Notes about Recipes in this book

• Fresh rhubarb and strawberry crepes

  • Zosia on February 14, 2024

    I adapted the recipe for frozen fruit: I used only half the water and sugar and cooked the rhubarb until it was just defrosted, removed the pan from the heat, added the frozen strawberries and left them until they were just defrosted. I returned the strained liquid and spices to the pan and cooked until reduced by half. The fruit filling was delicious, sweet-tart and fresh tasting even though it was made from frozen fruit. It didn't look that appealing but was hidden inside the crepes so that wasn't a problem. I thought the sauce tasted a little medicinal. I would make this again but limit the spices to perhaps just cinnamon. I used a crepe recipe from Canadian Living.

• Jasmine rice with garlic, ginger, and cilantro

  • ashallen on October 05, 2019

    As written, this is an intensely flavored rice recipe! Recipe calls for 1/3 c finely chopped ginger for 3 cups of rice - even though I generally love ginger, I'd dial this back to 1/4 c next time and see how that goes. This dish is a great way to use up any extra cilantro you have lying around since it calls for one large bunch. Because the cilantro's added to the dish before the rice is boiled, its final flavor is mellow despite the large quantity - adding it later during cooking lets more of the cilantro flavor come through. When cooked in a stainless steel (vs. non-stick) pot, it stuck somewhat (but not terribly) to the pan bottom.

• Pear and dried-cherry crisp with nutmeg-walnut streusel

  • peaceoutdesign on September 24, 2023

    Some unique flavors in a crisp, everyone loved it.