• CaroleBumpus on June 11, 2015

  I have savored many of Susan's recipes and in fact used some of her ideas in my own cookbook, Recipes for Redemption. (She kindly gave me permission.)

Notes about Recipes in this book

• Sautéed zucchini (Courgettes sautées)

  • Gio on June 02, 2016

    Pg. 308. My favorite method for a simple side dish for zucchini. The shallot and basil enhances the fresh zucchini and the saute brings out all its sweetness. Less really is more.

• Simple country lentils (Lentilles vertes du Puy au naturel)

  • Gio on January 02, 2016

    Pg. 262-263. Curiously, this is my recipe. By that I mean my mother cooked lentils just like this recipe, using brown lentils though, and I have done the same from the start with either brown or du Puy. The only change I make is using homemade chicken stock instead of water. It's full bodied and full of flavor. Lentils are my favorite legume. I was bound to like this dish.

• Napa cabbage salad (Salade de pet sai)

  • Gio on November 23, 2015

    Pg. 61. Napa cabbage is one of my many favorite vegetables and this salad is a fine example of how a fresh vegetable can be enhanced by a well balanced vinaigrette. I think any vegetable would benefit from this dressing, and intend on using is for just such a purpose.

• Chicken with walnuts (Poulet aux noix)

  • Avocet on October 10, 2012

    Very good and easy. Used a dry hard cider instead of white wine, which complemented the walnuts and garlic. Might try putting in some sauteed apples next time.

• Extraordinary grilled cheese (Croûtes de fromage)

  • twoyolks on November 22, 2019

    I didn't really like the french toast like texture of the bread in a grilled cheese.

• Carrot soup (Potage aux carottes)

  • twoyolks on March 31, 2020

    This is a very simple which has a nice, light carrot flavor. The soup does end up looking like ketchup which makes tasting it slightly confusing.

• Pumpkin soup (Potage au potiron)

  • twoyolks on November 22, 2019

    This is a very simple pumpkin soup and, while mild, still has a nice, clean flavor. I added a bit of red wine vinegar to add some acid and I think that worked well.

• Roast chicken with tarragon (Poulet rôti à l'estragon)

  • twoyolks on January 15, 2020

    The mustard in the sauce overpowers all the other flavors in it.

• Roast chicken with garlic croûtons (Poulet rôti aux croûtes d'ail)

  • twoyolks on December 17, 2020

    The chicken was good. The croutons became too crispy and hard to eat. There's a good recipe in here but it requires cooking the croutons for a shorter period of time or at a lower temperature.

• Lemon cake with strawberries (Gâteau au citron et aux fraises)

  • twoyolks on May 06, 2021

    Way too salty. I'm not sure if there's a misprint in the book or I messed it up, but it was inedible.

• Veal stew (Fricassée de veau)

  • twoyolks on January 04, 2021

    The veal was fine and the sauce was good except it was overly sour. Somehow the combination of the creme fraiche and the lemon juice made it too sour.

• Broccoli with snail butter (Brocolis au beurre d'escargots)

  • twoyolks on November 25, 2019

    This is a simple way to prepare broccoli that has a lot of great flavor. The "snail butter" goes really well with the broccoli.

• Normandy Brussels sprouts (Choux de Bruxelles à la Normande)

  • twoyolks on April 24, 2020

    This has you steam Brussels sprouts. I do not like steamed Brussels sprouts.

• Carrots with juniper berries (Les carrottes aux baies de genièvres)

  • twoyolks on March 24, 2021

    This is just glazed carrots with juniper berries added at the end. The juniper berries added no discernable flavor.

• Chicken in a bread crust (Poulet cuit dans du pain)

  • Fleurdesel on February 01, 2015

    This was fantastic, but alas not paleo. It is a lot of work, but so worth it.

• Stuffed prunes (Prunes farcis)

  • Fleurdesel on February 01, 2015

    Made this, and it was okay, but not as good as Devils on Horseback.

• Orange marmalade (Confiture d'oranges)

  • laurenlangston on January 28, 2024

    This turned out really well. The recipe yields quite a bit — I used my 6qt enameled Dutch oven to soak the oranges overnight, but by the time I added sugar the next day, I had to pull out an even bigger pot. It took about 2 hours to cook down to the right consistency. I used a variety — blood orange, sumo, nova — and it had a really lovely flavor, with the lemon juice keeping everything in check. Now, I just have to find enough people to give all this marmalade away to.

• Buckwheat crêpes (Galettes au sarrasin)

  • laurenlangston on January 28, 2024

    Loomis is so good at writing recipe directions. These turned out great. I'll need a little practice, as she says, to get a perfect circle, but these were delicious.

• Jacqueline Priaulet's daube (Boeuf en daube de Jacqueline Priaulet)

  • sscholl on July 08, 2020

    Wow, this was really amazing! The fennel seeds make it. I didn’t have orange peel so used a splash of orange juice each time. I served it with rice. I want to try Georgeann Brennan’s version but this will be hard to beat.

  • sscholl on July 08, 2020

    Wow, this was really amazing! The fennel seeds make it. I didn’t have orange peel so used a splash of orange juice each time. I served it with rice. I want to try Georgeann Brennan’s version but this will be hard to beat.

• Green bean and potato salad (Salade d'haricots verts et de pommes de terre)

  • breakthroughc on August 11, 2023

    This was delicious with the addition of Dijon mustard to the dressing. I think as written it would be a little plain. I also changed the ratio of green beans to potatoes a bit, using more potatoes. It also needs a good bit of black pepper. I will make again as it is a good way to use up the bounty of green beans coming in from the garden this year.

• Cauliflower and celery root gratin (Gratin de chou-fleur et de céleri-rave)

  • MyKitchenInHalfCups on November 05, 2023

    I used cauliflower, celery root and added an apple - I cubed those 3 ingredients. I also added some prosciutto because I needed to use it. Didn’t have crème fraiche so used cream but only about 3/4 cup. We LOVED this. Excellent. Will be making this again!