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Jun 29, 2010 03:23 AM

What is the last new recipe you tried, and how would you rate it?

The last new recipe I made was Grilled Vegetable Antipasto with Herbed Chevre and Crostini:

We had it on Saturday, when a few friends stopped by for drinks before we went out to dinner. Was it good? Oh, MAN. Let's just say that after I came home from dinner late that night, I went onto Ebay and snagged my own copy of the book it came from. The Foster's Market Cookbook will be arriving at my home within a week, God willing!

What new recipes have you made recently, and how'd they turn out?

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  1. I made the Wednesday Chef eggplant sauce.... meh. It was ok, but not worth repeating. Utterly underwhelming.

    2 Replies
    1. re: linguafood

      Yeah, that one didn't look so great, to be honest. Her newest offering, the chicken thighs roasted in mustard, sounds pretty good though. And I loved her pistachio cookies when I made them last winter.

      1. re: linguafood

        ditto on this. I made something very similar this past winter and the visuals were such a turnoff, I really couldn't even eat it. I must be squeamish!

      2. I last made this potato salad with lemon, mint, and chili:

        I reduced the number of green onions and used unpeeled redskin potatoes. I really wanted to like it, but for me, this recipe was just OK. It got mixed reviews from those I served it to.

        2 Replies
        1. re: ChristinaMason

          Geez, who gave you that bore of a recipe??? '-)

          1. re: linguafood

            LOL. Maybe your friend just has a magic way with potatoes that I lack. We still ate it :)

        2. I made a weight watchers cheesecake recipe and it was so terrible I put the whole thing in the bin. The crust was ground light digestive biscuits and honey. I added a bit of melted margarine thinking it wouldn't crisp without it but it was still wet and soggy. The filling had potential but couldn't really be recongized as cheesecake. Blech. A resounding failure!

          1 Reply
          1. re: crispysaltysweet

            The last recipe I made was Carne Guisada. I love this stuff and it could not be easier to make. For the chili heads, you can adjust the heat by putting more peppers or different peppers. I have made it with a couple of Jalapeno's, sometimes with Serrano's and if I'm really feeling brave and know that I'm the only one eating it I will use Habanaro.

            Carne Guisado

            • 1 pound stew beef
            • 2 tablespoons vegetable oil
            • 1 small can of tomato paste
            • 10 1/2 ounces condensed beef broth, undiluted
            • 1/2 teaspoon ground black pepper
            • 2 cloves garlic, crushed
            • 1 teaspoon chili powder
            • 1/2 teaspoon cumin
            • 1 or 2 small jalapeno or serrano chile peppers, chopped
            • 1/2 cup water
            • 2 teaspoons cornstarch, dissolved in a small amount of cold water
            Brown meat in oil on all sides. Pour off excess grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water to crock pot. Cover and cook on low for 8 to 12 hours, or until meat is very tender.

            Turn to high and dissolve about 2 teaspoons of cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice and warm tortillas, if desired.

          2. Alton Brown tres leches cake. I didn't care for it but people at the party I brought it to liked it. I think you need to separate the eggs and beat the whites for the best rise and that makes a much better cake for tres leches.


            1. Potato/Leek Soup from the ATK Family Cookbook on Sunday night. Pretty good...they use a huge amount of leeks in it (calls for 4-5 pounds of leeks/1.5 pounds of potatoes). I scaled it back a bit.

              6 T unsalted butter
              6 cups leeks (calls for 11)
              2 cloves garlic, minced
              6 cups chicken stock
              1.5 pounds red potatoes, scrubbed and cut into 1/2" cubes
              2 bay leaves
              1 T fresh thyme, chopped.
              Salt and pepper to taste

              Melt the butter, add the leeks and garlic. Sweat for 15-20 minutes. Add the remaining ingredients, bring to a simmer and cook for an additional 15 minutes, until potatoes are tender. Smash some of the potatoes against the bottom and sides of the pan to thicken soup slightly. Adjust flavors with S&P, as desired.

              Overall I liked the recipe, but even at the scaled back ratio I used, the leeks were a bit overbearing. I want to try a creamy potato/leek soup next.