Notes about Recipes in this book

• Dark chocolate-cherry shortbreads

  • hillsboroks on January 19, 2021

    These cookies have a rich, deep chocolate lusciousness that I have never found in a cookie before. I think it must come from the addition of a bit of black cocoa powder. I had never seen this in any grocery before and ordered it online. It was totally worth the extra effort to track the black cocoa down and now I can look for other recipes to use it in. The contrast of the deep chocolate and the dried cherries was perfect. I put a generous sprinkle of Demerara sugar on top and that added a nice bit of crunch. Next time I will bake them for 14-15 minutes as the cookies themselves were quite soft.

• Mojo-marinated pork shoulder

  • TinyCitiKitchen on August 16, 2023

    Hunted down the recipe after watching "Chef" and was NOT disappointed! The pork has so much flavor and stays moist and tender. I usually serve it with a mango chutney or, if I'm feeling lazy, Chukka Cherries' Chile Cherry sauce. And then I can use the leftovers for cubanos. What more could you ask?

• Mustard salmon with cannellini bean ragu

  • dinnermints on December 04, 2023

    This was delicious - the combo of garlicky mustardy salmon with the prosciutto-infused bean ragu was an excellent flavor combo (and serving salmon with beans stretches out the salmon a bit; I made 1.5 recipe of the ragu and the salmon portions were about 3 oz cooked). I used 2 olive oil for about 1.5 recipe of the ragu and replaced some of the tomatoes with oven-roasted tomatoes. Used home-cooked corona beans instead of cannellini; next time I'd try black or scarlet runner to provide more of a contrast with the salmon and bread. For cooking the salmon, next time I’d use the Cook’s method of heating a foil-lined baking sheet to 500° on the bottom rack, lowering temp to 275° when putting the fish in and baking there for 2-3min, then putting on the mustard sauce and broiling to cook the rest of the way - this would make it easier to get the skin off the fillet pieces before placing them on the ragu.

• Ricotta-orange pound cake with Prosecco strawberries

  • TrishaCP on June 07, 2019

    Calling this a pound cake doesn’t really do it justice- it was so much moister and lighter than a traditional pound cake. The combination with the strawberries marinated in Prosecco was simply delicious. I had my typical issue with ensuring the cake is cooked in the middle (problem oven) so I let it rest a bit after turning off the oven and that seemed to work well. The recipe doesn’t call for a springform pan, but it would have been pretty challenging to get such a moist cake to release. (I still had crumbs sticking to the tin, so would recommend lining your tin with parchment.)

• Collard greens with black-eyed peas

  • chawkins on June 25, 2019

    The chipotle in adobo added smokiness and spiciness to the dish, very enjoyable. I used dry black-eyed peas that I cooked in the IP and instead of cooking it separately in its own chicken broth, I added them to the kale when reducing the chicken broth there.