Notes about Recipes in this book

• Pain perdu or French toast

  • sturlington on November 10, 2013

    A slightly different method than my usual, calls for dipping the bread in the milk and then in the egg, instead of beating them together. This would be an effective method for thicker bread.

• Beef tacos with salsa cruda

  • sturlington on November 04, 2013

    Substituted ground turkey for the beef. A simple but enjoyable taco, with lots of room for variation.

• Scrambled eggs with Swiss cheese

  • sturlington on May 05, 2013

    P47. I think this recipe is most valuable for the tip of using leftover reduction sauce as the basis for scrambled eggs, which is what I did rather than making the sauce from scratch.

• Pipérade

  • sturlington on November 06, 2013

    Enjoyed. Lots of veggies. I added some chopped ham to make it a dinner entree. (Printed)

• Frittata

  • sturlington on May 16, 2013

    P54. A basic recipe with a few variations.

• Frittata with zucchini

  • sturlington on May 16, 2013

    A variation of the basic frittata recipe.

• Spinach with poached eggs and bacon

  • sturlington on October 16, 2013

    I think this salad would be better with mixed greens than with spinach.

• Oeufs en cocotte-a different way

  • ccav on January 28, 2017

    These were really good and simple (but didn't taste "simple"); great for breakfast/brunch or dinner with vegetable sides. Variation: lay sliced ham in the ramekin before dropping in eggs. May try adding some cooked spinach leaves to ramekin next time (before dropping in eggs).

• Baked cod with butter sauce

  • sturlington on November 05, 2013

    I thought this got a tad dried out in the oven during the last step. I would let it rest covered with foil instead. Otherwise, this recipe is easy and good, although it may benefit from the addition of some lemon juice.

• Pasta with broiled tomatoes and onions

  • sturlington on November 07, 2013

    There is either a problem with my broiler or with this recipe, but I could not get the requisite amount of chat in the specified amount of time.

• Fried noodles with beansprouts and broccoli

  • sturlington on November 24, 2013

    Simple recipe but tasty. I added chicken for more heft. Pretty much any meat or tofu would work as an addition.

• Pasta with hot butter and herbs

  • sturlington on November 17, 2013

    I thought this was good but the rest of the family did not care for it. And I don't eat pasta very much, so it's not a keeper recipe.

• Avocado and warm bacon vinaigrette

  • sturlington on May 05, 2013

    p137. Interesting flavors, but something is lacking, perhaps just salt and pepper. Makes way too much dressing that drowns the avocado. Bacon is definitely not optional. This is an easy light lunch to throw together quickly.

• Savoy cabbage and bacon

  • br22 on March 14, 2016

    This is delicious. The simplicity of the way the ingredients comes together with such homey flavors is wonderful. I never thought cabbage could be comfort food!

  • Gio on November 20, 2015

    Pg. 150. Made 1/2 recipe. Used pancetta instead of bacon, and added 1/2 red bell pepper - diced. Plated the Savoy then strew a few goat cheese bits over top and a poached egg over that. Delicious. Was a bit dry, will add dry white wine and stock next time. Could stand alone as lunch or light dinner.

• Spinach salad with yogurt dressing

  • sturlington on January 29, 2013

    Couldn't find this recipe in the book.

• Aligot

  • sturlington on November 05, 2013

    Really good. Watch the size of the potatoes, as it can take a lot longer than the specified 20 minutes for them to get tender if they are too large. Mine took around 40 to boil whole.

• Walnut oil and new potato sauté

  • Gio on December 01, 2015

    Pg. 174. Very pleasant side dish and unique version of garlic potatoes. I used fingerling potatoes of various colors. I've made this recipe twice, the first time sprinkled celeriac leaves over top, and this time I set the potatoes on a bed of arugula. Season the potatoes aggressively.

• Oatmeal with yogurt and molasses

  • sturlington on January 08, 2013

    Hmm. I like yogurt and I like oatmeal, but I'm not crazy about them together.

• Mozzarella chicken with pesto gravy

  • sturlington on March 26, 2013

    I modified the recipe a wee bit. This was simple to make if you have pesto on hand (or fresh basil from the garden) and tasted delicious. Would make again. Would also be good with other pestos, such as sun dried tomato. Can bake at 400 degrees for 15 minutes. Can omit the cheese and mix the pesto with bread crumbs. Basic recipe in notebook.

  • Cheri on April 24, 2013

    Once again EYB saved the day. Entered some ingredients on hand, at the dinner hour, and came up with this recipe. It is simple to prepare and quite tasty. Used the broiler method which worked very well. Served with whole wheat orzo and zucchini. I would definitely make this again, quick and quite satisfying. An any season meal.

• Chili-chicken pita

  • sturlington on November 18, 2013

    I use tortillas instead of pitas and skip the yogurt sauce. Also good with shredded cabbage in place of the lettuce.

• Spiced chicken with brown butter

  • bernalgirl on June 04, 2012

    Check Serious Eats adaptation prior to making -- looks like it would be great with potatoes or brown rice and/or steamed veggies flavored with the browned butter.

• Toasted blue cheese and chicken sandwich

  • sturlington on November 17, 2013

    Easy and yummy. Made with turkey instead of chicken and it was a great, quick lunch.

• Chicken Marsala

  • Lindalib on January 18, 2013

    Not a recipe for the cook who needs precise measurements, and probably not completely authentic, but not bad for a quick weeknight meal.

• Souvlakia

  • louie734 on February 27, 2010

    Made with chicken instead of lamb.

• Honeyed pears

  • sturlington on November 06, 2013

    Meh. I don't think I'm a fan of cooked fruits.

• Steamed broccoli

  • sturlington on May 14, 2013

    Not a recipe, just some simple serving suggestions for steamed broccoli.

• Asparagus risotto

  • okmosa on April 11, 2022

    This was my first foray into asparagus risotto and probably only the second time I’ve made risotto. It was delicious! I like that this recipe includes white wine, which a few other do. However, I used shallots (as some others do) instead of onion and half of the butter because it just seemed like a lot (Canal House Cooking No. 6 uses less). I also only used butter rather than butter/oil (Marcella). This recipe is missing salt and pepper (also Marcella) which I think is necessary, but I tasted after the cheese before adding salt. I like that the asparagus cooking water is used. Although I don’t understand entirely why the asparagus is added at the beginning. Of course, it can flavor the risotto more, but the asparagus lost its bright green color. Some recipes call to add the tips at the end which I did, but they were bright green while the other pieces were drab green. Next time I believe I may sauté the asparagus a little but remove while they are still green and add near the end.