• KatieK1 on August 30, 2024

  This book has been updated and renamed as "Good Stuff".

Notes about Recipes in this book

• Smoked mackerel, bluefish, bonito, tuna, or swordfish

  • Thredbende on December 02, 2011

    This knocked my socks off! I soaked it in her great brine for half a day, let the filets dry on a rack in my frig overnight, and cold smoked them the next day for about 3 hours. The drying process makes the surface tacky (called the pellicle) so the smoke adheres. My kindly fisherman friend immediately dove into his freezer and produced 5 more pounds of raw bluefish! Put on a platter, this smoked fish magically disappears as people keep pinching off flakes of flavor. Bring this to a holiday party.

• Smoked fish paste

  • Thredbende on December 07, 2011

    Made this with the smoked bluefish recipe for a party, and it evaporated. I found it needed more lemon juice than she suggested, so taste as you go along. This is a delicious quicky in the food processor.

• Green tomato & apple chutney

  • rennots on August 25, 2018

    This is really good, even better when there's green tomatoes in the garden and apples on our tree. I use dates instead of raisins and add them at the end of the cooking process.

• Fresh herb jellies (basil, tarragon, or mint)

  • Frogcake on August 06, 2020

    I made this jelly with mint. Very nice, subtle sweetness ( don’t hold back on the sugar) and lovely Delicate mint taste. Excellent condiment on anything including: grilled lamb or salmon, toasted bagel and cream cheese and charcuterie.

  • Frogcake on August 29, 2024

    I used the recipe to make basil jelly, which was also delicious! My infusion was a gorgeous forest green colour, a little smoky in taste, and more complex herbiness that is difficult to describe. Scrumptious on chicken, lamb and cheese/crackers!

• Tomato jam with ginger & coriander

  • Frogcake on August 29, 2024

    Lovely and delicate just as described by the author. Wonderful use of the tomato bounty at this time of year!

• Oatcakes

  • Thredbende on December 07, 2011

    This was quickly mixed in the food processor. I found it needed about 1/3 cup more water to make it behave under the rolling pin and it was too salty. I suggest using half the salt, then pinching off some dough and zapping it in the microwave for 20 or 30 seconds to do a taste test before adding more salt to the food processor if needed. Try it with whatever topping/dip you plan to serve to avoid excess salt.