Notes about Recipes in this book

• Zucchini pancakes with tomato concassé

  • lorloff on August 16, 2014

    The tomato concasse was fantastic worth the extra work

• Brioche

  • blazin on April 22, 2020

    Pretty good, even though I messed up the dough. I was so careful to get everything to the right temperature as indicated, but right when it looked like it was ready for the butter, I turned to grab it and the whole thing turned into one big clump. I proceeded anyway and it worked ok, but be warned - the dough will go from "stringy" to over-mixed faster than you'd think! Overall pretty good results for my first brioche.

• Spicy city chicken

  • BlytheSpirit on December 29, 2013

    Tasty - and worth the effort. I had never cooked a boneless full chicken leg and thigh before. The butcher at Whole Foods was very obliging and boned 4 for me. The tomato pickle was first - I halved the brown sugar and only used 1 serrano chile (mine were HOT). The result was perfect for me. I'm not a fan of too much sweetness and might cut the sugar back even a teesny bit more next time (and there will be a next time!) The instructions for cooking the chicken were perfect and it came out crispy on the outside and juicy on the inside. I also halved the sugar in the sauce component and it worked out just fine. Overall this recipe is pretty labor intensive but worth it - my guest loved it. Served with Spanish rice from The Art of Simple Cooking (Waters). I first made Spicy city Chicken as it is written on the food network website (Pollo Cuidad) and then ordered the book, City Cuisine (which I cannot locate at the moment - , but I believe the recipes are fairly identical).

• Cole slaw

  • Rinshin on October 30, 2018

    I like all styles of coleslaw including, mayo, sour cream, and yogurt based ones as long as it is not sweet. This one is not the creamy coleslaw type but oil and vinegar type. I love this taste very much and it's very similar to Oren's Hummus Palo Alto/Mountain View CA cabbage salad. I've been trying to figure out how they made that for some time. This tastes just like it. I cut the recipe into thirds and used swerve (less amount) instead of sugar. The addition of grainy mustard gives this very nice color as well as taste and also the addition of strong horseradish sauce makes it complete. This will go really well as a topping for sausage rolls, hotdogs, shredded pork and chicken buns. I am serving mine with Texas style smoked brisket.