Granny Smith.
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Website: Smitten Kitchen
I'm giving this a five as mine baked beautifully and resulted in a pair of pretty, mounded loaves (I doubled the recipe). I was generous with the fruit and I used half white, half brown sugar in the streusel, skipping the nuts in the topping. As usual, I lined my loaf pans with parchment instead of greasing--much simpler release and much easier clean up.
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Website: food52
This is my new favorite zucchini bread too! I thought it was lovely and everyone who tried it agreed. I loved the scent of the orange and the rosemary as well as the taste. I did use canola oil instead of olive, but otherwise followed the recipe. And how nice to use pretty little zucchinis from a local farm and rosemary snipped from the pot on my deck!
I have since used this recipe for muffins and they are delightful! Even though it is now later in the season and the tender little zucchinis have been replaced by giant ones the flavor is still terrific and the texture of the muffins is wonderful. I had a yield of one nice loaf and six very handsome muffins. I baked the muffins alongside the loaf but removed them from the oven after about 28 minutes.
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Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes
By James Peterson
William Morrow Cookbooks - 1998
A delicious salad--and a unique (at least in my experience) method of dressing it. I did not do the rather fussy procedure with the onion--just sliced it very thin and added it--but otherwise followed the instructions precisely. (I will try the soaking/rubbing of the onion another time when I'm less hungry.) I ground cumin and coriander seeds and heated them in the oil--the scent is lovely. The combination of the cilantro and mint makes this a truly fragrant dish and a very pretty one.
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