• Culinaryhermit on February 14, 2024

  Signed

Notes about Recipes in this book

• Strawberries with banana bread [René Redzepi]

  • SpatulaCity on July 25, 2023

    I made this recipe simply because I didn’t think it would work. I feel vindicated that the instructions for the banana bread are incorrect. There is no way that volume of banana bread will fit within that pan. Also the baking instructions of 15-20 min are wildly wrong - should be 50-60 minutes. Still the resulting banana bread is decent when scaled and baked correctly. Fun take to have the macerated strawberries on top! Did not have versus, or birch syrup, so used the recommended substitutions.

• Meatballs with lemon sauce and ratatouille [Ugo Alciati]

  • bwhip on January 26, 2018

    What a wonderful recipe! Rustic, simple, yet elegant and really flavorful. It all comes together in just under an hour. Prep was pretty easy. The meatballs were quite wet and loose while being formed, but cooked up really nicely and tasted delicious. I didn’t completely trust that they’d brown up okay just baking in a 350 degree oven, so I turned on the broiler for the last few minutes which did the job nicely. The lemon sauce was a surprising and elegant complement to the dish. Excellent.

• Roast vegetable gazpacho [Mark Moriarty]

  • SpatulaCity on July 27, 2023

    Turned out delicious, but not like a gazpacho. There were discrepancies from the written introduction to the actual recipe. The intro states the tomatoes, eggplant, fennel and zucchini are all roasted, but the actual recipe does not call for roasting the tomatoes or fennel. The resulting soup had great flavor, but was extremely thick. I had to add quite a bit of water to get it to even a thick soup consistency. Needed to add extra salt and acid to compensate for the extra water. Was expecting more tomato flavor, to get that gazpacho feel, but it was lacking. I’m sure adding more tomato or tomato juice would have helped. Wound up adding some msg for extra umami. Also had two leeks on hand, so roasted and added those as well. Again, very tasty in the end. Will experiment next time with adding Tom juice or vegetable stock to get it more soupy next time.

• Banana peel chutney [Gastromotiva]

  • mjes on September 11, 2021

    This is a recipe that I tried solely for its unusual ingredient -- ripe banana peels. Unfortunately for me, that also meant I had to bake banana nut bread as I like my bananas green. It is important to finely dice the banana peel to break up the fibers while not making them so fine you lose texture i.e. chop them don't use a food processor, It was well worth trying this recipe. The resulting chutney is quite tasty and works well on sandwiches or pappadams.

• Radicchio and fennel salad [Alice Delcourt]

  • CarmenNicolaas on April 11, 2026

    Made instead with asparagus, red endives and kohlrabi. Good dressing!