Notes about Recipes in this book

• Carrot frittelle with feta cheese

  • Breadcrumbs on January 02, 2015

    p. 14 – Made these as one of our Christmas nibbles and they were a huge hit. I used a mixture of red and orange carrots. The sweetness of the carrots was a perfect counterpoint to the sharpness of the feta. The spritz of lemon is a must IMHO. I had some garlic sour cream out for another dish and folks also enjoyed this atop…latka-style. Delicious and well worth repeating. I’m now ISO a finer grater disk for my Cuisinart though as I think a finer grate than the standard would even further enhance this dish. Photos here: http://chowhound.chow.com/topics/1000517?commentId=9361627#9361627

• Zucchini and mozzarella fritters

  • Breadcrumbs on August 10, 2015

    p. 31 – A crispy, cheesy treat and a great way to use up some of the zucchini glut that accumulates at this time of year! The recipe comes together quickly and cooks in a snap. I’d highly recommend eating these asap as they lose their lovely crispiness if they sit for any length of time. In addition to serving lemon wedges, I also prepared a tarragon chive cream sauce (Gourmet 2000) for folks who might prefer something a little different. Both options worked well. I’d definitely make these again. Photo here: http://chowhound.chow.com/topics/1021313?commentId=9678344#9678344

  • twoyolks on June 13, 2020

    These were nice zucchini fritters but I like other recipes better.

• Prosciutto, goat cheese, and green bean roll-ups

  • Shelmar on March 26, 2023

    P.40, ok, halve the green beans.

• Fried oysters with rémoulade

  • twoyolks on January 01, 2015

    The breading ended up entirely too thick and overwhelmed the oysters. I used Chesapeake Bay oysters which aren't very briny so a brinier oyster may do better with this recipe. The rémoulade was tasty but also tended to overwhelm the oyster flavor. I prefer a simpler, thinner breading and cocktail sauce.

• Chilled pea and scallion soup

  • Breadcrumbs on August 11, 2015

    p. 88 – Mario claims he loves this soup so much he’d eat it for breakfast. No sure I’d go that far but it sure is delicious. The sweet peas are the star in this recipe and the scallions play a subtle yet important supporting role. We enjoyed this hot but will try it again chilled, as it will undoubtedly be sensational. The soup is luxurious, rich and creamy and a real treat since no cream is actually used in the making of this soup! Delicious. Photo here: http://chowhound.chow.com/topics/1021313?commentId=9679414#9679414

• Spigarello salad with spicy currants and fried eggs

  • Breadcrumbs on December 05, 2015

    p. 102 – Outstanding! Simply the best kale salad we’ve ever had. mr bc is a kale-hater and he loves this salad. I make it with Tuscan kale. The rich, creaminess of the egg counters any bitterness in the kale and the spicy-sweetness of the currants balance out the flavours for a perfect bite. This makes for a perfect lunch or a hearty starter for a winter’s dinner. I’ve lost track of how many times I’ve made this now. An unexpected treasure! Photo (albeit a crappy Blackberry camera photo) here: http://www.chowhound.com/post/cooking-fall-2015-show-meals-1025190?commentId=9774124

• Orecchiette with sausage and collards

  • Breadcrumbs on December 05, 2015

    p. 140 – We enjoyed this despite the changes I made to accommodate the ingredients we had on hand. I used kale vs collards, fennel vs celery and didn’t make my own pasta. The dish is simple and quick to prepare and the sauce has the depth of flavour and heartiness of a long-cooked ragu. Great for a chilly fall or winter dinner.

• Sweet pea risotto (Risi bisi)

  • Breadcrumbs on July 20, 2015

    p. 160 - I picked up a HUGE bag of shell peas at the farmer's market so that's what inspired this meal. I tabbed this recipe when the weather was cold and downright miserable and I’m glad I remembered to return to it. This was really lovely; the sweetness of the fresh-picked peas brought out the sweetness of the prosciutto and made this an extra special summery treat. Photo here: http://chowhound.chow.com/topics/1019164?commentId=9647687#9647687

• Perfect roasted chicken

  • Jmolaei on October 26, 2014

    Salt is very high. Used 1 T instead of the 2 T called for in the final rub prior to roasting. Results were very salty. Would cut half to 1/2 T next time. Otherwise chicken was flavorful and moist. Use pan dripping to make a sauce.

• Beef and chard meatballs

  • Jmolaei on October 26, 2014

    Moist and tender meatballs. Sause with red wine is dark red, unlike the tomatoey sauce photo. Would definitely make again.

• Carrots with cumin, honey, and ancho chiles

  • twoyolks on February 27, 2017

    The vinegar was too strong.

• Homemade cayenne-pecorino potato chips

  • twoyolks on July 28, 2015

    The spice mix is quite spicy and salty. The pecorino isn't really noticeable. I liked using the Greek yogurt as a dip. The potato chips themselves were good but the spice mix didn't improve them.

• Creamy kale gratin

  • hirsheys on November 24, 2017

    I wasn't really a fan of this, and my family were absolutely against it (though none of them eat kale, so I'm not surprised.) I had to use pecorino, so the cheese was much too strong and the kale didn't get tender enough at all in the time it called for. It could have been far worse, but for the time and energy, I'm not sure it's worth it.

• My carrot, hazelnut, and ginger cake

  • ashallen on April 03, 2021

    Good cake which caught my eye because I'm not a mayonnaise fan and mixing it into a cake is an easy way to make it disappear. Most recipes are chocolate-flavored so it was fun to try carrot. I particularly liked the texture which was moist and tender without heaviness or gumminess. I was wondering if the 1/4 cup grated fresh ginger would be too much and ended up using ~3 tbsp (I also got tired since I was grating by hand :)), but I should have used the full amount (or more!) since it mellowed out nicely. Recipe calls for ~1 lb carrots to yield 2.5 cups - I used 13 oz. Used Duke's vs. Hellman's olive oil mayonnaise. Cake is big, tall, and rose within 1/4-inch of top of 2.25x9x13-inch pan. Recipe says you can alternatively use a single 8-inch springform pan, but I'd be wary of overflow there. Used a frosting I already had vs. the recipe's molasses frosting. Overall this was good, but I prefer the flavor of Country Living's Bourbon Carrot Cake.