Queezle_Sister's Reviews
1394 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date | Rating | Recipe Title 
High Flavor, Low Labor: Reinventing Weeknight Cooking
By J.M. Hirsch
Ballantine Books - 2010
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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Website: Smitten Kitchen
Very nice. Definitely toast the walnuts. Mine got almost too toasted, but it ended up being perfect. At first it tasted a bit too bland, but I added black pepper and a bit more salt, and that helped. I also added a few tablespoons of a sun dried tomato brushetta for a bit more tomato flavor.
I've tried this on crackers or on bread. Definitely the bread is much better.
useful (3)
The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
We loved this cake! It contains very little flour, and instead the body is largely composed of chopped walnuts and the crumb of your choice. Like Peckish sister, I used Panko. This mixture also contains separated eggs, with the whites beaten and folded in. I was quite skeptical, it looked different from almost every cake I've ever prepared, but my worries were unfounded.
Like PS, the most difficult part, we found, was waiting. First you wait for the cake to cool, then you slice and apply syrup. Then you wait for the syrup to penetrate - over night. I will confess to snitching a small piece for breakfast, and it went very well with a cup of strong coffee.
useful (3)
Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes (Cooking)
By Vegetarian Times Magazine
Wiley - 2008
This is an unusual Waldof salad, and I think if I had all the ingredients on hand, it would have rated a 5. I'll probably revisit this recipe, to try it the way it is written.
This waldorf includes apples, pears, celery, toasted pecans, golden raisins and celery -- a more diverse set of fruit/veggies than the waldorf of my youth. The dressing called for reducing apple cider, and mixing it with yogurt and cinnamon. That would have been awesome, but I had no cider on hand. Instead, I tried to make up for the sweetness by sprinkling some sugar and cinnamon on the fruit, and topping with plain yogurt.
useful (2)
Website: The Kitchn
Surprisingly Good!
So simple: an egg yolk and sweetened condensed milk are mixed together, and then club soda is added. The result is milky, somewhat bubbly, and rich tasting. If you like the flavor of sweetened condensed milk (I do), and are not squeamish about raw egg yolk, then you should try it!
It would be easy to also added more things to change the flavor - like some cinnamon or a bit of lemon zest. But really, just like it is, its great.
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Website: Smitten Kitchen
Crunchy, with a slight sweet-tart flavor.
I used an english long cucumber, but I had run out of white wine vinegar - and so I substituted rice vinegar. I also did not have dill seed, and so followed Deb's advice and used dill weed. It was really very delicious. Just what I was looking for in a light lunch.
It missed the 5 rating because maybe there is a touch too much sugar. Or maybe the remaining flavors are so mild, it needs something else to counter the sweetness. Nevertheless, its very good, and I wouldn't hesitate to make it again, even with the same amount of sugar.
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
So many lovely cocktail recipes in this book....
This particular one I selected because I have no idea what to do with the cream of cassis in my liquor cabinet. Admittedly, this recipe calls for cassis syrup, not the liqueur, but all I could find was online, the Torani Cassis syrup (on line), and none in my local shops.
So - I did substitute the liqueur, and it made the cocktail a beautiful color. I felt there might be too much club soda, though, and did go back and add another 1 tsp cream of cassis. It was a refreshing drink, with a mild amount of alcohol -- something I could sip all afternoon.
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Website: The Kitchn
A delicious pasta dish, but it didn't really feel like lasagna. My son declared it the best butternut squash he has ever had, but nobody was really buying this as a lasagna.
Like lemonade sandwich, I used spinach instead of chard.
The butternut squash is mashed, and blended with milk to a soft texture. I should have added a bit more milk, as I felt the lasagna was a bit dry.
That said, the mushroom-spinach layer was really delicious. I would definitely make this one again.
By the way, this recipe was part of a healthy casserole recipe competition at TheKitchn, and one of the other four winning recipes was mine - for a tofu mac&cheese.
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The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen
By America's Test Kitchen, America's Test Kitchen, America's Test Kitchen, Editors of Cook's Illustrated Magazine, America's Test Kitchen
America's Test Kitchen - 2010
A very nice fritatta - the flavor was enhanced by including lemon zest and goat cheese with the eggs. The combination of mushrooms, asparagus, and onion was lovely.
The recipe calls for 12 eggs and another 6 whites. Instead, I used five eggs, three large, and two came from our tiny silkie hen. Nevertheless, I used the called for amounts of other ingredients.
The cooking instructions went well. Mine stuck a bit to my cast iron frying pan, and so it didn't come out of the pan as nicely as the one in the pictures, but it tasted great.
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2007
This recipe is very tasty. I loved this recipe. I only got to taste it once before I added it to a sandwich. it was tremendously good. It was easy and I think that I will be making this again every time that I want mayonnaise. I never liked mayo before I tried this but this recipe called for mayo so I made this.
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Website: New York Times - Recipes
topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html
A fun cake for a lucky new years!
My contribution to a group cooking event - making a good luck New Years Day meal - was Vasilopita. This is a Greek cake in which one bakes a coin. The person who received the slice with the coin will enjoy the most prosperity in the coming year.
I found many different recipes across cyberspace, and decided on this one with large amounts of orange and lemon zest. The batter is very thick, but it rose nicely as it baked. I also did as suggested - write the new year with cloves in the top of the cake.
The cake did have a nice orange-lemon flavor, and the cloves also added a good bit of flavor. But the texture was nothing special.
useful (1)
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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Pillsbury Best Desserts: More Than 350 Recipes from America's Most-Trusted Kitchen
By Pillsbury Editors
Wiley - 1998
A perfect combination of flavors. The topping, and lets face it, we all eat upside down cake for the topping - had pineapple, cranberries, and pecans - a lovely mix of sour, sweet, soft, and crunchy. Richness of the gingerbread was a perfect complement.
This cake was prepared previously by my mother for her rug hooker group, and they rated it "wow!" and "loved it". I wouldn't change a thing about this recipe.
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If you cannot decide if you want gingerbread or a pineapple upside down cake, choose this recipe. It included a wonderful upside-down cake topping (with pineapple, cranberries, and pecans), and a moist and delicious gingerbread. We served it with vanilla ice cream, but whipped cream might have been better.
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The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen
By America's Test Kitchen, America's Test Kitchen, America's Test Kitchen, Editors of Cook's Illustrated Magazine, America's Test Kitchen
America's Test Kitchen - 2010
I prepared this for a special birthday breakfast for myself. Its a bit involved -- steel cut oats are sautéed in butter and then toasted, then cooked in a water/milk mixture for 20 minutes, then figs, salt, honey and vanilla added - and another 10 minutes of cooking. But the effort was worth it. The steel cut oats were just slightly chewy -- just the way I like. And the figs and honey give it just the perfect sweetness and flavor.
And lucky me -- I've got enough for all week!
useful (5)
The Science of Good Cooking (Cook's Illustrated Cookbooks)
By The Editors of America's Test Kitchen and Guy Crosby Ph.D
Cook's Illustrated - 2012
Fussy recipe is right, and an interesting process, but I'm not sure that the outcome was worth the extra effort. The idea is to increase banana flavor by extracting and then reducing the juice, rather than just add more banana (and risk a gummy texture). The bread baked up beautifully, might be the prettiest banana bread I've ever made. I didn't have walnuts, and replaced with pecans. Next time I will make sure to have walnuts - their bitter note is better with the bananas than pecans.
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The Complete Book of Japanese Cooking, the Traditions, Ingredients and Recipes
By Emi Kazuko and Yasuko Fukuoka
Hermes House - 2006
Delightful umami flavor with thick noodles - a filling but not heavy soup that is perfect for a hot summer day.
Selecting this to prepare has an ironic start - I found locally made udon noodles at my farmer's market - but locovore I was not, as I had to buy a bag full of Japanese ingredients to prepare this. But no regrets here. Preparing this not only led to a delicious meal, but I learned so much!
I prepared this with my 15 yr old son. We had never cooked with kezuri-bushi or mirin before. The kezuri-bushi is dried flaked bonita tuna, which you boil in water along with some soy sauce and mirin (which is sake-like, but with extra sugar). After only a minute boiling, and then a minute sitting, you sieve it to remove the tuna, and are left with a beautiful rich broth.
An egg/scallion mixture is then swirled into the broth, which turns it very thick with ropes of egg.
It is served with noodles, topped with broth, and then ginger.
I am so glad we made this - very delicious.
To serve, you cook the udon, rinse, place in bowl,
useful (1)
Website: All Recipes
Fantastic Tzatziki - cool but with a good zing from the garlic and lemon.
This recipe specifies that you need 10+ hours. But boy did we manage to cut corners. Drain yogurt overnight? Nah - just instead of laying it in the colander, tie up the corners of the cheese cloth and hang it - water comes out much faster. We let it go for maybe 20 minutes.
Drain grated cuke for 2 hours? Nah, only 15 minutes.
Refrigerate at least 2 hours after combining ingredients - you guess it - nah - try 10 minutes.
I had thought this would be runny and harsh, but the texture was perfect. We did add a fair amount of salt and pepper, but the flavor was great. I'll definitely return to this recipe.
We used the sauce with Greek Feta Burgers, link below.
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Website: Dinner With Julie
Beth's review caught my eye, and YUM! My daughter says "these taste just like the ones at Costco", but I think they are even better (the secret is a bit of coffee).
The hardest part about making these is letting them cool in the pan for 5 minutes - take them out too early and they fall apart.
Really delicious!
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Weber's Charcoal Grilling: The Art of Cooking with Live Fire
By Jamie Purviance
Sunset Books - 2007
A surprising dish! My DH received this cookbook for Christmas, and now that its grilling weather, he was itching to get the briquettes burning. However my daughter and I are being strict vegetarians for a month, so he settled on preparing this dish.
These look so innocent - but when you bite into them - bang! The wasabi packs quite a punch.
Its a lot of cheese and sour cream and starch -- not diet food -- but tasty. These would be a lot of fun to bring to a outdoor party.
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Pasta
This was a very simple recipe, but for me, the combination of carbs with carbs wasn't my cup of tea. This was my 16 yr old's selection, which he prepared for dinner. He did a nice job. The bread was grated - this took quite a bit of work - then sauteed with garlic in a large amount of olive oil.
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The Barefoot Contessa Cookbook
By Ina Garten, Martha Stewart
Clarkson Potter - 1999
This was good, but I've made much better meat loaf. There were no problems with the recipe (other than the size - we made 3/5 recipe), the cooking time seemed about right, and the texture was good. I think it just didn't have anything special about it. My kids ate it, but wanted seconds on the parmesan smashed potatoes instead of the meat loaf. Also not pretty enough for me to bother photographing.
useful (1)
Website: Serious Eats
Looking for the perfect fall cocktail? This might be just the ticket. Not a complicated list of ingredients (Bourbon (wild turkey 101), muddled sage leaves, pumpkin butter, lemon, and angostura bitters), and the result is complex while not being overly pumpkin sweet. Yes, this is no pumpkin spice latte, its got a lot of booze (2 oz), is a rich dark orange-brown color, and the sage is an amazing addition. I served this to my girlfriends and it was warmly received.
Perfect for fall, I served this along with this appetizer.
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Big Small Plates
By Cindy Pawlcyn, Pablo Jacinto, Erasto Jacinto
Ten Speed Press - 2006
A stand-out recipe! Sushi-grade tuna was cut into small bite sized pieces, and served over a cucumber salad dressed with a rice vinegar vinaigrette. Generous slices of avocado accompanied the dish. A bit of wasabi paste and a sprinkling of sesame seeds finished the dish.
This dish was prepared for the January 2013 meeting of our cookbook cooking club by one of the participants (not me). It was a dinner composed of appetizers - very yummy.
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Website: Epicurious
A delicious alternative to my usual sesame seared ahi. Here, you make a quick topping of sautéd onions, tomatoes, garlic, and basil. It really pays to use the fresh stuff. As per suggestions on the epicurious web site, I also added white wine to the tomato mixture - it needed some additional liquid.
I also lightly marinated the tuna -- olive oil, rice vinegar, and a touch of tamari. Then seared the steaks for 1 - 2 minutes per side.
Very tasty!
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'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich
By Tom Colicchio, Sisha Ortuzar
Clarkson Potter - 2009
Meh - nothing too special. The tuna was mixed up by having celery root in place of celery. The tuna tasted too sour to me (the recipe includes lemon juice). I did like that it was served on english muffin, that it included roasted tomatoes, but the small amount of celery root was lost in the mix.
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The International Cookbook for Kids
By Matthew Locricchio
Marshall Cavendish Children's Books - 2004
This is an advanced recipe for kids, and it led to a wonderfully flavored broth. The base was chicken broth (we made fresh), and a sofrito of onion, garlic, and tomato is first fried, and then added to the broth. This part is simple, and well targeted for kids. The difficult part is frying tortilla strips.
I didn't care for the cubes of Monterey Jack cheese that were added at the end, but the broth was delicious - complex and satisfying.
This was prepared by 13-daughter, who is about to become 14-daughter.
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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
Excellent chocolate flavor (13 daughter rates a 5, probably her brother agrees). These were served in lovely puff pastry shells. Very rich chocolate flavor.
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The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold Flavored Recipes
By Martha R. Shulman
William Morrow Cookbooks - 2001
I really liked this salad. It is simple, and the flavors of arugula, tomato, and feta are an excellent combination. The dressing that is provided along with the salad is also simple - sherry and balsamic vinegars, olive oil, and pepper. I used four different types of home-grown tomatoes - different colors and sizes.
I'd make this salad again, possibly expanding to add additional veggies that are loitering in my crisper drawer.
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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: The Faux Martha
Great sauce! My 13 yr old daughter was amazed - this sauce has all those good flavors, but it isn't actually hot.
I used 2 Jalapeno peppers that were carefully seeded. Part of the trick here is grinding up the onion, garlic, and peppers (I used my stick blender).
I used this sauce for these zucchini black-bean enchiladas - it was just about perfect.
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2007
Great tomato flavor, and a decent topping.
This is a variation on a recipe I previously reviewed and loved. This one was almost as good. We added about 1/2 C fresh basil to the cobbler topping. We didn't like it quite as well as the version with corn, and the version with cheese.
A great thing about these recipes - no need to peel the tomatoes, and I didn't even seed them. Such excellent tomato flavor.
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Amazing flavor - the taste of summer on your fork - and better than any sweet cobbler I've ever tasted. And it turns out to be one of Mark Bittman's favorite recipes, too.
It didn't hurt that we have a great tomato crop, and could use peak ripeness tomatoes (mostly romas, some other heirloom varieties thrown in for fun). The tomatoes are quartered, and tossed with some corn starch, salt, and pepper. Larger tomatoes were cut into smaller pieces. I used a healthy dose of pepper, and am glad. I also was worried that it might be bland, and so added about 1/4 C fresh basil. It probably would have been just as good without.
The topping was easily prepared in a food processor. Flour, corn meal, butter, baking powder, b. soda, salt, an egg, and buttermilk. The instructions say it should come together as a ball, and if it doesn't, to add more flour. Ours didn't, we added another 1T flour, and it was still in a wet mess on the bottom of the food processor. We just went ahead, and it turned out great.
Like most recipes in this cookbook, there are many variations. Because we had fresh sweetcorn, I made the variation where you mix fresh corn with the cornmeal. It amped up the corn is a very good way.
I would gladly eat this most every day of tomato season.
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Tomato flavor, cornmeal-containing cobbler topping, and melted sharp cheddar on top. So flavorful!
This might be the best of the variations we've tried. Look at the links tab to see the reviews of some of the other versions.
The joy of this recipe is that preparation is easy, and the flavor just knocks my socks off.
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Website: joy the baker
Delicious, and the blue cheese (from the biscuits) really works with the tomatoes!
I have a prolific cherry tomato plant - my favorite type - Mexican Midgets. We picked 2 1/2 lbs (from one plant!), and used just these to prepare this recipe. I also did a full onion caramelization rather than the 20-minute version specified in the recipe. I recommend cutting your onions into small-ish pieces so that they are more easily distributed among the tomatoes.
The biscuit dough was very wet, but as promised in the recipe it took on better form after kneading 10 times.
I prepared this in a larger pan - maybe 7 X 11? - and I cut the biscuits into squares and used all of them.
The one person who does not like blue cheese didn't care for these, but the rest of us enjoyed them.
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Website: Recipes for Health by Martha Rose Shulman
topics.nytimes.com/top/news/health/series/recipes_for_health/index.html
A delicious dish and perfect for those juicy late-summer tomatoes.
In this recipe, an olive-oil-yeast-pastry is first prepared - this is quite quick! To put the tart together, you brush mustard over the crust, then a layer of tomatoes, sprinkled with salt and pepper. Over this, you pour a mixture of eggs and goat cheese, and a final drizzle of olive oil.
I'm not crazy about mustard-tomato combination, but the tart did work, helped by the goat cheese.
Unfortunately, the second day, the crust was very soggy. The recipe suggests this dish can be made a day in advance, but I would warn against that. Maybe that was my heirloom tomatoes (though no warnings about juicy tomatoes are in the recipe).
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Not Your Mother's Casseroles
By Faith Durand
Harvard Common Press - 2011
Excellent flavor with distinct cinnamon, curry, and pepper notes. We did not use the can of diced tomatoes, and instead used home-grown tomatoes roasted last summer, and frozen (yum!). We served this over brown rice. It was an excellent mid-week dinner.
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Website: Cooking
My garden, on the plate. Oh how delicious - this risotto captures the garden-fresh tomato and basil flavor, and elevates them.
I also want to say that an induction cooktop is a risotto-cooker's best friend. In the past, I've tried to make risotto on my gas cooktop. I have to admit that I also purchased new pots and pans, but this time, it cooked so evenly that preparation was no sweat.
Tomatoes are added both as grated pulp and finely diced. basil added at the end. We served this with a simple avocado-kale-spinach salad, and it was a very satisfying dinner.
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The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
By Martha Rose Shulman
Rodale Books - 2010
Very fresh and bright tasting! This salsa is like a marriage between guacamole and a regular tomato-based salsa, and what a happy marriage it is!
Red onion is soaked in cold water for a bit to mellow it out, minced, added to diced tomatoes (I used four or five different types from my garden), diced peppers (again I used peppers from my garden), avocado, and cilantro. A bit of lime juice and salt, and that is it.
I'm not much of one for chips, and this chunky salsa easily made little mountains on each chip. This was perfect - mostly the well rounded flavors of fresh produce, but with a definite corn crunch.
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Dinosaur Bar-B-Que: An American Roadhouse
By John Stage, Nancy Radke
Ten Speed Press - 2009
This was an amazing flavored soup - and prepared with canned tomatoes so OK for any season. Two types of garlic - roasted and fresh (sauteed) - added flavor but didn't overwhelm the dish. Made as part of our cookbook club dinner.
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Website: Epicurious
This salsa is elevated by broiling the tomatillos, onion, and garlic first, and then grinding them up. Spice comes from chipotle peppers in adobo. We found that the final salsa was lacking in acid, and some lime juice made it much better -- delicious. We prepared and served this with the Tacos from the same site.
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Steamy Kitchen's Healthy Asian Favorites: 100 Recipes That Are Fast, Fresh, and Simple Enough for Tonight's Supper
By Jaden Hair
Ten Speed Press - 2013
This recipe makes a fresh and delightful soup. Its more than just a miso soup in that it incuded mushrooms, a whisked egg, and leafy greens (kale in our case).
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The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living
By Mark Bittman
Simon & Schuster - 2010
I loved this version of mayo. The spices recommended included paprika, I used smoked paprika, which gave it anexcellent flavor. I am always looking for a vegan mayo and I have tried a few but this one was one of the best. The only thing that I didn't like was that it was a little too thin for my liking but my daughter loved it all the same. This recipe used less oil than the one in Mark Bittman how to cook everything vegetarian which I appreciated..
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Cooking Light Slow-Cooker Tonight!: 140 delicious weeknight recipes that practically cook themselves
By Editors of Cooking Light
Oxmoor House - 2012
Vegetarian, gluten free, and delicious. There is a fair amount of vegetable chopping (onion, sweet potato, cauliflower) but basically you plop the ingredients into the slow cooker and that is mostly it. You do add tofu at the end. I used extra firm, I pressed it to expel more water and then fried it in coconut oil. The flavor was very nice, but could have used a bit more spice. Daughter thinks it should be a five.
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Website: Smitten Kitchen
Really sweet, but then, what did I expect?
It was great fun to broil the marshmallows and grind them up in my blender. The sour cream helped give it a deeper flavor. I made a half batch, and divided it up into four small servings. That was just perfect for a lazy Sunday.
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Bon Appetit Weekend Entertaining: A Cookbook, Menu Planner & Entertaining Sourcebook for Occasions Large or Small, Casual or Elegant
By Bon Appetit Editors
Pantheon - 1999
Gooey top, flakey bottom, and coconut perfection.
This is a two-layered cookie, with a flour/butter/sugar bottom layer. This bottom layer is flakey, but not too dry. Perhaps a tad crumbly.
The upper layer has eggs, brown sugar, coconut cream, vanilla, etc. Baking is in two stages, and waiting to taste these is torture! The instruction caution you to put the topping on evenly (egg/sugar mixture poured over lower level with sweetened coconut sprinkled on it). Ours wasn't perfectly even - some places there was plain coconut showing - but baking evened it up.
No salt called for - so I sprinkled a bit on top. Next time I'll add more (maybe 1/2 tsp).
These are similar to only of my childhood favorites, called dream bars.
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Burma: Rivers of Flavor
By Naomi Duguid
Artisan - 2012
Another ingredient for food preparation. This was simple - throw some chickpea flour into a dry frying pan, and don't forget to stir!
It takes about 10 - 15 minutes, and again was surprisingly fragrant.
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The Savory Way
By Deborah Madison
Bantam - 1990
I had some trepidation making this - mixing dijon mustard with butter, cumin seeds, and grated gruyere. I'm not a fan of mustards with horse radish, and our dijon made my eyes tear up. However, once this concoction was broiled onto the toast (open face) it was totally transformed. The ingredient became something extraordinary. This recipe suggests serving on finger-sized slices, but I could also see eating a whole sandwich of it myself!
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Website: David Lebovitz
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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Website: Smitten Kitchen
Very nice oatmeal raisin cookies. Its been years since I made this sort of cookie. This recipe includes a small amount of cinnamon, and it has the perfect sweetness, saltiness, and chewiness (from the rolled oats). The cooking instructions are perfect - cook so the edges are done and the center very soft. Next time I'll be sure to include the walnuts.
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