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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« Making Latkes | Main | Cooking Lesson: Things Go Wrong »
Once again I have attempted to make one of the recipes featured in Saveur. Though many people have told me that Saveur is only for reading, not for cooking out of, my fantastic experience with the Creamy Potato-Cheese Soup has inspired me to keep trying them. This most recent recipe, from the article Basques on the Range, was equal parts hit and miss. On the plus side, it's very easy to make, since if you're already in the kitchen making dinner it's very easy to stir the mixture occasionally and turn down the heat when necessary. It's also very close to a Guatemalan recipe that I loved as a kid and have always wanted to find, which made me very happy. On the negative side, the recipe has a lot of sugar - and I mean a lot of sugar! Served hot it was almost inedible, and even cooled it was too sweet to eat much of. I'll definitely use the base recipe again, but with only 1/3 the amount of sugar, or maybe even less. The Basques are a fascinating people, but wow, what a sweet tooth!
Posted by georgia to Reviews on December 26, 2005 09:40 PM | permalink | Email this post
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Never had a single problem with Saveur magazine recipes. I think they're some of the best around.
Posted by: threelayercake at January 4, 2006 01:36 AM
That's great to hear - their stories always make me want to try the accompanying recipes, but I know a lot of cooks who have trouble with them. Of course, it may also just be that you're a much more careful or experienced cook than I am - I do my best, but as you can see from the title of the blog...
Posted by: Georgia at January 4, 2006 11:52 AM
