• steverushmore on July 30, 2016

  Lake House

Notes about Recipes in this book

• Poached salmon with tarragon mayonnaise

  • lorloff on March 20, 2018

    Bittman’s technique for poaching salmon is foolproof. I used the version in his Fish cookbook and the sauce from here. I used home made court bouillon which I had frozen. Served the salmon at a dinner party and it was a big hit. I made two sauces this one with tarragon and then one with basil and garlic. Will make again.

• Grilled scallion salad

  • lorloff on July 16, 2020

    This was an easy really great dish. We got lots of scallions from the market and were looking for a vegetable we could grill. This was fantastic. We used enough sesame oil to coat the scallions and added a bit to the dressing at the end to taste and balance the vinegar. We thought that the Korean chiles would be too much in the dressing we used a full tablespoon in the end and it was not too much at all. Really delicious. Will definitely make again!

• Corn and tomato soup

  • nicolepellegrini on August 25, 2018

    Recipe link here is missing quantities of several major ingredients (cornmeal, potatoes) as well as full cooking instructions. More complete recipe can be found at this link: https://cooking.nytimes.com/recipes/12713-fresh-corn-and-tomato-soup It makes for a decent light corn soup, though adding more varied fresh herbs (basil and oregano) helped heighten the flavors considerably.

• Steamed clams with white wine and garlic

  • bernalgirl on August 05, 2021

    Excellent basic template for steamed clams

• Kale salad with raisins and blue cheese

  • emiliang on October 12, 2016

    A really good salad. Used shaved Parmesan instead of blue cheese.

• Braised cabbage with sausage and beer

  • emiliang on August 16, 2021

    This came together easily and was delicious. I added about a teaspoon of sugar to balance out the acidity of the vinegar and the bitterness of the beer.

• Watermelon ice pops

  • emiliang on June 27, 2016

    Simple and delicious summer treat. The quantities given in the recipe yielded enough material for about four popsicles.

• Whole roasted cauliflower with Romesco

  • EmilyR on January 13, 2019

    I used this recipe, but with a few amendments. For the romesco I used mini peppers seeded and cut in half then baked skin side up on a cast iron plancha. In lieu of the marcona almonds I used half almonds and half macadamia. Pureeing the sauce was a little bit of a challenge as I don't own a food processor and the quantity wasn't enough for a vitamix, so I turned to my immersion blender. I added preserved lemon to the romesco sticking a few pieces in between the florets. After coating with avocado oil since high temps don't do great with olive oil it went into a Dutch oven without parboiling and with a very scant amount of water in the bottom of the pan to create steam. It was finished after 35 minutes and then broiled for a few more minutes to create charred spots.

• Marinated celery

  • jbny on January 11, 2017

    nice warmed with feta

• Roasted squash with kale and vinaigrette

  • mzgourmand on March 07, 2020

    This was good but I doubled the amount of squash & kale and it was still too much dressing - made the veg a bit soggy!

• Cold cream of tomato and peach soup

  • Braco777 on September 04, 2016

    Made it today with Cuor di bue/Oxheart tomatoes and panna di cucina, but no tarragon (difficult to get). Very recommendable

• Grilled zucchini with fresh tomatoes and mozzarella

  • Larkspur on December 28, 2020

    Very delicious.

• Lobster chowder with corn and potatoes

  • damazinah on November 23, 2016

    Very good, although mine came out a little more brothy and less chunky than I'd prefer. Next time, I may cut back on the liquid a bit, or increase the corn, potatoes, and seafood. I used shelled langostinos in place of live lobsters, which made it so much easier. This would be a good seafood chowder too, with shrimp, scallops, and mussels.

• Corn tortillas

  • kgmom on September 15, 2020

    Best corn tortilla ever! I use lard.

• Curried cauliflower soup

  • rionafaith on January 06, 2018

    Used a whole (smallish) head of cauliflower, subbed chicken stock for water, omitted ginger because I didn't have any on hand, and added 2 cloves garlic. Tasty and super quick. I'll double this next time, as it doesn't make a huge quantity and will probably freeze well! UPDATE: This froze and defrosted beautifully, heated on very low heat on the stovetop, however it was a touch bland the second time so I'd increase (maybe even double) the spices next time if planning to freeze.

• Celery salt

  • rionafaith on March 21, 2017

    Realized I have a few recipes on the to-cook list that call for celery salt but that's not something I stock in my pantry, so I turned to this. Great way to use up those celery leaves that seem to have no other purpose than being thrown in the freezer for the next batch of stock! My coarse sea salt is VERY coarse, so we'll see how that is once I use this in some dishes... it may turn out that something flakier or just regular kosher would have been a better choice. Will update!

• Banh mi slaw

  • rionafaith on July 26, 2016

    Very easy (when using the food processor shredding disk) and simple but tasty. I was a bit worried as my daikon was very bitter when I tasted it while prepping, but after being salted and dressed it was fine. The veggies didn't drain very much water, so I squeezed some of the moisture out with my hands and I would wring them out even more next time, as the slaw is quite wet. I added a bit more sriracha and a splash more rice vinegar at the end since I wanted a little more flavor.

• Lamb with herb paste and spinach

  • rionafaith on April 15, 2018

    Super tasty. I actually used a whole bunch of parsley and nearly a whole bunch of dill and doubled the other paste ingredients, as it didn't seem like that much and I didn't want to have a ton of herbs left over. It was great, totally not too much! For anchovy haters: this definitely doesn't taste like anchovies, just salty and savory and delicious. The pine nuts and currants were great with the spinach. I did not make the breadcrumbs and didn't miss them.

• Mixed root-vegetable sauté

  • fairyduff on March 14, 2021

    A different way to present root vegetables, and quick to prepare. I used it as a 'bed' for oven-baked salmon fillet. My variations - smoked paprika instead of chilli powder, and soy sauce instead of fish sauce. Next time - more parsnip than carrot, and omit soy sauce.

• Watermelon gazpacho

  • edenblanchard on April 22, 2020

    Garnish with feta and mint

• Three-cheese and mushroom quinoa risotto

  • PatFB on January 14, 2022

    Made this because I don't have much experience with quinoa--and it felt as though we'd sent out for a dish from a 5-star restaurant.

• Pork schnitzel with sour cream and apple pan sauce

  • D.Barker on October 22, 2021

    This was a really nice contrast to our schnitzel.

• Giardiniera

  • Acarroll on January 18, 2023

    Delicious and really easy, despite all the chopping. Did come out too oily, so next time I'd either use less oil or skim some off the top.