• Eat Your Books

  Published in the US as "Cafe Paradiso Seasons"

Notes about Recipes in this book

• Fresh pappardelle in sage butter with black kale, broad beans, artichokes and green peppercorns

  • consortiumlibrary on June 09, 2015

    The butter ruined this for us. Would try again but make sage olive oil rather than sage butter and I think it would be delicious. I added leeks and garlic and would do again, plus next time would use 1 1/2 Tbsp. green peppercorns rather than 1 Tbsp. I successfully substituted edamame beans for fava.

• Braised chard parcels of potato and lentil with spiced red pepper and tomato jam

  • consortiumlibrary on July 31, 2015

    The filling is too bland and the jam too sweet, but the flavor combinations are addictingly good. Even someone who didn't like this at first was a believer by the end. Serve w/ feta or similar cheese & dry-cured black olives. I cut recipe in half; it made 16 parcels from four giant chard leaves cut in quarters. Had leftovers for breakfast; this may be better cold (or room temp) than warm. I'll make it again, but next time will reduce sugar in jam to 150-200 g (start with smaller amount) and add more hot chiles (or sambal oelek). For 1/2 recipe of filling use 2 c. diced yellow onion, sautéed in olive oil w/ s&p, stir in 2 minced jalapeños, 6 cloves garlic, and 1 tsp. ground coriander and cook 1 min then put in bowl; roughly mash potato (should be chunky) and add to onion mix with 3-4 Tbsp. minced thyme, 1/4 c. minced parsley, 4 minced green onions (white and green parts), cooked lentils, and maybe some feta. For baking, use only a small amount of stock to prevent soggy parcels.

• Watermelon and feta salad with limes, pumpkinseed oil, toasted pumpkin seeds and green peppercorns

  • consortiumlibrary on July 31, 2015

    Very delicious - lime and green peppercorns really make this salad - plus it's quick and easy to make. Use the best feta you can find. I used sesame oil (a recommended substitute) instead of pumpkinseed oil. Will make again over and over.

• Pan-fried couscous cake of red onion, feta cheese and pinenuts with green olive tapenade and spiced roast peppers with spinach

  • consortiumlibrary on April 08, 2016

    Delicious, full of flavor, and a great way to use Costco sized packages of spinach and red peppers. Green olive-basil tapenade is a flavor bomb that would go well with many things, and the spinach-red pepper component would be a great side dish on its own. Didn't have fresh basil so successfully used prepared basil pesto instead. Loved the couscous cakes' crispy crusts. Will definitely make again.

• Braised cannellini beans

  • k.a.g on June 19, 2013

    This recipe is a winner - easy to get together (just need to remember the beans the night before) and the result is a really tasty, savoury dish of beans. A great accompaniment to many things, including roast chicken or lamb. I use about 3 or 4 ounces of sundried tomatoes, rather than the 4 specified - I figure maybe it's a typo?? That makes it look a lot more like the picture, anyway.