Notes about Recipes in this book

• Northwood #2

  • GiselleMarie on March 02, 2021

    The alcohol taste was too strong for me. I thought the 1 1/2 Tablespoon apple cider wasn’t enough, so I filled up the glass with cider and the drink was still strong but delicious.

• Pomegranate-marinated lamb with spices and couscous

  • babyfork on September 30, 2015

    I didn't bother patting the lamb dry and browning it and skipped the oven entirely. I just cooked this on the stovetop. I thought the sauce by itself was a little intense, so I stirred a cup or so of greek yogurt into the sauce before serving. This mellowed it out and gave the dish a rich and creamy texture. The dish was very tasty. I agree that the fresh pomegranate seeds make the dish. My note on Epicurious, posted November 30, 2008

• Wild rice with butternut squash, leeks, and corn

  • babyfork on September 28, 2015

    This was a nice side dish for a Thanksgiving buffet. Got some compliments on it. It's very easy and looks pretty and can be served at room temp. The one change I made was to do half wild rice and half regular long grain white rice. I used Uncle Ben's Ready-Made microwave rice and it took 90 seconds to cook. I cooked long grain Texmati rice the night before, but it turned out too gummy so I didn't use it. The Uncle Ben's is a cheat I usually wouldn't take, but it worked out great. Roasted the butternut squash and made the wild rice the night before.

• Sweet potato and apple puree

  • nicolepellegrini on November 02, 2018

    Tasty and a nice way to use up some end of the season apples by dressing up mashed sweet potatoes. One important note, however, is that there's clearly an error in how the recipe appears online. I was confused why the recipe called for onions twice in a row (1 medium and then 1/4 cup). Then it became (fairly) clear that the 1/4 cup should have been oil, because otherwise none is mentioned to use when roasting the potatoes and apples. I used 1/4 cup olive oil and they came out fine. I did cut down on the cream to 1/4 cup as it honestly tasted so good that I didn't see the need to load up on the fat content.

• Scalloped Yukon Gold and sweet potato gratin with fresh herbs

  • hillsboroks on April 05, 2026

    I have made this recipe more times than I can count since it was first published in 2008 and it is always a bit hit with family and friends. Let's just say I never have any leftovers from this dish. I always use fresh herbs (from my garden) and have sometimes added extra cheese. It's all good. I've found that using a mandoline to slice the potatoes thin dramatically cuts down on the prep time. And after I soak the potatoes in cold water, I use plain white thin cotton towels (they are the old-fashioned flour sack towels) to dry them. Just spread the potatoes over a folded towel and use a second towel on top to gently pat them dry. These towels work so much better than paper towels.