Queezle_Sister's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
| Date | Rating
Vegetarian Epicure
By Anna Thomas
Vintage - 1972
Corn Bread : page 47
This is my tried-and-true corn bread recipe, the one I've used for the past decade. Over the past six months, though, I've been testing cornbread recipes from other books, and so I thought it would be interesting to revisit this one.
This recipe differs from some by having a larger amount of baking powder, and slightly more flour than cornmeal. I prepared it using polenta (coarse corn meal) instead of regular grind, and olive oil in place of melted butter.
The result was very delicious. However, it is a bit sweet, and perhaps my tastes now favor a more savory bread.
useful (0)
Cream Scones : page 45
Very light and fluffy, and not too sweet. This also took only 35 minutes start to finish (including clean up).
There is no cream in cream scones, but richness comes from including an egg and 1/2 C butter (I used a bit less, probably 3/8 C). I didn't bother to butter the cookie sheet, didn't need it (they slid off perfectly). If you don't like currents, you could substitute another dried fruit (craisins would be excellent), lemon zest, or... -but I would not simply omit them, as the scones would be rather bland otherwise.
useful (0)
Garbanzo Bean Soup : page 67
For the simplicity of this soup's preparation, it was a very decent soup. This soup takes relatively little effort beyond soaking the beans the night before. The flavor comes from an unlikely combination of green chili peppers, Worchestershire sauce, and and tomato paste. At the end, you added shell macaroni, and the final texture is a lovely combination of the smooth silky pasta and the more sturdy garbanzos.
Although I felt that this soup could stand having a bit more zip, my kids just cannot get enough of it. Family ratings were 5's from the kids, and 3's (good but not stunning) from the adults.
useful (0)
potato peel broth : page 50
This is a simple vegetarian broth, and a great reminder to save those valuable potato peels. I made a batch tonight with potato, sweet potato, and carrot peels. Added an onion and stick of celery. It looks a bit dark and murky, but after adding salt and pepper the flavor is right on - very nice. I look forward to the patience to turn this into soup. In the mean time, its headed to my freezer.
The other thing to note - usually my scraps go to the compost. I will still compost, but this cooking probably makes the composting go even faster.
useful (1)
Potatoes Gruyére en casserole : page 146
Very simple, and it was a delicious, cheesey side with the tang of yogurt/sour cream.
I used home-made yogurt, drained slightly to thicken, and Jarlesberg cheese (any mellow cheese was suggested as an alternate).
I would have benefit from more instruction on pan size, potato weight, and I found the cheese/yogurt mix was very thick - and so difficult to spread. Nonetheless, I muddled through OK. I can easily see making this one again.
useful (0)
spinach provencale : page 149
This is a very simple recipe, but I think it has one fault. It requires that you first saute onions and garlic, then add 2 lbs of spinach, put the lid on, and cook it down. This causes a lot of liquid to come out of the spinach, but there is no step to drain this liquid. Therefore, when you add the eggs, its very wet. I cooked this an extra 10 minutes, and it was still runny.
Oh well... still ate it.
useful (2)