Notes about Recipes in this book

• Apple, sweet potato and smoked trout hash with soft-boiled eggs

  • bwhip on July 11, 2023

    Great dish, with a lovely mix of sweet and savory flavors. Prep was easy. I made it on our outdoor griddle. The eggs needed more time than called for in the recipe, but everything else about it was great.

• Bruised apple quick bread with brown butter frosting

  • jvozoff on July 06, 2023

    With so little fat and liquid, the batter was very dry until I added the apples - then it was weirdly pasty. I had low expectations when I put it in the oven. BUT it’s a really nice bread! Chopping up raw apples to teeny, almost puréed bits, gives a nice tart apple taste in every bite. Frustratingly, the recipe called for 4 apples with no weight/volume. I guessed at 2.5 pretty large Granny Smiths. It was approx 2 cups of apples. I will try more next time because I like the apple taste so much. I did not make the frosting.

• Apple margarita

  • Happykikkers on November 20, 2024

    Next time I’ll either add more apple juice or less lime. Tasted kinda like a ‘regular’ margarita.

• Baked salmon with curry-mustard Brussels sprouts hash

  • Hiker010 on January 11, 2026

    Made Sept 2017 -- good/fine, but not super exciting Cooked salmon for extra 10-15 min @ 350F

• Green chile chicken stew

  • bwhip on November 15, 2023

    This was pretty meh for us. Had potential, with lots of good ingredients, but wound up being more like bland soup than a nice stew. Would have been better using stock rather than water, and the ratio of broth/cooking water to chicken and other ingredients was too high. Won’t repeat this one.

• Burnt honey-harissa chicken wings

  • meggan on February 05, 2018

    These were underwhelming and a bit fishy tasting. They should have marinated and then been fried I think. I would reduce fish sauce by 1/3.

• Lemony ricotta pancakes

  • Cathyschuh on June 13, 2020

    Excellent, so light and lemony.

• Orecchiette with burst cherry tomato sauce

  • TrishaCP on August 18, 2018

    Due to constant rain, I'm having a horrible time with growing tomatoes this year, except for cherry tomatoes. So this recipe was chosen to use up a glut. It is very similar to one in the Glorious Pasta of Italy, except that this recipe staggers the cooking time of the cherry tomatoes. (So you cook half of them for several minutes, then add the rest, so some are completely burst, and others more raw.) I found that since I preferred the tomatoes cooked through, the staggered cook time was an unnecessary step, so I'll go back to the other recipe.