cadfael's Reviews
59 recipes reviewed. Showing 1 to 50Sort by: Book Title 
| Date | Rating | Recipe Title
All About Braising: The Art of Uncomplicated Cooking
By Molly Stevens
W.W. Norton & Co. - 2004
This is one of my favorite recipes. It is flavorful and always comforting. I think it makes a big difference when I use kosher or free range poultry. The only change I make to the recipe is the inclusion of fresh herbs when I have them-rosemary, thyme and parsley. Parsley is called for in the dumplings as well. It is important to remember not to bring to a boil when tempering the liaison, which curdles easily. Enjoy...we do.
useful (2)
This one of my go-to recipes for entertaining a small group of 4-6. I have made this many times and it always turns out. I follow the recipe exactly.
The author is truly a cooking teacher and the 5-6 things I have cooked from the book have all turn out well.
Last time I served this meat over small scoops of three purees-roasted garlic mashed potatoes, nutmeg scentd mash of parsips, and sweet potatoes with a hint of cinnamon. My veggies were roasted brussel sprouts and Vichy carrots. I always make sure my appetizer and dessert are very light because it is a rich heavy winter meal, which will be better as a whole when balanced. For instance this time I served a small plate of mixed micro greens lightly tossed with lemon & EVOO, s&p, and toped with 2 large lemon garlic prawns as an appetizer, and a featherlight french crepe stuffed with lightly caramelized apples and lightly drizzled with a calvados caramel, a small dollop of unsweetened cream dusted with edible gold flakes. What a great meal-and most of it prepared ahead-so you can enjoy your company.
The guests asked for the recipe as they always do with this recipe. It is well worth the effort for special occasions.
useful (4)
Americas Best Lost Recipes: 121 heirloom recipes too good to forget
By The Editors of Cook's Country Magazine
Cook's Illustrated - 2007
These are beef and cabbage buns. They are delicious and I use them for lunches and picnics. I made slight changes- I use more s/p, canadian cheddar, and well cook the cabbage.
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This is a great way to use left over ham. The crust incorporates cheddar cheese.
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Started in a cold oven, this method is different than we are used to, but it produces a thick delicious even crust. A bit on the sweet side.
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Around My French Table: More Than 300 Recipes from My Home to Yours
By Dorie Greenspan, Alan Richardson
Houghton Mifflin Harcourt - 2010
I really like this "lazy" recipe. For me the key is in having at least the full amount of herbs and seasonings and then for the bread to be an excellent sturdy and flavourful slice. I always cook with the vegetables. My grand daughter and I savour this as the cooks treat.
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I have a Madeleine collection. Many don't make it. This does! Don't overfill or overcook
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Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
By Ina Garten
Clarkson Potter - 2006
I love this recipe. I make it a lot. Easy, flavorful and healthy.
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The Barefoot Contessa Cookbook
By Ina Garten, Martha Stewart
Clarkson Potter - 1999
These are a family favourite which I have had great success with many times.
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I make this a lot for the onion dip lovers in the family Never disappoints. For the non-onion lovers her roasted tomato dip is the ticket. So I usually make both for family gatherings
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I make this quite a lot and the family loves it.
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Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
By Ina Garten
Clarkson Potter - 2001
I really enjoy this too-I always change up the veggies depending upon what I have on hand and it works.
useful (1)
Barefoot in Paris: Easy French Food You Can Make at Home
By Ina Garten
Clarkson Potter - 2004
This is a wonderful recipe. It never disappoints and I am often asked for the recipe.
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I love this recipe. It is healthy, tasty, not difficult and it can dress up a plate like it comes from a restaurant. It is important to get that sear as the other reviewer noted.
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Canadian Living: The Vegetarian Collection: Creative Meat-Free Dishes That Nourish and Inspire
By Alison Kent, Canadian Living Test Kitchen
Transcontinental - 2010
This is one of the better samosa recipes I have tried-and I have tried a lot. The spices seem like a lot and the consistency chunky, but have faith because it all comes together and mellows out.
The dough is great deep fried. I haven't tried them baked. I intended to freeze some but there were no left overs!
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Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen
By Clotilde Dusoulier
Broadway Books - 2007
very good cake depending upon the quality of your chocolate. Also be careful with the moisture level of the zuchinni-not too wet or too dry. I like it with cream cheese frosting.
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Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant
By DeDe Lahman, Neil Kleinberg, Michael Harlan Turkell
Little, Brown and Company - 2010
The authors have this in a chapter on Sides and in their notes state they cater this as hors d'oeuvres. I have made these twice as a light meal served with a mixed microgreen salad lightly tossed with fresh lemon juice and olive oil, S&P.
The 1st time I made it fresh as written. It was great. I only used half the dough so I froze the other half. I defrosted the dough 5 days later overnight in the fridge. The dough was easier to work with and rolled out even thiner.
I used a little double smoked mild pepperoni instead of the mushrooms, 2 T tomato sauce, and a combo of goat cheese, parm and cheddar. Excellent.
Tonight I'm doing the original again, with the addition of a little goat gouda.
What ever you do to switch it up is up to you- but I think the thin crust, caramelized onions, goat cheese and truffle oil must not be left out.
I make many pizzas and they are all different for different occasions and moods. When I want Chicago deep dish, I wouldn't do this one. But when I want a thin crust, sophisticated goat cheese & truffle taste-this will be the one.
useful (4)
The Dahlia Bakery Cookbook: Sweetness in Seattle
By Tom Douglas
William Morrow Cookbooks - 2012
I loved these, and together with the tomato soup recipe in the book and a glass of Gaspereau Muscat,and a bit of St Andre's Triple Cream cheese with a slice of pine nut tart for dessert and I thought life doesn't taste much better. It took a fair bit of work though. I used the full amount of salt (kosher) and olives and it was good. I think the type of goat cheese and olives you use could change the amount required so better to taste first. I would definitely serve the above menu for a special luncheon and would be proud-and rested-because I could do it all ahead.
useful (1)
High Flavor, Low Labor: Reinventing Weeknight Cooking
By J.M. Hirsch
Ballantine Books - 2010
I loved the unique flavor combination. We always do a tomato or bean base and this was a welcome change. Even a relative who does not like goat cheese liked that. You must have quality ingredients to start though.
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Simple, fast and flavorful! Make sure the oregeno is not stale.
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I loved these because I love figs and bacon. However I'm not a blue cheese fan so I used a very mild blue Danish. I'm thinking next time I'll try a dolce gorgonzola.
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I really liked this too-I used whole milk and the cobs. A lot of real corn flavor.
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I used spanish smoked paprika and the proscuitto and it was very good. I also did a plate swirl of reduced balsamic a la Lidia as I keep some on hand this time of year-love it with squash.
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The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
By King Arthur Flour
Countryman Press - 2003
These are a family favorite. Wellworth the effort.
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Lidia's Italian-American Kitchen
By Lidia Matticchio Bastianich
Knopf - 2001
My favorite recipe for traditional (long version) Bolonese. Lidis, of course, gives lots of detailed information.
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My go-to recipe for stuffed jumbo pasta shells. I put more sauce in than called for, but other than that, do as written.
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Great dinner party fare.
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I love this too.
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Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1992
Very good. I use 3-4 cloves of garlic instead of 6. I also use any veggies I have left in my fridge.
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The Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1977
First of all my recipe is from 2000, page 144.
I think it is important to salt and squeeze out the zucchini really well for the recipe to work. I also add 1/4 c. fresh minced dill. With these changes I think the recipe is a 4.
This is from the 2000 ed. sorry
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Very good and garlicky. I like it with the brown rice in this edition, but I also really like the bulgar used in the earlier edition. This one is better seasoned.
This is from the 2000 ed. sorry
useful (1)
I use the lesser amount of garlic, sometimes cayenne instead of chili and always minced red onion instead of cucumber.
This is from the 2000 ed. sorry
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Good, easy to make, better next day.
This is from the 2000 ed. sorry
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Wonderful. I sometimes add a sprinkle of cumin and sumac.
oh this is from 2000 ed.
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Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1992
Hi
I too find this OK but on the bland side for what I like. My current preference for samosas seasoned more to my taste is reflected better in Canadian Living Vegetarian published this past year. The difference for me is a more assertive flavor profile more in keeping with Indian cooking in my area.
useful (2)
This is one of my favorite salads in the book. I find that I can refresh the salad the next day with a squeeze or two of lemon juice and a pinch of cumin.
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The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
By Mollie Katzen
TEN SPEED PRESS - 2000
I follow the recipe exactly but before serving I stir in a T. of fresh lime juice. To each bowl add a dollop of sour cream or creme fraiche mixed with a little cilantro and a pinch of cumin.
useful (3)
If you love cheese, potato and cauliflower this is for you. us. The time for the potato crust should just be used as a guideline as it really depends upon the type of potato used.
The family loves this but it is rich. I serve it with a side salad with a vinaigrette, not a cream dressing.
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A family favorite and one I have baked many times over the years.
I follow the recipe exactly. Like all cakes, don't overbake. I use a bundt pan.
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This is really good. I serve it with a drizzle of evoo and baked spiced pita wedges. Great as a side with tabouli.
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A very good raita recipe. Great with curries. A go to recipe.
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Very flavorful salad with loads of fresh herbs from the garden making it a perfect summer meal. With the feta garlic and onion it is a strong presence so you must take care as to what to partner it with. Mild white fish disappear for instance, whereas dolmades are perfect.
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I decrease
- the salt to 2/3 tsp
-the garlic to 1 large clove
I increase
-parsley to 2-3 cups
I add 1/4 tsp lebanese spice
I sometimes add a bit of cucumber as suggested in the options, but I never add peppers or chickpeas, as where I come from, these things often go with favas in a different salad called fooul, which I serve along side of the tabouli.
useful (1)
This cake has a wonderful aroma and flavor. Cardamom is one of my favorite flavorings. My only problem is that this cake is more finicky than most cakes about overbaking. It can dry quickly. This is akin to a coffee cake.
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I really like this too, but have one caveat: the apple cider vinegar makes a big difference depending upon it's quality. Make sure it is good for you-taste a bit first. It should be bright, smooth, tart and you should like it. The times have have used certain lesser kinds, my husband will complain of an unpleasant harshness and aftertaste. When I have used good ones, he doesn't pick up the vinegar-as a matter of fact he comment on it's much better this time that I have left it out. He thinks he does not like cider vinegar. In fact he just doesn't like poor quality cider vinegar.
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The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
I have made this recipe many times sometimes using arborio and sometimes with imported Italian orzo. I do find the orzo from Italy cooks up better with a little tooth to it, and not mushy like some of the local brands. I love this recipe with the orzo. I also know that it is traditional to use orzo in this type of preparation, at least with the many local greek restaurants in my area. I also use tin Italian San Marzano tomatoes in winter when I can't get good fresh ones. Just before serving I grate Greek Kefalotyri cheese on top of pilaf in the serving dish. My husband loves this.
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I love these. I use a strong chicken broth instead of the water as that is how I have been taught to do it by local greek families. Other than that I do as written. When I have fresh parsley left over from something, I chop and sprinkle over top. Yum.
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This is a simple and tasty side, good warmed or at room temperature. As I cannot obtain the gigantes dried beans locally, I use the dried large limas or sometimes the Italian cannellinis. The limas cook up somewhat similar to the gigantes that I have tasted in the tinned preparations that come from Greece that I buy at my local European deli. The cannellinis are smaller with a creamier texture. Both are very good.
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This is a keeper. So useful for many recipes as a garnish or as part of a meze tray or with thin mediterranean style crackers such as rosemary and cracked pepper and shavings of greek cheese as an aperitif. Very flavourful.
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I agree with the comment about the oil. 2T would be what I would use in my non stick pan. This is a delious preparation. I use the Puy lentils when I have them and the brown lentils when I don't. Both are good to the overall dish. Brown is softer and larger and may mush up a bit. The puy hold their shape, are more toothsome and are smaller.
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