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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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Somehow we forgot to take a photo.  Well, that just means we’ll have to make them again!  Not a problem! 😉

Recipe:  Big and Chewy Oatmeal-Raisin Cookies from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 572)

  • when did we make this?  Saturday, July 27, for a game afternoon.  Husband entertains his friends in style! 😉  I am posting about these cookies over a month late!  oops!
  • did we change anything?  Nope.
  • what did we like?   These cookies are everything you want in an oatmeal cookie.  They are chewy, moist, and flavorful.  I’m not a raisins-in-my-baked-goods fan, and I even liked the raisins (though next time I vote for chocolate chips!).
  • what didn’t we like?  Nothing!
  • will we make it again (any changes in the future)?  For sure.  We are going to try chocolate chips!

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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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 ATK low-fat brownies

Recipe:  Fudgy Low-Fat Brownies from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 588-589)

  • when did we make this?  Thursday, August 22, for a celebration dinner!  (and because I was dying to try them)
  • did we change anything?  I ended up making more changes than usual!  I couldn’t find just Dutch-processed cocoa powder in my brief search, so I used Hershey’s special dark cocoa powder, which is a combination of Dutch-process and natural cocoa powders.  I also used reg. sour cream, since I didn’t have low-fat sour cream on hand.  And finally, even though I thought I’d planned properly, I was short an egg, so I replaced an egg white with powdered egg replacer.
  • what did we like?   You would never know these brownies are low fat!  They are fudgy, rich, and super-delicious.  We all enjoyed every single bite. 
  • what didn’t we like?  Nothing!
  • will we make it again (any changes in the future)?  Oh yes, 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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ATK stovetop rice pudding 

Recipe:  Stovetop Rice Pudding from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 642)

  • when did we make this?  Monday, August 19, just because.
  • did we change anything? Nope.  Husband used sushi rice, because it is medium-grain!
  • what did we like?   I was not really sure what to expect, since rice pudding has always been a bit unattractive to me, but it was truly delicious!  It was creamy and rich, and on the first night, warm and cozy.  We ate more in subsequent days (it makes 6 very generous servings!) and I even liked it cold!  Wow!  Vivian loved it, too. 
  • what didn’t we like?  Nothing.
  • will we make it again (any changes in the future)?  Probably.  It sounds like a wonderful dessert for a cold, fall or winter night.

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 creamless creamy tomato soup

ATK creamless creamy tomato soup and pizza bianca

Recipe:  Creamless Creamy Tomato Soup from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 10-11)

  • when did we make this?  Friday, July 26, for supper (with Pizza Bianca!)
  • did we change anything? Nope.  I even included the brandy, which we had on hand from the stroganoff recipe!
  • what did we like?   A tasty, light soup. (I calculated it to be 194 cal/serving!  Not bad.)  It is also a really quick recipe!
  • what didn’t we like?  I generally prefer a slightly sweeter tomato soup.  I did miss the cream a bit.  Also, for us, it isn’t a stand-alone meal-soup, we definitely were glad to have something with it.  It would be fantastic for lunch with a salad and/or sandwich!
  • will we make it again (any changes in the future)?  Possibly.  If we make it again, I might add a bit more sugar.

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 pizza bianca

ATK creamless creamy tomato soup and pizza bianca

Recipe:  Pizza Bianca from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 287-288)

  • when did we make this?  Friday, July 26, for supper (with Creamless Creamy Tomato Soup!)
  • did we change anything? I didn’t put rosemary on top, since neither Husband nor I care for it.
  • what did we like?   Totally delicious!
  • what didn’t we like?  This is not a meal in itself.  It really is a substantial side dish/bread to go with something else.  In the ATK episode that we watched, they actually top it with tomatoes and cheese to make it more like a pizza we’re familiar with.  We wanted to try it as-written first.
  • will we make it again (any changes in the future)?  Yep!  It’s delicious and not very hard to make, it just needs time.  Maybe we’ll try it topped with tomatoes and cheese sometime, too.

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 cucumber salad

Recipe:  Cucumber Salad from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 40)

  • when did we make this?  Thursday, July 25, for supper
  • did we change anything? Nope.
  • what did we like?   Really tasty flavor combination. 
  • what didn’t we like?  Well, honestly I was a bit surprised by this recipe.  The cucumbers seemed to be drowning in the dressing, which is very unlike ATK.  I didn’t weigh the actual cucumbers I used for the recipe, but I weighed another one that was similar, and based on its weight, I used the right amount.  I think I probably could have had twice the amount of cucumbers and the dressing would have been about right.
  • will we make it again (any changes in the future)?  I think so, though Husband didn’t like it as much as me.  It’s not at the top of my cucumber salad list (my heart is held by creamy cucumbers), but it is a tasty change of pace.  I will probably adjust the amount of dressing in the future.

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 classic mashed potatoes and oven fried chicken

Recipe:  Oven-Fried Chicken Breasts (pgs. 107-108) and Classic Mashed Potatoes (pgs. 487-488) from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013

We made the chicken recipe after a recommendation from a friend!  Thanks, R, it was great!!

  • when did we make this?  Sunday, July21, for supper with friends
  • did we change anything? No.
  • what did we like?    The potatoes were completely delicious.  The cook-peel-mash method seemed to be just as easy (or easier) than the more traditional method of peel-cut-cook-mash.  It seems funny to have an actual recipe for mashed potatoes, but the proportions of butter, milk/half-and-half, and salt were spot-on.  The chicken was also wonderful.  Crispy on the outside, moist and tender on the inside; the flavors were awesome. 
  • what didn’t we like?  The chicken recipe was a little more work than an everyday sort of meal.
  • will we make it again (any changes in the future?  The potatoes: absolutely (in fact, as of the writing of this post, I’ve already made them again.)  We will probably make the chicken in the future, too, but it might not be a regular thing.

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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2013_07_13_SKgoeeycinnamonbars-Edit

Recipe: Gooey Cinnamon Bars from The Smitten Kitchen Cookbook, pages 207-209

  • when did we make this? I made it the night before for dinner guests on Saturday, July 13th
  • did we change anything? No.
  • what did we like?  Oooh, they were rich and gooey and completely delicious.  Our guests also enjoyed them tremendously!
  • what didn’t we like? Nothing, really.  One thing to note: this makes a very large quantity of a very rich dessert.  The book calls for cutting them into 1″ squares, which seems to be excessively small.  We cut the 9″x13″ area into 32 pieces (which were still quite small).  My bars didn’t look quite like the ones pictured in the book, though that could be due to how zoomed in the image in the book was.  It also might be because while my top layer puffed up considerably in the oven (as predicted by the recipe), it didn’t fall until the bars were out of the oven.  They still tasted awesome, though!
  • will we make it again (any changes in the future)?  Yes, we will make these again.  No, we won’t make any changes.  We just might not have them as much as I’d like because of how rich they are!

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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 (I forgot to take a photo! I was too eager to eat 😉 )

Recipe:  Cider-Glazed Pork Chops from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 156-157)

  • when did we make this?  Monday, July 1, for supper
  • did we change anything? Yes, indeed.  I used bone-in pork chops (I bought them by mistake when I thought I was getting boneless.  Silly me.)  I also did not have apple cider or apple juice on hand, but I did have applesauce!  So I used that instead!
  • what did we like?   Delicious as usual! 
  • what didn’t we like?  Nothing!
  • will we make it again (any changes in the future)?  We’ll definitely make it again, and likely with the applesauce substitution again, too.  I actually really liked the applesauce substitution.  Full-disclosure: This was not the first time I’ve made this recipe.  We have made it a few times, because it is one that I tried when I checked out the book from the library to “preview” it.  We’ve made it with the apple juice, and it was very good.  The applesauce made the sauce thicker, which I preferred!

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 Nut-Crusted Chicken Breasts

Recipe:  Nut-crusted Chicken Breasts from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 85-86)

  • when did we make this?  Sunday, June 23, for supper with my sister-in-law
  • did we change anything? We used 3 Tbsp of minced vidalia onion instead of the one shallot.
  • what did we like?   Everything.  The flavor was great.  The coating was crunchy.  The chicken was moist.  Lovely. 
  • what didn’t we like?  Nothing!
  • will we make it again (any changes in the future)?  We’ll definitely make it again.  We might try different nuts (walnust, pecans, etc.) just to see how it tastes, but whatever the nut, this recipe is great!

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