kathleen440's Reviews
60 recipes reviewed. Showing 51 to 60Sort by: Book Title 
| Date | Rating | Recipe Title
From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
By Pushpa Bhargava
Crest Books, Inc. - 2009
Tasty, and easy due to the use of the precooked masala. It felt a little bland, though - I might doctor it up next time by frying some cumin seeds at the beginning and upping the garam masala a bit.
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I really liked this version - easy and healthy, with a smooth texture. Next time I'll probably add a few ounces of mustard greens or chard.
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As dry curries go this is not my favorite. I tried it with flat beans (which were available in my area at the time) and the dish felt bland and a little undercooked. Perhaps it would be better with regular (long) green beans, which appear in the picture.
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Wonderful, rich flavor. I prefer boneless thighs, but a mix of white and dark meat would be great too.
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The flavor of this was good (if very sweet), but the texture was off - very soft and difficult to manipulate. I'm not sure exactly what I did wrong, but we did have fun eating this with a spoon.
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An Invitation to Indian Cooking
By Madhur Jaffrey
Vintage - 1975
I really enjoyed this! I highly recommend the variation with peas - without a little bit of greenery it would seem plain. The fried onions are also a nice addition. Next time, I'm going to stuff bell peppers with this.
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Silver Palate Cookbook 25th Anniversary Edition
By Julee Rosso, Sheila Lukins
Workman Publishing Company - 2007
This is so, so good in the summer. Use really fresh tomatoes from the farmer's market.
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My favorite recipe, endlessly adaptable. I like making a coconut almond chip version with shredded coconut, coconut extract, almond extract, and dark chocolate.
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The Smitten Kitchen Cookbook
By Deb Perelman
Knopf - 2012
Awesome. The crust is really easy to make but came out golden, flaky, and perfect. I definitely recommend using the egg wash, and I think the pastry benefits from a little sprinkling of salt and pepper before baking too.
The filling was great, but you could apply the recipe to any filling you want, really. One note: you cannot caramelize onions in 25 minutes. Give yourself at least 45 to get them really browned! It's worth it.
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Yum. Next time I will probably increase the quantity of grapes and olives a bit, so that I can have a little bit of each ingredient in each bite. It's a great combination.
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