Notes about Recipes in this book

• Daniel Boulud's madeleines

  • ellwell on January 23, 2023

    These were fabulous!

• Ribollita with Italian sausage

  • wcassity on November 15, 2015

    Great flavor. Make sure to simmer for the full hour. I was tempted to add salt, but it didn't need it.

  • Grywhp on July 03, 2020

    Truly even better the second day. Great with sourdough croutons. Didn’t need additional salt.

  • Bloominanglophile on December 20, 2020

    My family really enjoyed this soup, so it is going into the favorites file. Some changes: I didn't knead the meat with the wine (it was already cooked), but added to the onions, carrots and celery after they were cooked down a bit. I only had a 12oz package of sausage, so I will try to find a full pound next time. My bunch of Tuscan kale was a bit small, so I added a second one, as well as another can of beans. This filled out the soup nicely. I hesitated to add the croutons to the soup pot, so added them to each bowl when serving (I didn't want to lose the crunch). Don't forget to add Parmesan rinds you may have saved--really adds flavor to this soup!

  • Dannausc on February 10, 2022

    Quite good. We both liked it.

  • Rinshin on January 23, 2024

    The smell of Italian sausage or other fresh cooked sausage is often unappealing to me but this technique of soaking and thoroughly mixing sausage meat with white wine before cooking removed all unpleasant smell and taste from the finished soup. I don’t think just adding wine in while cooking does the same job as I’ve done that in the past with other dishes. This soup is delicious, easy to make, with some chopping of vegetables. The result is surprisingly light and fresh tasting for having sausage meat and beans. The anchovy does great work here too in the background so best not to skip that. Although I normally modify soup recipes, but this one I did not and for my taste no changes were needed. The recipe asks to wait one day before serving and that is a good suggestion. As previously noted, no additional salt was needed. For us, this made more like 8 servings instead 6. Into my favorite folder.

  • jhallen on September 13, 2024

    This is a solid soup recipe. Turned out great and I am excited for the leftovers tomorrow.

• Red Shoe Diary

  • peaceoutdesign on April 10, 2020

    Maybe cardamom orange bitters would help.

• Cleansing tea

  • radishseed on February 24, 2023

    I generally like herbal teas with unusual, spicy, and bitter flavors, but this was, for me, too cilantro-y.

• Oven risotto with kale pesto

  • Dannausc on February 10, 2022

    Fairly quick and easy. Pretty decent.

• Beef Bourguignonne pot pie

  • Frogcake on April 21, 2018

    Delicious. It’s worth the prep time. Will make this one again.

• Caramelized garlic, spinach, and cheddar tart

  • twoyolks on July 11, 2016

    This was really good. It seemed a lighter Americanized version (in a good way) of a quiche. The caramelized garlic was really good and complimented the other flavors well. Braiding the edge of the crust is probably unneeded but does look pretty. I baked mine for an extra five minutes and the filling hadn't fully set when we ate it. However, after it fully cooled, it was set. The instructions aren't particularly clear but it appears it needs to cool completely before being cut and possibly reheated.

  • Agaillard on July 19, 2016

    I concur, it was really good - I wouldn't stay lighter or americanized version for sure though, more like a version of a quite standard quiche "appareil".. I do agree with your comment though for the resting time and I had to make myself wait :) I also completely failed on the braid front which looked very, um, modern arty. However a lot of other things suprised me. The fact that you start with the cheese at the bottom of the pie, the fact that you put the spinach uncooked, and most of all, the way to prepare the garlic. Poached, then pan fried, then poached again with herbs, syrup and flavourings... Never seen any of this. I actually felt like a with cooking a secret recipe and did follow it thoroughly as I wanted to see where it led! But however strange (for me at least!) it works. And it did lead to a wonderful savoury tart, which I would gladly make again :)

• Caramelized-honey brûlée

  • twoyolks on February 17, 2021

    I found that the caramelized honey flavor overwhelmed any vanilla or other flavor in the custard.

• Pickled egg salad crostini with serrano ham

  • Breadcrumbs on January 25, 2016

    These eggs are fabulous on their own and this recipe provides another option for them. The tang of the eggs adds a tasty, surprise element to the old favourite egg salad. The Serrano ham works perfectly with its velvety texture and rich flavour. Everyone loved this and I've added it to my list of apps ideal for entertaining. This one goes into the regular rotation. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9801283

• Marinated beets with pistachios and tarragon

  • Frogcake on June 18, 2018

    Delicious. A unique prep for beets. Loved the taste of tarragon and pistachio.

• Pan-roasted halibut with herbed corona beans

  • Dannausc on September 11, 2021

    I used swordfish and alubia blanca beans, because that's what I had on hand. It was quite good. Worth a repeat.