Reviews for Capitol Hill Cooks: Recipes from the White House, Congress, and All of the Past Presidents

The average rating for Capitol Hill Cooks: Recipes from the White House, Congress, and All of the Past Presidents based on 2 reviews is 3.5 stars.

Review # 1 was written on 2019-05-10 00:00:00 Robert Gordon want to try: senator charles grassley's cheese ball rep. ike skelton's marinated vegetable salad senator michael Renzi's orange chicken salad senator sam brownback's napa salad rep. chet edwards's pretzel salad rep. howard cable's oyster stew senator christopher bond's souffleed corn senator christopher bond's lemon yam puff senator mike crapo's new potatoes in burned butter rep. tom latham's hash brown casserole rep. mike thompson Grandma's cabernet risotto senator thomas carper's sweet potatoes senator james rich's potato lollipops w/ cheddar bechamel sauce Michelle Obama's macaroni and cheese senator henry reid's paprika cram sauce rep. madeleine z. bordallo's fish in coconut sauce rep. mike honda's japanese chicken salad senator jim bunting mary's spoon bread senator tim johnson's cherry nut bread senator kent conrad's sunflower wheat bread v.p. joe biden's kaklus chocolate fudge cake rep. kay granger's cookies senator evan bayh's indiana mint brownies rep. darrell issa's pineapple squares senator charles grassley's lemonade pie senator charles grassley's swish pie senator charles grassley's pumpkin torte senator lamar alexander's fluffy peanut butter pie

Review # 2 was written on 2015-02-14 00:00:00 william jacob This cookbook is a lot of fun! Each section has a brief essay upfront. A lot of wit here--and a passion for cooking and devising tasty recipes. Each recipe has a story; here again, considerable wit. For instance, the section entitled "Waffling toward Dinner." Putative breakfast dishes. But the author notes that one can enjoy breakfast dishes at midnight. Do your dining thing! A couple recipes in the first section: "Buttery polenta with Parmesan and olive oil fried eggs." Ingredients: polenta, water or chicken broth, salt, butter, pepper, Parmesan cheese, olive oil, eggs, and sea salt for garnish. The recipe isn't hard to make either! Another intriguing recipe: "Soft scrambled eggs with pesto and fresh ricotta." I really enjoy the juxtaposition of ingredients in many of the author's dishes. She is like a mad scientist, who experiments with and tweaks recipes. The second section is referred to as "The Farmer's Market and Me." It starts off with "Extra-sharp leeks vinaigrette." After a delightful essay (1 1/2 pages long) we get the recipe. I like leeks, and this is a new way for me to consider preparing them. Look forward to trying this one out! "Learning to like fish" is another section. I have used capers with Chicken Piccata. Here, capers become important ingredients for "Shrimp for a small kitchen--with capers, lemon, and feta. An interesting combination of ingredients. The next section? "It tastes like chicken." One tasty recipe. . . . "Roasted chicken thighs with peaches, basil, and ginger." I have made chicken schnitzel quite a bit over time. I use a tomato based sauce as a topping. Clark's schnitzel is way different--and I look forward to trying her version out. It features anchovy, garlic, salt and pepper, lemon zest, olive oil, eggs, bread crumbs, flour, cayenne pepper, nutmeg, chicken cutlets, oil for frying, mixed baby greens, herbs, and scallions. And so on. . . . A delightful cookbook. What I've tried, I've liked. And there are many more that I look forward to fixing for my family. . . .