Notes about Recipes in this book

• Roast turkey, leek, and Gouda galette

  • BeckyLeJ on February 16, 2020

    This is so good! The crust is fabulous and definitely worth making - it comes together very easy and tastes fantastic!

  • hillsboroks on November 25, 2023

    This has become a family favorite for using leftover Thanksgiving turkey. I make 1/4 of the Everything Spice recipe to get my tablespoon of the spice for the dough. The flavors are amazing and it doesn’t seem like “just leftovers” a bit.

• Philly cheesesteak galette

  • taste24 on January 05, 2021

    The galette is out of this world!!! So delicious. Quite laborious, but well worth it. Make sure to plan ahead - making the caramelized onion compound butter, the dough and its resting time, steps in the recipe + more resting, etc.

• Cheeseburger hand pies

  • Jviney on May 10, 2022

    Just so good. They were a little bit fiddly to make, and I think they are overstuffed with three Tbsp of filling…or perhaps my pickle slices were too thick. But they taste phenomenal, the pastry is flaky and delicious.

• Brandied peach pie poppers

  • Kinhawaii on August 15, 2021

    I am not sure whether this was worth the effort for me. I think because of the size I cut the butter & cream cheese in, after 5 pulses in the food processor, they got real small & the resulting dough, despite minimal handling, wasn’t flaky- almost cookie like. I looked at other cream cheese pastries that I liked in the past & they seem to have more fat proportionately. I couldn’t fit more than a tsp into the pocket & couldn’t taste the brandy in the cooked filling. After baking the filling had a really nice peach taste. I guess if I wanted to make it again I would use a different pastry & make them bigger. I got 26 & had enough pastry & filling to make a big hand pie too. The weight for the peaches in g is off- used cup measurement.

• Roasted tomato quattro-formaggio tart

  • mjes on September 23, 2019

    My son spent his college years perfecting the quattro-formaggio pizza, leading to a funny incident where the cheese monger corrected my choice of cheese - wrong label, wrong age. As a result, I couldn't bring myself to add cheddar in the crust of an otherwise perfect Italian collection of cheeses. So I thought Italian lardo ... hence a simple lard pastry. Never mind I'd never use lardo on a pizza. I then followed the recipe despite it using provolone rather than asiago. I used multi-colored heirloom cherry tomatoes, Net result: I loved the toppings - pesto and roasted tomatoes makes it more complex than the pizza. Provolone played nicely with the other cheeses. But I'm not convinced that any pastry crust would be better than a flatbread as a base.

• Antipasto stromboli

  • edybwad on February 07, 2020

    I used the store bought pastry and it worked great. I was worried about this recipe but it came out great!

• Eat Your Books by Jenny Hartin

  Take this book (or any of Cathy's books) into the kitchen with you - you will be all the better for it.

  Full review