sturlington's Reviews
537 recipes reviewed. Showing 1 to 50Sort by: Book Title 
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Ad Hoc at Home
By Thomas Keller
Artisan - 2009
These brownies are rich, dense and chocolatey. They are the perfect foil for vanilla ice cream. The recipe wasn't very difficult either. I recommend you make them for a crowd because they don't keep more than a day or so.
useful (1)
This made a very nice, light coleslaw. This recipe uses sour cream in the dressing instead of the traditional buttermilk. A good addition to my coleslaw repertoire.
useful (2)
This turned out well but it really wasn't any more special than other poached salmons I have made. I liked the Court Bouillon I used for the poaching liquid and will use that again whenever I want to poach fish.
useful (0)
A gratin is my favorite way to use up zucchini in the summer, although my version is a little simpler than this one. Not much, as this is a very easy recipe. I also didn't pay attention to the picture, but my vegetables were also much smaller and I ended up layering them in a spiral pattern. It was still great. I love the addition of sauteed onions and Japanese eggplant to the gratin. This recipe would make a nice light dinner on its own, or it goes very well with something simple, like grilled sausages.
useful (2)
This was very easy to make and resulted in a great-tasting garlic and oil that I found lots of uses for. I immediately added this recipe to my list of staples to always have on hand.
useful (0)
This is a great way to treat really fresh corn. I ate 3 of these little corn on the cobs at one setting. Farmers market fresh corn makes this delicious, but the emulsified butter and lime salt just adds something special. I think the lime salt will be good on many other things, such as edamame.
Do please cut the ends off your corncobs as suggested, particularly if you get the corn from the farmers market, as that's where the worms are likely to be.
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I have made chicken like this many times before, but this is an especially good version. The curry powder/paprika mixture rubbed on the chicken adds a nice flavor and color. I might try substituting other spice mixtures. Since this is the best variation of the classic chicken with tarragon I have yet tried, I expect I will put this recipe into regular rotation.
useful (1)
The dressing was very good but it requires so much effort to make, I doubt I will make it again. I have a "go-to" blue cheese dressing recipe that tastes just as good and isn't nearly as time-consuming.
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I also had a hard time getting this to emulsify. Maybe I was too hasty pouring in the oil. I have another mayonnaise recipe that calls for one egg and a teaspoon of mustard and is practically foolproof. Like in a vinaigrette, the mustard really helps with the emulsification. I will probably turn to that recipe instead whenever I need homemade mayonnaise.
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I agree with the second reviewer--these were ok. They also reminded me of angel food cake, and I like a denser cupcake. Also, I filled the cups too full, despite following the instructions, so they ended up looking a bit like mushrooms. (I recommend spraying your pan with nonstick spray, even though you're using liners, because they will stick if they mushroom out.) I am going to try the devil's food cupcakes next, which seem more like a traditional cupcake.
This recipe made way too many cupcakes for us to eat, so I am going to try to freeze the rest. I think they would be nice unfrosted with a little whipped cream and some fresh fruit.
But I probably won't make these again.
useful (0)
I just made these and haven't tried them yet, so I can't tell you how good they taste. But the recipe is very simple and easy, and who doesn't love pickled red onions? They are endlessly useful. I like them on turkey burgers myself.
Update: Just tasted one. They are still very oniony, but a great combination of sweet and sour.
useful (1)
I have to admit, I totally cheated on this salad. I used romaine hearts instead of iceberg because that's what I had. I used oven-roasted tomatoes and croutons I had made previously and frozen. I made blue cheese dressing from another recipe, not Keller's. I made the bacon as suggested, but I didn't have thick-cut bacon so I didn't get the true lardons.
Does it matter? The flavors were terrific together, an elevated steakhouse salad. I'm sure Keller would approve of my improvising and using what I have on hand.
My husband also really enjoyed it, and he ate it with an Italian vinaigrette (he doesn't care for blue cheese). Great salad.
useful (0)
These biscuits tasted wonderfully of butter and had a layered texture. I had a lot of dough left over after cutting 12 biscuits. Next time I would probably not pat the dough out as much and cut taller biscuits.
useful (1)
I actually didn't think these were as good as the batch of slow-roasted tomatoes I made about a month ago, following a recipe in The Improvisational Cook. For that batch, I roasted the tomatoes at a higher temperature (325, I think) for less time (~3 hours). The tomatoes were chewier and sweeter, but they were also larger, which probably makes a difference. Still, that was an easier, faster recipe, just as tasty, and no need to peel the tomatoes first.
Also, I froze those tomatoes. These could probably be frozen as well, though Keller doesn't say so.
useful (0)
I won't say that I would make this very often as it requires 1/2 cup of olive oil for 3 pieces of toast (and only 1/2 piece of toast per serving). But it was yummy and I did eat more than my allotted 1/2 piece. Hello, calories!
useful (2)
I actually thought this recipe needed more salt, but maybe that was because I was starting with completely unsalted nuts. I don't mess with hazelnuts, but peanuts made a great (and easy) substitution.
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This was really tasty. I loved the addition of the piquillo pepper. I used ricotta salata because members of my household don't care for feta, and the substitution worked very well.
useful (1)
This was very easy to make, once you have the peperonata done. See that recipe for my specific comments on it. I made this with just the sausage and it was fine. However, not being a big fan of peppers, I doubt I'd make it again.
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I have to admit that this was extremely tasty, but it was quite a lot of work to go through for a side dish.
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I didn't have time to make the 5-hour soffrito called for in the recipe, so I replaced it with a quicker-cooking soffrito from one of my Italian cookbooks. The finished dish cooked down a lot more than I expected and as a result, was a tad salty for my tastes. I am also not a huge fan of peppers, so I doubt I'd make this again, as the dish truly was a lot of work and required a lot of time to make.
useful (0)
This was a very simple recipe and a snap to make. I substituted raspberries for strawberries and it worked fine. I used this to swirl into oatmeal and plain yogurt. This is a good way to use up an excess of berries, if you get some on sale.
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A simple recipe, very easy to make. I used these in the rainbow chard recipe, but I think they would also make a nice nibbler with cheese. This recipe makes a lot, and they only keep a week, so I would probably halve it next time.
useful (1)
I had some extra leeks on hand, so I decided to try this method for cooking them. These were very tasty. I'm not sure how I'd use them, as they're not quite substantial enough for a side dish. I stirred this batch into a wild rice pilaf and that worked nicely.
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I didn't actually follow this recipe as it took too long to make (I didn't have 5 hours before dinner when I started!). I substituted a different soffritto recipe. But I did use Keller's method for pureeing plum tomatoes using a box grater as given here, and it worked beautifully. That is a great technique.
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I didn't follow the recipe to a T -- I didn't make the parchment lid, for example, as I'm no good at arts and crafts -- but these onions still turned out delicious, very sweet and tender, and beautiful to look at. I used them in the Hash but I can think of dozens of applications for these onions, especially as they keep a few days in the refrigerator after cooking.
useful (1)
These were a big hit for New Year's Day breakfast. I don't know how often I would make them, as there are a lot of steps and a lot of fat. I don't usually fry at home, but frying the diced potatoes was easy and not at all messy. This is a substantial dish and is perfect with just a simple fried or poached egg on top.
useful (1)
A delicious recipe, easy and very adaptable. Very fresh fish is a must. I substituted the Bacon Vinaigrette with great results.
useful (2)
A delicious dressing and very easy to make. Great on the Nicoise salad.
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Absolutely stupendous. I didn't have the right kind of tomatoes -- I had spotted them a couple of days before in the co-op, but by the time I went back, they were all gone -- so I used regular cherry tomatoes. This soup was so smooth and satisfying in the mouth, and not at all hard to make. I can't wait to try it again later in the season with tomatoes from my own garden.
useful (3)
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
By Alice Waters
Clarkson Potter - 2007
Almost every cookbook I own has a recipe for tomato sauce. They are all similar with minor variations. This one is no different. Tomato sauce is delicious and endlessly useful, but you really only need one recipe.
I always use a food mill and never remove the skins or seeds before cooking the sauce. This is easier and I think results in a more flavorful sauce.
useful (1)
This is very similar to my standard chicken stock recipe, which I usually make in the slow cooker, unless I'm pressed for time. I like Waters' suggestion to use a whole chicken and remove the poached breasts after 1 hour for other uses; I'm going to incorporate that into my regular stock-making routine.
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Very nice, simple way to serve raw carrots. I use the food processor for easiest grating. The carrots seem to keep a long time in the refrigerator. They are also nice for topping a green salad or even a sandwich.
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This was a delicious version of the classic soup. I like to puree it with an immersion blender in the pot to make it thick and creamy.
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I didn't have a lemon so I increased the vinegar to 2 tablespoons. Also, I didn't have heavy cream, so I used sour cream, but a little less. It tasted great, creamy and refreshing.
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I love minestrone, as it's such an adaptable and satisfying soup. This is a particularly good version, with a long-cooked soffrito and instructions for adding the vegetables in stages. I also liked all the variations given.
useful (1)
This spicy vegetable soup is a great treatment for colds. The spices open your sinuses, although I did tone them down as suggested. I also added a couple of potatoes for heft. Garnish with a dollop of plain yogurt.
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This is not really a recipe but rather some guidelines for creating your own chopped salad. I love chopped salad, so I found this very helpful.
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These did not turn out very successfully for me. Of course, separating and whipping eggs first thing in the morning is a bit much to ask, I think, so I skipped that step. Therefore, the batter did not hold together well and I had trouble flipping. The pancakes themselves tasted very good, though, but I don't think I will make this recipe again.
useful (1)
This fruit base for ice cream was very easy to make and tasted absolutely delicious (there are suggestions for using different fruits in the variations). Make the day before and chill overnight before freezing.
useful (1)
This was probably the easiest tomato soup I have made, and it was delicious. I used canned tomatoes and didn't add the extra water.
Remade this with pureed fresh tomatoes I had canned from summer, and the soup was even better this time, so I had to up my rating.
useful (0)
This recipe is very similar to a pasta dish I make with broccoli -- just substitute greens. I used cabbage and it was quite tasty. I didn't boil the cabbage first, per the suggested variation.
useful (1)
Pretty much matches my standard recipe that I have been using for years. I always add 1 teaspoon mustard, though, as suggested in the variations. Helps with emulsification. This is the perfect amount for a green salad for two.
useful (1)
This is such a simple recipe, but so tasty. Serve over homemade vanilla ice cream for the perfect red, white and blue Fourth of July dessert.
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So simple, so delicious. My husband says this is the only way I'm allowed to cook summer squash from now on. I added tomatoes, leeks and Parmesan with no ill effects. This basic recipe is very amenable to experimentation.
useful (2)
This is such a useful recipe that can be adapted to make any kind of vegetable soup, not just carrot. If you read the introduction, Waters explains each step, not just how, but why, so she really provides a blueprint for how to make this soup. She also suggests many other vegetables to use, but I think almost any vegetable will work. This soup has definitely become a staple in our household.
useful (2)
I thought this would taste even better with a handful of halved cherry tomatoes thrown in, and it did. A summery recipe perfect for a light dinner.
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A handy recipe when tomatoes are in abundance (like now). This sauce is best on a light filled pasta, like cheese ravioli, I think. It would probably also taste good on bruschetta.
useful (1)
This recipe is very easy and yummy. It makes a light, refreshing dessert that goes well with fresh fruit like raspberries and strawberries. I'm surprised Waters didn't include more variations with this, as I am sure the formula would work equally well with limes or tangerines.
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A very useful sauce. As noted in the previous review, it makes a tasty condiment for grilled eggplant, as well as roasted chicken. I like the substitution suggestions as I can take advantage of whatever herb is going gangbusters in my garden. This time, I used basil.
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Easy to make, great citrusy flavor. Just a little tart, not too sweet. This made a great filling for a tart but would also work as a spread for toast and scones. Definitely a keeper!
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