Notes about Recipes in this book

• Cultured butter

  • EmilyR on July 05, 2024

    I am always intrigued doing things the long way and this is one of those methods that people would generally scoff at and simply buy their own. It's a bit tedious squeezing all of the buttermilk out of the butter, but I enjoyed making this and the result was nice.

• Chive-lemon miso compound butter

  • EmilyR on July 05, 2024

    I used the cultured butter and we paired this with cookout steaks and it's a bit complementary towards Asian foods with the miso, but a nice flavor boost.

• Gochujang and cheddar pinwheels

  • EmilyR on July 12, 2024

    Super simple, yet interesting. These are an excellent make ahead Summer on the terrace with some wine or a beer kind of appetizer.

• Apple-fennel rémoulade

  • Lepa on January 19, 2023

    I LOVED this salad. It has a lovely flavor and crunch. We ate it with roasted salmon, which was a good combo.

  • KevinSeattle on October 07, 2022

    This was simple and delicious -flavor profile made me question: is it a Waldorf with fennel, or a rémoulade without the celery root? Anyway, made my own mayonnaise, but modified with some chili pepper paste. Used the juice of a whole lemon to bump-up the acid both for keeping the fennel and apple from browning, but also to keep the mayo loose and more like a dressing that a sandwich spread. Next time: consider the zest. It was really bright. Because I was out of celery (I thought I had some, oops!!) I put in some green onions so the whole dish wasn’t white. Turned out to be an OK substitution. Again, because of the Waldorf-like quality, I wanted nuts. Maybe next time?

• Brussels sprouts salad with mustard vinaigrette

  • Lepa on February 08, 2023

    This was really disappointing for all the work that went into it. I love Brussels Sprout salads but this was one of the most bland ones I have made. I won't repeat this one.

  • MissKoo on January 25, 2024

    This was served as part of a cookbook group dinner. Everyone absolutely raved about it and wanted a copy of the recipe. We loved having a warm salad and found the flavors of the apricots, pistachios, and ricotta salata played off each other in interesting ways. I would definitely make this, serve it to guests, or enjoy it solo or as part of a light meal. The friend who made this did cut everything quite fine by hand -- she had a copy of the recipe but not the photo of it. Maybe this made a difference in the end result? In any event, our experience and response to the recipe was quite different from that of Lepa. Will be curious to see additional notes about this recipe, positive or negative.

• Quiche Lorraine

  • Lepa on February 04, 2024

    The custard was delicious and the pie crust was easy to roll out (the sour cream helped) but the crust shrunk a lot during the pre bake, which was annoying. That may be my fault, not the recipe's, even though I tried to follow it meticulously.

• Authentic baguettes at home

  • KevinSeattle on October 06, 2022

    This high-hydration recipe was the Rosetta stone I needed to successfully make baguettes at home. I cannot believe I never thought of the roasting pan trick.I’ve made 8 of them and they all came out perfectly.

• Chicken salad with quick pickled fennel and watercress

  • KevinSeattle on October 17, 2022

    Great hot weather, composed salad (but you could do it any time of the year). The quick-pickled fennel should be a pantry staple; I don’t think the rice vinegar is all that important, I used a white wine one and it was fine. Sub any nut you prefer, but not too tanic, like a walnut or pecan. Apple might be a nice sub for the fennel or in addition to the fennel.

• Modern cauliflower gratin

  • KevinSeattle on October 06, 2022

    Very easy and delicious. I upgraded it with poached chicken and used the stock for cooking the cauliflower and reduced the butter. The panko crumb trick will be used on all my gratins, that’s a keeper

• Cauliflower with Moroccan chermoula

  • KevinSeattle on February 28, 2024

    This Moroccan cauliflower (salad?) dish is ridiculously delicious and totally easy, and I would absolutely make this again. It’s savory and sweet and could be a main dish as well as a side dish.

• Lillet tonique

  • MissKoo on January 25, 2024

    A friend prepared this cocktail to kick off our cookbook group dinner. What a hit! Light and refreshing, this would be wonderful on a hot summer day or with a brunch. Rave reviews and easy-peasy. Will definitely keep this in my cocktail rotation.

• Baked Brie with honeyed apricots

  • MissKoo on January 25, 2024

    Five yums. A friend made this for our cookbook group gathering. A lovely and simple appetizer with terrific savory-sweet balance.The honey and apricots are marvelous in juxtaposition with the oozy baked brie. Served with this appetizer were escargots bourguignon. Mmmm. Would definitely make again.

• Chicken bouillabaisse with saffron rouille

  • MissKoo on January 25, 2024

    Made this and the saffron rouille for cookbook group dinner. Once you do mise en place it comes together quite easily but prepping all the ingredients does take some time. Also, I prepared the saffron rouille a day in advance. The flavors are nicely complex, the Pernod/tarragon/fennel and hint of orange especially welcome, and the potatoes soak up so much flavor. I cooked the chicken an hour ahead of serving except for the final heating under the broiler. Did that just before serving and it was perfectly hot and the chicken skin nicely crisped. This also got rave reviews. I would definitely make it again. Guests happily took home leftovers.

• Cod in papillote with leeks and carrots

  • MissKoo on January 24, 2024

    Disappointing. I know cod just doesn't have the flavor of some fish, like swordfish or salmon, but thought this recipe's ingredients -- the garlic, lemon, thyme, wine, veggies, and butter -- would lift the flavor profile a bit. My guests liked it; I found it quite bland, even with extra lemon juice. Cooking in foil packets did keep it moist, a plus. Something like soy and ginger and a bit of fish sauce might not be typically French but would likely enhance the flavor.

• Artichoke soup à la barigoule

  • MissKoo on January 24, 2024

    I've made this twice now -- a really nice soup to have during the fall and winter for lunch or a light supper. Good flavor combo. Would definitely make again.

• French onion soup

  • MissKoo on January 25, 2024

    Made by a friend for our cookbook group dinner. She used both sweet and yellow onions for the soup and cooked them longer than suggested -- the caramelization was perfection. Instead of baguette croutons she made rosemary bread and topped slices with the Gruyére and Parmesan cheeses before placing the individual crocks in the oven for the cheese to melt. Everyone loved this.

• Gâteau Breton with apricot filling

  • MissKoo on January 25, 2024

    The finale for a cookbook group dinner, made by a friend and served with Creme Anglaise (p. 313) As the recipe says, it is a cake that is rich, dense, with a tender crumb. The apricot filling is a luscious sweet counterpoint to the buttery cake and the creme anglaise added another welcome dimension and moisture. Personally I think I would enjoy this cake more just solo, with a cup of afternoon tea or coffee. It was wonderful, just difficult to fully appreciate at the conclusion of a multi-course dinner.