Notes about Recipes in this book

• Garlic confit toast

  • Breadcrumbs on September 24, 2015

    Outstanding! This recipe has been a big hit for us over the past month. My garlic always takes longer to turn golden than the recipe indicates but other than that, this works beautifully. I’ve been making double batches so we have some extra in the fridge to throw these together on a moment’s notice when hunger strikes. A real keeper! Photo here: http://www.chowhound.com/post/cooking-fall-2015-show-meals-1025190?commentId=9731018#9731018

• Collard greens salad with ginger and spicy seed brittle

  • peaceoutdesign on March 23, 2021

    The brittle is excellent, the dressing okay. I used kale but would like to try again with the collards.

• Rosé spritzer

  • twoyolks on April 17, 2017

    This is rather bitter but pleasant. The floral notes compliment the rose.

• Rhubarb-almond cake

  • dedosmagicos on April 11, 2015

    used about 1/2 cup of almond flour instead of food processing blanched almonds. DELICIOUS! great breakfast cake.

  • nonny on June 28, 2015

    Moderate sweetness allows rhubarb flavor and tang to shine. Can use a standard baking pan of similar size.

  • DKennedy on November 07, 2017

    Great flavor but I had some problems with this recipe. It looks as though others did not. I used almond flour in place of the blanched pulverized almonds and GFF (huckleberry recipe) in place of the regular flour. I used a round tart pan. My tart overflowed the pan quite a lot so next time I will under fill it. Also, it started to get quite brown so I lowered the heat. That was a mistake. The crusty parts were amazing, the inner core needed more time. Next time cook for the full time. Finally, cutting through the long pieces of uncut rhubarb on the top ruined the presentation. Next time, line up pieces of rhubarb that have been already cut through so when you go to serve you don't make the cake disintegrate.

  • mooo42 on February 29, 2020

    I used a rectangular tart pan and baked overfill in a 6 inch cake pan. Texture was good, I used almond flour instead of whole almonds and added a bit of Chinese five spice powder. I used longer pieces of rhubarb across the length of the pan and cutting into it pulled the rhubarb, making the remaining cake look mauled. Next time, I’ll cut the pieces shorter and lay them across the width instead.

• Ludo's omelet

  • radishseed on April 10, 2022

    Tastes nice, and I appreciate the detailed instructions, but I don't recommend trying this if you're working with a cast iron pan (instead of nonstick) and an electric stove with wonky crooked burner elements (see photo).

  • anya_sf on May 08, 2022

    I watched Ludo's video and followed that recipe, which differs from this one in that it uses 3 eggs and the salt and white pepper are added to the eggs before beating. I did almost as well as Ludo's little boy :-) Initially I feared I'd made scrambled eggs, but I got the curds to stick together and roll up mostly intact. The second tablespoon of butter was a bit over the top; 1 tsp would have been sufficient. Still, probably the tastiest omelet I've ever made.

• Classic martini

  • radishseed on December 07, 2024

    Ugh, I guess I don't like classic martinis. That's okay, now I know.

• Chile-cumin lamb meatballs with yogurt and cucumber

  • shoffmann on August 13, 2018

    We really enjoyed, but there were a lot of steps and a lot of dirtied dishes/appliances. Not sure I will repeat any time soon due to the effort. Also, the on-line recipe seemed to be missing a few steps/ingredients so I sort of had to wing it at times.

• Green goddess Cobb salad

  • Barb_N on July 05, 2017

    An attractive and delicious reset after a long weekend of grilled meats. Very adaptable- I followed the recipe for the dressing as written. I skipped the guanciale and onion and subbed roast turkey breast for the chicken, slipped in some grilled squash and eggplant and radishes for crunch. I worried there would not be enough dressing but a tiny spoonful per serving suffices, and there is a lot left over. Served 5 amply.