• cadfael on August 06, 2021

  This is the 6th book by Shelley Adams in the Whitewater series. This wasn’t clear in the search engine at the time of this writing. I enjoyed all of the books. I live on the opposite coast of Canada, and in no way is this a regional cookbook. The recipes are always good, often really good, and sometimes amazing. The layout is colourful and appealing with a great photo of most recipes. I really dislike when the photos in cookbooks are unrelated to the food and you are scratching your head as to what the final product is supposed to look like, but there is an artsy photo of nothing in particular. The recipes in this new book have me book marking several and wanting to cook. They are very doable without much fuss and the couple I have tried have been great. Therefore I would recommend this book to anyone.

Notes about Recipes in this book

• Tomato and olive tarte Tatin

  • averythingcooks on July 24, 2023

    I cut this in 1/2 for a 6" pan & eyeballed the amt of onions as red onion sizes seem to vary drastically. I used 2 tbsp of sliced black olives (in place of whole ones) & scattered them over the the tomato layer. I am sure I pulled the caramel off early (so afraid to burn it!) but it worked. I used a mix of chopped fresh herbs (basil, oregano & thyme) and when T saw a wedge of this beside a salad of garden greens, he said "hey...fancy" followed by "wow...this is really good" :) When the tomatoes start pouring out of the garden, I can see making this often.

• Ricotta toast

  • hbakke on April 01, 2024

    I should have added a touch more salt to the ricotta mixture, but otherwise these were great. I used a sad grocery store sourdough, but baguette bread would be ideal. I would make these simple toasts again.

• Burrata with chimichurri sauce and harissa roasted tomatoes

  • averythingcooks on September 09, 2024

    I made these little tomatoes for the freezer and after a quick taste out of the oven, I immediately prepped another batch. But for the 2nd round, I used less oil, added a little salt & used more tomatoes and then mixed the 2 batches together. This will be frozen in useful portions and I can see serving them over crispy chicken or pork cutlets, stirred into roasted potatoes or roasted broccoli, as the basis for a pasta salad, with toasted crostini...etc etc. Based on the garden right now, yet another batch will probably get made :)

• Yuzu summer bowl

  • hbakke on June 02, 2022

    Very easy, light and fresh tasting noodle bowl that would be nice on a hot summer day. This was the first time I've used yuzu kosho and it had a strong flavor that I think went well with the green tea soba noodles I used. I would make this again and maybe add the shrimp to the noodle sauce to add some flavor to the otherwise plain shrimp.

• Butter lettuce salad with pickled radishes and creamy feta dill dressing

  • averythingcooks on July 16, 2023

    I used this dressing over garden lettuce, grated carrot & sliced yellow peppers. I discovered too late that the sour cream was waaaay past its prime and someone finished the Greek yogurt at breakfast...so for a 1/2 recipe I just used the full amt of plain yogurt. My version was likely thinner than intended (straining the yogurt would have helped if I had more time) but still, I loved it. I included sliced shallot while pickling the radishes and this salad idea absolutely deserves to be repeated.

  • hbakke on April 04, 2024

    Very nice salad. We loved the different crunchy/creamy elements. The dressing was sweeter than I was expecting, but it kind of grew on me. I would probably reduce the honey by half next time as a starting point for the dressing. I would make this again.

• Warm roasted potato salad with wilted kale and creamy tahini dressing

  • averythingcooks on September 18, 2024

    I wanted to try this (with its lemony/garlicky tahini dressing) using garden fingerlings and replacing the kale with broccoli so I went back to Ina Garten's "roasted fingerling potatoes & almost any green vegetable" recipe repeating what I did there...potatoes sliced into 3 long, skinny planks roasted at 400 with the broccoli (+ slivered shallot) added to the pan with 15 minutes remaining. Having said that, I did follow this recipe with the red chili flakes, sliced garlic & grated parm AND made the tahini dressing which we both loved. A great fusion of 2 good recipes!

• Potato, leek and artichoke chowder

  • hbakke on April 20, 2022

    Delicious vegan soup. The flavors reminded me of an Austrian potato salad with the potatoes, mustard, herbs, and the acid from the lemons and capers. The raw cashews worked well to thicken the soup. I would make this again.

• Green minestrone

  • averythingcooks on April 04, 2023

    This is a very good soup full of vegetables & fresh herbs. I did add a little more body to the broth by grating some parmesan directly in the pot (with plans to sprinkle on more when dishing up bowls) and with a splash of 5% cream. I never really have kale on hand but I added some thinly sliced cabbage in its place which seems to work. We will happily eat this 1/2 recipe for lunch over the next few days.

• French split pea and smoked bacon soup

  • averythingcooks on December 04, 2022

    With yellow split peas in the pantry, I made this for T as I was under the impression that I am not a fan of split pea soup...until I made this one! I blended it very smooth, the sherry is a nice finishing touch & we both really like it. I am happy that I was careful with the salt early (based on the bacon & the stock I was using) as I think it could easily end up too salty (at least for us). A perfect winter soup and a definite repeat.

• Roasted butternut squash with pumpkin seed spiced butter

  • janeths on January 02, 2026

    This is the best thing in a book of really good recipes.

  • janeths on May 11, 2026

    Still love it!

• Gail's coconut rice

  • hbakke on May 30, 2022

    Nice lightly coconutty rice side dish. I liked the herb, green onion, ginger, and coconut mix-ins at the end of cooking. I used jasmine rice as a substitute for basmati rice and served this as an accompaniment to this books Roasted salmon with curry sumac butter.

• Black bean grilled flank steak with nuoc cham sauce

  • averythingcooks on May 07, 2024

    I made 1/2 the marinade for a 10 oz piece of flank steak but should have made 1/3 so I held some back & used it as a drizzle in our wraps. As usual, I used Thai basil & I subbed in a black bean garlic sauce (more like a spoonable paste than a pourable sauce) for the fermented black beans and it seemed to work well. I had planned to make the nuoc cham but didn't due to the extra marinade but will try it soon. There is lots of flavour here and I will make this again.

• Roasted salmon with curry sumac butter

  • hbakke on May 30, 2022

    This was a great sheet pan dinner. The curry sumac butter was delicious on the salmon, and I might make more next time to toss with the vegetables at the end of cooking for some added flavor. I would make this again.

  • janeths on February 26, 2026

    This is a go-to salmon. Love it so much!!

  • amy_9scy2c on April 17, 2026

    Tasty but not wow, which I guess is to be expected with curry powder and sumac as the only spices.

• Memories of Morocco turkey burgers

  • hbakke on April 15, 2022

    Great flavor, but the burgers did not stay together at all while cooking. Complete disintegration. I would add some kind of binder next time to keep the burgers from falling apart. We served these with the suggested toppings of curried mayo, chutney, and caramelized onions.

• Nonna's lasagna and fried chicken

  • averythingcooks on October 31, 2022

    This page has 2 completely different recipes (a lasagna & some fried chicken) which "Nonna" serves at the same meal for 8-10 people. I made 1/2 of the lasagna recipe which I think would serve 6 easily. There is nothing ground breaking here but I do appreciate the generous amount of fresh herbs (I used both the parsley & basil in the sauce but I replaced most of the parsley with basil in the ricotta). I also used frozen spinach in place of fresh this time. We thought this was both traditional & delicious and I would make it again for sure.

• Gochujang chicken

  • averythingcooks on September 13, 2024

    She says "sheet pan" but the photo shows a large cast iron skillet which is what we actually used. The gochujang, garlic, ginger & oil rub used on both the chicken and the potatoes is full of spicy flavour but next time I would scale it back to use the same amt on the chicken and then 1/2 the amt to toss with the potatoes. I used red skin fingerlings (1/2'ing the larger guys) from the garden & we loved this spicy roast chicken dinner. There is also a slow cooker going to make a spicy stock from the carcass that will get lots of uses.

• Fudgy coconut oat bars

  • hbakke on June 15, 2024

    Deliciously fudgy. I thought the coconut flavor would come through more, but it was a very subtle flavor. I added sliced almonds and coconut flakes on top. I would make these again.

• Spicy chocolate hazelnut cookies

  • averythingcooks on July 02, 2024

    In addition to EYB note here, she also suggests using almond flour which is what I did. These are quite good with a unique flavour and a hum of heat in the background from the pepper. 53 g gave me the predicted 12 cookies but I do have 1 quibble. It says "bake for 12-15 minutes" but I would have appreciated "until ..." something! I baked the 1st 6 for 17 minutes as they seemed very underdone & for the 2nd tray I went with 15. Now that they have cooled, 15 minutes seems right. Be prepared to freeze the formed cookies on their trays for between 30 minutes & (preferably) 2 hours. I think these would make great ice cream sandwiches.

• The best ever chocolate banana bread

  • hbakke on August 01, 2022

    Delicious chocolate banana bread recipe that was perfectly baked at the specified time (a rare occurrence with my poor baking skills). I initially thought the coating of Demerara sugar would make the banana bread too sweet, but it was perfect and added a nice crunchy contrast of texture. I would make this again.