Two MS Everyday Food reviews

[Lrimerman]

I made two recipes out of the most recent issue (Jan/Feb) of Martha Stewart's Everyday Food. Forgive me if someone else already posted about these, I did a brief search and didn't find any.

I wasn't impressed by either one. Would not repeat.

The first was the Minestrone Soup, it was ok, but nothing special and I could have used the ingredients to create a much better soup myself. The sum of the ingredients just didn't seem so great (I like everything in it, it just wasn't that good). Neither one of my kids would eat it, and they usually love the soups I make.

We made the Beef and Orange stir-fry tonight. I didn't care for it. Sounded good on paper, but it didn't have much flavor, and the oranges tasted bitter after being cooked. Also, after cooking the beef in batches there was some black bits in the bottom of the pan, so when I added the sauce it deglazed the pan, but then the dish had a slight burned taste to it. I wish I hadn't wasted $10+ worth of sirloin. The beef part is edible, but the oranges and sauce are pretty awful.

Lisa

[Pony]

My mom got a free subscription and gave it to me. Just recently got my Jan. issue. I'm always hesitant to use her recipes, just b/c I haven't had great luck with them. When I talked to my mom over the weekend she said she was planning on making the Beef and Orange stir-fry, but haven't heard any results.

The mushroom recipes looked promising, I thought. I love mushrooms. Nothing stood out though. I did get the new Feb. MS magazine and DH was drooling over the brownies.

Please post if you have made anything else, I feel like I need to use it since my mom got it for me :)

Michelle

[funniegrrl]

It's well-known that Martha Stewart recipes often "don't work." The same with Emeril.

[imloulou]

Here is a recipe that worked from the Jan/Feb issue:


* Exported from MasterCook *

Winter-Vegetable potpie with cheddar-biscuit topping

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 medium carrots -- 4 or 5 peeled, halved lengthwise, and cut into 3/4 inch chunks
1 1/2 pounds button mushroom -- trimmed and halved or quartered if large
1 1/2 pounds yukon gold potatoes -- cut into 1" cubes
3 large parsnips -- peeled, halved lengthwise, and cut into 1 inch chuncks
1 pound leeks -- white and pale green parts only, sliced into 1/2 inch half moons and washed well
3/4 teaspoon dried thyme
1/4 cup olive oil
3 cups canned reduced-sodium vegetable broth
1/2 cup dry red wine
2 Tablespoons cornstarch -- dissolved in 1/3 cup water

For the cheddar-biscuit topping
2 cups all-purpose flour -- up to 2 1/4 cups plus more for work area
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 Tablespoons cold unsalted butter -- cut into small peices
3/4 cup buttermilk
3/4 cup shredded cheddar cheese

Preheat oven to 425 degrees. Make filling: In a bowl, toss vegetables with oil and thyme. Season generously with salt and pepper. Divide between tow rimmed baking sheets. Roast 25 minutes; toss (if veggies are sticking sprinkle up to 1/4 cup water on each sheet) Roast until browned and tender, 20-25 minutes or more. Transfer to a shallow 3 qt baking dish. Raise oven heat to 450 degrees.

Meanwhile, make topping: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-sized lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.

In a small soucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil one minute. Pour over veggies and toss to coat. Drop sm,all mounds of topping on veggies; bake until brown, 15-20 minutes. Let cool 10 minutes; serve

Source:
"Martha Steward Everyday Foods Issue #9 page 104"
- -

[bobmark226]

Originally posted by funniegrrl
It's well-known that Martha Stewart recipes often "don't work." The same with Emeril.

That's funny, because I got a few dozen from the two that work just fine or were outstanding. Maybe, as is often the case, it's the cook? I've read slams of recipes here where I was sure there was something wrong because even the description given by the poster led me to believe something went wrong, technique or ingredient wise, but rarely bothered to remark. After all, different tastes...

I've done at least a ten recipes from two of the Every Day food issues (but not January) and at least half of those were keepers and Stewart's Curried Shrimp, from the foodtv show was my recipe of the year!

BOB

[Vicanddi]

I haven't made any of Martha's or Emeril's recipes. But I think it's a little harsh to say that their recipes don't work.

[RebeccaT]

I made the Baked Eggplant Parmesan from December's issue, and it was great! I reviewed it here: Eggplant Parmesan thread (http://community.cookinglight.com/showthread.php?s=&threadid=52298&highlight=eggplant)

I have never had a problem with Martha's recipes not "working," but occasionally they just don't work for our tastes.

Bob, have you posted the Stewart's Curried Shrimp before? Sounds yummy!

[bobmark226]

Originally posted by RebeccaT

Bob, have you posted the Stewart's Curried Shrimp before? Sounds yummy! [/B]

Here it is, Rebecca!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20233,00.html

While I'm a bit of a curry fancier anyway, this is something quite different. Because of some different ingredients, specifically the fresh orange juice (I used Valencias) and tomato juice, it's quite sweet and the "hot" curry stays in the background. The spiced basmati rice that accompanies it is wonderful in and of itself, but is also a perfect complement here. I've made this just for myself and enjoyed the leftovers, but it's also quite beautiful and I've used it for a couple fancier dinners to considerable compliments.

BOB
PS: somebody yell if the link doesn't work!! :mad:

[RebeccaT]

Yum! That sounds great, Bob! Thanks for the link.

I wonder how it would be with coconut milk instead of the heavy cream? Hmmm... (wheels spinning...)

[bobmark226]

Originally posted by RebeccaT
Yum! That sounds great, Bob! Thanks for the link.

I wonder how it would be with coconut milk instead of the heavy cream? Hmmm... (wheels spinning...)

In this case, I think that might be "gilding the lily," as they say. Depending on how thick your sauce already is, you can certainly use milk to cut the fat and calories.

BOB

[Pony]

Originally posted by imloulou
Here is a recipe that worked from the Jan/Feb issue:


* Exported from MasterCook *

Winter-Vegetable potpie with cheddar-biscuit topping

- -

I'm glad you liked this, I thought it looked great, especially the biscuits! What did you serve this with? Might need to make it soon :)

[imloulou]

Hi Pony,
I served it with a green salad and the rest of the bottle of wine:D

Lrimerman, thanks for posting the reviews of the 2 recipes. The ministrone did not look like anything special but I was countin' on that beef and orange recipe...it looked really good.

Thank you for the reviews!

[Lrimerman]

I have tried other MS recipes and they were good, these just didn't do it for me. It could have been my oranges, they smelled good when I peeled them, but I didn't taste them before hand. They were bitter after cooking.

Lisa

[bobmark226]

Originally posted by Lrimerman
I have tried other MS recipes and they were good, these just didn't do it for me. It could have been my oranges, they smelled good when I peeled them, but I didn't taste them before hand. They were bitter after cooking.

Lisa

I was thinking when I read your original post that it was possible you got some of the pith in there as well maybe?

BOB

[Lrimerman]

Well, I don't know if the pith was the problem as I did peel and slice the oranges just as the magazine suggested (which isn't how I would have done it normally, I would have done the sections without any membrane, etc). There wasn't any pith on the oranges after I peeled them with the knife, but you do keep the membrane intact and slice the oranges into rounds.

I will probably try a different variation of beef with oranges next time.

Lisa

[schuh]

I have to agree with those that Martha's recipes (and instructions for other projects in her magazine) could sometimes use improving. It's not so much that the outcome isn't good, it's just that the directions can be lacking.

One example was her lime meltaways, out of her Holiday Cookie book. These make coin-size buttery cookies. As I recall, the recipe said to put them in a plastic bag with confectioner's sugar and shake to coat them. It even went so far as to say that a child could do this. Well, when I went to shake them, the cookies broke. A child never could've done it. I ended up gently rolling them in bowls of confectioner's sugar.

And I don't mean to dis Martha here. I think it's ridiculous that she's going on trial for a trade that amounted to well under 100K when so many corporate moguls who bilked people out of millions of dollars are still hanging around untried and unpunished.

But that's another thread, I suppose...

[Holly in KC]

Originally posted by schuh
And I don't mean to dis Martha here. I think it's ridiculous that she's going on trial for a trade that amounted to well under 100K when so many corporate moguls who bilked people out of millions of dollars are still hanging around untried and unpunished.


Yup. What she said.

[mbeth]

Lrimerman--Thanks for posting your reviews! I had a very similar experience with one of the other soups from Everyday Food. It was soup with beans and pasta. It looked like a great recipe, the picture was lovely, but the soup was totally lacking. I have had good luck with several other recipes from Everyday Food, however, so don't despair. Two of my favorites were the Stuffed Peppers and the Curried Shrimp (a simpler one than the one posted above) both from issue 3. Both were light and both were definite keepers for me. Personally, I thought this latest issue (#9) looked a little weak. Hold out for the next issue before decide if you like the magazine or not.