Notes about Recipes in this book

• Poached eggs with tomato-melon-apricot sofrito

  • debkellie on May 14, 2023

    You're not alone in noticing that omission Emily! I'd suggest canteloupe .. given that is Spain's dominant melon variety.. as to how to incorporate.. imagination?

  • EmilyR on May 14, 2023

    Melon unfortunately omitted despite being in the title of the recipe. No direction regarding what sort or how it is applied.

• Shrimp cocktail with miso blue sauce

  • meggan on December 29, 2021

    I made this once and then immediately made it again because it is that good. I also just sautéed the shrimp instead of grilling. You could also make about 1/2 the dipping sauce for this recipe. That said, there is no shame in having extra - it is good on lamb.

• Grilled bok choy salad with cashew vinaigrette

  • meggan on February 01, 2021

    I forgot the tarragon but this was still interesting and tasty.

• Hoisin-grilled skirt steaks with grilled pineapple and blueberry pico

  • meggan on February 01, 2021

    I had to use all frozen fruits and prepared hoisin sauce but this was still good. The pico could use more salt.

  • EmilyR on May 14, 2023

    I read that there is an issue with the hoisin and it should be 12 dates and sweet soy sauce...per the author's instagram.

• Bánh mì burger

  • meggan on March 22, 2021

    Good sauce. Used impossible “meat”.

• Peanut pork ragu

  • meggan on January 31, 2021

    This is good with any ground meat. I have even made it with Impossible!

• Yogurt-marinated chicken thighs with cilantro

  • meggan on January 30, 2021

    These took a lot longer to cook in the oven than stated in the recipe. Save some of the sauce aside to pour on rice.

• Pan-roasted cauliflower with pickled peppers

  • meggan on April 19, 2021

    Really good. Cheesy buttery cauliflower- what’s not to love?

• Sweet potato gratin with blue cheese dressing and crispy onions

  • meggan on February 05, 2021

    My "3 large sweet potatoes" were far more than were needed for this dish. I thought it was yummy. Could have used another sprinkle of cheese on top under the fried onions. The more cheese the better.

• Mushroom ragout

  • meggan on February 01, 2021

    Used chopped pomi tomatoes instead of fresh. Needed to add stock for more stewing liquid. Definitely interesting. Served with pappardelle.

• Goat cheesecake with beer caramel and pretzel whipped cream

  • EmilyR on May 14, 2023

    I was unable to find an errata for this book, but I ran into a couple issues with this recipe. This makes a staggering quantity and while I admittedly I used an 8" spring form for the cheesecake, it left ample amounts of filling so I ended up baking it separately. Even if my spring form was larger I would have had a fair amount of extra filling. Next, the beer caramel asks for 6 oz. of hoppy beer (which is 3/4 c). and then mentions reducing to 1 cup. I went with what was written making the caramel using the 6 oz. and reducing it for the allotted 10 minutes. The caramel was very dark, but I wanted it thickened yet malleable so I removed it after 5 minutes instead of the full 15 for thickening. I made an 8" cake, a ceramic heart casserole, and several little layered glass desserts. The water baths were a success and they are beautiful with no cracked or split tops.

• Szechuan sausage skewers with minty yogurt

  • lizbot2000 on April 07, 2021

    I typically don't bother making this into skewers. I just use the spices listed to fry up some ground meat and use it to top congee or savory oats. It's extremely tasty.

• Eggplant zaalouk

  • mjes on August 29, 2021

    Japanese eggplant seasoned with harissa and preserved lemon with a bit of mint i.e. North African seasoning. This is very tasty appealing to a wide range of guests. It is a recipe worth adding to your arsenal.