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Archive for the ‘cooking’ Category

I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  Super-Crispy Oven-Fried Fish from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 190)

ATK super-crispy oven-fried fish

  • when did we make this? Tuesday, June 9, 2015, for supper.
  • did we change anything?  No.
  • what did we like?  The coating is very crispy and flavorful.  We definitely enjoyed the fish.
  • what didn’t we like?  The raw shallots in the coating were a little bit strong, so I had a stomachache later (sadly, I don’t do well with raw onion-like foods).  
  • will we make it again (any changes in the future)?   I would like to make this again, to expand our seafood recipe repertoire.  However, I would like to figure out a way to soften the shallot flavor a bit– maybe saute them?

 

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I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  All-Purpose Corn Bread from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 550-551)

ATK all-purpose cornbread.

  • when did we make this? Saturday, May 16, 2015, for supper with friends.
  • did we change anything? Not really, though I substituted powdered buttermilk for the regular buttermilk.
  • what did we like?  Tender crumb, and savory while being sweet!  Surprisingly (and delightfully) moist.  A great combination.  
  • what didn’t we like?  Nothing 🙂
  • will we make it again (any changes in the future)?   Yes.  No changes necessary!

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I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  Chicken Fajitas and Steak Fajitas for a Charcoal Grill from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 356-359)

no photo because I totally forgot! 

Husband, amazing man that he is, stood outside in a torrential downpour to finish the grilling.  The heavens opened just as he put the meat and vegetables on the fire, but he dedicatedly tended it and still managed to get perfectly grilled meat.

 We had to finish the vegetables under the broiler; they were just vessels to collect rainwater!

 

  • when did we make this? Saturday, May 16, 2015, for supper with friends.
  • did we change anything? Not for the steak.  For the chicken, we opted not to use the extra marinade at the end– the chicken was so flavorful already!
  • what did we like?  We especially liked the chicken– the meat was moist and tasty!
  • what didn’t we like?  Nothing 🙂
  • will we make it again (any changes in the future)?   Yes.  No changes necessary!

 

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I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe: Slow-cooker Pork Loin with Cranberries and Orange from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 181)

no photo because the one in the book is so much better…

 

  • when did we make this? Monday, May 4, 2015, for supper.
  • did we change anything? No.
  • what did we like?  Moist pork!  Super easy!  Tasted great!
  • what didn’t we like?  Nothing 🙂
  • will we make it again (any changes in the future)?   Yes.  No changes necessary!

 

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I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe: Skillet Chicken and Rice from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 57)

ATK skillet chicken and rice

 

  • when did we make this? Thursday, April 28, 2015, for supper.
  • did we change anything? Well, I only used two chicken breasts because I didn’t realize how little chicken I had on hand!  Whoops 😉
  • what did we like?  The flavors are so good, so much better than the old “chicken-and-rice bake” recipe I used to make (and disliked every time…).  It is quick and it is easy, and it is definitely a weeknight type of meal!
  • what didn’t we like?  Nothing 🙂
  • will we make it again (any changes in the future)?   Yes.  No changes necessary!

 

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I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe: Broiled Asparagus from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 476)

2015_04_08_ATKroastedasparagus-Edit

 

  • when did we make this? Wednesday, April 08, 2015, for supper as a side dish to salmon.  Asparagus was in season!!
  • did we change anything? Nope.
  • what did we like?  SO easy!  Plus, I felt like I wasn’t cooking it to death.
  • what didn’t we like?  Nothing 🙂
  • will we make it again (any changes in the future)?   Yep.  This is a great way to cook asparagus!

 

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I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe: Skillet Jambalaya from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 59)

 2015_04_01_ATKskilletjambalaya02-Edit

  • when did we make this? Wednesday, April 1, 2015, for supper.
  • did we change anything?  Nope.
  • what did we like?  Husband loved it! Even though it took a long time to make this recipe, it really was very simple to execute.  I liked it well enough–especially the shrimp.  I even tried the andouille sausage (and if you know me, you know that’s a big deal, because sausage is on my no-thanks list), and I thought it was decent (if it weren’t so hot, I actually would have liked it).  
  • what didn’t we like?  Our rice didn’t get cooked through, so it was kind of crunchy.  Not sure how this happened, but I will definitely make sure it gets more done the next time!
  • will we make it again (any changes in the future)?  I know Husband loved this meal, so I’ll definitely make it again for him in the future.

 

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I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe: Spring Vegetable Pasta from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 249-250)

ATK Spring Vegetable Pasta

(photo from before we added our own Parmesan)

  • when did we make this? Monday, March 30, 2015, for supper.  Asparagus is in season!!
  • did we change anything? I halved the recipe, and I used medium/small shells because I didn’t have campanelle.  I also used chicken stock because I didn’t have vegetable stock on hand.
  • what did we like?  The flavors are fresh and incredible.  Truly like spring in a bowl!  I also loved the new technique for cooking the pasta, and the fact that the asparagus ends and leek tops were used to enrich the stock– it felt like I was really using up that produce (Don’t you hate feeling like you’re throwing so much away normally?).  
  • what didn’t we like?  Nothing 🙂
  • will we make it again (any changes in the future)?   YES!  This is going to be on my mind whenever asparagus comes into season.

 

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I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe: Lemon Meringue Pie from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 696-697)

2015_03_14_SKlemonmeringue03-Edit

  • when did we make this? Husband made this on 3.14.15– Pi Day!!! for a party we attended.
  • did we change anything? Nope.
  • what did we like?  Oh, it is so delicious!
  • what didn’t we like?  Nothing 🙂
  • will we make it again (any changes in the future)?   YES!

Husband did a great job with the pie (of course), and we proudly contributed it to the table of pies at the Pi Day party we attended.  It was a big hit, too!  And do you see that awesome pi-shaped pie dish, and the cupcakes decorated like little pies?!  So creative (and delicious!).  There were so many amazing pies to choose from…

2015_03_14_pidayparty05-Edit

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I’m continuing our challenge from 2013 to make at least one new recipe from our two newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2014.”

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Recipe:  Whole Wheat Raspberry Ricotta Scones from The Smitten Kitchen Cookbook (pages 14-16)

 Smitten Kitchen whole-wheat raspberry ricotta scones

  • when did we make this? Husband baked these Saturday, February 21, 2015 to bring to brunch with friends.
  • did we change anything? We used frozen raspberries rather than fresh.  Since we froze the unbaked scones (as per the recipe suggestion for making them ahead of time), it didn’t seem to matter.
  • what did we like?  The flavor was fantastic, the texture was wonderful, and the moistness was incredible.
  • what didn’t we like?  Nothing.
  • will we make it again (any changes in the future)?  Yes!!  They are delicious and so easy to make.  Plus, with the make-ahead option, they seem even easier!

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