Notes about Recipes in this book

• Focaccia

  • sosayi on December 21, 2017

    Very quick and easy focaccia. Dough rests overnight in the refrigerator and then can quickly come to room temp in the kitchen the next night and be baked off right away. I normally halve the recipe (it then fits on a quarter sheet pan). Best tasting on day-of, but if toasted or reheated in oven, it tastes just as good again.

  • lbr4 on January 23, 2020

    I halved the recipe as well. It turned out great. Every bread recipe that I have tried that has an extended time in the fridge, has a rise at room temp for 1-2 hours before refrigeration - this is not one of those recipes and I was a little concerned. However, being a dutiful first time recipe follower I stuck with the instructions and it turned out great! A great focaccia recipe!

• Romesco

  • coryelizabeth on June 16, 2017

    This recipe took a lot of effort for not much flavor. It also made a TON of Romesco! I'd recommend a heavy hand with the garlic and salt. Additionally, smoked paprika might bring out more flavor.

• Herb butter

  • coryelizabeth on June 16, 2017

    Easy and delicious!

• Soft-scrambled eggs

  • EmilyR on January 22, 2021

    This is a ridiculously simple variation on scrambled eggs, but it makes sense and these are excellent! Recipe (or more like instructions) for the "rogue / Spanish method" here : https://www.epicurious.com/recipes/food/views/salties-soft-scrambled-eggs

• Scuttlebutt

  • sosayi on December 21, 2017

    One of my most favorite sandwiches ever. The ingredient list is slightly deceptive, as it includes ingredients for pickling the beets. Basically, the sandwich includes hard-boiled eggs, a chopped herb and scallion mix, pimenton aioli, oil-cured olives, capers, and feta on fresh focaccia. The flavors are out of this world. And, if you cheat and just add pimenton to a good mayo (and don't make your own), and have pickled beets to hand (their recipe is great, if you're looking to make them) it actually comes together quickly.

  • sosayi on September 25, 2019

    Just chiming in again about how much I love this sandwich. And to remind myself that the pickled beets need to be more assertive than not, to get the full effect. Yum!

• Spanish armada

  • Barb_N on May 29, 2017

    I have made the tortilla- the main component of this recipe, which is not indexed separately. I follow this recipe to a T (well maybe with a bit/LOT less olive oil, I can't bear to use 4 cups) and have had the best results of any tortilla recipe.

• Fried rice with scallions and sesame seeds

  • coryelizabeth on June 06, 2017

    One of my go-to weeknight meals when it's just me and I want something simple. The garlic is essential, though be sure not to overcook. I use two eggs to make the meal more complete. Sriracha rounds this out nicely.

• Chocolate nudge cookies

  • RosieB on February 19, 2016

    I was disappointed with these. The mixture looked and tasted great but they cooked very flat and looked nothing like the photo and much more chocolaty. I think it could have done without the chocolate chips. The finished product tasted fine.

• Eccles cakes

  • RosieB on April 21, 2017

    There are a lot of different recipes for Eccles cakes and I went with this one because the filling ingredients sounded good. I made a rough puff pastry rather than pâte brisée which gives a lovely flaky pastry. The filling is delicious but very buttery. I would reduce the amount of butter next time by half. I also pared down the spices. I had to pour a lot out before I could put onto the pastry.