Notes about Recipes in this book

• Grilled asparagus with homemade pancetta and hazelnut salsa

  • Kduncan on May 14, 2019

    Great recipe. The pancetta and hazelnut salsa is great. As we had less asparagus then the recipe called for, I ended up at the end just eating the salsa out of the bowl. I have no regrets.

• Eggplant salad two ways: boiled eggplant batons with lemon, pine nuts, and mint

  • Totallywired on July 10, 2019

    Interesting texture and good side. Felt it was missing an ingredient - probably craving coconut milk or something sweet in a Thai style.

• Corn soup with roasted red pepper and wild mushrooms

  • KevinSeattle on September 10, 2021

    The Corn Soup with Roasted Peppers and Mushroom was easy and really outstanding. But the good news is that the soup itself, without the garnishes, is profoundly good and fresh tasting and would be worth while on its own. The leftovers 2 days later still tasted right off the cob. I would like to try this with other garnishes, too. You could dress up this soup easily, or make it homey. Used Foraged and Found lobster mushrooms and a ripe Aleppo pepper from the garden.

• Fish with crisp skin, celery root puree, and celery and lemon salsa

  • Totallywired on December 09, 2018

    Fabulous. Weigh down method worked perfectly on the fish (pickerel) which cooked evenly aided by a butter baste. I chose to purée the celery root in some of its liquid instead of butter, and used whole milk to round out the cream as I had it on hand. The celery salad provided great texture and deepened the primary flavours. Delicious, simple, satisfying.

• Belgian endive and smoked cod salad with beets and walnut vinaigrette

  • consortiumlibrary on March 19, 2017

    Great combination of flavors - smoky, earthy, nutty, & tangy - I will definitely make again. I simplified it by buying smoked black cod (instead of smoking it myself as directed in the recipe) and by cutting beets into chunks instead of puréeing them. I might purée when I make this again, if I have more time (tho beet chunks added a great deal to the salad). I also used pistachios instead of walnuts - I loved the look of green pistachios against beets. For next time: use all sherry vinegar instead of half red vinegar called for by recipe. The recipe is online here: http://www.image.ie/life/article/cook-belgian-endive-smoked-cod-salad-beets-walnut-vinaigrette/

• Chou farci, or chicken stuffed all up in a cabbage leaf

  • Totallywired on August 06, 2019

    Terrific. Leftovers keep and reheat well. Served with Hazan's tomato sauce - perfect.

• Yogurt-fried black pepper chicken

  • Totallywired on July 10, 2019

    Delicious and easy fried chicken. Made with thighs. Would rest on a rack vs. paper towels, latter leads to soggy texture on the resting side.

• Duck cooked two ways: pan-roasted breast with sweet spices and leg braised with orange zest and bay leaves

  • Totallywired on March 21, 2019

    Used the method and (some of) the ingredients to prepare duck legs. Always have found roasted legs to be tough but this method solves that, plus allows for crispy skin. A good confit alternative.

• Spicy ground pork with ginger, lime, peppers, and green beans

  • infotrop on January 11, 2018

    A good suggestion to fry a little patty of the pork mixture so you can taste and adjust seasonings. I added more heat. I served over rice and skipped the green beans and served with roasted tomatoes with a light pesto topping. That added some moisture to the plate.

  • Kduncan on December 21, 2018

    Even doubling the spices in the mixture, we found it didn't have that much taste (my taster pork mixture seemed okay, but overall it was bland). Other than that it was easy to prep and cook. Probably won't cook again.

  • Totallywired on February 11, 2019

    More than the sum of its parts, resulting in pork that is deeply flavoured, with good lingering heat. The sort of thing you forget you have in the fridge and then keep helping yourself to more.

• Food52

  The 2017 Piglet Tournament of Cookbooks, First Round: A Recipe for Cooking vs. Taste & Technique

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• Food52

  You can judge often judge how essential (and versatile) a cookbook is based on their sauce/pantry/staples chapter. ...this chapter includes two exceptional sauces...

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