Notes about Recipes in this book

• Pan-seared steak pizzaiola

  • nicolepellegrini on March 18, 2019

    A good rib eye steak doesn't need much but some seasoning and a great sear to taste delicious. This recipe sticks to that principle with a tasty, easy tomato sauce to serve on the side/on top for a nice finishing element.

• Ramp and buttermilk biscuits with cracked coriander

  • minerva on November 17, 2013

    Substitute in equal parts: garlic chives for ramps; yogurt for buttermilk; duck fat (preferably rendered from the BBQ one you got in Chinatown) for butter. Amazing.

• Sautéed chicken cutlets with asparagus, spring onions, and parsley-tarragon gremolata

  • tmitra on April 28, 2021

    This was as strange as it sounds.

• Moroccan-style vegetable stew with harissa yogurt sauce

  • tmitra on September 15, 2021

    I served this over couscous, which seemed necessary to produce four servings. I have no idea how it would feed six. I didn't find it flavorful and wouldn't repeat it.

• Spice-rubbed pork tenderloin with roasted baby carrots

  • LouiseQuasiChef on May 06, 2020

    This is a good spice blend to jazz up pork tenderloin: oregano, cumin, salt, ancho chile powder and smoked paprika. I substituted hot smoked paprika for the chile powder and mild paprika, and -- oops -- added olive oil to the spice mixture before rubbing onto the pork, which in the end seems like a good idea. I applied the spice blend an hour in advance of cooking. leaving pork out to come to room temp before cooking. I'd make again.

  • LouiseQuasiChef on May 06, 2020

    The carrots: poor technique but pretty good spice mixture that I cooked to go with the pork. Next time I will shorten the covered roasting time because I found the carrots were soft when I uncovered to then start the roasting time, which is not what I was going for. I did not have ancho chile powder so I substituted chipotle salt for the heat. This could be simplified with just: garlic, jalapeño, honey and red pepper flakes.

  • tmitra on March 29, 2021

    I would not make this again, but for reference, I roasted the carrots uncovered for 15 minutes, then with the pork for another 22 minutes or so (I did not brown the pork before roasting it, and I took it out at 135 degrees). This worked well in terms of the softness of the carrots.

• Flank steak with artichoke-potato hash and aleppo-pepper aioli

  • WombatCuddler on August 17, 2019

    I make this with skirt steak instead of flank steak

• Lemon cornmeal cake with lemon glaze and crushed-blueberry sauce

  • Happidural on March 02, 2013

    Not too sweet- perfect for brunch- wife's favorite!