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

4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Kitchen of Light: The New Scandinavian Cooking

By Andreas Viestad
Artisan - 2007

Who thought pureed peas could be interesting? This dish certainly exceeded my expectations. What could be a dull dish was sexed up by addition of not only asparagus, but also pistachios and a drizzle of toasted sesame oil. So many flavors and textures, it was a real delight.

prepared for my cookbook club by a pal.

useful (0)  

A very tender chicken infused with lemon and dill flavors! This is the best chicken that I have had in a very long time. Dill butter is rubbed under the skin, the cavity filled with dill and lemon quarters. It is partially roasted, then more dill butter supplied, and placed on top of a bed of potatoes, leeks, and chicken broth. This was served at our cookbook club dinner cold (thankfully - nearly 100˚F), and the flavor was stunning.

useful (1)  

The flavor imparted to the custard, by the bay leaves, was so interesting! And combined with mixes berries, it was truly spectacular.

Do be careful in cooking of the custard, it could curdle (don't ask me how I know).

useful (0)  

An amazing combination of flavors, and beautiful to boot. Spinach is wilted under the broiler, then smoked salmon and raspberries are added. It is then dressed with an amazing concoction that includes creme fraiche, raspberries, and raspberry vinegar (plus sugar, salt and pepper). I didn't have the pink peppercorns for the final garnish, but nobody missed them.

Note - I followed the epicurious recipe to make creme fraiche (so easy!) and am glad I didn't chicken out and use sour cream.

This was prepared for my cookbook club (2 1/2 yrs and still going strong). To prepare 13 dishes, I didn't broil the individual plates of spinach, but instead broiled the spinach on a large cookie sheet, and then portioned it out to the different plates. This allowed me to skip the "cool the plates" step!

useful (0)