Notes about Recipes in this book

• Curried chicken

  • Rutabaga on April 02, 2014

    This curry is warming and comforting, with hints of the tropics. I didn't find chayote, so instead used a random squash from the supermarket that looked interesting. Simmering the whole habanero in the curry to flavor it was brilliant, adding a floral, fruity, fairly subtle spiciness as opposed to raw heat.

  • psarrett on February 11, 2024

    Surprising amount of heat from the 1 pepper.

• Autumn vegetable patties

  • Rutabaga on April 05, 2014

    This wonderful, versatile vegetarian dish features warm autumn flavors. They can easily be prepared in advance.

• Honey and herb biscuits

  • Rutabaga on May 14, 2014

    I really like the honey and herb flavor of these biscuits, but they turn out a little heavy for me. They are very good when fresh from the oven, but not so great leftover. Of course all biscuits are best fresh, but I find that other, fluffier, flakier biscuits can still be good a day later, whereas these really show their age.

• Peas with orange and mint

  • Rutabaga on April 05, 2014

    The addition of orange really livens up frozen peas.

• Potato and rutabaga gratin

  • sosayi on December 29, 2020

    Christmas 2020. Excellent flavor on this gratin, and thoroughly enjoyed the combo of potato and rutabaga. Very easy to make and leftovers were turned into delicious soup.

  • sosayi on January 02, 2026

    Made this again! I might lower the amount of straight milk next time. It didn’t reduce down as much as I’d like. Very liquidy after baking. Flavor was still excellent though!

• Winter squash and apple soup

  • Rutabaga on April 05, 2014

    This is my favorite squash soup; the combination of flavors really works, but what really makes it stand out are the shiitake and spiced butter toppings. Once I made the spiced butter with zaatar, which was a great addition. It's a somewhat labor intensive recipe, but you can simplify by buying pre-cut squash, and as with many soups, it tastes even better when made a day in advance.

  • Rinshin on December 10, 2018

    Like most soup recipes, this recipe works well with some tweaking, seasonal ingredients, and what you have on hand. Halved the recipe and added fuyu persimmon along with the last of our garden apples. The taste overall has subtle taste of curry flavors with hint of sweetness coming from apples and persimmons. I also added some half and half to loosen the texture more and half the recipe made 4 servings. Very good use of acorn squash.

• Paprika-spiced cauliflower soup (Karfiolleves)

  • Yildiz100 on March 16, 2015

    Unfortunately, I don't think this one is a keeper. We found it one dimentional and bland. The dumplings were tasty, but they didn't really seem to make sense in this soup.

• Spiced potato soup (Kartoffelrahmsuppe)

  • Rutabaga on April 02, 2014

    This soup was rather disappointing, but I think that stems from overzealous blending on my part. The texture turned out to be gluey instead of light and frothy, which can be an unfortunate side effect when pureeing potatoes. It sounds so good that I hope to try again and keep a lighter touch with the blender. Fresh horseradish would also be nice, as I found the bottled version too bland.