Comments for Kate Cooks the Books

Comment on Chocolate Truffles by Chris

Chris — Wed, 22 Feb 2012 14:35:05 +0000

I had the same problem — I went with chocolate cubes in the end. The real bad news was that they weren’t really an acceptable substitute for the $1.50-per-truffle ones I buy at the fancy chocolate store.

Comment on Baked Explorations: Mississippi Mud Pie (B), aka Muddy Mississippi Cake by Isabelle

Isabelle — Wed, 15 Feb 2012 22:40:31 +0000

I made this cake yesterday, and I couldnt agree more that it is extremely messy. My pudding however after being refrigerated 3 hrs, and 2 hours once assembled is still really jiggly, I used 1 percent milk, is that why it didnt harden? Your pudding looks in tact after being cut.

Thanks!

Comment on Girl in the Kitchen: The Never-Ending-Chicago-Winter Beef Stew by Lori @ In My Kitchen, In My Life

Lori @ In My Kitchen, In My Life — Tue, 14 Feb 2012 18:09:09 +0000

If the temp is below fifty, that’s stew weather in my book. I bet you’ve had plenty of those, right?

Comment on About by Julia

Julia — Tue, 14 Feb 2012 02:19:01 +0000

Kate,

Love your site and your writing. I found it when I was making the Cook’s Country Chicken Adobo tonight. Actually, I found you after the dish was nearly done. It probably would have saved a disappointing dinner if I had found your review before. So note to self: check with Kate about any new Cook’s Country or CI recipe. Also, I have not thoroughly searched your website, but do you do much with gluten-free/dairy-free cooking? As a Franco-phile of 15 years, I have just found I have to do without both and it has been trying.
Thanks for doing this blog,
Julia

Comment on Girl in the Kitchen: The Never-Ending-Chicago-Winter Beef Stew by Joanna V

Joanna V — Mon, 13 Feb 2012 20:34:41 +0000

Even a mild Chicago winter calls for beef stew. Looks intriguing, there are some unusual ingredients in there – do you think this would work in a crock pot? That’s how I always make beef stew so it cooks all day and I don’t have to watch over it.

Comment on Potato Gnocchi by SJF

SJF — Sat, 11 Feb 2012 04:22:16 +0000

These were delicious! I used fine semolina pasta flour instead of all-purpose, but they turned out great. I’ve been hearing for years about how difficult and intimidating it is to make gnocchi, but, while they were labor-intensive, it really wasn’t hard at all!

So, thanks!

Comment on Baked Explorations: Buckeyes by emine

emine — Wed, 01 Feb 2012 00:06:35 +0000

I’ve been torn on whether to bake these for months now…but your photography has done my decision justice. Only problem is its so difficult to convert cups into grams and do so accurately!

Comment on The Essential New York Times Cookbook: Jean Yves Legarve’s Spaghetti with Lemon and Asparagus Sauce by Irwin Hahn

Irwin Hahn — Wed, 25 Jan 2012 19:22:31 +0000

I, too, have been trying to locate Michele. We worked together, many years ago, for the literary agent Candida Donadio, and I just wanted to say hello. Have you found Michele?

Comment on Chicken Bouillabaisse by Karen Sonderby

Karen Sonderby — Mon, 23 Jan 2012 21:19:47 +0000

I was wondering what you could possibly be thinking when you said you wondered why Cook’s Illustrated thought to substitute Chicken for fish in the Bouillabaisse — they were thinking of me, of course — your Mother!

Comment on Chicken Bouillabaisse by Lori @ In My Kitchen, In My Life

Lori @ In My Kitchen, In My Life — Mon, 23 Jan 2012 15:04:14 +0000

I love the flavor of bouillabaisse, so being able to do a chicken version is really appealing to me, since I live some distance from the sea and beyond having to shell out for saffron also have to shell out for fish! Thanks for pointing me to this recipe.