Notes about Recipes in this book

• Onion and apple soup with apple, sesame, and ginger relish

  • redcurrant on October 03, 2016

    4/5 This was a relatively light soup with an interesting, pleasant flavor. Instead of mincing the ginger, I would puree the ginger to avoid tiny bits of chewy ginger in the soup.

• Mushroom, fennel, and dill cream penne

  • Fyretigger on May 27, 2025

    I made this without the leeks or garlic (dietary adjustments for a friend) and it was still quite good. I was skeptical about the amount of lemon juice, and when I tasted the sauce by itself it was too strong, but on the pasta it was quite nice; it was similar to some of the pastas I've had on the lemon rich Amalfi coast. I was out of sherry so I used white wine and I think it would be better with sherry.

• Tomato-preserved lemon relish

  • MelMM on February 09, 2015

    This is a brilliant recipe. Think - pico de gallo goes to Morocco. Simple to make if you have preserved lemons on hand.

• Barley risotto with corn and roasted vegetables

  • Acarroll on March 12, 2024

    I gave up on this recipe. There were several instructions that didn't make sense so I had to improvise to make it work. I prepped the corn stock, roasted veggies, and puree one day, then tried making the risotto the next. After standing and stirring for 90 minutes, the barley was still completely undercooked (and I had it on higher heat than the recipe said). Maybe this would have been fine using arborio rice. But I gave up and threw out the barley.

• Millennium fruit crisp

  • skvalentine on August 15, 2022

    My family didn't like this-- it wasn't sweet enough for their tastes, and the topping was rather dry.

• Strawberry-rhubarb galettes

  • zorra on July 15, 2014

    Nice walnut pastry crust.

• Tomato-corn stock

  • Acarroll on March 12, 2024

    This broth was tasty. I had it on the stove for several hours longer than the actual cooking time.