sturlington's Reviews
12 recipe(s) reviewed. Showing 1 to 12Sort by: Title | Date | Rating
Bistro Cooking
By Patricia Wells
Workman Publishing Company - 1989
Chardenoux's Salmon Cooked with Its Skin : page 145
I have made this a few times, but I am not as enamored with it as I think I should be. Probably I like a more complex preparation for salmon. It tastes fine, though, and it is a quick and easy way to prepare salmon fillets.
useful (0)
We really liked the flavors of this dish. The only issue I had was keeping the peppers and garlic from burning while cooking the chicken pieces. I think this is more a problem with my stove, which does not do low heat well, than the recipe, but next time I would probably add these elements later in the cooking time.
useful (1)
Creme Fraiche : page 265
I never know what to do when a recipe calls for creme fraiche. It seems like an exotic ingredient, but really it is just heavy cream and buttermilk. This recipe provides a simple method for making your own. It must be made a day ahead, but it does keep for several days.
useful (0)
Double Celery Soup : page 31
Absolutely a revelation. This recipe will make you love celery and celery root.
useful (2)
Gratin Dauphinois Madame Laracine : page 99
What I liked about this gratin was pre-simmering the potatoes, which guaranteed they would be tender after cooking. I only needed 45 minutes to cook the gratin. I simmered the potatoes in water, omitting the milk, but they were wonderfully creamy despite that.
useful (0)
La Mere Besson's Mixed Summer Salad : page 55
A variation on the ever-popular "breakfast" or Lyonnaise salad. This has tomatoes, which is why it's a summer salad. I'm sure you could add bacon if you liked.
useful (0)
Layered Vegetable Gratin : page 83
Easy, summery, absolutely delicious. I added some Parmesan and broiled during the last 5 minutes to put a little "gratin" in my gratin. This also tastes good as a cold salad the next day.
useful (0)
Leek, Potato, and Bacon Soup : page 29
This is a very simple soup, with pretty much all of the ingredients specified in the title. Unlike most potato soups, this one is not pureed. It goes well with a thick-cut pepper bacon.
useful (1)
Pied de Cochon's Onion Soup : page 18
Probably the best French onion soup I have ever made.
useful (1)
Ravioli with Cream, Bay Leaf and Sage : page 78
This is a simple sauce for filled ravioli, very quick and easy to make. It didn't have a lot of flavor, though, and I though the results were too thin for a pasta sauce.
useful (0)
Salade de Lentilles Vertes : page 62
There is not much to this salad. I think it would have benefited from a little something, maybe some bacon or sausage, or some soft goat cheese. Even some extra vegetables might have helped. As it is, it's rather plain, and you'd better like lentils.
useful (1)
Warm Potato Salad with Herbed Vinaigrette : page 106
A deceptively simple recipe that tastes very good.
useful (0)