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Archive for the ‘recipe review 2013’ Category

Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog.  I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes.   There’s a category on the blog for these posts called “recipe review 2013.”

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Recipe: Bananas Foster from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 670)

  • when did we make this?  Tuesday, January 31, for our New Year’s Eve celebration with friends.  This is not the first time we tried to make Bananas Foster, but it was the first time we had (and used) all the right ingredients!
  • did we change anything?  Nope.
  • what did we like?    Not only did it taste great, but it is a fantastically showy dish for a celebration like New Year’s Eve.  
  • what didn’t we like?    Nothing.
  • will we make it again (any changes in the future)?  Yep!  This is our second time making it, and we’re happy to be establishing this as a family tradition for New Year’s Eve.

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Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog.  I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes.   There’s a category on the blog for these posts called “recipe review 2013.”

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2013_12_21_SKbraisedshortribs1-Edit

Recipe:  Balsamic and Beer-Braised Short Ribs with Parsnip Puree from The Smitten Kitchen Cookbook, pages 179-181

  • when did we make this? Saturday, December 21, for supper.  Husband and I received a very nice French oven for a Christmas gift, and we were anxious to try it out!  Husband made the entire meal for us.
  • did we change anything?  We used fewer short-ribs, and they were boneless, because it was all I could find.  And actually, they literally were all I could find– I cleared the store out of short-ribs that day!  Husband used Guiness in the recipe.  He didn’t actually puree the parsnips, either, but he did mash them. He also went for preparation option #2 to finish the short ribs for serving.
  • what did we like?  Yum.  It was rich, cozy, and delicious.  Neither of us had eaten parsnips before, and we really enjoyed them.  I wish I’d tasted them before the horseradish was added– not because I didn’t like the horseradish, but because I would have tasted the flavor of the parsnips better alone.  The horseradish was fab.
  • what didn’t we like? This is a time-consuming recipe, and it makes quite a bit.  Also, short ribs aren’t a very inexpensive cut of meat!
  • will we make it again (any changes in the future)?  Yes, we will likely make this recipe again, but it won’t be on our “regular” meal list, since it’s a bit more involved of a meal.

Read Full Post »

Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog.  I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes.   There’s a category on the blog for these posts called “recipe review 2013.”

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ATK Turkey Tetrazzini

ATK Turkey Tetrazzini

Recipe: Turkey Tetrazzini from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 222-223)

  • when did we make this?  Monday, December 2, for dinner.  I’ve been wanting to try this recipe ever since Thanksgiving 2012, but we didn’t have any turkey leftovers!  Even though I campaigned to roast another turkey all year afterward, we never got to it.  Finally, this year, we had enough leftovers, since we had a 21.5 lb turkey!!
  • did we change anything?  I halved the recipe, and I used a white cooking wine instead of sherry. 
  • what did we like?    It was just delicious!
  • what didn’t we like?    I expected a creamier casserole.  I’m not sure if it’s because I halved the recipe that it was less creamy, or if that’s the way it was supposed to be.  But it was still really tasty.
  • will we make it again (any changes in the future)?  Yes.  Any time I have enough leftover chicken or turkey, I’ll be looking this recipe up!

Read Full Post »

Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog.  I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes.   There’s a category on the blog for these posts called “recipe review 2013.”

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Do you believe that I didn’t take ANY pictures of our Thanksgiving turkey?!?!  I know, seriously.  That is so unlike me.  I did catch a peek of it in the background of another photo, though.

Recipe: Classic Roast Turkey/Roast Turkey for a Crowd from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 112/114)

  • when did we make this?  Thanksgiving 2013!
  • did we change anything?  Well, we started off intending to use the Classic Roast Turkey recipe (pg. 112), which we made last Thanksgiving (the best turkey I’d ever had, bar none), but the smallest turkey my parents could find was 21.5 lbs!  The bird was brined in a solution with the ratios laid out in the Classic recipe, but since it was so large, we “upgraded” to the cooking instructions for the Turkey for a Crowd.
  • what did we like?    Moist, flavorful, delicious turkey!
  • what didn’t we like?    That we don’t have it more frequently throughout the year!
  • will we make it again (any changes in the future)?  Definitely!

Read Full Post »

Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog.  I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes.   There’s a category on the blog for these posts called “recipe review 2013.”

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Recipe:  Wild Rice Gratin with Kale, Caramelized Onions and Baby Swiss from The Smitten Kitchen Cookbook, pages 148-150

  • when did we make this? Sunday, November 24, for supper.  I had some kale to use up that was actually from an edible arrangement (it was the greenery around the fruit “flowers”!)
  • did we change anything?  We halved the recipe.  I used a generic swiss rather than the fancier cheese the recipe called for.
  • what did we like?  This was a really nice side dish to have with our fish.  I was really impressed with the flavor combination– I’d never really had cooked kale before, and I really enjoyed it. 
  • what didn’t we like? I had the impression that this would be a creamier dish.  Perhaps it was the kind of swiss cheese that I used?
  • will we make it again (any changes in the future)?  Perhaps.  Husband didn’t care for it as much as I liked it, and we don’t often have kale.  So maybe not often.  But I really liked it!

Read Full Post »

Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog.  I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes.   There’s a category on the blog for these posts called “recipe review 2013.”

~ ~ ~

ATK stovetop macaroni and cheese

Recipe:  Stovetop Macaroni and Cheese from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 221)

  • when did we make this?  Tuesday, October 29, for supper
  • did we change anything?  I left out the hot sauce, since my little daughter was sharing it with me.  I didn’t use the remaining 1/4 of the cheese or the 1 c. of evaporated milk.  The sauce was very creamy and getting almost soupy, so I didn’t think it needed anything more.  I also added a bit of sugar (see below).  I also didn’t make the bread crumb topping (I was in a hurry!)
  • what did we like?   This is a pretty easy recipe, and it is a very rich, comforting sort of meal. 
  • what didn’t we like?  The mustard flavor is quite strong.  I had high hopes that my little (23 mo. old) girl would gobble this up, but I think the mustard flavor was what made her spit it out.  I added some sugar to take off the edge, which even I thought was a bit much. 
  • will we make it again (any changes in the future)?  This actually is not the first time I’ve made this recipe… the first time was before I started my recipe review posts, so I couldn’t remember what I’d thought of it. I think I’d make a different recipe next time, though.  It is okay, but not my favorite.

Read Full Post »

Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog.  I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes.   There’s a category on the blog for these posts called “recipe review 2013.”

~ ~ ~

SK Sweet Peas and Shells Alfredo SK Sweet Peas and Shells Alfredo SK Sweet Peas and Shells Alfredo

Recipe: Sweet Peas and Shells Alfredo from The Smitten Kitchen Cookbook, pages 121-122

  • when did we make this? Thursday, October 3, for supper.
  • did we change anything?  I used frozen peas instead of fresh.  Instead of adding them to the pasta for the last 30 sec. of cooking, I just added them (frozen) to the drained pasta while I made the sauce.  I also added some sauteed chicken on top to make the meal a bit more substantial.
  • what did we like?  Wow, this dish is DELICIOUS!!  We all loved it.  I was pleasantly surprised by how wonderful the lemon zest tasted in the sauce!
  • what didn’t we like? Nothing, really. 
  • will we make it again (any changes in the future)?  Yes, definitely. 

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