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Archive for the ‘recipe review 2016’ Category

I’m trying to renew our challenge from 2013 to make at least one new recipe from our two newer cookbooks each month.  I’m not doing very well on making new recipes every month, but we are occasionally delving into the cookbooks for new meals!  There’s a category on the blog for these posts called “recipe review 2016.”

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Recipe: Potato Frittata with Feta and Scallions from The Smitten Kitchen Cookbook (affiliate link; pages 39-41)

SK potato and feta frittata

SK potato and feta frittata

  • when did we make this? Sunday, June 5, 2016 for supper.
  • did we change anything? Nope.
  • what did we like?  This is a really delicious combination of flavors.  I don’t think I would have thought of putting bacon, feta, and potato together, but it is fantastic.
  • what didn’t we like?  Nothing!  It isn’t quite as eggy as I was expecting for a frittata, but it didn’t bother me 🙂
  • will we make it again (any changes in the future)?  Yes.  Especially if we are looking for an excellent brunch dish!

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It’s been a while since I posted a recipe review!  Husband and I still do a lot of cooking, but for whatever reasons, we’ve not made too many new recipes from these cookbooks in the past few months.  We have been going back and re-making favorites from the books, though!  In February, we tried this new one, and then we also made the ATK Pot Roast recipe (twice!!  it’s that good, we had to share it a couple weeks later with friends).  I forgot both times to take photos of the Pot Roast, because I was so excited about eating it 😉   But back to the recipe a hand…

Recipe:  Weeknight Bolognese from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 259; affiliate link)

ATK weeknight bolognese

  • when did we make this? Friday, February 26, 2016 for supper.
  • did we change anything?  Nope.
  • what did we like?  This is truly a weeknight recipe!
  • what didn’t we like?  It’s worth it for the flavor, but it’s not my normal routine to buy the ground meat mixture called for in the recipe.  However, it’s such a good recipe that I probably should make it a freezer staple to have on hand!
  • will we make it again (any changes in the future)?  Absolutely.  And I would serve it with a plainer pasta than the tricolor rotini that I chose.  I wanted the sauce’s flavor to be the star, and the spinach pasta competed.

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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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