October Reviews

[marys]

I have to give a thumbs up to the Amaretto Apple Crisp. Yum! I'm planning to make the caramel one next.

[MrsReber]

Wow, Mary, I don't have my issue, but that sounds awesome. I love amaretto and apples. Keep trying those recipes! When I get mine, I'll know what to make!

[Danielle]

OK, I'm dying for my issue now. I usually get my issue pretty early, but because I moved two weeks ago and am having my mail forwarded, I'm afraid delivery will be delayed. We're going apple picking next week, so I'll have tons of apples to work with.

[SueK]

Yeah! I just got mine today and the first thing I want to make is the Buffalo Chicken with Blue Cheese Fondue. (Of course, now I just need a fondue pot)! http://www.cookinglight.com/bbs/smile.gif

On a side note, I noticed an ad in this issue for a special supplement that will be on the newstands on Oct 17: "Best of Cooking Light: Make It Ahead". It says it will have over 101 timesaving recipes in it. I'm definitely going to pick up this one when it hits the stores!

[Wendy w]

I was going to wait patiently for the October issue and let things take their course, and then I see the words: amaretto, apples, Buffalo chicken and blue cheese. I want it now, as I am drooling over the keyboard! http://www.cookinglight.com/bbs/tongue.gif

Thanks Sue for the heads up about the supplement!

Wendy

[SandyDee]

Suek, Do you subscribe to Cooking Light? Do you know if we subscribe will we get that edition you talked about or will we have to pick it up on the newstands, too?

[SueK]

Originally posted by SandyDee:
Suek, Do you subscribe to Cooking Light? Do you know if we subscribe will we get that edition you talked about or will we have to pick it up on the newstands, too?

I am a subscriber, but I'm pretty certain that this supplement will only be available on the newsstands. I don't think it's something that subscribers receive automatically.....I don't recall ever getting anything special like that before.

[Ohioan]

Hooray! I got my issue in Columbus this week, and I think the Lebanese food section is great. I give a big thumbs up to the Ful Medammes, except that next time I might use just a little less salt.

Cheers, Phoebe

[Wendy w]

Please post the banana bread Mlynn, I have a freezer full of bananas that are in "that stage"!

My dinner club met last night and one of the members received her October issue yesterday, so watch out Southern California!
Maybe today.....:cool

[mlynn]

I'll post the banana bread recipe as soon as I get home. Look for it this afternoon (or early evening if you're on the east coast)!

[MrsReber]

Mlynn, please post your review of the "dracula's revenge"! I was looking at that last night and it looks great! I love garlic and anything pasta.

[Natasha]

My oh my oh my!

My early impression of the Oct. issue is that it s gonna be a real keeper, maybe even like last Oct s famous issue (okay, maybe I m pushing it now...). Tons of great recipes, most of which I can t make because of missing ingredients! http://www.cookinglight.com/bbs/wink.gif Time to make up a shopping list and go crazy cooking this weekend! First up are probably the pumpkin bread, a couple of the wild rice recipes, and the banana-coconut apple crisp.

Anyone else get a chuckle over that article about cooking with someone and driving each other crazy? Seems to be a recurring theme - just a few months ago there was a similar article in a Cooking Light profile...

If anyone would like the pumpkin bread or banana-coconut crisp recipe posted, or more info on the wild rice recipes, let me know. Hope everyone gets this one soon.

[andi]

Yeah! I just got my issue last night but fell asleep before I could get through the whole thing. I'm doing some of the apple things this weekend and the dracula's revenge looks like a must try. Can't wait to see what people are trying and liking!

[Mamasue]

Waa Hoo! Came home from vacation and found my October issue waiting for me along with Martha Stewart Living! http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif Can't wait to go to bed with cup of chia tea and read, read, read!! Yep, hubby gets no attention tonight! LOL

[jjf]

mlynn - can you please post the spanish toast recipe - i was trying to wait until my issue arrives, but i'm too curious.
thanks

jen

[mlynn]

Here are the recipes... enjoy!

Toni's Banana Bread (CL Oct 2000, pg. 152)

1 cup mashed ripe banana (about 2 medium)
2/3 cup sugar
1/4 cup vegetable oil
1/4 cup egg substitute or 1 large egg white
1 large egg
1 3/4 cups all-purpose flour
1 1/4 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
Cooking spray

1. Preheat oven to 350 degrees
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cream of tartar, baking soda, and salt in a bowl, stirring with a whisk. Add the flour mixture to banana mixture, stirring until just moist. Spoon the batter into an 8 x 4 inch loaf pan coated with cooking spray.
4. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on rack. Yiel: 12 servings

Spanish Toast (CL Oct. 2000 page 123)

8 (2-ounce) slices sourdough bread
4 garlic cloves, halved
4 small tomatoes, each cut in half crosswise (about 3/4 pound)
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt or sea salt
1/4 teaspoon freshly ground black pepper

1. Prepare grill.
2. Place bread slices on grilll rack; grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with 1 garlic clove half and 1 tomato half (tomato pulp will rub off onto bread.) Discard tomato peels. Drizzle 1/2 teaspoon olive oil over each bread slice; sprinkle evenly with salt and pepper. Yield: 8 servings.

Note: Use very ripe tomoatoes. You can also broil or bake the bread in the oven.


[This message has been edited by mlynn (edited 09-22-2000).]

[ginny177]

SueK -( and ALL), I am very interested in that supplement ,due out on Oct. 17. ( My kinda cooking !). But my daughter is going inot the hospital for double hip replacements on the 18th and I'm afraid I won't remember to look for it. If you (or anyone) would send me an Email when you find it - as a reminder for me to go looking - I'd really appreciate it. TIA

[mlynn]

I just got my October issue on Wednesday, and I can already tell that this will be one of my favorites. After glancing through it, I already want to make almost all of the apple crisps, the chicken parmesan on the cover, the "dracula's revenge" garlic and sausage pasta (already bought the ingredients for that one), the spinach ravioli w/ tomato sauce, the mint and ricotta pasta, the banana bread... I guess I'll be busy. ;-) I also think that this month the articles are more original than they have been in a while... Lebanese cooking, cooking with salt, cooking with a partner. All are creative. I did make the Spanish toasts last night to serve with the toasted ravioli I copied from the board. They were delicious. I think I'll make that again tonight. So, I guess I just want to say kudos to the CL staff for putting together such a great issue. (And if anyone who doesn't have their issue yet would like me to copy one of the recipes I've mentioned above, just let me know!

[Danielle]

Mlynn, I have some bananas at home that are in the "banana bread" stage. Would you mind posting that recipe? I absolutely love banana bread, and I'm totally in the baking mood. Thanks!!

[Natasha]

First of all: Ginny - best of luck to your daughter for her upcoming surgery.

I made the pumpkin bread this weekend and we liked it pretty well. It was moist and quite flavorful. However, I did add extra spices. I added about triple the cinnamon called for, and added approx. a teaspoon of ginger (the original recipe had none). I also increased the sugar somewhat, which is kind of unusual for me, and sprinkled a teaspoon or so of brown sugar and some extra rolled oats on top before baking.

In the fall, there is nothing like a hot slice of pumpkin bread with a cup of tea!

[Connie]

Believe it or not, the first thing I made from October is not a dessert! I made the Winter squash souffle and greens. I don't know why it's called a souffle, as all the ingredients are mixed together in a food processor, but it sure tasted good! I baked it for 36 minutes at 375, but it was still cool in the middle, so I bumped it up to 450 for 10, and that did the trick. The butternut squash is a very nice flavor!

[andreajackson]

I just bought the CL Oct. issue today at the store and it looks great!(I don't subscribe because my experience has been that I can get it faster on the newsstand!) I am so anxious to make some of these recipes, please post your replys after making these recipes so that we will all know how wonderful they are!

[MrsReber]

I made the amaretto apple crisp on Saturday. It says 9 servings, but my husband and I could only seem to get four servings out of it. Hmmm. It was very good, the amaretto taste was very subtle and the almonds were a nice crunchy touch. I love making crisps and this was a nice little variation.

[CHRIST1NE]

Mrs. Reber, I made the Amaretto Apple Crisp over the weekend also - I almost died when I saw 9 servings. Yes, my husband and I also got 4 out of it. At least I had low-fat ice-cream on the side http://www.cookinglight.com/bbs/smile.gif

It was delicious though! Can't wait until next weekend when I can try another.

[This message has been edited by CHRIST1NE (edited 09-25-2000).]

[mightyh]

I made the shwarma (?) last night for dinner--basically what the Engligh call "lamb kebobs", reminded me of when I studied in Glasgow. They were fairly authetic, I thought, and tasted great. I especially liked the yogurt dip.

[Missi]

Has anyone tried the carmel apple fondue yet? I think it sounds great, but haven't made it yet.

[Denise]

Busy weekend! With all the snow we got I did nothing but cook!
The quick mozzarella chicken was good, not fantastic but so easy that I'll make it again.
The pesto pizza was GREAT! I made it for lunches this week, but it was so good I ate 3 pieces last night (even though I wasn't hungry). This is definately going to be a regular for me! The pesto made with roasted red peppers was fantastic.
The caramel apple crisp was a bit strange to me. I'm not so sure about peanut brittle in apple crisp. I'll pass on this.
The jewel salad (with cherry tomatoes and kosher salt) was also very good. The article was right, I was surprised at how much flavor that little bit of salt added. This is also a definate repeater.
Now on to more cooking!

[misstapioca]

i just finished making the Healthy Picadillo.
it was fab! it required some chopping and it makes a whole lot more than 8 serving. I will be putting some in the freezer. I served it with some steamed jasmine rice..yum yum

[Connie]

MrsR and Christ1ne,
Did you peel your apples? I know there was a thread about peeling vs. not peeling a while back, but I always like to ask again. Thanks!

[CHRIST1NE]

Connie, regarding your question about peeling - yes I did. I thought it was going to be a pain, but I recently got a new OXO peeler and I was able to do really long "strings" of peel.

[This message has been edited by CHRIST1NE (edited 09-25-2000).]

[andreajackson]

I have a question about your OXO peeler, can you get it at any store? Also does it also slice the apples up? I have been wanting to get one for awhile, it would make life a lot easier!

[shoefling]

I made the Maple-Walnut Apple Crisp this weekend and thought that it was very good. My SO also gave it a thumbs up. I think that the majority of the apple crisps look wonderful and there are many more recipes in this issue that I want to try!

[CHRIST1NE]

Originally posted by andreajackson:
I have a question about your OXO peeler, can you get it at any store? Also does it also slice the apples up? I have been wanting to get one for awhile, it would make life a lot easier!

Andrea,
I got mine at Bed Bath & Beyond, but I'm sure any kitchen store would have it. No it doesn't slice them http://www.cookinglight.com/bbs/frown.gif, but it does have a nice big rubberized handle that you can really grab hold of. The head also tilts a bit which is what allowed me to get such nice long "strings." It was expensive I thought for a peeler - $10, but it has been worth it.



[This message has been edited by CHRIST1NE (edited 09-26-2000).]

[Danielle]

Has anyone tried the Caramel Apple Crisp yet? I was wondering how the peanut brittle tasted in it. I imagine like a caramel apple coated with chopped peanuts...

[Denise]

If you look a little further up in this post I wrote a comment to the caramel apple crisp http://www.cookinglight.com/bbs/smile.gif. I personally thought the peanuts were out of place in an apple crisp, they got a little chewy. The melted toffee was very good though! Overall I probably won't make it again because of the peanuts.

[Taffy]

I made Dracula's Revenge tonight. Excellent for garlic lovers. I had a moment of doubt while adding the six cups of low fat milk. It didn't really thicken at all. I left it in the oven for almost 25 mins (instead of the suggested 15) and it was great!

I couldn't agree more with the positive feedback concerning the October issue. My issue looks distorted from the amount of page corners turned down. http://www.cookinglight.com/bbs/biggrin.gif

Next up for me, one of the crisps...

[This message has been edited by Taffy (edited 09-26-2000).]