Notes about Recipes in this book

• Golden chanterelle soup with toasted almonds and sherry

  • peaceoutdesign on September 29, 2021

    Yum! I went ahead and added 1/4c Sherry to the pot (could have added more).

• Buffalo meatloaf with spinach and roasted baby potatoes

  • Aggie92 on December 05, 2015

    We very rarely eat red meat, but when we do I splurge on bison meat. Decided to try bison meatloaf tonight and am happy with the results. The meatloaf was slightly too wet, but still held together enough that I could cut it into slices. Too be fair, I did add a couple of tablespoons of Worcestershire sauce to the meatloaf mixture, so that may be why. Or it could be the panko doesn't absorb as much moisture as oatmeal, which is what I normally use in my turkey meatloaf. I did make a few small changes, I used dried herbs instead of fresh (1 tsp. each) and cooked it in an 8x4 loaf pan. I did not make the side dishes indicated in the recipe. The only thing about the meatloaf that was not worth repeating was the tomato sauce topping. It was pretty tasteless and would need a lot more than red pepper flakes to make it a worthwhile topping. Definitely a recipe worth repeating.

• Baked trout with shiitake mushrooms, tomatoes, and ginger

  • hillsboroks on June 23, 2022

    We loved this dish as a new fresh way to prepare some of the trout my husband likes to catch. The prep takes a bit of time but the cooking time is very short so this dish works as a weeknight dinner. The ingredients come together beautifully to showcase the delicate trout flavor without overwhelming it. Our trout filet was about 8 oz. so it cooked to perfection in 10 minutes. I served with basmati rice and a salad. Next time we will use a bigger trout (closer to the 12 oz. filet called for) so that it will be easier to butterfly and remove the bones. I would also like to try serving this with coconut rice next time.