Notes about Recipes in this book

• Summer squash salad with pickled currants

  • hillsboroks on August 14, 2016

    This salad was the perfect antidote to too much lettuce and summer squash from our garden. The pickled currants are a snap to make but add a wonderful zing and the toasted hazelnuts add extra flavor and crunch. My guests were impressed, not only because this is a very pretty salad, but because of the unusual ingredient combination and the great taste. I know that this is going to be one of my standby summer salads from here on out. I used a mandoline to slice the summer squash so making this was a breeze.

  • sosayi on July 09, 2018

    A good summer salad that was well-received. My mother even wanted to have it again a few days later. I used mint instead of basil and a pecorino instead of ricotta salata (what was on hand). I agree that the pickled currants were a great note, as were the toasted nuts. I'd make it again.

• Grilled chicken with spicy-sweet chile oil

  • twoyolks on September 09, 2014

    I salted the chicken over night in a gallon zip lock, then added the chile oil the next morning. I grilled it that night. The chicken became a beautiful golden, brown. The sugar in the oil gave just a hint of sweetness to the outside of the chicken. The chicken itself did not become particularly spicy but was still very flavorful.