Notes about Recipes in this book

• Belgian beef, beer, and onion stew (Carbonnade à la Flamande)

  • anya_sf on January 16, 2019

    I had about 3 lbs chuck roast, which probably ended up closer to 2 lbs after trimming, but did not reduce the other ingredient quantities. I used chicken broth instead of beef, dried thyme instead of fresh, and a dark Austrian beer. Made a day ahead and reheated. Sauteed 1 lb mushrooms and stirred them in at the end. Served over egg noodles. The stew was delicious, with a thick, unctuous sauce.

• Braised chicken with Swiss chard, tomatoes, and balsamic vinegar

  • ashallen on October 14, 2019

    The texture of the chicken, vegetables and sauce were all good in this dish but I didn't care for the mix of flavors - too much of an earthy greens flavor from the Swiss chard for me. I can definitely see other people who like that type of flavor enjoying this dish, however. Freezing didn't do the dish any favors. [Cross-post for Annual Edition/Magazine.]

• Almond spritz cookies

  • ashallen on September 15, 2019

    Very nice cookies. Dough worked well in cookie press. Remove cookies from baking sheet while still a bit warm and flexible, otherwise they crisp up and break when removed. Good recipe - but the Betty Crocker Picture Cookbook recipe is still my favorite! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]