Kendall Gray Recipe Reviews (Pg. 1) - (1297484)

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Kendall Gray



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Wild Grape Starter

Reviewed: Jul. 28, 2002
Most of the starter recipes you're likely to find either _cheat_, by using commercial yeast to kick start the process, or are- quite honestly- too fragile in their early stages. In the former case, you create a colony of whatever strain of commercial yeast that you used. Which sort of negates the point of _making_ your own starter; using home grown yeast. In the latter case, you all too frequently end up with a smelly paste that is _definately_ not starter. I know this to be fact, as I've tried, made and discarded many substandard batches of starter in my career. _This_ recipe, on the other hand, works perfectly, rapidly and dependably. It creates a batch of wild yeast- soon enough enfluenced by whatever yeast are floating around in your area- and creates a powerful starter. Powerful enough that no additional yeast is needed to leaven any recipe. (My advice to substitute this starter for packaged yeast in any bread recipe- leave out a cup of flour, add a cup of the starter. Add more flour, if needed, to get proper texture.) Readers might be interested to know that this starter also well replicates the artisinal starters used in high end commercial recipes. Meaning that- quite often- I have seen professional bakers scrape together all manner of thin skinned fruit, let it sit for a few days and use the fermented juice as a starter basis. I really like this starter. In fact, I've just pulled a batch of it from stasis in the fridge- make certain to pour o
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175 users found this review helpful

French Toast II

Reviewed: Dec. 27, 2008
People like to complicate French Toast for some reason. They like to add extracts and peel and liqueurs, soak Brioche in the custard over night... and on and on and on. They fiddle and fuss and screw around and somehow- somehow- it's never as good as the stuff they get at that little place down the street. Well. Having worked for a succession of little places down the street? This is the sort of recipe they use. Simple, made fresh and a la moment. In fact, with the addition of a splash of orange extract and a coating of Panko crumbs before frying, this is so close to the recipe for which I used to get raves- and which travelled with me through three kitchens- as to be indistinquishable. Good stuff- brown and crunchy on the outside, rich and custardy inside. I would suggest using French bread- supermarket variety is fine- and using any left overs to make a first class grilled ham and cheese for lunch.
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21 users found this review helpful

Mixed Greens with Smoked Gouda

Reviewed: Mar. 22, 2007
I made this as part of an elegant supper for several friends. It was _raved_ over. Very good. Had I a restaurant, this would probably be the House salad.
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4 users found this review helpful

Lahmahjoon (Armenian Pizza)

Reviewed: Jun. 13, 2007
Terrific, just terrific. My wife is somewhat finicky, and she ended up eating two of the four made. I followed this straight through. I might up the garlic next time, but... Well... If I were still cooking professionally, this would be a menu item- appetizer and meal version with a light salad. And I guarantee it would sell. Thanks!
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11 users found this review helpful

Insalata Caprese II

Reviewed: Apr. 26, 2005
With a recipe this simple, the ingredients become of absolute importance. Do not even attempt to use dried basil or cheap olive oil. Get the best fresh Buffalo Mozz and the juiciest vine ripened tomatoes. Serve this with some crusty bread and a crisp wine for an elegant and impressive light dinner.
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12 users found this review helpful

Oven Roasted Potatoes

Reviewed: May 13, 2007
These are just terrific. As a general note, omitting the salt in the recipe, and then sprinkling fleur de sel just before serving makes them even more attractive, and- due to the comparative lightness of the sea salt- helps the seasoning stand out. Very, very good.
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3 users found this review helpful

Triple the Ginger Cookies

Reviewed: Jun. 18, 2008
Outstanding. I made them for a bake sale- two months ago- and I've had to make three additional batches... due to _begging_. They have been described as "addictive".
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2 users found this review helpful

Gourmet Chicken Sandwich

Reviewed: Jul. 29, 2002
I made my own bread for this- not a focaccia, but a nice french peasant bread. I split it, spread a garlic/rosemary/dill butter on the inside and toasted it... Terrific. I will _try_ it with the foccacia next, just on the off chance, but I cannot see how it could taste better... One comment; the quality of the mustard is very important. The Dijon is the bare _minimum_. I ended up using Pommery, which is a stone ground French mustard. Very, very grainy and thick. Worked so well that I started fantasizing about starting a restaurant so that I could serve this sanddwich.
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56 users found this review helpful

Apple and Feta Pan Fried Pizzas

Reviewed: Feb. 24, 2003
This recipe- as it stands- works very well. It's almost professional, in fact- something that I could see served as a restaurant appetizer. A couple of suggestions, here- do make fresh pizza dough and _do_- fry it, as suggested. Do not deep fry, but pan fry. The dough takes on a completely different texture and flavor that really supports the flavors. I would suggest, also, sauteeing the apples until just done- and if they are not very sweet, adding a little sugar to bump that up. The apples should be _just_ on the sweet side. Finally, I would strongly consider blending the feta with a little bit of oil and spooning it on_top_ of the apples before baking. Feta cheese doesn't always melt very well. Making a sort of spread out of it will help enormously.
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33 users found this review helpful

Pear and Gorgonzola Cheese Pizza

Reviewed: Feb. 24, 2003
Very nice blend of flavors- interesting and, dare I say it, adult. Far too many recipes, I think, lack _complexity_ in flavor. They're salty, or sweet, or a combination thereof most people refer to as _savory_. This, really, is none of the above. It has a sort of _depth_ to it. None of the flavors in the mix are _simple_. Pear is not merely sweet, Gorgonzola not merely cheesy, etc. Taken together, this recipe creates a nice warm gestalt... I liked it a lot, and plan to make it again...
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82 users found this review helpful

Torta Rustica

Reviewed: Nov. 4, 2003
I've made this twice- both times, a raging success. Excellent recipe, easily made. Thanks!
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9 users found this review helpful

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