sturlington's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
| Date | Rating
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
By Judy Rodgers, Gerald Asher
W.W. Norton & Co. - 2002
This was a great soup, amenable to tweaking. I liked how hearty it was, but required only a few ingredients. Instead of pancetta, I used pepper bacon, which seemed to satisfy the requirement for lots of pepper. I also used orzo instead of rice, which I really liked.
useful (2)
Buttermilk Mashed Potatoes : page 233
These are pretty similar to my standard way of making mashed potatoes. I don't normally add buttermilk, but I will use it if I have any on hand. I didn't really notice the buttermilk in these, but they were absolutely delicious, so perhaps it gives the potatoes that extra zing.
useful (0)
I have been making croutons this way for a long time, but I didn't realize they had a fancy name! They are very easy to make, and I'll have to remember to throw together this simple salad whenever I have a bit of crusty bread going stale.
useful (1)
Onion Frittata with Balsamic Vinegar : page 180
I wouldn't call this a frittata. It's really an omelet, I think. I tried it first with no filling, and it turned out very well. It was very easy to flip and looked nice on the plate. I wasn't so successful when I added the onions, but maybe I used too many, and I also put some shreds of provolone in. It still tasted good, and I liked the shot of vinegar. I might not use this method for filled omelets, but it is a very good technique for plain omelets.
useful (1)
Pasta with Spicy Broccoli & Cauliflower : page 203
It seems like everyone has a recipe for pasta with broccoli and/or cauliflower. This one seems to combine elements from them all. I did like the new technique for cooking the vegetables, but I had to tweak the recipe a bit because of picky eaters at the table.
useful (2)
Roasted Applesauce : page 260
This is a different way of making applesauce! I think it gives the applesauce a more concentrated, grown-up taste. It's good to have this in my repertoire, although it probably won't replace my mainstay method, since I usually only make applesauce for my son. I didn't bother peeling the apples or removing all of the seeds. Instead, I mashed the apples in my food mill, which removed all the unwanted bits.
useful (1)