Notes about Recipes in this book

• Kale, bacon, and potatoes

  • Avocet on April 24, 2020

    Sadly, this recipe was a real failure. The kale ended up tough and very overcooked tasting. It was a waste of a very nice bunch of kale.

• Ethiopian collards and cottage cheese

  • evergreengirl on June 01, 2019

    With complex niter kibeh, this is outstanding!

• Feijoada

  • Wlow on December 21, 2022

    12/2022 cooked beans in slow cooker, adding acidic ingredient (tomato paste in place of canned tomato) towards end, small amount orange juice before serving, orange slices at table. G could probably tolerate more orange flavor. Sautéed onion and celery and added near end. Did not use any stock or wine. Instead of rice, served cornbread, made greens (collards) per recipe and frozen corn. G & N particularly liked the meal.

  • Wlow on December 21, 2022

    2/1993 “great” 1/2013 served orange on the side, used tomato paste (1 tablespoon?). Served with Mexican rice, simmered collards, and ground beef.

• Spinach soup with grain dumplings

  • Wlow on February 26, 2023

    Lovely

• Baked Jerusalem artichokes with mushrooms

  • PatriciaW on February 17, 2020

    We were given a bag of Red Fuseau jerusalem artichokes. This book has some really good information about different varieties, and I took courage that this was one of the best. I've had a different variety that was almost impossible to clean. Anyway, this is a versatile recipe, and I could see a zillion ways to change it with different mushrooms, spices and cheese. Good to keep the bit of ginger, I think, as the artichokes can be hard to digest for some.