Notes about Recipes in this book

• Savory tomato and tomatillo soup with chiles and chicken meatballs

  • mrsmadam on March 18, 2013

    I made this because I had tomatillos left from another recipe. Thank you EYB - without you I probably would have thrown them away! I made it pretty much as written, subbing brown rice for the white and using only one large red bell, a very large jalapeno and one seeded thai chili. A 1 1/2 inch ice cream scoop yielded 29meatballs. I also smoothed it out some with an immersion blender. Using 5 meatballs and about 2 1/2 cups of broth for two servings (3 for him, 2 for me) I will get 5 meals and 1 lunch. It was really very good. Next time I will add more chicken stock and include some rice in the soup itself.

• Lamb burgers with fennel jam on rosemary buns

  • wkhull on April 07, 2024

    I found the fennel jam a little too sweet, though great flavor combo. The best part was the actual burger meat mix (cooled onion saute mixed in with the oregano, thyme, and pepper)s. This will be my go-to mix for making a basic lamb burger.

• Salmon club sandwich with roasted shallot shmear

  • wkhull on March 11, 2024

    A bit time intensive because of the two sandwich spreads, but very good end results. The spreads can be made well in advance, making the rest of the sandwich easy and quick to prepare. Could easily substitute prociutto or bacon for the pancetta. Lots of flavor. We made this for main course sandwiches for dinner.