Queezle_Sister's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
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Website: David Lebovitz
This set of instructions tells you to cut your peeled ginger thinly, and boil it in a water-sugar mix (1:1) until it becomes syrupy. The instructions give the syrup temperature - and it became noticeably thick as it approached the temperature.
Separating the slices and rolling them in sugar was a bit tedious, and hard on the finger tips, but I like the final result. I prepared this candied ginger specifically to use in these ginger cookies.
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Smokey, smooth, sweet and savory. I found this recipe to be pretty amazing.
I first became intrigued by Eggplant Caviar from a recipe in Dorrie Greenspan's Around my French Table. But David's recipe differed in that the first step is to char the eggplant's exterior on the grill. Following that, you bake the eggplant till really well cooked, then just mash it with lemon juice, garlic, salt, pepper, and parsley (forgot the parsley!).
My DH, who dislikes eggplant, didn't like this either. All the more for me!
I served this to my family with saltines, but it would have been much better on a nice cracker!
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Who doesn't love horchata?
A comment that @snoopy made in reference to making her own rice milk made me realize that it might be possible to prepare our own horchata.
To make this, you first grind up rice, then you soak it (over night, for us it was about 24 hours) with cinnamon stick, then you grind the softened rice in the blender. Our initial rice grinding didn't do much to the grains, but the second grinding, after it soaked, really pulverized it.
After that you add sugar, then milk. The recipe suggests 3/4 C or 1C. We tried 3/4 C, but it was a bit too sweet. Nonetheless, it is delightfully refreshing.
Two steps are a bit of challenge. First is filtering out the pulverized rice - our chemex coffee filters were too fine, but a paper towel worked.
The second challenging step is cleanup. Imagine all that rice debris in the bottom of the blender. My dear s 13-daughter helped to clean it up by sending all that debris down our plumbing - oh well.
Our hispanic market's horchata have HFCS, and we are encouraged about finding a healthier version.
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Wow! I first read about Socca on TheKitchn, and so when I came across Chick Pea Flour, I bought it. This is very easy to make, and cooks in about 7 minutes. The result is wonderfully crunchy.
I compared this recipe to one in Around My French Table (Greenspan); this recipe has less oil in it, and is seasoned with cumin instead of rosemary. I cooked these in a 12 inch cast iron frying pan, and it made 3. The recipe calls for only 1/8 tsp cumin, I upped the amount with each of the three, and by the third I had probably added closer to 1/2 tsp - and that one was the best.
These were also better when I was more liberal with the olive oil. Warning: these are addictive.
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This mysterious dessert intrigued us - how is it made? After it was a challenge on the TV show MASTER CHEF, we decided it was time to learn how to make it.
We looked at lots of recipes - basically lady fingers are soaked in a coffee-alcohol mixture, and layered with a creamy egg-based custard, with some chocolate or cocoa in the mix.
What sold me on David Lebovitz' version was his cream layer. All of them use raw eggs and mascarpone, but they vary in the the number of egg yolks and other ingredients. Most are heavy into the yolks, do not use the whites, and some add whipped cream. This recipe skips the whipped cream, and uses the whites (beaten separately then folded in) to lighted the custard.
We learned a bit about soaking lady fingers. They can accommodate a lot of liquid - and we didn't care for the "gush" of liquid produced, but this would easily be remedied by merely soaking until they are only half saturated. We also added a layer of grated chocolate and put cocoa over the top.
This recipe suggests serving after 4 hours, but it was much better after 24 hours. But why the had the master chef contestants serve theirs immediately I do not know.
I think this is a good recipe to know how to make. Its remarkably easy, and looks like you worked on it all day. This version would be great for serving to company.
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