AgathaX Recipe Reviews (Pg. 1) - (13720976)

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Glazed Carrots and Snow Peas

Reviewed: Jan. 8, 2012
Like others, I omitted snow peas (I even had a few), increased the quantity to serve 10, and cooked the carrots on the stove (about 15 minutes from being put on the stove with cold water at med-high heat). I then made the glaze (into which I incorporated the green onion) in a pyrex cup in the microwave which I then tossed with the drained cooked carrots. I made a bit ahead and warmed in the microwave before serving. They were delicious. The green onion offered a nice bit of contrast both in taste and color. For the record, 2 pounds of small to medium carrots peeled and lightly trimmed made just shy of 5 cups of sliced carrots. I sliced on the diagonal.
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Anadama Bread

Reviewed: Aug. 17, 2008
I'm a fan of the NYT no-knead bread method and applied it to this recipe. This means, I mixed the dough with a little extra water (about a cup total), used a teaspoon of instant yeast (which I don't bother to mix with water first--just add yeast to dry ingredients and water with wet ingredients) rather than the active dry yeast, then let it rise for 8 hours. I turned it out on a generously floured board, floured the top, let it rest for 10 min. or so. Then folded it over on itself several times and gathered it into a ball. I put it on parchment paper and let it rise another couple of hours covered by a cloth napkin. I then scored the top of the loaf with a razor and baked it in a dutch oven that had been heated in the oven--I lowered the loaf into the pot holding onto the edges of the parchment. I baked at 450 rather than 375, about 25 minutes with the lid on, 10 with the lid off. Also, I used a full 3 cups of flour--right from the beginning (a mixture of 2/3 bread flour, 1/3 whole wheat flour), then a little extra as indicated. The bread does not have the crusty crust of most artisan breads, and it actually wasn't my favorite bread (I'm partial to the plain old flour and water variety). But it was well received by some at dinner and the recipe and technique were highly successful. It was not nearly as dense as I expected. It rose very nicely and created a beautiful loaf. I would not even attempt this bread if you don't have very good molasses available to you.
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Restaurant Style Egg Custard Pie

Reviewed: Aug. 3, 2008
I was looking for a recipe that recreated the egg custard pie of Morrison's cafeteria. This was a good pie, but not quite how I remember the cafeteria pie--granted, it's been a long time. I concur with those who note how eggy the pie was. Perhaps its a silly observation as one cannot have custard without eggs, but I'm now looking for a three egg recipe to see how that works. Also, I was uncomfortable with the idea of boiling the milk (and I wasn't sure of the point of boiling it), so I scalded it instead. I didn't cover the crust because I didn't leave much exposed. I set my time for 30 minutes because the oven wasn't quite heated up when I put the pie in--and I nearly burned the top. While the top had brown splotches, the flavor was good.
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Canola Oil Pie Crust

Reviewed: Aug. 3, 2008
This cannot be compared to an ordinary roll-out pie crust. It is an entirely different sort of crust, very tasty with some distinct advantages. I used it to make a custard pie and it was especially nice because it did not become soggy like some crusts can. I like the bit of sweetness to it, though I'd leave that out if I were using it for a quiche or other savory pie. It is not "flaky" but it is crumbly which is nice. I'm not going to give up other pie crusts for it, but its definitely a keeper.
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