Notes about Recipes in this book

• Buttermilk pie with whipped honey crème fraîche

  • peaceoutdesign on September 19, 2017

    pg 194. Seems like this makes double the filling that is needed.

• Celery-walnut pesto

  • peaceoutdesign on May 17, 2018

    pg 158. Had to use actual celery because I didn't read directions prior and it turned out great.

• Fried chicken with buttermilk cherry tomatoes

  • peaceoutdesign on September 30, 2023

    I cooked this in the air fryer at 375 for 30 minutes. I only used thighs and it came out somewhat comparable to deep-frying. The crust had great flavor and I would use this spicing again with the addition of more salt. The Tomato salad was refreshing. I didn't really care for the dressing on the chicken, I just went back to my standard of fresh lemon.

• Grilled cowboy rib-eye with creamed Swiss chard and Meyer lemon

  • peaceoutdesign on November 11, 2020

    pg 150. The Swiss Chard was good but one bunch was not enough, at least double it. I also mixed parmesan in with the breadcrumbs (I used homemade sourdough instead of the panko just because they were in stock). I left the whole thing in a cast-iron skillet to broil.

• Mussels with coconut green curry and lime

  • mommaG on March 12, 2017

    This is a very flavorful sauce. I liked the garnish of fried shallots. This is such a quick sauce and to make it even quicker next time, I might leave off the shallots and just garnish with herbs.

• Shrimp scampi with linguine

  • peaceoutdesign on December 21, 2020

    pg 98. Not great.

• Slow-roasted beef ribs with mushroom stroganoff

  • sara_md6kei on February 18, 2026

    The ribs should be braised, they need liquid to help them get tender. We followed the recipe exactly and while the flavor was good, the meat was tough and the sauce a bit too rich.

• Slow-roasted pork shoulder with salsa verde and grainy mustard mashed potatoes

  • trufflemutt on December 30, 2011

    This salsa verde recipe is amazing and it's sweet and fresh at the same time. Amazing!

  • peaceoutdesign on December 21, 2020

    pg 60. Worth making again.

• The ultimate shrimp and grits

  • peaceoutdesign on February 12, 2021

    I didn't have andouille sausage so I skipped it. It would have added a lot more to the sauce as the sauce was lacking richness. The polenta was too thick and just using milk might have made it better. I would make it again but not leave out the sausage. Still need to make the biscuits.

• Veal piccata with lemon, capers, and parsley-butter sauce

  • peaceoutdesign on November 18, 2020

    pg 93. I used thin boneless loin cutlets instead of veal. I then sliced them in half, getting very thin cutlets. I then pounded them even thinner. I really liked using the egg rather than just flour. I put all of the cutlets into the egg at the same time, so no single one was more battered.

• Zucchini crab fritters with grapefruit aïoli

  • peaceoutdesign on March 29, 2021

    I made the crabless version of this recipe and it was very good but the grapefruit aioli was not worth making as it was very astringent (and I love grapefruit).