Notes about Recipes in this book

• Pea & spinach carbonara

  • dinnermints on June 19, 2022

    The three kids I served this to loooved it, which was gratifying since I seem to be good at making food kids hate. But really we all loved it - with the following additions: one more garlic clove in the breadcrumbs, 2 oz of parmesan cheese total, one egg yolk and one egg (what I had on hand), a cup or so of chopped basil, around 1/2 cup chopped mint, and two sliced & browned links of chicken sausage. I also used dry whole wheat angel hair pasta rather than fresh, and it worked just fine. Also reduced the oil in the bread crumbs to 1 T and used 1/2 T to brown the sausage.

• Coq au vin

  • anya_sf on May 14, 2022

    I used 4 larger chicken thighs to make approximately 1/2 recipe. I left the skin on for cooking and removed the skin and bones prior to serving. Made 1 day ahead and reheated, adding some frozen peas and a generous amount of chopped parsley at the end. The liquid was thinner than I wanted, so I thickened it with a little flour. For a simpler version of coq au vin, this was pretty tasty.