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I’m renewing 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 2016.”

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Recipe:  Mustard Milanese with Salad from The Smitten Kitchen Cookbook (affiliate link; pages 169-170)

SK Mustard Milanese with Salad

SK Mustard Milanese with Salad

  • when did we make this? Thursday, January 7, 2016 for supper.
  • did we change anything? I used only one clove of garlic in the mustard dredge.  Also, I couldn’t find just plain arugula (bummer, since I LOVE arugula), so I used a spring greens mix that included arugula instead, and I left out the fennel, because I don’t like it.
  • what did we like?  The chicken was crispy and delicious, and it stayed moist.
  • what didn’t we like?  The salad dressing was very, very sharp.  So sharp that we added a teaspoon of sugar before dressing the salad.  It was still so sharp that when I had a bit more of the salad, I added even more sugar to take away some of the intensity.
  • will we make it again (any changes in the future)?  If we make it again (the chicken was delicious…), I will change the dressing to make it a lot less harsh.
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I’m catching up on 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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ATK Key Lime Bars

Cozy evening. ATK key lime bars while watching TV and enjoying the glow of the Christmas tree :)

Cozy evening. ATK key lime bars while watching TV and enjoying the glow of the Christmas tree 🙂

Recipe:  Key Lime Bars from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 590-591; affiliate link)

  • when did we make this? Saturday, December 5 for consumption on December 6 and following!
  • did we change anything?  Nope.  (We might have reduced the amount of zest, but I can’t exactly remember).
  • what did we like?  The recipe is straightforward, and the results are amazing!
  • what didn’t we like?  Nothing.
  • will we make it again (any changes in the future)?  For sure!  In fact, we did make it again already for a family Christmas gathering.  And even though a certain Husband forgot to pre-bake the bottom crust (hee), they still turned out amazingly well!

 

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I’m catching up on 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.”

~ ~ ~

2015_10_19_ATKcreambiscuits-Edit

Recipe:  Cream Biscuits from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 546)

  • when did we make this? Monday, October 19, 2015 for supper (with chicken ala king).
  • did we change anything?  I was just shy on the amount of heavy cream, so I made up the balance (less than 1/4 cup) with whole milk.
  • what did we like?  The recipe is simple (in terms of ingredients as well as method).  The biscuits are light, fluffy, rich, and delicious!
  • what didn’t we like?  It’s a bit messy to make…at least, when I made it!  But it wasn’t a big deal to clean up.
  • will we make it again (any changes in the future)?  Absolutely.  I think I might like them better than the other biscuit recipe I had been using regularly!

 

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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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ATK Hungarian Beef Stew

ATK Hungarian Beef Stew

Recipe:  Hungarian Beef Stew from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 65-66)

  • when did we make this?  Saturday, September 12, 2015 for supper
  • did we change anything?  Nope.
  • what did we like?  It was especially good with sour cream on top.   I liked the subtle sweetness from the combination of paprika, onion, and carrot.
  • what didn’t we like?   Nothing.
  • will we make it again (any changes in the future)?  Yes.

 

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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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2015_09_04_ATKpeachcake03-Edit

Recipe:  Summer Peach Cake from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 607)

  • when did we make this? Friday, September 4, 2015
  • did we change anything?  Nope.
  • what did we like?  Oh wow, did it taste good!
  • what didn’t we like?   Even though I baked it for the maximum amount of time, and the toothpick came out clean, the cake was still underbaked in the middle.  This was NOT a problem in terms of taste, but it meant that we couldn’t bring it to a party (it would have been hard to serve).
  • will we make it again (any changes in the future)?  Yes!  It’s a wonderful way to eat delicious summer peaches.

 

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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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ATK stir-fried chicken and zucchini with ginger sauce

Recipe:  Stir-fried Chicken and Zucchini with Ginger Sauce from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 387)

  • when did we make this? Tuesday, August 11, for supper.
  • did we change anything?  I used white wine instead of sherry.
  • what did we like?  I love ginger, so I especially liked the sauce.  Husband agreed that it was a delicious dish.  I love that I have yet another way to use zucchini from my garden!
  • what didn’t we like?   Nothing,.
  • will we make it again (any changes in the future)?  Yes!

 

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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:  Eggplant Parmesan, made with zucchini from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 295-296)

A friend of mine told me that she’d made this substitution recently, as we discussed the prodigious output of my zucchini plant.  As soon as she mentioned it, I knew I just had to try it!  I was not disappointed!

2015_08_08_zucchiniparmesan02-Edit

It was so much work to make the tasty little breaded zucchini rounds that I just had to stop and take a photo before I covered up the layers with the final sprinkling of cheese!

2015_08_08_zucchiniparmesan03-Edit 2015_08_08_zucchiniparmesan04-Edit

  • when did we make this? Saturday, August 8, for supper.
  • did we change anything?  Well, the most obvious thing is that I substituted zucchini for the eggplant.  It was amazing!  So much better than eggplant.  I also added a little bit of sugar to the sauce, because I thought without it, the tomatoes were too bitter.
  • what did we like?  Oh my, this dish is delicious!  I loved the slight spice of the sauce paired with the cheese and the amazing oven-fried zucchini slices.  I think the zucchini makes it more delicate than with eggplant, and I love that I have another way to enjoy the bounty from my garden.  
  • what didn’t we like?   Wow, this is a time-intensive and work-intensive recipe.  This is certainly not a weeknight meal!
  • will we make it again (any changes in the future)?  Even though it was a LOT of work, I think we’ll be making this in the future, but for special occasions!

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