Notes about Recipes in this book

• Chicken and broccoli rabe stromboli

  • Rutabaga on April 26, 2019

    Stomboli is fun to make, and pretty easy if you prepare the ingredients in advance. I sauteed boneless skinless chicken breasts in garlic infused oil, and used smoked Beecher's cheese in place of the provolone. I found that far more flour was needed than called for in the recipe, which I just added until the dough seemed right - sticky, but still workable. For convenience, I made the dough in the morning and left it in the refrigerator while at work. The stromboli was fully baked in about 45 minutes. Our family enjoyed dipping it in marinara.

  • chawkins on April 21, 2025

    This is one hugh stromboli, delicious, very colorgul and relatively healthy with the addition of the broccoli rabe and the cherry red peppers.The dough however, needed a lot of work, as warned by Rutabaga in the previous comment, I put in about a quarter cup less water but still had to add in more than a quarter cup of flour. When pressed out, the dough covered an entire full size sheet pan.

• El Coyote's enchiladas Suizas

  • Rutabaga on November 01, 2015

    The tomatillo sauce (along with a thick blanket of melted cheese) really makes this dish. Actually, the recipe makes an almost overwhelming amount of it. I didn't pour the remaining sauce over the enchiladas as instructed in the recipe, as the pan was already very full and the enchiladas very saucy. This left me with about an additional cup and a half of leftover sauce after doubling the recipe. The recipe also states you should peel the roasted tomatillos. I really don't know how anyone could accomplish this task, however, so I left the skin on, and my sauce was still very smooth after a good run in the blender.

• Mochiko chicken with ponzu sauce

  • Rinshin on September 16, 2014

    We enjoyed this but I would not call this mochiko chicken. This is your typical Japanese karaage chicken with katakuriko (potato flour). Mochiko flour has sweet rice flour and it's a little more mochi like ie stickier in texture. Instead of chicken thighs, I used wings and they came out very tasty. I hesitated to use ginger in ponzu sauce since in Japan that's not added, but I figured it was a Hawaiian style so I went ahead and added the ginger. It was good, but I still prefer my own version of ponzu sauce.

  • twoyolks on November 29, 2014

    The chicken ends up looking almost nothing like that in the picture as the breading is simply not that thick. The marinade for the chicken adds a nice soy sauce flavor to it. I'd consider changing the breading in the future as it was the only disappointment in the dish. The ponzu sauce was very good.

• Burmese eggplant curry (Khayan thee hnut)

  • Rinshin on September 16, 2014

    No taste let alone umami as they claimed. Just looking at the ingredients would normally make me want to try it. All the things I love. But, it's lacking something big time. Maybe more ginger and some soy sauce.

• Moroccan meatballs with arugula

  • thekitchenchronicles on November 04, 2014

    http://www.thekitchenchronicles.com/2014/08/07/moroccan-meatballs-with-arugula/

• Baby kale salad with pine nuts, Parmesan, and lemon vinaigrette

  • Rutabaga on December 05, 2016

    This salad was a great foil for the Swiss fondue we had for dinner last night. I used Meyer lemon juice in the dressing, and it had just the perfect amount of acid. It's a great winter salad to balance out meals that can otherwise feel to rich. Baby kale does wilt much more quickly than regular kale, however, so it's best not to dress it in advance.