Notes about Recipes in this book

• Sea scallops and leeks in Champagne sauce

  • mharriman on July 15, 2019

    This is an interesting and different recipe for scallops that my husband and I liked very much. It’s a nice dish for a hot summer evening, too. The leeks contribute to the flavor of the scallops without overtaking them. I’m not sure opening an entire bottle of champagne is necessary (1/3 cup for two people) to enhance this dish. Next time I will probably just use a small mini bottle of white wine. Because we did open champagne for the recipe, we enjoyed the open bottle with dinner- Lol.

• Rack of lamb persillade

  • mharriman on April 02, 2018

    A big hit with family members on Easter. This turned out to be a nice finger food for our six year old grandson- kid friendly! Very easy fresh bread crumb topping and easy pop in oven rack of lamb recipe. Giuliano doesn’t provide info on how much time is needed, so my husband used a probe thermometer that worked well. Two racks ( 8 chops each) Need about 25 minutes at 450 degrees in my oven for medium rare.

• Cold cucumber soup

  • mharriman on July 18, 2019

    We loved this dairy based cold soup. It was like eating tzaziki soup. Very easy to put together. I used mint from our herb garden and it added flavor to the cucumbers.

• Farfalle with edamame

  • mharriman on May 02, 2020

    I had forgotten that my husband doesn’t like edamame. I had a bag of frozen ones with a June 2020 Best By date and decided to make this as a side dish. I used Girelle pasta and added baby peas to the mix. I loved it but husband left all his edamame at the bottom of the bowl after eating through the pasta, cheese, and peas. This is an easy dish to make and I’ll repeat using just peas or peas and asparagus tips. Side note: this dish works any time of the year with frozen edamame, not just Fall as prescribed.

• Mussels in white wine

  • mharriman on December 03, 2019

    An easy, quick recipe that was simple but satisfying. Served with an oven-warmed baguette and a warm spinach salad (bacon and egg white pieces).

• Sea scallops with citrus fruit

  • mharriman on May 02, 2020

    I skipped the blanching step (purpose?) and just cooked the scallops in olive oil two minutes on each side. Somehow I missed adding the honey, so my sauce, even with the butter, was more citrusy than intended, but we liked it a lot. Next time I will serve over a bed of rice instead of accompanied by pasta. The sauce would benefit from being absorbed a bit into the rice. This was an Easy and quick weekend dinner. This recipe works any time of year as long as you have a grapefruit, an orange, and a lemon available, not just in Winter as prescribed.

• Mustard rabbit en papillote (Lapin en papillote)

  • mharriman on January 29, 2018

    Nice subtle earthy flavor. My husband and I enjoyed this dish and it was pretty easy to prep for the oven. I chose the legs and saved the loin for another meal. I cooked wild rice in my rice cooker while the rabbit was baking. Served with a salad. Rabbit is too expensive to enjoy regularly in my neck of the woods, so it was a treat meal. Husband cut up a whole rabbit by following the excellent ‘butchering a rabbit’ video via Great British Chefs instructional video on this site.

• Rabbit loins with hazelnuts

  • mharriman on January 30, 2018

    Disappointing. After making mustard rabbit from the same book, it is hard to believe this recipe is from the same author. My husband didn’t finish his, and I only did because there was so little meat on my loin, i consumed it in four bites. Problems: 1) the hazelnuts need to be minced to adhere to the meat; chopping, even quite a bit, doesn’t create a fine enough texture to work into the flesh. 2) pan frying the loins for 7-10 minutes each side nicely browns the outer meat, but internal temperature registered at 120- raw meat. I popped them in the oven at 350 degrees F for 15 minutes and my husband’s was still raw in the middle. The pan sautéing cooking method - even with an oven rack- doesn’t work for even small bone-in loins. 3) The hazelnuts were burnt after 15 minutes of sautéing in pan with the meat. Great British Chefs online has a rabbit and hazelnut recipe that I’d try before attempting this - with major tweaks- again.