Notes about Recipes in this book

• Oatmeal scones

  • ashallen on October 13, 2019

    Very nice scones - really good oat flavor and nicely moist. Best on the first day but still OK on the second. Not too sweet - if you like sweet, they benefit from being sprinkled with coarse sugar before baking or being eaten with jam or honey. The recipe suggests using the food processor to cut in the butter which is quick and easy works fine - the scones have come out flakier, though, when I've used my fingers to work in the butter. Freezing unbaked scones and baking them direct from the freezer has worked well. These tend to overcook on the bottoms during baking - using an insulated baking sheet (or stacking 2 half-sheet pans) and moving the oven rack a slot or two up from center has helped control that. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Cinnamon-raisin oatmeal scones

  • ashallen on October 13, 2019

    Very nice scones - really good oat flavor and nicely moist. Best on the first day but still OK on the second. Raisins/currants help them stay moist a bit longer than plain ones. Not too sweet - if you like sweet, they benefit from being sprinkled with coarse sugar before baking or being eaten with jam or honey. The recipe suggests using the food processor to cut in the butter which is quick and easy works fine - the scones have come out flakier, though, when I've used my fingers to work in the butter. Freezing unbaked scones and baking them direct from the freezer has worked well. I found that they tend to overcook on the bottoms during baking - using an insulated baking sheet (or stacking 2 half-sheet pans) and moving the oven rack a slot or two up from center has helped control that. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Glazed maple-pecan oatmeal scones

  • dbuhler on July 17, 2024

    This is a family favorite that I've been making for about 15 years now! I don't usually hold back any of the oats (I always forget) and then use some raw oats to put on the counter and top the scones. I like to check for doneness around 12 minutes. These are delicious, moist, and hearty while also being tender, and they always receive high praise from anyone I share them with.

• Hearty vegetable soup

  • ashallen on December 08, 2019

    This soup has good, satisfying flavors, particularly from the mushrooms, and a pleasant, light texture. Freezes fine. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Braised chicken with tomatoes, garlic, and olives (Chicken Provençal)

  • ashallen on October 22, 2019

    My husband is a big fan of this dish in both the "traditional" and "saffron-orange-basil" versions - moist chicken pieces with a flavorful sauce that's both tomato-y and savory. I like it best with bone-in chicken thighs - bone-in chicken breast seemed a bit dry to me. Boneless chicken thighs have also worked out OK. Leftovers keep well. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

• Chicken Provençal with saffron, orange, and basil

  • ashallen on October 22, 2019

    My husband is a big fan of this dish in both the "traditional" and "saffron-orange-basil" versions - moist chicken pieces with a flavorful sauce that's both tomato-y and savory. I like it best with bone-in chicken thighs - bone-in chicken breast seemed a bit dry to me. Boneless chicken thighs have also worked out OK. Leftovers keep well. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

• German potato salad

  • omegabeth on July 06, 2019

    If you don’t need a vegetarian or kosher recipe, this is the best stuff ever!