Notes about Recipes in this book

• Chili-rubbed duck breasts with sun-dried cherry glaze

  • mirage on June 26, 2010

    The Cherry Glaze was great on whole roasted duck.

• Caraway-roasted vegetables

  • Laura on March 01, 2010

    Pg. 199. These were tasty, but quite honestly, a lot of work and no better than simple roasted vegetables tossed with olive oil and fresh-ground pepper. I wouldn't bother with this again.

• Gingered snow pea-cabbage slaw

  • okcook on June 22, 2018

    Nice Asian inspired slaw with a twist. Quite 'zingy' so you need something like spicy grilled meat to go with. I would make again. Makes lots of dressing but it can be used in other dishes also as per the recipe.

• Sautéed chicken and mushrooms in Marsala-sage sauce

  • okcook on May 24, 2015

    Very easy recipe that can be made mostly ahead. Really rustic flavours and appearance. Would be good with polenta.

• Watermelon and shrimp salad with jalapeño-lime dressing

  • okcook on October 14, 2012

    Made this for a big party to go with pulled pork which was the centre attraction. Thought it would add a little touch to the buffet. Wow, absolutely delicious. Did not make the avocado mouse, rather, rough chopped the avocado and mounded along the top after assembly. Very fresh. It isn't watermelon season so this will be made again when the melons are firmer.

• Spicy fried potatoes with saffron aïoli

  • lorloff on July 04, 2017

    The spice mix for the potatoes was delicious. To cut the heat a bit I doubled the oregano and garlic. I worked really well to sprinkle on the potatoes before roasting. Used the spice mix here and the fabulous saffron aioli from this recipe but the Jamie Oliver technique for cooking oven roasted potatoes which is to put them in cold water bring the pot just to a boil, remove strain, let steam for a bit and then roast at 425 in olive oil or duck fat.

• Sautéed greens and garlic

  • lorloff on June 23, 2024

    This is one of the best greens dishes I have made in years. We used a combination of arugula, spinach and Lacano Kale. Lots of garlic also used leeks and had some garlic scapes on hand as well will make again. Highly recommended

• Sesame-roasted pork tenderloin with ginger glaze

  • lorloff on July 04, 2017

    This made an extremely moist and delicious dish. It used a lot of ginger but it did not overpower. I thinned the glaze with dashi and added just before serving toasted sesame oil to the glaze. It was a real hit.

• Baked shrimp and pork spring rolls with apricot-pickled ginger dipping sauce

  • DKennedy on March 06, 2015

    P. 42 These are for cooked spring rolls encased in phyllo. The sauce sounds interesting, apricot ginger.

• Rose geranium pound cake

  • DKennedy on August 23, 2020

    See also Smith and Hawkins version

• Havana banana cake with pineapple-rum compote

  • DKennedy on March 30, 2020

    I only made the cake, not the topping. The cake was the best banana bread/cake I've ever tasted. I subbed pecans for the peanuts and added chocolate chips. I used pastry flour in place of cake flour. I used only 2 bananas. One black over ripe and one spotted just getting over ripe. Make this!

• Lavender- and honey-roasted butternut squash

  • DKennedy on August 29, 2012

    Lovely.

• Cucumber raita

  • mjes on April 20, 2018

    Today I've decided to play with raita recipes. My basic raita is yogurt-cucumber-mint-cumin. This is a rather busy raita adding basil, cilantro, and black mustard seeds. I like the flavor for a stand-alone salad but think it a bit too busy with flavors to serve as a cooling accompaniment to a curry. So, yes, worth knowing as a potential special purpose raita but not an addition to the standard repertoire.

• Rosemary-mustard London broil with wild mushroom glaze

  • LouiseQuasiChef on April 13, 2019

    A tried-and-true fantastically flavorful marinade for flank steak! I have made this for many years since the book, now tattered, stained, first came out. Even if you don't make the demi glace sauce and serve au naturel! It's a winner! Oh, and I don't think the meat needs more than 2 hours of marinating -- six hours gets it kinda mushy.

• Spicy chèvre-stuffed chicken breasts with roasted corn salsa

  • LouiseQuasiChef on June 29, 2017

    This is a handy recipe for summer corn variations. I roast the corn and other ingredients and serve without going further to make the salsa. (Even without being near a stuffed chicken breast!)

• Chiapas pie

  • montecristo99 on July 14, 2018

    This was a big hit with my family. It was a little time-consuming to make (lots of veg to chop, plus a sauce and a sour cream filling to make), and it made more filling than would fit in my standard 10-inch pie tin--next time I'll use a deep-dish pie plate. It looked messy (rustic!) during the assembly and bake. Flavors were terrific, though, and the pie held together nicely for dinner and also made for good leftovers. I'll be making this again, with extra layers of shredded cheese inside.

• Corn, cheddar and sun-dried tomato muffins

  • foodgloriousfood on February 20, 2021

    Please do not trust this recipe, the quantities of flour are way off! You will be left with spongy messes floating in puddles of butter.

• Roasted beets and Gorgonzola with orange-rosemary vinaigrette

  • sbackman on March 14, 2024

    The flavors were very good but the dressing consistency was all juice. Only 1 tablespoon of oil to a full cup of orange juice. This dressing with its flavorful ingredients should be remade with proper oil/acid ratios to create an emulsified dressing.

• White cheddar and red-skinned potato gratin

  • Kag2020 on February 07, 2022

    Delicious. I think the type of pan used may be critical. I used a heart shaped pottery baking dish that helped avoid all that gooey cheese turning into a stuck on mess.