The A.O.C. Cookbook by Suzanne Goin

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Notes about this book

  • DKennedy on November 30, 2013

    Cooking class consideration: speck (p.49), grilled arctic char w/ arugula and cherry tomatoes (p. 116); skordalia (p. 186), cheesecake (p. 329) - but will need to make a second cake (because it needs to firm up 4 hours before serving). Served with walnut biscotti but I think it might be nice to crush a biscotti on the base of the plate so when you cut off a bite, your cake picks up traces of it like a crust. I like this menu b/c of the simple techniques it showcases and also its use of traditional ingredients in ways we don't normally see them. Techniques: grilling, vinaigrette, knife skills, baking, plating, balancing flavors.

  • DKennedy on November 29, 2013

    Bday gift from my kids for my 50th birthday. Spent the day devouring it and marking recipes to try. The bacon wrapped dates and curried cauliflower are favorites from the restaurant. Instructive tips such as keeping a cheese diary (p. 19) are reminiscent of Zuni and are not to be missed. Intro to salad section is the best I've ever read.

Notes about Recipes in this book

  • Bacon-wrapped dates with Parmesan

    • L.Nightshade on May 23, 2017

      Served these as a standing bite with cocktails before a dinner party. Mine took much longer, nearly 30 minutes, with a turnover halfway through. The last five minutes may have been overkill, but I’ve had guests who hate unrendered bacon, so I was reluctant to underdo them. I used a local, organic, uncured bacon, and I don’t know if that made a difference. I actually think these might work better with a larger date, like the medjools. Not because they needed more date flavor, but because they would have allowed for more cheese in the stuffing. Can’t go wrong with the date-cheese-bacon combination, but I think I prefer those I make stuffed with blue cheese. However, my dessert course was blue cheese, it was nice to have a different option.

    • clcorbi on May 31, 2017

      Made these for book club last month and they were all devoured before the night was over. I used medjools and had no problem substituting a larger date--in fact I think they were a nice size. I also eyeballed the amount of Parmesan to stuff into each date, and only realized after that I had used a bit less than called for. This was my first foray into wrapping something in bacon, and although I wrapped each date fully, I didn't account for how the bacon would shrink as it baked. As a result, the bacon strips began to come off some of the dates, which I was able to fix with a toothpick through each one. Next time I'd wrap them in a bit of extra bacon to account for any shrinkage! I warmed them back up in a hot oven before serving which worked perfectly. These are a delicious bite, everyone seemed to enjoy them, and I'd definitely make them again.

  • Young goat cheese with dried figs and saba

    • DKennedy on December 17, 2013

      The technique for caramelizing the shallots is the key to this recipe.

  • Seal Bay triple cream with poached cherries and hazelnuts

    • L.Nightshade on June 03, 2017

      I made the poached cherries omitting the sugar and adding a little bit of erythritol. The cherries were pretty darn sweet to begin with. I’ve made the entire dish with the cheese twice now, first with some triple cream from Safeway and using pecans because the stores didn’t have hazelnuts. Cherries good, pecans good, herb salad good, cheese? Not so much. Later that week I ended up with a hunk of triple cream brie cut from a huge wheel at a cheese shop (still don’t know a brand name). Ripe and almost runny, it called for a repeat of the dish. Plus, I had five cherries leftover. Found hazelnuts this time, so made exactly as directed. My goodness, what a world of difference a cheese makes! This was just wonderful. We ended up eating all four slices and decided to pass on dinner. This is a do-again, and again, and again. Sad that cherry season is so brief.

  • Poached cherries

    • Smokeydoke on May 20, 2017

      This is one of my favorite recipes from the book. Do not skip this step! Please do not buy the horrible cherry filling they sell at the grocery store and substitute it for this. This sauce is so much better, it is refined and elegant. All the spices come together, but it's the prevalent taste of tart, fresh cherries that steal the show. It's great with the grilled pork chops, but it would taste good alone or on vanilla ice cream.

  • Torta Gorgonzola with walnuts in honey

    • L.Nightshade on May 23, 2017

      Walnuts need to be prepped a day ahead. No torta gorgonzola, or even gorgonzola around, so I made my own version. I started with cambozola, but thought it was a bit too mild compared with gorgonzola, so added layers of a strong blue cheese, and spread mascarpone between each layer. It was all pressed into a bowl and chilled overnight, then taken out a while before dinner to come to room temperature. I used buckwheat honey, one of the recommendations. This honey was so thick, I had to repeatedly heat it to do anything! It was like working with dulce de leche, even thicker. I served this as a dessert, un-molding the torta and pouring the honey and walnuts on top (after reheating yet again). A coarse grind of black pepper went on top. To make it feel more dessert-y, I made up a crunchy little cookie to go along, with cardamom and orange zest. This is a very simple dessert, cheese course, or appetizer. And everything is done in advance.

    • julesamomof2 on August 19, 2017

      I've made this many times, but with a hunk of regular gorgonzola. An easy way to dress up a cheese platter. Definitely use the buckwheat honey, makes a difference.

  • Chicken liver crostini with pancetta

    • julesamomof2 on August 19, 2017

      I thought this delicious but a pain to make and the smell of kitchen afterwards was not good. Frying the chicken livers is a step I never want to take again. Luckily I was taking the dish to someone else's party because I would not have wanted to have people in my kitchen after this process.

    • clcorbi on July 21, 2017

      I had leftover chicken liver paté, and most of the other ingredients for this recipe on-hand, so I decided to treat myself to these crostini for a very decadent solo dinner. I had to make two substitutions; I used prosciutto rather than pancetta, and arugula rather than frisee. Since I was scaling down a recipe for 6 to just 1 serving, I eyeballed the proportions of everything accordingly. Rather than crisping the prosciutto in the oven as directed, I just crisped it in a frying pan, since I didn't want to turn on the oven for only two slices of meat. I also toasted my bread in the toaster rather than the oven for the same reason. I dress my arugula to taste. These are very good! The bitter greens offset the rich flavor of the paté nicely. They are also fast to throw together, assuming you already have the paté made, and they look pretty. They'd be nice for entertaining.

  • Chicken liver pâté

    • clcorbi on July 17, 2017

      Very good--definitely the best pate I've ever had--and very simple to make. I took this to book club and everyone complimented it. As a matter of personal preference, I chose to puree all the livers and mix a higher proportion of chopped pancetta in, rather than blending it. This gave me my ideal texture. I did have a hard time reducing my balsamic--I reduced it down to about 1T, as directed, but it started to caramelize and solidify. I'm wondering if that was an issue with my vinegar. It didn't affect the pate, though, since I just compensated by pouring in a bit of extra balsamic. Yum! Would make this again. I am going to try freezing some since this recipe makes quite a bit and, with all the butter, it's very rich.

  • Sweet pea pancakes with Dungeness crab and red onion

    • L.Nightshade on May 23, 2017

      As soon as I saw this recipe I knew it had to go on my splurge-weekend menu, and I started making crème fraîche right away. We’re lucky to live in Dungeness country. Well, nothing to disappoint here, how could there be? These little pancakes are so cute and tasty. As one of our guests and I sampled them, we thought of so many other ways they could be used. A little smoked fish? Some salmon roe? Those are just the fishy ideas. I made them rather large about three inches diameter. You could make them half dollar size and have a bunch of bite size munches. The recipe calls for Meyer lemon juice, none were to be found, so I used half lemon and half Satsuma. I think plain lemon would be fine too. The thin slices of sugar snap peas added a nice crunch to the crabmeat. I made a big platter of these, part of a several course meal. Not one left.

  • Spring vegetable salad with farro and Meyer lemon

    • pluralcow on June 05, 2015

      This is a nice hearty salad that keeps well, and is good for lunches or for a large crowd. I found the recipe made as written makes significantly more than the portions described.

    • swegener on June 05, 2015

      On-line at http://www.cbs.com/shows/the_talk/topics/show/1002095/

    • clcorbi on May 15, 2017

      This recipe really does make a TON of salad, and while it's fairly tasty, I don't know that the result is good enough to merit all the effort this salad requires. I will note that I found one pretty egregious error here--the 10c of water called for to cook 2c of farro was way, WAY too much. I thought it might be, and wish I would have trusted my gut, because I ended up having to pour the soggy farro through a sieve to get rid of about 3c of excess water. This resulted in losing almost all the thyme leaves and seasoning SG has you add to the farro to begin with. Otherwise, the rest of the instructions are straightforward. I cut my veggies into smaller pieces than called for--since most are left raw, I didn't want to bite into any huge, hard chunks of fennel or carrot. I also blanched the asparagus, because 2" lengths of raw asparagus didn't sound appealing to me. We will certainly finish this salad for lunches, but I don't know. I wouldn't make it again,with so many other salad recipes.

    • bwhip on February 27, 2018

      This was a really delicious salad, that definitely tastes like spring! A fair bit of work for a weeknight, wound up taking me about an hour start to finish. My asparagus was fairly thin, but I wasn't sure how much we'd like it raw, so I blanched it just for 30 seconds or so before putting it in an ice bath. Seemed to work out perfectly. Starting with two cups of farro, it makes quite a large salad - but that's fine because the leftovers make great lunches. I did a double-take when I saw the carrots were not chopped, but merely cut in half lengthwise, but it made for a lovely presentation, particularly with the rainbow carrots I used. The dressing was delicious. I wasn't completely clear on the recipe instruction for cutting the Meyer lemon into little (1/8") cubes, because it never said to peel the lemon - just cut the ends off. It seemed odd to have little cubes of peel, so I cut peel off which seemed to work out fine. Overall flavor and texture combo was a winner for us.

    • Totallywired on November 21, 2018

      Made the winter version with squash, chickpeas, radicchio, persimmons, feta and pomegranate. Terrific salad, sum greater than its parts. Makes an absolute pile - could easily halve the farro and still have leftovers. Served with lamb shoulder chops.

  • Corn, summer squash, and avocado with chile-lime dressing

    • clcorbi on August 28, 2017

      YUM. This is a bit of an involved salad, but as long as you keep the greens separate, the leftovers keep well and only get more delicious. The only change I made was to substitute arugula for watercress. I used zucchini for my summer squash. The result is SO flavorful and nice. I would definitely make it again during the summer!

    • pistachiopeas on August 31, 2017

      One of my favorites from this book. The dressing is also a keeper.

    • TrishaCP on September 06, 2016

      This involves a lot of vegetable prep, but it is totally worth it because this is a very delicious summer salad. The squash gets almost lightly pickled tasting from the vinaigrette, which is really nice. We served it with simply grilled shrimp, but it is a pretty substantial salad on its own.

  • Fattoush salad with fried pita, cherry tomatoes, crumbled feta, and sumac

    • Totallywired on November 21, 2018

      Crunchy, saline, bright and satisfying. Omitted romaine due to E. coli news and it was missed. Not a standout, but hard to judge even if all ingredients were possible given the use of some unseasonable veg. I’d make again and increase the herbs, use juicer/sweeter tomatoes, and try and get less of a cracker texture on the pita. Maybe pickle the red onions as well.

  • Green harissa

    • clcorbi on May 15, 2017

      This is a delicious condiment. I used serranos rather than jalapenos, and I only used 1.5 to get this to the spiciness I wanted (mildly spicy so that the spice and herb flavors could still come through). I also didn't measure out the quantity of olive oil used, and just added it to the blender until I reached my desired consistency. Man, is this good. I made it to toss with some leftover pulled pork for tacos, and my BF said "this is so good it makes me want to wake up early tomorrow and eat it on fried eggs before work." I imagine we'll be spooning this onto many different things in the coming weeks. I'm glad I made a full recipe.

  • Peach and arugula salad with burrata, cumin, and toasted almonds

    • TrishaCP on August 30, 2014

      Absolutely brilliant and delicious combination of flavors. The cumin flavor is subtle and mixes nicely with the pop of toasted almonds.

    • fprincess on September 28, 2016

      This normally called for arugula which would have been an ideal choice (bitterness to counteract the sweetness of the peaches & burrata), but I had forgotten to buy some and used a lettuce & radicchio mix instead. The dressing was a bit heavy on the cumin. Otherwise this is a super tasty salad when peaches are in season. Interestingly, the mix of cumin with mint strongly evoked shiso to me, which I actually realized is a type of mint. I wonder if that was intentional. Picture here: https://forums.egullet.org/topic/152641-salad-2016/?do=findComment&comment=2074553

    • bktravels on June 08, 2020

      Delicious! We used a mix of lettuces from our garden with arugula. We also substituted fresh mozzarella since we didn't have any burrata on hand. We served it with smoked pork chops (from Harrington's).

  • Arugula and autumn grapes with goat cheese, pecans, and saba vinaigrette

    • TrishaCP on September 13, 2014

      Another great salad from this book and one I hope to make frequently this fall. All of the flavors balanced perfectly. I used only about half of the olive oil called for in the dressing, and found that to be sufficient.

  • Chopped salad Dijonnaise with apples, bacon, Roquefort, and walnuts

    • L.Nightshade on June 03, 2017

      We picked up some lovely local blue cheese at the farmers’ market, and I had everything else on hand for this except the Romaine. So my salad wasn’t as green as it could have been, just the bits of chopped parsley. As I’ve mentioned before in these threads, I love a chopped salad. I don’t question for a minute “all that dicing and chopping.” I just adore bite-sized pieces, and being able to get several flavors together on one fork, or even one spoon! And these flavors all stand out in the salad, and really work well together.

    • bwhip on February 22, 2018

      Wonderful salad! Such a perfect balance of sweet and sharp, creamy and crunchy. Quite easy to put together. Our market didn’t have endive, but everything else was per the recipe, and we just loved it.

  • Roasted kabocha squash with dates, Parmesan, and pepitas

    • Totallywired on December 01, 2018

      Terrific salads in this book, no exception here. Used what was on hand so some substitutions here (eg. Raisins for dates) to no ill effect. Agree that sherry vinegar would be welcome here.

    • TrishaCP on November 20, 2017

      I made this for a family dinner, and everyone loved it. I used kabocha squash, and peeled after roasting because I never peel a winter squash unless it must be done. I did cut the dates, parmesan, and squash smaller than in the photo for better distribution, and added more greens (in my case arugula too). I didn't have the pepitas, but they would certainly be welcome. Delicious!

    • L.Nightshade on May 29, 2017

      I subbed butternut for kabocha, and arugula for dandelion greens. Now that I look at my photo, I wonder if I overdid the pepitas somehow, but the recipe does call for a healthy dose of them. Being a winter squash lover, I was quite happy with this dish. It was very good with the butternut, but I'd love to try it with kabocha some time. I didn’t have a sense of anything missing, but I think Rainey Ramone's (on CH) of adding a bit of sherry vinegar is worth a try.

    • Barb_N on November 22, 2017

      I placed everything on top of wild rice to make it a meal. I used baby kale and butternut squash, though I would have preferred arugula and kabocha. The pepitas are a must. I needed twice as much relish because of the added rice. Made the rice and roasted the squash ahead- got dinner on the table quickly.

  • Alaskan halibut with carrot purée, asparagus, and pistou

    • julesamomof2 on July 20, 2020

      Excellent treatment for expensive halibut. The recipe uses an almost unreal amount of olive oil and as written dirties several pots and pans but the end result is well worth the effort.

    • bwhip on April 28, 2018

      This was a wonderful spring dish. The carrot puree was silky and delicious. My wife couldn't believe the ingredients in the puree were so simple, because the flavor was so great. The whole combination was just excellent. Prep was relatively simple, too.

  • Carrot purée

    • Smokeydoke on May 20, 2017

      Time consuming but worth it. It really needs the pistou and creme fraiche to make it pop.

    • bktravels on March 23, 2019

      This is really incredible! We've paired it with asparagus as specified, but it also works well with green beans along with the pistou and creme fraiche or sour cream. We've made the full recipe with halibut, but loved the vegetables so much that we've paired them with other dishes as well.

  • Roasted cod with artichokes barigoule, braised bacon, aïoli, and black olives

    • L.Nightshade on May 31, 2017

      The first lines in the headnotes state: “This recipe is a lot of work...if you are looking for a quick and easy one, turn the page.” Well, I’m not one to turn the page. And it’s not quick, but there is nothing difficult about it. I started by braising the bacon a day ahead. I had a chunk of our home-smoked bacon left, which was the perfect amount for this recipe. As you might imagine, it smelled amazing. It’s not a beautiful dish, but it’s very aromatic. My kitchen smelled like a French kitchen. And I felt like a French woman the entire time I was cooking.

  • Wild salmon with spinach Soubise, wilted leeks, and Meyer lemon butter

    • julesamomof2 on August 19, 2017

      I loved this, family members found it to be too rich.

    • bwhip on December 15, 2018

      Very delicious. A lovely combination of richness and brightness. You’d never know there was rice in the soubise, just nice, silky onions and spinach. The cream sauce with the leeks and Meyer lemon is delightful. Not all that difficult to prepare, and quite luxurious.

  • Grilled Arctic char with arugula and cherry tomato-anchovy brown butter

    • L.Nightshade on May 17, 2017

      No arctic char around here, Coho salmon is said to be similar, so that is what I used. No luck with arugula either, so just served it on tomatoes with basil. This is one of the easier recipes in the book, no imbedded recipes requiring back and forth page-turning. It’s very quick, but dinner-party worthy. One of our guests declared it the best salmon she’d ever had.

    • DKennedy on December 02, 2013

      Excellent. This is the first recipe I have tried out of this book. This fish grills beautifully. Similar taste and texture of salmon, only tastier. The butter sauce came out a little salty. If using canned anchovies, omit the salt in the butter sauce recipe.

  • Grilled snapper with couscous, apricots, yogurt, and pistachio aillade

    • TrishaCP on July 18, 2019

      We made all of the elements of this recipe except for the couscous. (I made plain barley couscous and it worked well with the rest of the dish.) Everything worked well together, as you would expect in a Suzanne Goin recipe. We had a whole snapper, so I seasoned the cavity and the outsides of the fish.

  • Pistachio aillade

    • TrishaCP on July 18, 2019

      This sauce was a delicious complement to grilled fish. I would have appreciated more guidance, in either the text or accompanying photo, on how finely ground the pistachios should be. I think I took them too far, but I have no real way of knowing the actual intent.

  • Pan-roasted halibut with blue crab, Early Girls, and horseradish crème fraîche

    • julesamomof2 on August 19, 2017

      Delicious and light, perfect for summer. I made it exactly as written, would not change a thing.

    • L.Nightshade on May 17, 2017

      My crab was Dungeness, and my tomatoes were a smattering, not early girls. I seem to have depleted the local supply of arugula, so I subbed some baby lettuce. All these changes worked well. We were quite pleased with this dish. I loved the lemon zest and the herbs on the halibut (ours marinated for 24 hours), and the zing of the hot horseradish in the crème fraîche. Both the halibut and the crab went beautifully with the tomatoes and dressing.

  • Tomato rice

    • bktravels on March 23, 2019

      This sounds so simple, but made with good summer tomatoes, it is just delicious. Love this recipe.

  • Alaskan black cod with kabocha squash, golden raisins, and Pedro Ximenez

    • L.Nightshade on October 06, 2018

      I didn’t do everything in the order specified, partly because I planned, and started, the meal for one night, got halfway through, and things came up. Decided to do it the following evening. The fish had already been marinating, so it was a lengthy marinade. The squash and chard had already been cooked, so they just needed to be finished and reheated. While the instructions state to cook the fish, plate everything, then make the sauce and reduce it to a syrupy consistency. With our unreliable burners, and cool house, I would have been pouring warm sauce over cold fish. So I completed the sauce, and began reheating the vegetables, before putting the fish on the heat. It all came out just right. This is quite a dish, and the sauce, with raisins, a dry and a sweeter sherry, sage, and lots of butter, is quite a killer. I also think this dish would be great with pork or duck replacing the fish.

    • TrishaCP on December 02, 2018

      I totally agree that this dish is stunning. I think it would work well for a dinner party because several steps can be done ahead of time (making squash puree, marinating fish, prepping greens, soaking raisins) and the remaining steps (cooking greens and fish, finishing with the sauce) can be accomplished quickly. The flavors of all of the ingredients are wonderful together. The need to buy (and then have) a bottle of Pedro Ximinez is just a bonus!!!!

  • Kabocha squash purée

    • TrishaCP on December 02, 2018

      This is a component of the recipe with black cod. I tweaked it because the black cod recipe already has a butter-based sauce, and this dish calls for a stick of butter and a cup of cream and I wanted to use less. I roasted the squash without peeling (cut in three pieces for 45 minutes) because I never peel winter squash unless I must. I decided to make a smooth puree rather than a chunky one, so threw it in the blender with two T of browned butter and a T of warmed cream, using warned milk to thin it out as needed. These tweaks worked well and I would make them again.

  • Grilled orata with cauliflower, fregola, and persimmon-pomegranate salsa

    • mrshalf on May 01, 2017

      Just spoke to the fishmonger at Whole Foods. Said they consistently sell Branzina which is similar to Orata. You buy the fish whole, they filet it for you. You get to keep bones and parts to make stock if desired. According to the book and the clerk I spoke to, for 6 filets, we would be looking at roughly 3 to 4 fish depending on size, and cost would end up somewhere around $35 to $40.

  • Chickpeas

    • westminstr on March 05, 2014

      These took about 3 hours to cook as opposed to the 1.5 given in the recipe. They were, however, fantastic. Lovely broth!

  • Albacore crudo with avocado, cucumber, and ruby grapefruit

    • DKennedy on February 28, 2015

      Made this last night for dinner using both ahi tuna and sea bream, for a beautiful red and white presentation. I did not make the avocado puree, instead I chunked up the avocado along with the cucumbers and poured this over the fish. This is my first attempt serving a crudo and it was a huge success. While the meal was on the expensive side, it was a snap to put together and made for an impressive meal, worthy of entertaining (no surprise there). We served it with a Kenneth Volk Vineyards 2011 Verdelho which matched perfectly. The tuna was ready to go, the sea bream needed to be gutted and deboned by my fishmonger. Next time I will dice the shallots and jalapeno in the food processor then add the lime, s and p, and oil for a more expedient prep.

  • Atlantic sea scallops with saffron potatoes and blood orange-Meyer lemon salsa

    • L.Nightshade on May 31, 2017

      No meyer lemons here, as usual, but I was happily surprised to find blood oranges! And we’d already got some beautiful big (Pacific) sea scallops from our fish market, so this was on the menu. This was a surprising combination to me, mainly because of the potatoes. The citrus salsa was a obvious win, but the saffron potatoes somehow went right along. I did use the rosemary skewers. I don’t think it added anything to the flavor (you can see in the marinating photo, there’s already a fair amount of rosemary in there), but it was cute, and not too terribly gimmicky. We thought this was great, and definitely company-worthy.

    • MmeFleiss on March 27, 2017

      This was seriously good. The potatoes were out of this world.

    • julesamomof2 on August 19, 2017

      Amazing dish, so pretty with the rosemary stems as skewers. Grilling did not work for me the one time I tried it, I think my scallops were a little too watery and they started to fall apart. I've had better luck with a cast iron pan. The saffron potatoes are super delish and the salsa brings everything together.

  • Mustard-grilled chicken with spinach, pine nuts, pecorino, and soft egg

    • MmeFleiss on May 03, 2017

      This was divine, with the salad being my favorite part.

  • Grilled pork chops with cornbread-chorizo stuffing and poached cherries

    • Smokeydoke on July 19, 2017

      I didn't follow the recipe closely, mainly because I was tight on time. I read other's comments about the brine, so I used my tried-and-true brine recipe of 2 cups water, 2 tsp salt, 2 tsp sugar. Pork loin(chops) came out fine but nothing spectacular. I didn't grill them either, pan-frying them, then baking them was good enough for us. Of course the show-stopper is the stuffing and the poached cherries. I made the cornbread two day earlier and it was really delicious. The poached cherries was WOW! Do not skip this step. The cherries were the best part of the dish and the perfect sauce for the boring pork. Overall, it was an easier recipe and I liked the results, it could be a repeater for a holiday meal. Photo included.

  • Cornbread

    • Smokeydoke on July 19, 2017

      Very good corn bread!

    • clcorbi on August 28, 2017

      Wow, is this a good cornbread. I think it's the brown butter that does it. The smell was absolutely phenomenal as it baked. I will definitely be repeating this, and as a bonus, it's extremely simple as Suzanne Goin recipes go. My only note is that I needed to bake it for the full 30 minutes, and next time, I might go a bit longer--this is a very tall, dense bread.

    • twoyolks on August 31, 2020

      This is a very cake like corn bread. The flavor was pretty good but I found it a bit dry; particularly, the bottom.

    • Rinshin on September 01, 2017

      Flavor is excellent and it should with all the butter and buttermilk. I baked this in a convection oven and took it out at 35 min (instructions says 20-25 min), and the middle was still a little too moist. I should have gone longer - maybe even 40 min or adjust the temp. The 2/3 is fully cooked and nicely browned, but it's the middle 15% that needed more baking time. The texture is also wonderful too.

  • Grilled hanger steak with sweet peppers, cherry tomatoes, and chimichurri

    • bwhip on July 29, 2018

      This was exceptional. The flavors were amazing, and each bite just melted in our mouths. The only change I made was with the steak - I couldn't find hanger steak, so we went with some rib eyes. The recipe calls for a lot of green peppers - three pounds (or about six of them), but the finished product when blended with the arugula was excellent. The chimichurri - wow! Amazing flavor, that just tied everything together perfectly.

  • Slow-roasted lamb sirloin with skordalia, lima purée, and cucumber yogurt

    • L.Nightshade on May 23, 2017

      Which was actually grilled lamb sirloin chops for us. They were chilled for a few hours with the seasonings, then came to room temp, and were brushed with melted butter, as the recipe called for roasting with slices of butter. I used frozen baby limas for the purée, no fresh available. The yogurt sauce is simple, just sliced cucumbers, yogurt, lemon juice, salt and pepper. You are supposed to stir in the reserved limas, but I kept them out to toss over the final dish. Now, I love skordalia, but to me it’s a garlic sauce that uses potato merely as a vehicle for delivery. This was more like mashed potato with a faint hint of garlic. I added lots of garlic to bring it back to my expectation of skordalia. We liked this well enough, with the added garlic. I ate the leftover lima bean purée the next day and it was somehow more delicious. So maybe a make-ahead would work.

  • Skordalia

    • DKennedy on December 17, 2013

      Served alongside the arctic char.

  • Grilled chicken with fresh garbanzos, corn, and chile-cumin butter

    • julesamomof2 on August 19, 2017

      When I see fresh garbanzos at the market I know I need to make this dish. I've also made it a few times just using canned chickpeas and it's delicious as well, but it is a great way to showcase fresh chickpeas. I also have to say that I have had this at Lucques!

  • Beef brisket with slow-roasted Romano beans and black olive aïoli

    • amoule on February 09, 2014

      Fabulous. A fair amount of work for brisket. Recipe needs to be started 2 days in advance, though, honestly, I started the morning of the day I served and it was still great.

    • smccandless on August 07, 2016

      My guests raved. Directions are perfect. Substituted green beans for Romano, which worked out fine. Use touch less salt in green beans.

    • DKennedy on December 17, 2013

      Made this for dinner and served it alongside potato latkes. A really delicious recipe, the balsamic adds a distinctive layer. Browning the top makes for a fantastic presentation.

    • clcorbi on May 10, 2017

      Phenomenal. I marinated my brisket (a 3-lb one) for 18 hours, then braised it the morning I intended to serve it, and reheated it at dinner time. I lowered the braise time to account for my smaller piece of meat, but by the time it was done, it was already too tender to slice nicely like in the picture. I shredded it and browned it in the oven, which is a really nice step to get a bit of crust. I didn't make the black olive aioli, but rather doctored some good-quality storebought mayo with crushed black olives, lemon juice, garlic, and cayenne to taste. I am not a huge olive fan so I added about half the amount called for, and to my taste, that was perfect. The flavor really does compliment the brisket in a nice way so I'm glad I didn't skip them.

  • Slow-roasted Romano beans

    • clcorbi on May 10, 2017

      I made this to accompany the brisket, subbing green beans for romano beans. These are certainly delicious with the brisket, and easy, so I wouldn't skip them. But they didn't wow me enough that I'd make them again by themselves. I haven't had romano beans before (my farmer's market never seems to get them), so I'm not sure if that would take these over the top for me.

    • blintz on October 16, 2016

      Really good and easy. I cut each bean in half at an angle. The look is not fresh-from-the-garden-green, but roasted forever is the only way these huge Romanos could have been chewed. They were olive-colored and delicious.

  • Coq au vin with bacon, potato purée, cipollini onions, and black trumpets

    • julesamomof2 on August 19, 2017

      I went out of my way to hunt down the black trumpets she calls for (Whole Foods) and while this was good, the recipe was very fussy, there were a TON of dishes and steps involved, and in the end I'm not sure it was all that worth it. Or maybe I just don't love coq au vin. Probably both.

    • clcorbi on May 01, 2017

      My writeup is here: https://www.chowhound.com/post/2017-cotm-aoc-reports-meat-vegetables-1049580?commentId=9979081 To make it succinct, the final result of this dish is certainly luscious, but I do think there are steps that are unnecessary in the recipe. Also, the final dish lacks a variety of textures, which for all the multiple dishes used, seems a bit sad. Next time I'd consolidate the recipe and serve with crusty bread, just to introduce another texture to the dish. All that said, the flavor is great! If you love coq au vin, this is a good one.

    • bwhip on March 04, 2018

      A fair bit of work in this dish, but the results were quite luxurious. We used some lovely shiitake mushrooms to keep the cost down a bit, along with cippolini onions. The mushroom/onion/bacon topping was really delicious. Our sauce was pretty thin, even after trying to reduce it for quite a while, but the flavors were really lovely. I also decided the potato purée would be creamy enough with just one stick of butter (along with all of the cream and milk), and it was excellent.

  • Grilled duck breast with preserved citrus peel and sweet potato purée

    • L.Nightshade on May 23, 2017

      My sauce reduced by almost half (I measured) but it never got thick and glossy as described, and was a bit runny on the plate, but still tasted great. Allow more time next go-around. Puréeing sweet potatoes in the FP was a revelation for me, as I always thought you couldn’t do sweet potatoes in the FP, just like you can’t do white potatoes. But it produced the creamiest, silkiest purée. Just lovely. No dandelions here; my arugula was not quite so graceful, but it was, at least, green. There are several steps to this, but most can be done in advance, so it’s not very difficult to get on the table with a little re-warming of the sauce and potatoes.

  • Pork confit with caramelized apples and cabbage in red wine

    • twoyolks on October 30, 2018

      I want to like this a lot more than I did. The pork was nice but didn't really pick up much flavor from the brine. I found I had to double the sugar in the cabbage to balance the acid. I'm still not sure what to think about the apples as they were a weird mix of savory and sweet. I did like the chile in the cabbage. I didn't confit the pork as written. Instead, I cooked it sous vide, with some lard, at 158F for 18 hours. This produced a tender but still held together pork shoulder.

    • billreiland on December 09, 2014

      http://www.howtocookeverything.com/recipes/grilled-pork-confit

  • Fava bean purée with burrata and fava bean pesto

    • TrishaCP on June 09, 2018

      This was absolutely delicious. We served with the burrata, but the puree and the pesto just on bread alone is equally good.

  • Crushed fingerlings with crème fraîche and chives

    • clcorbi on May 03, 2017

      OKAY. Okay. Don't let the simplicity of this recipe fool you; it is so unbelievably good that I could have eaten the entire thing by myself. Luckily, with the amount of butter and creme fraiche that's added, I was able to restrain myself, but it wasn't easy. You essentially boil some fingerlings (we used new potatoes) until tender, mash them slightly, then stir in a ton of butter, parsley, chives (we used spring onions), and dollop with creme fraiche to serve. Rather than dolloping it on top, I mixed in the creme fraiche along with the other ingredients. What you're basically doing is making the easiest, most luscious potato salad in the entire world. The slightly smashed new potatoes got a bit more mashed up as I stirred the rest of the ingredients in, but that only contributed to the silky sauce. Yum. We ate this while it was still slightly warmed, but I'm sure it would be great cooled down too. I can't recommend this enough.

  • String and shell bean ragout with tapenade

    • DKennedy on May 27, 2017

      Made to accompany the lamb osso buco in Sunday Suppers. We subbed fresh peas fro shell beans - very delicious and held well for leftovers.

  • Young broccoli with garlic and chile

    • twoyolks on September 21, 2017

      I liked this but it's more or less a "standard" way of cooking broccoli in an Italian fashion. The only addition is really the shallots.

    • clcorbi on May 05, 2017

      I made a half-recipe, subbing kale blossoms for broccoli. This is a delicious technique. My kale blossoms were still a little too tough towards the bottom, but that was my fault for not trimming them before cooking. I subbed red pepper flakes for a chopped up dried chili because I didn't want to have to fish chunks of dried chili out of the final dish. The huge amount of olive oil used is obviously what makes this so luscious, but since I served this as part of a vegetarian dinner, I didn't feel too guilty. I'll definitely repeat this with broccoli.

  • Balsamic-glazed Brussels sprouts with pancetta

    • Smokeydoke on July 19, 2017

      I can't believe I haven't reviewed this yet, this is my go-to brussel sprouts recipe. I must've made this a hundred times! One, because it is delicious! Two, because it's so easy. The only adjustment I make is the amount of balsamic vinegar, I use 2T rather than what she calls for. And if my Brussel sprouts are too large, I remove the first few layers and cook them separately, makes it easier to manage and makes it cook faster.

    • blazin on April 03, 2020

      This recipe is my go-to for brussels. My husband once said they are so good it almost brought him to tears. I usually use regular sliced bacon unless I'm hosting guests and want to get fancy. Ends and pieces or slab bacon give a good result but any old bacon works fine. My advice is to never double the recipe. By all means, make two or 3 recipes at once, but keep them in separate pans or you'll end up with too much liquid and it will not reduce fast enough, leaving your sprouts soggy. In fact, I think the recipe calls for a bit too much stock. Half is probably enough, if you like to keep even a tiny bit of crunch. It doesn't hurt to add a touch of gelatin to the stock when you start prepping to thicken up the sauce, especially if you aren't using restaurant-quality beef broth. I also like to add some garlicky toasted bread crumbs to finish things off, which Suzanne has also been known to do in her restaurants. http://archive.ph/jAxA5

    • twoyolks on November 03, 2017

      I didn't really care for these. This recipe brings out the cabbage flavor of the brussels sprouts without getting them particularly tender.

  • Sweet potatoes with bacon, spinach, and romesco

    • Frogcake on November 19, 2016

      Yum. Will be making this again. I used pine nuts in place of hazelnuts as I did not have hazelnuts handy, and only sage in place of sage and thyme. Serve as a side with brussel sprouts and lamb chops.

  • Long-cooked cavolo nero

    • Melanie on May 26, 2014

      I loved the techniques used in this recipe - flavouring the oil before cooking the cavolo nero. Overall cooking time is about 45 min.

  • Farro and black rice with mustard greens, currants, and pine nuts

    • TrishaCP on November 12, 2017

      I agree this is an absolutely delicious combination of flavors and textures. It's a typically complex Goin recipe, but I always feel like it's worth the extra steps she asks you to take. (Can't say the same about all chef-written cookbooks.) I made the amazing pine nut/ currant chutney ahead of time, and prepped the mustard greens ahead of time also, and that really helped make things more manageable when it was time to cook. (I had a huge bunch of red leaf mustard greens and used about half rather than measuring.) I used black wild rice rather than forbidden rice, and it took about 60 minutes to get it al dente. I served this with salmon.

    • bwhip on March 17, 2018

      Really delicious dish, with a very interesting variety of flavors and textures. A hint of spiciness from the chiles de arbol, a bit of sweetness from the currants, crunch from the pine nuts, and perfect chewiness from the farro and rice. We’ll definitely be repeating this one. Another winner from this excellent cookbook.

    • Smokeydoke on July 19, 2017

      This was a delicious dish. I'm torn as to how to rate it because it was a pain to make (lots of hard-to-find ingredients, lots of pots and pans) but the flavor was good (not life-changing awesome, but very good). What moved me was Mr. Smokey loved it so much that he requested it be made again. Mr. Smokey eating healthy is a big win, so it's going to stay on the menu, even though it'll be a special occasion dish. Some notes, black rice is crazy expensive where I live, I finally found some at $10/lb?? and it's not that great but I can't think of a good substitution. When I make this next time, I'm going to try adding Chinese canned mustard greens and skip the step of having to use fresh mustard greens, which seemed like a lot of work for such a small amount. As for the overall taste of the dish, it's very complex because there's sour, sweet, chewy, crunchy. It was very interesting.

  • Currants and pine nuts

    • TrishaCP on November 12, 2017

      This is a component to the black rice and farro with mustard greens recipe, but it can stand on its own as a chutney. Would be good with a fatty fish, pork, or with a cheese board. Pine nuts are extremely expensive again, and so I considered whether a sub could be made with another nut, and unfortunately I don't think anything would work. The crunchy, but also soft texture of pine nuts is really special here.

  • Clams with sherry, green garlic, favas, and almond aïoli

    • DKennedy on May 29, 2020

      Like all Suzanne Goin's recipes, a lot of steps but the end result is well worth it. Serve with garlic toast

  • Brioche with prosciutto, Gruyère, and a sunny-side-up egg

    • bktravels on May 18, 2015

      Excellent for Sunday brunch.

    • clcorbi on July 30, 2017

      Delicious and very fast to assemble. I agree that this would make a lovely brunch dish, because other than frying the eggs, all the other components are easy to assemble in bulk. Yum.

  • Roasted cauliflower with curry and red vinegar

    • clcorbi on October 29, 2017

      Agree that this cauliflower was good, but not anything earth-shattering, which I have come to expect from the recipes in this book. I did toast my cumin but used pre-ground coriander, and I'm sure if I had ground my own seeds, that would have helped to up the flavor. I do like the idea to add a can of chickpeas to these and if I ever make them again I'd give that a try. Not sure I found this very repeat-worthy, though.

    • julesamomof2 on August 19, 2017

      This is what I make for myself when I find myself home alone in the evening. I add a can of chickpeas to the mix. Make sure your spices are fresh if you don't use curry often. I found the dish bland my first try, much better with fresh curry.

    • westminstr on March 05, 2014

      I took the weeknight shortcut of using preground spices, plus I subbed regular pimenton for bittersweet paprika, which I think took some of the oomph out of the dish. I liked the cauliflower but I think I was expecting something a bit more special out of this dish. At the end of the day it was just spiced roasted cauliflower.

    • TrishaCP on October 13, 2014

      This was fine but not as special as a typical Suzanne Goin recipe. As Westminstr said, it is just a simple spiced roast cauliflower dish. The flavors work well together, and this would be a good side to a richer main dish.

  • Lamb meatballs with spiced tomato sauce, mint, and feta

    • clcorbi on May 31, 2017

      Delicious. I have made these meatballs before, following the adapted NYT recipe. Last time I subbed lemon juice and zest for the orange, and used dried herbs rather than fresh. This time, I followed the recipe as written, using orange juice and fresh herbs, and the result was--predictably--much more delicious. The orange juice really adds something special! I finished these meatballs on the stovetop rather than in the oven, by searing them till quite brown in a skillet and then dropping them into the sauce pan, covering, and simmering for about 20 min. Tossed with some ziti, these made a lovely and pretty weeknight-friendly dinner. Don't skip on the feta and mint garnish--it is really just the cherry on top of a pretty perfect combination of flavors.

    • clcorbi on October 29, 2017

      Made these again with half lamb and half beef--still delicious. My favorite meatball recipe.

    • Cookie24 on March 07, 2018

      Made the meatballs only, not the sauce. The meatballs were delicious with just the right amount of spice. Followed the recipe except for used my own tomato sauce, then topped with mint and feta. The meatballs were tender and flavorful, especially with the mint and feta on top.

  • Roasted pear crisp with cranberries and yogurt sherbet

    • bwhip on March 06, 2018

      We've made quite a few fruit crisps over the years, and this one turned out to be one of our favorites. Definitely more work than most, but not difficult, just a bit time consuming. Results were fabulous, with a really great blend of sweetness and tartness. The yogurt sherbet was really easy to make, and had quite a nice tang to complement the crisp.

    • julesamomof2 on August 19, 2017

      I found this to be just ok. Maybe my fruit wasn't all that good, or maybe I just had high expectations because it's a Suzanne Goin recipe but we would not repeat.

    • smccandless on August 04, 2019

      One of my favorite fall desserts. Use slightly underripe fruit or firmer variety of pears. Don't worry too much about over cooking the pears when browning as the texture of the pears turns out fine in the end when the pears are lightly brown in color during prep. Yogurt sorbet is a beautiful addition but could use creme fraiche instead.

    • ncollyer on January 03, 2014

      A bit more work than a regular crisp, but well worth it.

  • Persimmon cake with crème fraîche and maple pecans

    • julesamomof2 on August 19, 2017

      I made this for thanksgiving a couple of years ago and most found it rather dry and the flavor of persimmon undetectable. Boring and frosting-less. Didn't care for the crème fraiche topping.

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Reviews about this book

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  • Food52 by Sam Sifton

    The 2014 Piglet Tournament of Cookbooks winner vs. Balaboosta, by Einat Admony

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  • Kitchn

    Lovers of Sunday Suppers at Lucques will not be disappointed as the same attention to detail and beautifully structured dishes is offered here.

    Full review
  • Fine Cooking

    Her secret to delivering deliciousness is so simple that it's mind boggling: She chooses excellent ingredients and combines them in brilliant ways.

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Reviews about Recipes in this Book

  • ISBN 10 030795823X
  • ISBN 13 9780307958235
  • Linked ISBNs
  • Published Oct 29 2013
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Knopf Publishing Group
  • Imprint Knopf Publishing Group

Publishers Text

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet.

But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home.

And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings.

With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.



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