Queezle_Sister's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
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The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods
By Erin Gleeson, Erin Gleeson
Stewart, Tabori and Chang - 2014
Butternut Pear Soup : page 188
Very easy - a fall soup you can make in your spare time! You just roast some butternut squash, pear, and onion in your oven (all in one pan, with olive oil and salt), then puree with broth (I used chicken), and spice up with some ginger, nutmeg, cinnamon, and curry powder. Oh, and also add some yogurt.
The soup is sweet, but it comes by its sweetness honestly (i.e. from ingredients, not sugar), and tastes lovely.
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Carrot Slaw : page 100
This was a very simple recipe - grated carrots, golden raisins, and pecans (which I toasted). The author suggests a simple dressing, but I still had roasted shallot salad dressing (from this recipe, which I used instead. It worked fine, but in the end, a heap of shredded carrots is difficult to elevate.
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Cauliflower Cheese Steak : page 148
Cauliflower sliced clear through to make large slabs, roasted in the oven, then topped with cheese. Its really a can't miss recipe, but...
First - you only get three nice slabs. The rest, the edges, of course break into small pieces, as the stem's architecture doesn't connect those pieces.
Second - timing is off. I cooked mine for about 15 minutes longer than called for - it was finally done inside but not the nice caramelized color shown in the photo.
Third - the cheese - I think something other than cheddar (I'm thinking Manchego) would be better.
If you only need to serve 3, this works, but you only get three lovely slices from one cauliflower head. It was all tasty, but there are other roasted cauliflower recipes I like better.
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crispy broccoli & blue : page 145
This was a simple and delicious dish, definitely guest-worthy. Even better, it can be served warm or cold, so is very flexible.
Broccoli is tossed in oil and roasted, then cheese and pine nuts added, then a bit of acid (lemon juice). My daughter doesn't like blue cheese, so she used manchego instead - and it was a brilliant choice.
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Persimmon Salad : page 113
A simple and quick salad, based mostly on fuyu persimmons. The fuyu persimmons are the short and somewhat hard ones, they have great flavor, which was enhanced in this salad. Additional ingredients were cilantro, scallions, but I should mention that I omitted the red onion because I didn't have one. Also I didn't have a pomegranate, so substituted blueberries. It was a feast for the eyes and mouth, and I will be looking for more fuyu on sale!
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Rosemary Shortbread : page 202
Four ingredients. Really. And one of them is rosemary. My daughter (now 16!) prepared this simple recipe with great skepticism. But man is it good! We did have to modify one thing - it calls for salted butter and we use unsalted. Didn't remember till it was in the pan, so we salted the top with crunchy malden sea salt. The rosemary in this was brilliant - it gave a subtle flavor that brought the cookies to another level.
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Sweet Potato Stuffed Tomatoes : page 190
Surprisingly good! Sweet potato, garlic, cream cheese, salt & pepper make up the stuffing, and tomatoes of an unspecified size are hollowed out, filled, and baked. Just before the oven, you grate some Parmesan onto the top.
I used several different tomato sizes (trying to use up the odds and ends of end-of-season tomatoes), and all seemed perfectly done after the specified 15 minute baking time.
I don't think I ever would have thought to put cream cheese with sweet potatoes, but it gave the filling a really nice tang.
If serving to guests, a minute under the broiler would melt the cheese and make it look a bit better. With large cherry tomatoes, this would make a nice appetizer.
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