Queezle_Sister's Reviews
1394 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating 
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New Recipes from Moosewood Restaurant
By Moosewood Collective Staff
Ten Speed Press - 1987
This recipe taught me that macaroni and cheese can be positively sublime. This recipe uses pasta shells, and a lot of cauliflower and tomatoes, and a bit of cheese, to make the most amazing dish ever.
I have made this dish at least 10 times. I find the spices are perfect, but I do cut down on the amount of butter, and I sometimes add extra cauliflower. I've also substituted elbow macaroni for the shells, and it came out great. Highly recommended.
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The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
By Judy Rodgers, Gerald Asher
W.W. Norton & Co. - 2002
Crunchy and delicious!
To maintain the spirit of this cookbook, I made sure to buy really fresh eggs, free range chickens. I prepared them two ways. I made an over-easy egg using Panko crumbs, and a sunny-side up using crumbs from an Italian Olive loaf (day old). I used the olive oil, thyme, and salt, and toasted them in my cast iron frying pan until they started to color.
For the over-easy, I sprinkled the additional crumbs when the egg was ready, flipped, and out. Then used the tsp of basamic, swirled, and poured over the egg. I t might not look that great (see my picture), but it was really amazing tasting. Crunchy, with a perfect runny yolk. The tsp of balsamic soaked into the crumbs. The bites that included the balsamic were fantastic.
Then, I prepared a sunny-side up for my daughter. It came out much more beautiful.
I really enjoyed my over-easy panko, but my daughter was nuts about her sunny-side up. She licked her plate, and asked for another. This is very unusual, especially when eggs are involved.
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2007
I prepared this recipe, using the suggestion of adding blueberries and corn meal. It was amazing. The cornmeal gave an indescribable crunchy counterpoint to the sweet juiciness of the blueberry.
The other good thing is that the recipe is fairly low fat, and its quick baking. Try it!
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Website: The Kitchn
This recipe uses chickpeas to make a sandwich filling that is something between tuna salad and egg salad. Although I didn't have all the ingredients, I improvised (chickpeas, lemonaise, minced red onion, seasoned rice vinegar, salt and pepper). It was awesome! Great both on crackers and as a faux grilled tuna and cheese sandwich. And very healthy! This will definitely be a high frequency repeat in my family.
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High Flavor, Low Labor: Reinventing Weeknight Cooking
By J.M. Hirsch
Ballantine Books - 2010
This was easy (15 minutes to throw it together) and it tasted great. Grated fresh ginger gave each bite an extra zing. Enough to notice, but not so much that my kids wouldn't eat it.
And with only 1 egg and 1/3 cup oil, this was a pretty healthy quick bread. My kids loved this recipe and are always talking about it now!
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This is the BEST corn chowder I have ever tasted, and true to its intent, it took less than 40 minutes to prepare.
My husband made this for our family last night, and I thoroughly enjoyed it. We followed the instructions except we cut the whole milk to 50% whole and 50% skim. Simmering the cobs in the milk did add a big fresh corn taste. The prosciutto crumbled on top really added a great punch.
My one complaint is that this is a HIGH FAT soup. Its true that it tastes amazing, but I'd prefer a great soup that is also low fat.
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This was the first recipe that caught my eye in this book. It just sounded so odd - mixing balsamic vinegar with ice cream!
I bought the ingredients (and using Breyers ice cream). Unfortunately, the oreos mostly "evaporated" before I had time to put it together, so I scaled back the recipe and made two different small batches. In one, I made it as suggested, and for the other, I tried gingersnaps as the mix-in. Both were amazing, but I think I liked the tiny zings of chocolate from the oreos (original recipe) more than my variation using gingersnaps.
This recipe will be made again - but next time I will do a better job hiding the cookies beforehand!
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Wow were these ever great! True to the description, the cookies were soft inside, and crackly on the outside. These are not inexpensive to make - they call for an entire tube of marzipan - but they are oh so worth it! The final product had only a subtle almond/marzipan flavor, but with the chocolate from the cocoa, the texture, and how easy they were to put together, this is a winner!
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This is an amazing recipe. We didn't have pre-grated carrots, but it was easy enough to grate up 2 large carrots. The beauty of bright green asparagus and orange carrot gave this salad real eye appeal.
However, this salad is so much more that eye candy. A dressing, which really was an amazing reduction using rice vinegar and other ingredients, set this recipe apart. My husband, a salad lover, said that this was the best salad he has ever had.
This recipe will be in strong rotation whenever asparagus is in season!
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There is a lot of chopping in preparation, but by dicing vegetables to small pieces they cook quickly. I usually think of soups as something that cooks all day, but this one truly cooked up quickly. I was also intrigued that the recipe was very much a traditional mix of vegetables, but it included a healthy dose of ginger. The final product had only a mild ginger note, but the broth's flavor had surprising depth. Everyone in the family gave it a positive evaluation.
I did need to modify it a bit. The mushrooms had been commandeered for last night's dinner, and I didn't have regular potatoes, so I put in a sweet potato. It would have been even better had I had all the right vegetable.
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The New Basics Cookbook
By Julee Rosso, Sheila Lukins
Workman Publishing Company - 1989
This is not the standard soda bread - it is richer (includes eggs and a goodly dose of sugar). The batter is very wet (no kneading), and you pour it into a cast iron frying pan and bake it. My only modification was use of rasins in the place of currents, and omitting the caraway seeds.
The instructions specify a 10-inch pan - believe it! I tried to bake in a 9-inch frying pan, and it slightly over-flowed the pan. It looked funny, but tasted fantastic.
I prepared this while visiting my sister-in-law, and because my cookbooks were all elsewere, I tried three different soda bread recipes. We had 25 people for dinner, and hands down, this was the winner.
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The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
By Judy Rodgers, Gerald Asher
W.W. Norton & Co. - 2002
This recipe provides excellent detailed instructions on how to make chicken stock. I looked for chicken feet, including the local Asian market, to no avail, and still was able to make great broth using a standard grocery store whole chicken. I followed the instructions (except no feet and no extra wings), and the resulting broth has an excellent bright chicken flavor. I really enjoyed following the instructions for how to remove the breasts. It made me feel like Julie in the move "Julie and Julia".
One concern I had was with skimming off the foam. I did this, as per instructions, stirred, and skimmed again. However, foam continued to come up, and I was unsure whether to remove it or not. I decided not to, and it seemed to go away, but I'd be interested to hear other people's thoughts on this.
This cookbook instructs us to do a lot of tasting, and in this recipe, to taste from the beginning. I was nervous about sipping a spoonful of water that contained a raw chicken carcass, but I did, and lived to tell about it. I found it instructive to monitor the development of this broth's wonderful chicken flavor, and I look forward now to trying recipes calling for high quality broth.
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This has become my go-to approach for applesauce. Its versatile, and delicious. Its also easy because once the apples are pealed, there is almost no additional work - just roast and then mash. I find the cooking time varies with apple type, but I have yet to make a batch that was less than delicious.
The first time I made this applesauce, I used a combination of fuji and gala apples, which I think was a mistake. The two apples required different cooking times, and took at least twice as long to soften as suggested in the recipe. Nevertheless, they did eventually soften and get the golden roasted color that the recipe described. I've uploaded a pictures showing the roasted apple sections.
The flavor, though, was exceptional. I will probably never again make the water-apple stove-top applesauce of my youth. In this oven roasting approach, the apples dried out, which gave the applesauce a very concentrated flavor.
The recipe suggested a bit of cider vinegar. I tried, and couldn't really see that it made a difference, so I omitted it.
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Website: Epicurious
This recipe was fairly easy to prepare, and it came out great. I was looking for something I could prepare to give to friends a neighbors, and auditioned this recipe. I do not have fleur-de-sel, but I do have sel-de-mar, a lovely french sea salt, which I sprinkled on the product.
I live at high altitude, and prepared this by cooking to a lower final temperature (10 degrees lower for my 5,000 foot elevation). The product solidified nicely, although it was not so easy to cut up. Sticky knife, despite buttering, but not too bad. Easier if one person cuts, and another person separates the cut up squares.
I think this is a keeper, and will likely be in the gift boxes I deliver to my friends.
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I tested this brine on the breasts removed from the intact chicken that I used for making broth.
I am not much of a meat cooker, and this was only the second time I've brined. This seemed to be a pretty gentle brine - salt, sugar, lots of water, and a crushed bay leaf. I incubated the two breasts for 2 days, rinsed, and cooked as suggested - dry off, brush with olive oil, and fry.
I was very pleased with the result. Delicious, and not at ll salty. This was much better than the other brine I used, years ago. I will use this again.
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Crunchy, sweet-salty, nutty (almonds), and perfect.
This was the best Biscotti I've ever had. The recipe says that it gets better after a couple days - but I cannot imagine how one can let these wait.
I prepared a single batch to see if its good enough for the neighbors. I found that I had to bake the initial long rolls quite a bit longer than the 15 - 20 minutes suggested; probably I baked them 30 minutes and they were still fairly soft.
I didn't have the anisette that the recipe called for, and substituted Pernod, a french liqueur with a distinct anise flavor. The cookies had a lovely but subtle anise flavor.
Highly recommended!
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Very delicious.
Wester's advice to carefully read, and re-read, the instructions were right on. The bread chunks require a lot of different steps, and you don't want to be catching up once the roast chicken is done.
I really loved the tiny bits of sweetness from the currents. My concerns about the recipe was that it wasn't clear how much salad greens to use, and the recipe at the end calls for vinaigrette, and I wasn't sure if this was something I was to have made from the instructions, or just a generic vinaigrette.
Everyone in the family loved this one.
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The detailed instructions provided with this recipe were easy to follow, and the result was amazing. I started 2 days before serving with the preparation (jamming salt/herb mixture under the skin), and then cooked the chicken in a cast iron frying pan.
I have not roasted many whole chickens, and certainly not recently. I remember chickens sticking to the pan, and so I was nervous about flipping the chicken over half way through. But the instructions - to start with a hot pan and a dry chicken - did seal the skin, and flipping it over wasn't too much of a problem.
The only problem, from my perspective, was all the splattering grease. I'm very thankful for my self-cleaning oven.
The succulence of this chicken was amazing. Delicious and moist! My 15-yr old son has been unwilling to eat more than one bit of chicken for at least 5 years. But this, he ate, enjoyed, and even had seconds.
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Preparing this dish was a 3-day process, much of it hands off. We prepared the herb/garlic/caper/lemon peel mix as per instructions, except I had to use dried sage and dried rosemary instead of fresh. Preparing the cut of meat to expose veins was a challenge for me; I seldom cook meat. In the end, I had several large segments opened up, but one big piece with no natural vein. Wanting to get the yummy mix into that part, I went ahead and cut a large slice right into the middle. As per instructions, I tied the meat up with cotton cord, wrapped it, and tucked it away in the refrigerator. The instructions say 1-3 days. I had planned this for Christmas dinner, but we delayed by one day, giving us 3 days of seasoning.
I prepared a mix of vegetables - fennel, parsnips, turnip, carrots, garlic, onio, and rutabaga.
I cooked the meat in my 12-inch cast iron frying pan, but there wasn't enough room for all the vegetables. I put the overflow into an 8X8 pyrex dish. After 1 1/2 hours, the vegetables had cooked down enough that I could combine them all.
I cooked for the suggested 2 hrs and 1/2 hours, and added chicken stock (made from a zuni recipe) in the last 15 minutes.
I prepared the pan sauce also as suggested, with vermouth. 1/3 C stock is also recommended here. I had saved the best drippings from the Zuni roast chicken, and used it here. The sauce was AMAZING.
My family of largely non meat eaters just loved this dish. They all wished we could give six starts. The rich herb mixture made the meat very flavorful. I especially liked the flavor from the fennel seed. The meat turned out moist and perfectly cooked. The vegetables were amazing. And the pan sauce was to die for.
This recipe looks intimidating because it takes a long time, but most of the time is sitting in the refrigerator. I highly recommend you try it.
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This salad was a delicious combination of flavors. The sweetness of the pears played off the fennel and walnuts very nicely. I really enjoyed the Parmigiano curls (vegetable peeler). When all four of these were in the same bite, it was heaven!
Fennel is not a common vegetable in my house, and I love that this cookbook is giving me many interesting ways to use it.
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I was so intrigued by southercooker's review that I had to push on with my boiled kale. How could soggy toast make boiled kale better?
It was amazing! I didn't have the peasant-style bread, and had to make do with a slice of whole-grain sandwich bread, but it was still great. I used about 1/2 slice of prosciutto, and some Parmesan, and lots of black pepper.
This isn't pretty food that you'd want to serve guests, but for a tired friday after 12 hours in the office, it was heaven.
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For me, this was every bit as good as the kale on toast. I was hungry for more, so decided to go on to the next recipe...
Because I liked the poached egg in the onion and tomato soup, I decided to poach the egg in the kale. I skipped the vinegar (thanks for the tip, southerncooker). I added the prosciutto, and again lots of black pepper. I also skipped the drizzle of olive oil. I'm sure it would have been good, but wanted the lower calorie option.
This is comfort food, pure and simple.
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I gave this recipe a 5 because it actually worked. I've never made puff pastry before, and I cannot believe that a combination of flour, butter, and water can actually puff up this way.
I really liked the way this recipe was written. It was as if Judy Rodgers was standing at my side, guiding me. I had trouble believing that it would work, and work as described, but it really did.
Making this also gave me an excuse to get one of those beautiful wood-handled bench knives - fun!
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This is a delightful light healthy dessert. We were lucky to find big juicy sweet California oranges. I used local clover honey, and dried rosemary. The honey picked up just a small kiss of rosemary - just the perfect amount. Everyone in the family enjoyed this dessert. And as the recipe says, its perfect for winter time.
A plus to me, this recipe was very easy to prepare!
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Website: The Kitchn
Confession time - this recipe was my entry into the casserole contest. I developed this recipe when my kids wanted mac & cheese, and I was trying to find something I would be willing to eat. This recipe uses silken tofu to add creaminess, while allowing you to reduce the cheese and use low fat milk. The addition of artichoke hearts add a zing, and gives this casserole a taste that kids and adults alike enjoy.
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The Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1977
Beets are the new tomato.
I've always thought that a sandwich had to have tomatoes for me to truly love it. This sandwich opened my eyes!
This sandwich uses rye bread, spread with mustard (we used spicy brown), sauted broccoli and bell peppers (we used red), shredded cabbage, shredded beets, shredded carrots, broiled cheese, a fabulous blue cheese sauce, and red onions.
The main chore here is a lot of shredding. The blue cheese sauce requires mayo, and we first made vegenaisse (Bittman), then used it here for the sauce.
This sandwich is beautiful (the colors!), delicious, and nutritious. The perfect trifecta, and when you add easy to the mix, its possibly unbeatable.
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Around My French Table: More Than 300 Recipes from My Home to Yours
By Dorie Greenspan, Alan Richardson
Houghton Mifflin Harcourt - 2010
The combination of flavors and textures, along with ease of preparation, propels this recipe to a "5". In place of brioche, we used a rich fig bread (from Costco). We used a home-made marmalade (lime kumquat), and of course drizzled the nutella on top. Each of these three simple ingredients is wonderful, but the combination is more than the sum of its parts. Just fabulous.
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Giada at Home: Family Recipes from Italy and California
By Giada De Laurentiis
Clarkson Potter - 2010
I wasn't expecting much. This recipe starts with the usual pesto ingredients - garlic, Parmesan cheese, salt, and pepper - but in place of the basil and nuts, you throw in a bag of frozen peas, and whirl it up in the food processer. Easy peasy!
Wow - the bright color and powerful taste was amazing. We served this on rounds of baguette with (commercial) sun-dried tomato tapenade.
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DK Children's Cookbook
By Katharine Ibbs
DK Publishing - 2004
This recipe made the best naan that I have ever had. It was a simple recipe but sort of advanced for a child's cookbook. I love seeing my child learn to cook and I think that this recipe was great to learning because the outcome was quick (for bread). The longest part was the rising. I put it in the oven that was just turned off to make the rising take a shorter time. Baking was only about 5 minutes under the broiler, and we could actively watch it as it browned.
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2007
Wonderfully roasted Brussels sprouts! This recipe is a bit fussy - you first have to brown the halved Brussels Sprouts in a frying pan - then transfer to the oven to finish roasting. This extra effort, though, yields very nicely colored vegetables that are really cooked through. A delightful finishing touch is a bit of balsamic vinegar. The balsamic is not shown in my photograph, but it really added something. I'll definitely be making this again.
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DK Children's Cookbook
By Katharine Ibbs
DK Publishing - 2004
The dressing for this salad was outstanding, no, actually it was phenomenal. We didn't have whole grain mustard, so instead we used spicy brown mustard. The instructions for making the salad itself was very ordinary.
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The Cake Mix Doctor
By Anne Byrn
Workman Publishing Company - 1999
This cake was better than excellent! We decided to just skip the bottle of food coloring so we just added a little more water to make up for the liquid loss. The cake was not the typical red-black color, and instead brown. But it was moist, light, and not overly sweet, in fact, it was this delicious. We didn't bother with frosting.
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Not Your Mother's Casseroles
By Faith Durand
Harvard Common Press - 2011
Although I'm generally not a fan of casseroles, nor a fan of the typical chicken and rice casserole cliché, laziness drove me to prepare this very easy recipe.
It took only about 15 minutes to thaw a pack of boneless thighs, and chop a mountain of ginger, and garlic, and throw this into the oven. It baked for about 1 hour. I pretty much followed the recipe except I used less than half the chicken, and probably twice the ginger. Wow - this packs a punch unlike any casserole I've ever had. The ginger might have been a bit much for the kids, but everyone ate it and enjoyed it.
I received this cookbook because I won the "heathy casserole" contest on thekitchn.com, and this is the first recipe I've tried. I'm really impressed, and looking forward to digging deeper into this book.
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Website: Smitten Kitchen
This tasted so amazing it made me want to weep. I'm so glad my husband decided to not even taste it ;D. This was my first time using a real vanilla bean - and it was so worth it. Also I used bosc pears, and they were perfect. Just as the recipe stated, after 50 minutes a paring knife slipped through with no resistance.
If you like pears, this recipe is a must.
Update: I've now made this several times, and with many different pears. Its always good.
Don't worry if there is a lot of juice in the bottom of the pan when you remove it from the oven - it thickens up into an amazingly thick vanilla-pear syrup.
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DK Children's Cookbook
By Katharine Ibbs
DK Publishing - 2004
This recipe was great. We really loved the combo of flavors. It was even better with the accompanying recipe of almond, apricot, couscous.
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This was a great meal. I would eat it every day if I could. This recipe uses regular couscous, but you add various things including apricot. It really elevated the couscous to something very special.
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The Savory Way
By Deborah Madison
Bantam - 1990
This amazing cake has a lovely texture, a crunchy outer crust, and has a perfect sweetness, and a rich almond/marzipan flavor. YUM.
After making almond paste (in this cookbook), we used 3/4 of it for this cake (3/4 of a lb!). This is a rich cake that is largely made in the food processor, so it was easy. The standard recipe calls for 1/2 lb of almond paste, but then it suggests adding chunks of almond paste -- so you not only have a great tasting cake but also hit wonderful flavor bursts. We used 1/4 lb for this (not the 8 oz suggested). Next time, I might go for using the full 8 ounces as chunks in the batter.
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My attempts to eat seasonally have led me to making variations of waldorf salads this winter. This is the third version I've made since Christmas, and definitely the best one yet.
What made this recipe special is (1) a limited number of main components (apple, celery, nuts, currents), and (2) it was dressed with a non-mayo dressing.
I had to substitute pecans for the walnuts (probably would be better with walnuts). The dressing called for walnut oil and lemon juice. No walnut oil here, but I do have hazelnut oil, so used that. It was great. The result was very light, and the subtle flavor from the oil was a great addition.
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Not Your Mother's Casseroles
By Faith Durand
Harvard Common Press - 2011
Best day ever, that it what you will be saying as soon as you try one bit of this pancake, you will also be saying this is the best food I have ever tried. This was cooked in the oven as one big pancake. The apples are first cooked in the pan, in butter and brown sugar, and the batter is layered on top. For us, the apples floated to the top when cooking. We are still not sure if that is what it was supposed to do, but it still tasted great. It didn't puff up as much as we expected, or as suggested in the recipe, again that was OK. We only had two problems with this recipe: one. There was not enough. Two. we added the vanilla and milk mixture to the eggs before the flour mixture and we are not quite sure it that affected it in any way because it said to add the flour mixture than the vanilla mixture.
The above was written by a 12 year old cook (and eater), clearly this sweet breakfast was greatly enjoyed. We will definitely be making this again.
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The Savory Way
By Deborah Madison
Bantam - 1990
Such an easy recipe! Here, you make use of the heating water to melt some butter and gorgonzola, and mix in some garlic. The cooked pasta then gets mixed in with the semi-melted cheese sauce.
This was delicious, and a great recipe for the gourmet teenager with a bottomless appetite! In fact, this pasta (along with a salad) elicited positive comments for the entire evening - a rare occurrence indeed.
We put this sauce on penne and some left over spaghetti. It was definitely much better on the penne. And don't stint on the pepper - it really makes the dish come alive.
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Website: David Lebovitz
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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Website: The Minimalist (Mark Bittman)
topics.nytimes.com/top/features/diningandwine/columns/the_minimalist/index.html
AJ is absolutely right, this is a simple recipe for an unusual jam. I prepared this last summer, and froze away a few portions. I love it on rye toast, and also used it with mangego cheese and puff pastry for an amazing appetizer (taken from High Flavor Low Labor).
I modified mine to have slightly more ginger, and no red pepper flakes. This made it perfect for me.
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Website: Smitten Kitchen
O.M.G.
These are sinfully good. The rice crispy treat of your childhood pumped up to adult tastes.
I've had bad luck browning butter in the past, and so this time I was vigilant. The slightly nutty flavor, and the bursts of salt make these just sublime. Even if my sister suggests that doubling the butter might get me in trouble with my doctor, this recipe is worth the splurge.
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Around My French Table: More Than 300 Recipes from My Home to Yours
By Dorie Greenspan, Alan Richardson
Houghton Mifflin Harcourt - 2010
Very easy to prepare, and a delicious side dish. I used green cardamom, and it gave a fairly strong flavor which I liked. Some thought the rice was strong on its own, but everyone agreed it was great with a strongly flavored main dish (I served this alongside the curried chicken and vegetables, also from this cookbook and reviewed here).
I carried out the initial steps - onion saute, rice saute - in a sauce pan and then transferred it into my rice cooker, along with chicken stock (better than bullion) and lemon zest. Fragrence while cooking was amazing, and the rice cooker approach worked well.
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This is an easy recipe to prepare, and very fun for each person to open their "papillote". The combination of chicken and vegetables was well balanced. The flavor was good - not really hot, but very nice. It could easily be spiced up by additional curry powder.
I substituted chicken thighs for the breasts, and used frozen peas.
We will definitely be making this again.
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YUM YUM YUM.
It was my plan to prepare enough to serve some with dinner tomorrow. I scaled up by 50%, so should have had enough for six servings (and there was a lot). I served some to my husband and 15-yr-old son, who had already eaten dinner. Somehow, ALL the beans disappeared, none for tomorrow!
Part of the wonderful flavor comes from pancetta, some comes from the butter. These are not what my doctor had in mind when she said to eat more vegetables, but they were amazingly delicious.
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Website: Orangette
Wow. Dark chocolatey goodness with a crispy outside and chewy tender inside. With almost no fat! This is also gluten free. This is a recipe worth preparing for guests.
The instructions say to cook 14-18 minutes, or until cracks appear. For me, the cracks were apparent by 7 minutes. I left them in the oven until 14 minutes, and they turned out perfect.
I'm not sure what the chocolate nubs are that are suggested for this recipe, so I substituted finely chopped chocolate chips (only a very small amount).
These will definitely be prepared again.
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2007
Like most Bittman recipes, this mashed potato recipe includes the basic technique, advise about potato varieties, mashing or ricing, and then it offers a range of variations. I thawed a bag of last summer's pesto, used red-skinned new potatoes (unpeeled), nonfat milk, and a lot of pesto. This resulted in a wonderfully flavored slightly green (with bits of red skin) potato.
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Website: Epicurious
Amazing! Having had bad childhood experiences with collard greens, I was a bit reluctant to try this. However I so loved the Kale recipe in Zuni Cookbook, I thought I should give the general category of winter leafy greens another look. And boy am I glad I did. Both adults raved, and the teen & preteen thought it was OK.
I did follow the epicurious reviewer's suggestions to boil only 10 minutes, and I used the full amount of garlic and lemon. Don't forget the salt and pepper.
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Not Your Mother's Casseroles
By Faith Durand
Harvard Common Press - 2011
This recipe had my kids literally licking the bottom of the casserole dish! So simple - saute onion, add corn (I used frozen sweet corn from Costco), milk, grits (I used coarse polenta) and flour. The recipe also called for chives, and I was pleased to beat the deer to the tender shoots coming up in my front yard.
This is a corn-rich mixture, and the result was a little like corn bread, but oh so much more. From the subtle chive flavor to the crunchy Parmesan cheese topping, this dish has it all. We will definitely make it again.
Note: although this recipe calls for milk and cream, instead I just all milk, and non-fat at that! I've now prepared this twice, and it really is delicious.
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