Notes about Recipes in this book

• Prosciutto, apple, and Brie Monte Cristos

  • chawkins on February 17, 2022

    Quite nice. I made half a recipe using Italian sandwich bread. I think I’d prefer it to be a simple grilled sandwich rather than a Monte Cristos, ie without h the egg dip.

• Mahi mahi with tomato, olive, and caper sauce

  • Bloominanglophile on January 05, 2022

    This made for a delicious weeknight meal! I served it with garlic-roasted broccoli.

• Macaroni and cheese with peas and ham

  • Cheri on March 11, 2012

    This is very good. I made a couple changes, didn't have any havarti (but I am sure that would have been very good), so used mostly cheddar, with a little swiss/gruyere mix. Omitted bread crumbs, but added some garlic to cheese sauce. Loved the bits of ham and peas. Yummy.

• Chicken and mushroom risotto

  • wodtke on December 19, 2017

    Good recipe. Lacks standard risotto instruction to add liquid a ladle at a time, but this works fine. Uses a LOT of mushrooms, not sure quite so many are needed. Good way to use leftover roast chicken, should you have such a thing.

• Classic beef Stroganoff

  • chawkins on August 29, 2021

    I chose this recipe because it used top round rather than beef tenderloin which is incredibly expensive these days. I did tenderize the beef with a bit of baking soda. I made half a recipe following the recipe exactly, it turned out fine but sone of the comments on the fine cooking web site suggested adding garlic and Worcestershire sauce which I would do next time. Unfortunately, the photo did not do the dish justice, especially without the chive garnish.

• Cranberry bean and salmon salad with spinach and radicchio

  • Avocet on June 23, 2020

    Nice lunch. Made this with leftover grilled salmon. Subbed arugula for spinach and radicchio. Added some capers. I think it would be nice with a hard boiled egg.