• Cheri on September 04, 2011

  Lamb Brochettes with Cucumber-Garlic Sauce - Excellent

• Cheri on September 04, 2011

  Oven Poached Halibut with Almond Sauce - Excellent

• Cheri on September 04, 2011

  Vegetable Cannelloni with Sherry Sauce - Very Good

Notes about Recipes in this book

• Baked eggplant and feta

  • hillsboroks on October 17, 2023

    We loved this recipe as a way to use up some of the last of our garden veggies. Per Caprial’s note I used half feta and half ricotta cheese but I think all feta would have been good too. The leftovers reheated very well for the next night and my husband thought they may have even tasted better the second night.

• Penne with smoked salmon and sour cream-chive sauce

  • wkhull on May 20, 2025

    This was quick and good (not extraordinary); decent weeknight fair. I did sub canned diced tomatoes and added some asparagus. I did use less pasta than the recipe recommended since I personally find most pasta:stuff ratios way too high.

• Roasted shallot risotto

  • hillsboroks on May 04, 2024

    This was a lovely mellow risotto that made a great side dish. The shallot flavor wasn’t as strong as I expected so next time I would probably double the shallots for my taste.

• Lamb brochettes with cucumber-garlic sauce

  • anniette on January 12, 2024

    This recipe surprised me because it doesn't mention draining the grated cucumber. I stuck with her instructions and the consistency was fine, but the flavor from the fresh and roasted garlic was so strong as to be inedible. We are garlic lovers and this one was right over the top; it tasted "hot" and raw from so much garlic. It seemed that the head of roasted garlic added more of a raking and sharp flavor than the fresh garlic. I followed her instructions on another page for roasting the head of garlic. I'll go back to my old garlicky yogurt sauce with lemon, cumin, dill, and mint, though I was really eager to try this one.