Notes about Recipes in this book

• Spice-rubbed and sear-roasted salmon with honey-glazed fennel

  • chawkins on July 22, 2022

    I ran out of sumac so had to use paprika and skipped the fennel pollen because I did not have any and I chucked all the fronds from the fennel when it was harvested from the garden, so all I had in the salad was apple matchsticks. Nonetheless, the dish still turned out stellar albeit a little bit salty, next time I’ll cut down on the amount of salt used in the rub.

• Braised sausages with grapes and balsamic-glazed onions

  • chawkins on August 22, 2021

    Easy and tasty one pot meal. I served it over mashed baby bliss.

• Hoisin pork with napa cabbage

  • Christine on August 13, 2014

    Served this over brown rice. Used a green pepper instead of red and a pointed cabbage (I think that's what they're called!) instead of napa as that is what we had on hand. My husband and I found this recipe surprisingly tasty, especially considering that neither of us is a particular fan of cabbage. This recipe isn't one I would go out and buy the ingredients specifically to make again, but it was a tasty meal chosen because we had pork in the freezer and cabbage, pepper, and chives from the CSA. I found that each step needed a couple extra minutes of cooking time, but that may not have been the case if I wasn't making an extra half recipe to use up the quantity of pork and cabbage we had. The leftovers will definitely be enjoyed.

  • cjannace on July 14, 2015

    When I was talking with my friend Christine about what to do with all of the cabbage that I had from my CSA and she recommended this dish. I'm glad I took her recommendation! When looking at the recipe, I was unsure of how I would like the flavors of hoisin sauce, soy sauce & blasamic vinegar mixed together but I was pleasantly surprised by how tasty it was. While I subbed an Anaheim pepper for the bell pepper (need to use some of my CSA vegetables!), the dish had great flavors and great textures. Definitely something I'll make when the cabbage starts to pile up again.

• Risotto with scallops, pancetta, and spinach

  • chawkins on October 27, 2021

    Excellent dish, well worth the time standing in front of the stove stirring. I halved the recipe to serve two and it was a little too much for the two of us, so next time, i’ll cut down the amount of rice but up the scallops a bit. I had to add an extra quarter cup of liquid to get the creaminess I preferred.

• Spicy sausage, escarole, and white bean stew

  • chawkins on November 07, 2012

    I've made this before following the recipe exactly and it was great. But I didn't feel like stopping at the store today in the bad weather, so I just used what I had on hand, tomato mozzarella chicken sausages and mustard greens that I harvested couple days ago before the frost. It all came together in no time and was perfect for a snowy day.

• Quick chicken chili

  • chawkins on December 12, 2012

    Very mild and soupy. Corn kernels were a nice addition. Had to ramp up the heat with condiments: home-made pickled jalapeno peppers and pepper Jack cheese.

• Slow-cooked pot roast with mustard and horseradish gravy

  • chawkins on May 19, 2013

    We loved the gravy even though I forgot to add the brandy. Also I did not discard the vegetables and would increased the amount next time. Instead of cooking it in a slow cooker for 8 hours, I cooked it in the pressure for an hour for a 21/4 lb chuck roast.

• Beef stew with root vegetables

  • chawkins on November 09, 2012

    Delicious beef stew in less than two hours. Now we can have my husband's beloved beef stew during the week without resorting to a slow cooker or pressure cooker. The meat is "braised" at high temp in the oven for an hour, meanwhile, the root vegetables are either sautéed or steamed till soft (I steamed mine); the two are then put together and let sit for 15 minutes to let the flavors married. Easy, peasy.

• Slow-roasted pork shoulder with carrots, onions, and garlic

  • chawkins on April 24, 2023

    This is very easy and very good, I marinated overnight.

• Pork chops with beer, cabbage, and apples

  • chawkins on April 08, 2016

    Quite good and fairly quick. Halved the recipe, used pink lady instead of granny smith, because that's what I have. Cooked in instant pot. After sauteing the chops and the onion slices separately, I added everything else when the onion were soft and put the chops back in and cooked at high pressure for 3 minutes.

• Tortellini soup with carrots, peas, and leeks

  • chawkins on January 03, 2020

    Light but satisfying soup that came together in about 45 minutes including prepping the leek, garlic and carrot. I used vegetable broth because that is what I have in the fridge.

• South Indian-style vegetable curry

  • Kag2020 on October 04, 2023

    Needed a bit more spice (personal preference) but a great vehicle for whatever veggies you may have in the fridge (I only used one sweet potato, half a butternut squash, cauliflower, zucchini and carrots).

• Pomegranate-orange chicken

  • chawkins on July 25, 2014

    I needed to use up some pomegranate juice, EYB brought me to this recipe. It is okay but nothing spectacular. I would make it again if I have an overabundance of pomegranate juice but I won't go out and buy pomegranate juice just to make this.

• Wine-braised chicken with shallots and pancetta

  • jumali on January 22, 2013

    I've made this dish a number of times. If you follow the directions, you won't end up with a dish that looks anything like the photo. You really have to brown the vegetables for 2 to 3 times the recommended time. Reducing the sauce also takes much longer than 15 minutes. But the end result is well worth it--very tasty and rich sauce.

  • chawkins on October 20, 2021

    As confirmed by the comments here and the fine cooking web site, my dish turned out a lot paler than the photo in the magazine even though I spent a lot of time browning every single ingredient. However, the taste was phenomenal and I served it over rice. I used a yummy German Riesling, as recommended in the recipe, in the braising liquid.