FromMyTable
Katharine Millet, Newburyport, MA, USmember
Gender: Female
Contributions
Carrot-Ginger Soup
I'm not completely sure what went wrong here - the flavor was a bit one-note and the soup ended up way too thick. I thinned it out with more broth, but still found it a bit gritty. nbspI...
Sear-Roasted Halibut with Blood-Orange Salsa
I have to confess that I made another substitution here - there wasn't any halibut anywhere, so I bought scrod, which is abundant in New England. In my defense, white fish is white fish, and...
Asparagus Soup with Leeks and Mustard Seed
Ummm... do you like asparagus? Like, a lot? Then you will like this soup. Maybe. To explain: I really like steamed asparagus with butter and lemon, and really really like...
Broccolini with Kalamata Dressing
I approached this recipe with a bit of trepidation. My only other experience with broccolini was rather bitter and a sad comparison to broccoli, but I thought that at least I love kalamatas...
Cheddar & Cauliflower Soup
I halved the recipe for this one, and was suprised that it required so little cauliflower. Yet once it was pureed and the little bits were put back in, it all worked. The soup was not too...
Poblanos Stuffed with Cheddar & Chicken
I only made one of these so I can't speak to all poblanos, but mine did not have much structure by the time I was done peeling it. Nevertheless, this was very, very yummy. Not only was...
Baked Cheddar Grits with Bacon
Huh! I never thought I'd like this. I don't know why, considering it is chock full of cheddar, bacon, and heavy cream. That's why, when i realized I bought Quick grits rather than...
Ham and Cheese Croissants
I'm not as big of a fan of the savory croissants as the sweet ones, but still, this tasted pretty good. I used thin-sliced black forest ham and some cheddar cheese as a swap-in for the swiss...
Chocolate Croissants
Mmmmm.. chocolate. Nothing brings a gal back to Paris like the bite of a buttery, melty chocolate croissant. I could eat these every day... if they didn't take 3 days to make...
Spicy Jerk Pork Chops
Well, I wimped out on these a bit and used a red chili pepper on the same heat level as a jalapeno, rather than a habanero. The guy at the grocery store scared me and said that the habanero was...
Classic Croissants
For those who were intimidated by this recipe: it can be done. But it is kind of nerve wracking if you go into it scared and unsure of yourself, as I did. After step one (mix the dough...
Pan-Roasted Chicken Breasts with Orange-Brandy Sauce
The chicken was really tender - I love brining my chicken, and cooking it on the bone. The sauce was yummy. That is, it was yummy before I swirled in the cut oranges. I was a bit...
Smoked Turkey Reubens
I was very surprised but I quite liked this! I liked the crunchy slaw mixed with the melty cheese and the crispy/crusty bread. I think that whole wheat bread was a great improvement upon...
The Martinez
I just got it - Martinez/Martini. Wow, I'm slow. Basically this is a sweetened up gin martini with a bit of an "Old Fashioned" inspiration (the orange/bitters/cherry combo). To me...
Real Chocolate Mousse
Well, this was my screw up. I had two bowls full of white fluffy stuffs, and I mixed the wrong one in! Instead of stirring a bit of whipped egg whites into the melted chocolate, I mixed...
Spiced Carrot Cakes with Candied Carrots & Pistachios
Old classic versus new-fangled fusion? No contest. I LOVED the classic carrot cake with its varied textural elements and comforting cream cheese frosting. This modern re-make was...
Salt-and-Pepper Shrimp with Garlic & Chile
I have never had shrimp like this before! A touch of sweet spice, lightly crunchy on the outside, tender and juicy in the center. It was quite a revelation, honestly! I ate this...
Red-Cooked Tofu
I'm not a tofu person. This was better than a lot of tasteless tofus I've tried, but it did not convert me. The scallions on top were a great contrast to the squishy soft tofu, and I...
Lemon-Ginger Marmalade
Who knew that it was so easy to make marmalade??? Well, not soooo easy... the chopping of the zest and ginger then 'supreming' of the lemon took a good hour, plus the watched stove time during...
Fresh Pasta with Sausage & Mushrooms
This was a keeper too - very flavorful, pretty easy, and not too expensive either! Just a lot of ingredients I usually have around the house. It also reminded me how much I prefer fresh...
Five-Treasure Fried Rice
Although I love brown rice, I hardly ever cook it since my husband won't touch the stuff. It is simply easier for us both to eat white rice than for me to cook brown rice separately. nbspThis...
Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting
Great, great cake! Super frosting! For some reason my mom has two 8x8 inch square pans, but no 9 inch round ones, so we made a square cake. As I have mentioned several times before...
Butternut Squash Soup with Garam Masala
This soup was really easy to make, and garnered rave reviews. This section of Fine Cooking is my absolute favorite - I feel like I really learn and absorb something every issue. I pureed...
Creamy White Bean & Herb Dip
Wow - this couldn't have been any easier! Minimal chopping and a couple whirs in the food processor, and voila! Dip! I had six for a dinner party last weekend, and we still had...
Chicken Sauté with Lemon, Cumin & Parsley
My husband and I had this on a weekday. It was super fast to put together. However, we just didn't like the flavors together. It was really bright-tasting, but just not our favorite...
Blood Orange and Mango Sorbet
This recipe gave me a great excuse to try out one of my lesser-used wedding presents - an ice cream maker! The sorbet was absolutely delicious - fruity and tangy. I might use a little...
Wine-Braised Chicken with Shallots and Pancetta
Another great recipe! We used Gewurztraminer instead of Reisling, and it was SO good. Not sweet at all - just really rich and yummy. A twist on Coq au vin, I really liked this...
Beef Picadillo
I told myself that if I was going to do the Challenge, I was going to do it all the way. But some recipes you just know you won't like. Usually, the "quick and delicious" recipes are just...
Pork & Potato Hash with Poached Eggs & Avocado
Yum! My father and I both loved this one. My mother thought it was too heavy for her (though most breakfasts are...). The flavors are subtle, but really worked well together...
Blood Orange & Radicchio Salad with Hazelnuts & Shaved Parmesan
Best. Salad. Ever. I am a HUGE fan. I have made this three times since I first photographed it. The brightness of the oranges and vinegar contrasts perfectly with the butter lettuce...
Pulled-Pork Sandwiches with Cabbage, Caper & Herb Slaw
I am sorry for the photos - they didn't come out as well as I would have liked! I made this one at my parents' house, and while they seemed to like it, unfortunately this was not my favorite...
Buttermilk Cake with Spiced Vanilla Icing
This cake was good for dessert and for breakfast the next morning. It definitely did not taste vegetal, as I thought it would from the squash addition. The spices gave the cake a very...
Pork Ragout with Soft Polenta
My vegetable-averse husband ate this up, which is saying a lot! I had rave reviews from not only veggie haters, but also polenta disbelievers. My best advice for this dish is to really...
Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic
I couldn't find boneless pork shoulder, but they had huge picnic shoulders at my grocery store, so I removed the skin and left the bone in. No serious change in cooking time was required...
Sautéed Escarole with Raisins, Pine Nuts, and Capers
The escarole really took me by surprise. Due to the green's lineage (radicchio, frisee/chicory, endive) I thought that this might be really bitter. However, it wasn't at all. In...
Orange and Brown Butter Tart
Wow. I LOVED this tart. I loved making it, and I dreamed about eating it all through work yesterday, and then I devoured it. Basically you take an easy, flavorful tart shell the...
Roasted Potato & Mushroom Salad with Mascarpone
By necessity, I had to omit the scallions, but I think they would have added quite a bit to this dish. I liked the addition of mushrooms to my usual roast potatoes, and I thought that the tangy...
Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickles
I am constantly looking for good entertaining menus that do not require me to be running around like a crazy-person as my guests are arriving. This recipe was a perfect answer to that problem...
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Recent comments
Re: Jerk Spiced Pork Chops
Great idea! I too found that even my baby cuisinart had a hard time with such a small amount.
posted: 1:27 pm on February 10thRe: sundried tomato turkey and gruyere croissants with bechamel
And you put the raw eggs eggwash on the dough to proof it.
posted: 1:25 pm on February 10thRe: pain au chocolat
Unbelievable! These look perfect!
posted: 1:24 pm on February 10thRe: Five-Treasure Fried Rice.
I agree - more egg would have been better. Still - so good!
posted: 1:23 pm on February 10thRe: Salt-and-Pepper Shrimp with Garlic & Chile
I would love to see this tried with squid - let me know what happens!
posted: 11:12 am on January 31stRe: Beef Picadillo
So interesting how different people have different tastes and preferences - I could barely stand to buy the ingredients for this dish, let alone eat it as directed! I pansied-out and made spaghetti sauce with the base!
posted: 1:40 pm on January 29thRe: Welcome to the Cook the Issue Challenge!
I think the editors should add to the prize pack a new copy of Issue 97 -- mine is destroyed after all this cooking!!
posted: 1:38 pm on January 29thRe: Baked Cheddar Grits with Bacon
Very good to know that you can make this one ahead - I have left this recipe toward the end of the challenge because I haven't had time to do it in the morning!
posted: 8:28 am on January 28thRe: Orange & Brown Butter Tart
I forgot to mention that in my post, but the parchment paper stole some of my crust too! I had a bit of a hole in the bottom of my crust, but I just covered it with filling!
posted: 2:03 pm on January 26thRe: Pork night
I agree about the Carrot Cake - definitely dense like a good carrot bread, and so delicious!
posted: 2:01 pm on January 26thRe: Blood Orange & Mango Sorbet
I had the same problem (only one ripe mango) and the same solution (frozen mango chunks) - great minds think alike, I guess! Beautiful pictures.
posted: 2:03 pm on January 18thRe: Fresh Pasta with Sausage and Mushrooms
And such beautiful dishware too!
posted: 9:13 am on January 16thRe: Poblanos Stuffed with Cheddar & Chicken
Thanks for the help, guys! I think I will make a go of it!
posted: 4:30 pm on January 13thRe: slow-roasted pork shoulder with carrots, onions, and garlic
I made this this weekend also - did you use a boneless roast (like the recipe calls for) or a bone-in? I kept the same cooking time (on the low end of the time range) and my bone-in shoulder came out great.
posted: 11:21 am on January 12thRe: croissants
I'm very impressed... I'm going to try to "Cook the Issue", but am probably going to leave the croissants to last - they look hard!! I can't wait to check out your blog. Mine is www.frommytable.com -- I'll have my first F.C. recipes up this week.
posted: 11:17 am on January 12thRe: Pan-Seared Skirt Steak with Warm Radish & Red Onion Pickle
Sheri, it seems like we're on the same wavelength - I made the steak with pickled veggies and the potatoes with marscapone dressing this weekend also. I'll post soon! My blog is: www.FromMyTable.com - please feel free to check it out.
posted: 11:15 am on January 12thRe: Poblanos Stuffed with Cheddar & Chicken
How hot are poblanos in relation to something like a jalapeno? Did you seed the pepper? I have very low spice-tolerance... thanks!
posted: 11:12 am on January 12thRe: Welcome to the Cook the Issue Challenge!
I'm ready for the challenge! I'll post here on the website and on my blog, www.FromMyTable.com so that readers can read more in depth if they're interested.
posted: 10:52 am on January 12th