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For the first time in my life, I cooked scallops perfectly because I followed the directions, leaving them for two minutes per side before flipping them. I doubled the asparagus because we love them, and cooked them in two batches. The only slight change I’ll make next time: cook the asparagus a bit longer than directed because, though they were fine, they were slightly crisper than we like. This is an outstanding dish, beautiful to look at and delicious too!
An easy and delicious pork chop dish. Cream sherry worked fine - it wasn't too sweet. My chops were a bit thinner than the 1/2-inch specified in the recipe. They cooked fine, but if I used thinner chops again I'd dial back the pepper a bit since they were definitely very peppery!
I used fresh peppers and onions instead of that frozen mix. A keeper
I previously used bottom round in pot roast only, so I was somewhat skeptical about dry-roasting it. But the roast turned out real well, moist and perfectly cooked to medium rare, of course it was not as tender as a rib roast but it was not as fatty either. I did not make the sauce as it was raining hard and I did not want to go out to the garden for the parsley, so I just made regular beef gravy.
I made the sauce this time. A very different but good alternative to the regular beef gravy, it adds brightness to the dish. Make sure you don't skip the capers and the brine, they bring a lot to the sauce.
This recipe yields beans with a good texture and a nice, somewhat tangy flavor. Used cream sherry but would probably use a drier sherry in the future. Making a half-batch version of the published recipe worked fine.
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