Bonus Episode: Recipe Roundup #4
We take a look at the books and recipes we cooked from in this bonus-episode – something we call a “recipe round-up”. Everything is on the table and our testers hold nothing back! Not all of these recipes challenged us, in fact some were just downright spectacular. But, there were some that we thought made us work a little too hard to achieve the desired results. And that’s what makes the whole Recipe Testing Process worth its salt. We learn a lot, ask a lot of questions and, as usual, our testers have a lot to say about what we were cooking! You can find these recipes and more on Now That’s A Mouthful Recipes Page.
We’ll be talking about…
- The recipes that we mention in our episodes, in detail!
- What worked and what didn’t for our testing community. What rated the highest at 5.0 (Barolo Braised Short Ribs/Giada’s Italy; Charlie Bird’s Farro Salad/Ina Garten’s Cook like a Pro; Beet and Cucumber Quinoa Salad/Alana Chernila’s Eating from the Ground Up). What rated the lowest – even though they are rated high enough to make it onto our Recipes Page - are the recipes from Sweet and Sweet Laurel; why did they rated low? We tell you.
- Our most cooked recipes came from Giada’s Italy – Roasted Squash Agrodolce and Italian Sheet Pan Chicken and Eating from the Ground Up – Shiitake Barley Soup
- Our most talked about recipe Sweet Laurel – Honey Walnut Coffee Cake and the recipes from The Wicked Healthy Cookbook.
- The cookbooks that the recipes come from and put it all into context.
- Chef Donna’s and Cherie’s favorite cookbooks are: Giada’s Italy because she teaches you without ever making you feel like you’re learning. You work through a recipe and walk away having solid technique and new ideas to use in your kitchen. And, Alana Chernila’s The Homemade Kitchen and Eating from the Ground Up. These recipes give you ample room to experiment with confidence.
- Both Chef Donna and Cherie love Alana Chernila’s voice including the free-form Minestrone and Muffins recipe from The Homemade Kitchen, and Polenta with all the Greens from Eating from the Ground Up. We reference Episode 43 The Importance of Cheese and how to cook cheese properly.
- Our Testing Community suggests caution when approaching the grain-free baking recipes only because most are not familiar with how these ingredients work.
- The Wicked Healthy Cookbook has a lot of merit from a flavor and flavor-building stand-point. The techniques for vegan cooking are explained in detail; the processes, though sometime fussy, are worth studying, like the aquafaba meringue cookies. Worth the read and study.
- Cherie’s favorite recipes from The Homemade Kitchen Asparagus Carbonara; Barolo Braised Short-Ribs from Giada’s Italy, and options for choosing a wine other than Barolo.
- What our recipe testing community had to say about it all!
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