Notes about Recipes in this book

• Tomato-gin soup

  • hillsboroks on October 05, 2018

    What a nice change of pace for tomato soup. The gin is subtle but flavorful as is the nutmeg, neither of which I have put in my tomato soups before. I didn't do the whipped cream topping but the soup was delicious without it and not too acidic. I used Roma tomatoes from the garden and blanched them first in boiling water to remove their skins. Then after the soup was ready to go into a blender I just used my stick blender and did not strain it. Because the skins were removed first it was very smooth and creamy and much simpler to prepare.

• Cooper's Union cocktail

  • Yildiz100 on January 12, 2018

    I held back a bit of the simple syrup (I started with 1/2 instead of 3/4 ounces) because it seemed like it would be pretty sweet and I was glad I did. It was plenty sweet still. Very nice but not my personal favorite. I imagine it would go over very well with others. I would prefer a bit more bitterness.

• Roasted cauliflower with Kalamata vinaigrette

  • Rutabaga on March 11, 2016

    Roasted cauliflower is always good in my book. Pairing it with an olive vinaigrette is something of a surprise, vibrant and salty. This is a lively side dish that's very quick to prepare.

• Bulgur with herbs

  • Rutabaga on February 01, 2017

    This is a nice easy grain salad, and very adaptable. I used a mix of cilantro and parsley for the herbs (because I had no mint, which I would have preferred), and a little sherry vinegar in place of the lemon juice.

• Quince poached in cardamom syrup

  • apattin on January 27, 2020

    Too much syrup for 4 quince. The syrup, though, is to die for. Going to reduce it.

• Grilled zucchini pepper salad

  • Grywhp on August 03, 2014

    Simple and tasty. Should be crowd-pleasing if doubled or tripled.