Queezle_Sister's Profile

From: Salt Lake City, UT USA

Joined: March 29th, 2010

About me: I enjoy cooking, and my favorite internet COOKING community is the one here at cookbooker. If you want to connect about my other non-academic passion, you can find me as QueezleWeaver on Ravelry, and mostly Warped Weavers. But I've miss you cookbooker, and so here I am again, and happy to contribute.

Favorite cookbook: Savory Way

Favorite recipe: roasted anything (most recently grapes)

Stuffed Zucchini with spiced beef or lamb from Zaitoun

When it is zucchini time, it can be difficult to find something interesting. But this was both different and a total delight! Zucchini are scraped out and roasted. The "meat" from within the zucchini... read more >

recipe reviews (1403)
book reviews (39)
useful review votes (961)

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Queezle_Sister's Reviews

2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)

By Moosewood Collective
Fireside - 1990

Crunchy and gooey cheese, but residual bitterness ruined the dish.

In this dish, two slices of eggplant sandwich a slice of cheese. These sandwiches are dipped in flour - egg - and then breadcrumbs seasoned and with Parmesan cheese.

I prepared this dish in hopes of convincing my DH and 15 yr old son that they love eggplant. Unfortunately, this might have had the opposite effect.

I peeled the eggplant, and salted them, and let them rest for about 40 minutes. It was a lovely fresh CSA eggplant, but somehow it was still very bitter.

I might try this again, as the crunch and gooey cheese were very good. Thinking about preparing this? you might consider a stronger cheese.

useful (0)  

A nice pasta option for those wanting a carbo boost.

This produced a creamy sauce with good cheese flavor (but not much saffron flavor or color). Bowtie pasta is called for, and the white sauce doesn't make for much contrast on the plate.

I compare this with a Saffron Butterflies recipe I prepared last winter from Savory Way, and its review is here. The other recipe asks you to prepare the pasta, and include saffron in the pasta dough, and then its served with a cheese sauce to which leeks, peas, and basil are added. While we didn't prepare the pasta, the other recipe, because it included vegetables, was much more appealing. Nevertheless, nothing wrong with this more plain version.

useful (0)