Using the same fresh pasta recipe as the lasagna, this pasta dish doesn’t work out quite so well. While the thicker noodles gave a hearty texture to the lasagna I couldn’t get the dough thin enough to really work as a pasta noodle. So use a pasta maker if you have one. It’s also just heavy cream and prosciutto. Fatty is good generally, but there wasn’t a lot of nuance to the dish.
It’s hard to imagine banana bread ever being an exotic dessert. Out of curiosity, I looked it up and banana bread was first introduced to American cookbooks in the 1930s and became widely popular during the 1950s. This recipe falls under the category of everyday recipes everyone should have which the Price cookbook does an amiable job of balancing with their more exotic fare. The bread itself is a little boring and I honestly need chocolate chips in mine! But it’s certainly a serviceable recipe.
This dish turned out okay. Although it didn’t call for panko crumbs I used them anyway, because what tempura doesn’t have panko? I tried to make my own clam juice which turned out horrible and destroyed to tempura sauce. But honestly, I don’t think tempura was the Price’s specialty.
This is a nice indulgent way to eat cucumbers. If I have any comment it is that I feel like the batter is a little pedestrian (which I’ve noticed before in the book) and the dish lacks seasoning. Perhaps more salt in the batter or even just the sour cream dip. Still a great side dish to a Dutch meal!
Vincent describes these meat balls as “better than any meat ball has a right to be” and I agree! The nutmeg in the meat balls really elevates them and the sour cream gravy is just to die for. These are not your Ikea meat balls! These are good, real good.
This dish was a bit hit with my girlfriend who loves coconut milk curries. I had to make a few substitutions (which I loathe to do) but I am still quite pleased with the results. I substituted macadamia nuts for kemiri (or candle nuts) and I substituted curry leaves for the salam (or Java laurel leaf) although I was able to get galanga (or Java root). But honestly, I don’t think it really altered the flavor profile of the dish too greatly. It’s not personally, the type of curry that I would want to eat again, only because I felt it was missing some type of vibrant element that makes Indian curries so good. But it was a fun experiment and tasty too.
Even the most straightforward recipes in this book offer little twists that offer a new perspective. In this case the classic fried rice dish. The combination between chicken and pork and the light curry seasoning give this dish it’s main taste profile but what really makes it pop is the fresh tomato slices. I had never thought to serve tomatoes with Asian style fried rice, with a bit of Sambal Oelek you’re in heaven.