Notes about Recipes in this book

• Poldo's mixed legume soup

  • jaelsne on December 29, 2013

    I thought this soup was just fine. (I'm not a big soup lover). However, my husband was over the top with joy when he ate this quick, healthy and easy soup! He gave it a 5, but I lowered it to a 4.5. I made the soup exactly as the recipe stated, using all canned ingredients. Only change is that I didn't drain my organic canned beans before adding them to the soup.

  • lorloff on November 25, 2021

    I made this dish with mixed beans grown by my local farmer. I soaked them over night and cooked them in vegetable stock and added herbs (sage, bay, rosemary) from the garden and garlic. Otherwise followed the recipe and in the end used my Zavour multi-pot to pressure cook the recipe for 25 minutes on high and it came out perfectly. It was delicious. We will definitely make this again and again.

• Anna's Sicilian cauliflower pasta

  • mcvl on July 15, 2023

    Making this as just a cauliflower dish, no pasta (in order to keep my blood sugar safely down below A1C=6), I found that I had foolishly run out of currants so used dried sour cherries instead. Wow! I may never go back.

• Pantelleria potato salad (insalata pantesca)

  • Breadcrumbs on August 03, 2011

    p. 117 - I’d been searching for a mayonnaise free potato salad recipe and this one immediately caught my attention because it called for tomatoes which I can pick fresh from my garden and, red onions which are also fresh and in season now. I didn’t follow this recipe to the letter as my tiny, blue and white new potatoes didn’t need peeling or chopping and, I used grape tomatoes vs juiced, seeded tomatoes. Faith serves her salad at room temp whereas I served ours warm and boy was it delicious w our grilled steaks. The red wine vinaigrette and capers paired perfectly w these lovely little potatoes and the sweetness of the-just picked tomatoes. I’ll definitely be making this dish again and again, everyone loved it! Photos here: http://chowhound.chow.com/topics/799537#6725951

• Sicilian caponata

  • KatieK1 on October 11, 2024

    this recipe also calls for onion and wine vinegaar

• Torquato's cold pasta with misunderstood garlic sauce

  • mcvl on September 07, 2017

    This recipe is a find! We've been having a heat wave in Seattle (#soWrong) so I needed a company dish that wouldn't heat up the house or the guests. The technique for producing cold pasta is perfect, and I'll be using it from now on to produce cold pasta salads without that claggy, days-in-the-back-of-the-deli-case texture.

• Nudies

  • wester on February 27, 2019

    The poaching step did not work, they completely dissolved. I just put them in the oven unpoached and they were fine. The amount of nutmeg was not specified and I think I put in too little. Maybe also add some thyme next time?

• Fava beans and chicory

  • mcvl on June 28, 2015

    Full-flavored and delicious. My husband had a hard time believing there was no meat in the dish (although I think some bacon or ham would not go amiss). The EYB ingredient list doesn't include the potato called for in the recipe in my copy -- maybe a different edition?

  • wester on July 04, 2018

    Much better than expected (Bean mash with boiled greens? Does not sound exciting.) A good deep flavor. The rest of the family wants a repeat too. Cooking took slightly less than an hour with very little hands-on time. I left out the potato and increased the amount of oil. Next time double the amount to make it a main course. ETA: The first 30-45 minutes this smells bad, like it's gone off. Don't worry, this is temporary.

• Pickled onion-caper condiment for fava bean puree

  • wester on July 04, 2018

    A definite must for the fava bean puree. Also looks pretty with the green and pink.

• Valerio's roast squash and potatoes w ith rosemary

  • tekobo on November 16, 2021

    Nice simple winter squash side