In 2023, we began by looking back at the previous sessions, "Looking Back 2020 - 2021," which consisted of a vote from members on cookbooks they would like to revisit. The year continued with exploring different cuisine, "Food for the Soul." We then attempted to increase our skills at making pasta, "Everyday is Pasta Day," some bartending, "Mixology," and "Preservation" as well. The rest of the year, we explored some new ideas for some "Handhelds," "Oh Yeah Pizza," and "Bite Size Cookies". Enjoy these member summaries of the various recipes tried throughout this year.
LOOKING BACK 2020-2021 (JANUARY 3 - FEBRUARY 6, 2023)
The text reviews several disappointing recipes from a cookbook:
Citrus-Miso Roasted Whole Fish**: Liked the glaze but found the dish bland and won’t repeat. Honey-Orange Shrimp with Baby Bok Choy**: The Bok choy dressing was too strong, and the flavors were inconsistent. Cheese Herb Focaccia**: The bread was tasteless and dry, and the instructions were vague. Portabella Cap Pizzas**: Simple to make, but needed pesto for better flavor. Nana's Spicy Cheese Biscuits**: Two attempts yielded dry, flavorless biscuits with unclear instructions. Overall, the reviewer is dissatisfied with the cookbook and hesitant to try more recipes.
I made a "Silver Palate Carrot Cake" with "Cream Cheese Frosting" for Easter. It took a lot of time, and the cake turned out dry because I overbaked it. My mother suggested adding raisins for moisture. The frosting was delicious, but not enough to cover the entire cake. I'm unsure about making the cake again due to its complexity.
I tried several cookie recipes for Easter. The Brown Sugar Cookies were too hard, but the second batch was chewy. The Key Lime Bars had a good animal cracker crust, but my husband prefers my usual pie.
The chocolate chip cookies turned out the best, while the others were slightly overcooked. I also made Chewy Sugar Cookies, recommending a stand mixer and portion scoop for better results. My daughter loves cookies, so I’ll keep baking.
The review discusses various recipes from a cookbook with mixed results. The "Mexican Corn Chowder" was bland and had an unpleasant texture due to the chicken. The "Spiced Turkey Breast" lacked flavor and ended up overcooked. The "Turkey Breast and Gravy" made from turkey legs had good taste, but insufficient juices for gravy. The reviewer enjoyed the "Banana Bread," which was moist but stuck to the cooker. The "Smothered Pork Chops" were dry and needed extra sauce, while the "Barbecued Cream Cheese Chicken" was overly gooey. The reviewer may try the chicken again, but will shred it next time. The "Coconut Chicken Drumsticks" were too spicy, and the "Garlic-Lime Chicken" was dry and did not hold up as leftovers.
FOOD FOR THE SOUL (FEBRUARY 13 - MARCH 20, 2023)
Baked Turkey Wings: I found an easy and tasty recipe for turkey wings. I buy turkeys on sale after the holidays and cut them into portions for my family. This recipe is flavorful and easy to follow—I'll keep it.
Shrimp, Andouille Sausage, and Grits: I had to double the recipe for dinner. The sausage was too strong, but the shrimp and grits were excellent. I used unsalted butter and halved the Cajun seasoning due to my diet. Overall, it was enjoyable, and I want to make shrimp and grits again.
I tried several recipes with mixed results. The "Zucchini Cheddar Bread" was easy to make but had a flavor I didn’t enjoy, so it was just okay. The "Piri Piri Poultry" seasoning was too spicy, even after reducing the cayenne pepper. I found the "Barbecue Spice Blend" for chicken breast too spicy as well, so I won’t keep that recipe.
I hoped the "Molasses Baked Chicken Wings" would be good, but they also turned out just okay. The wings had a burnt taste because the cooking instructions were unclear, and the syrup burned quickly. Overall, I wanted to like these recipes, but the spice levels and cooking problems made them unappealing.
I recently tried cooking cabbage and found a recipe for "Hot Slaw." It was fun to discover my daughter likes raw cabbage while we prepared the dish. The instructions were clear, and I used half a head of red cabbage since a whole one seemed too much. I enjoyed the slaw, though it was a bit vinegary, possibly due to leaving some out.
I also made "Oatmeal Molasses Bread" to use old rolled oats. The recipe was detailed but lacked resting time instructions, which might confuse beginners. I adjusted the resting time based on my baking experience. The dough was sticky but flavorful, especially with butter, and I plan to make it again.
I recently tried cooking cabbage and found a recipe for "Hot Slaw." It was fun to discover my daughter likes raw cabbage while we prepared the dish. The instructions were clear, and I used half a head of red cabbage since a whole one seemed too much. I enjoyed the slaw, though it was a bit vinegary, possibly due to leaving some out.
I also made "Oatmeal Molasses Bread" to use old rolled oats. The recipe was detailed but lacked resting time instructions, which might confuse beginners. I adjusted the resting time based on my baking experience. The dough was sticky but flavorful, especially with butter, and I plan to make it again.
EVERYDAY IS A PASTA DAY (MARCH 27 - MAY 5, 2023)
Recipe reviews have yet to be posted for this cookbook.
I had high hopes for the "Next Level Alla Gricia (Giant Penne with Crispy Guanciale)" recipe, but it didn't turn out well. Some ingredients were hard to find, so I substituted guanciale with pancetta. Even though the recipe had four ingredients and simple instructions, it tasted too much like fat. I didn’t enjoy it and didn’t finish my plate or save leftovers.
I found a tasty "Cucumber Pasta Salad with Creamy Dill" recipe that's easy to make and perfect for barbeques. You only need to cook the pasta, saving time. Be sure to taste it, as it may need more salt and pepper to enhance the flavor.
I recently tried "Rigatoni Boscaiola" but didn’t like it because there was too much pasta and not enough sauce. I suggest doubling the sauce or halving the pasta for better flavor.
I also found "Bucatini with Sausage and Peppers," which is a keeper. I used regular pork sausage instead of sweet Italian turkey sausage, and I just needed to break it up more for easier bites. The recipe was simple, and it was a filling, low-calorie dish.
HANDHELDS (MAY 15 - JUNE 19, 2022)
.jpg)
.jpg)
.jpg)
This cookbook involves a lot of recipes to make one dish, requiring significant prep time. I made "Fish Taco Nachos" using some homemade and some store-bought ingredients. Doubling the recipe gave me more than enough food. The final assembly was challenging because the tortilla chips need to be in a single layer. I used a large baking sheet, but they still couldn't lay flat. I didn't use all the cod, leaving extra Crispy Cod (p. 62) for later. The taste was okay but a bit bland. The slaw added necessary flavor, but it needed more cheese for that classic nacho experience. Although some recipes interested me, the overall effort was too much, so I won't try any others.
MIXOLOGY (JUNE 26 - JULY 30, 2023)
No recipe reviews have been posted for this cookbook.
PRESERVATION (AUGUST 7 - SEPTEMBER 18, 2023)
OH YEAR PIZZA!! (SEPTEMBER 25 - OCTOBER 30, 2023)
BITE-SIZE COOKIES (NOVEMBER 06 - DECEMBER 11, 2023)
Comments
Post a Comment