Notes about Recipes in this book

• Seared lamb shoulder chops with mustard-dill pan sauce

  • chawkins on October 18, 2021

    Excellent sauce for these fatty chops. Cooking time for the chops were spot on too.

• Acorn squash with rosemary and brown sugar

  • whitewoods on June 23, 2019

    I liked it, but I think I prefer the old standby of just baking half an acorn squash with some butter and either brown sugar or maple syrup. Until I made this recipe, though, I didn't even know one could eat the skin on the acorn squash. It had never occurred to me before to do so.

• Roasted Brussels sprouts with wild mushrooms and cream

  • Avocet on November 26, 2021

    Good, but roasting 25 minutes is too long. use less time or lower temperature.

• Roasted broccoli and farro salad with feta

  • Tommelise on July 01, 2012

    This is a lovely recipe. I often use broccoli but had never tried roasted broccoli before I tried this recipe, and now I am looking for more ideas and recipes that use the vegetable this way. When you roast broccoli it gets a wonderful nutty taste. The taste goes very well with the farro and other ingredients. If you have not tried roasted broccoli, do give this recipe a go. It might even work for those that are not fond broccoli in general.

  • Jane on July 01, 2012

    Thanks Tommelise for bringing this recipe to my attention. As soon as I saw your review I knew I wanted this for dinner tonight as I had all the ingredients. I thought it was a great combination. I love farro anyway but combined with the caramelized roasted broccoli, lots of fresh parsley and feta with a simple dressing, it was really good.

  • hirsheys on August 04, 2017

    Meh.

• Roast turkey breast, porchetta style

  • vox82 on February 05, 2017

    Thanksgiving 2016. Delicious!

  • eliza on October 14, 2019

    Made this for thanksgiving with a couple of changes. Cooked at 400 convection for about 55-60 minutes. Added a little water to the roasting pan near the end to prevent burning, and I omitted the bacon. Loved the herb and spice paste on the turkey, will make this again.

• Mexican turkey drumstick mole

  • chawkins on April 12, 2016

    This was very good, but it is quite a bit of work and quite a bit of cleanup as well. I replaced the cup of fresh tomato with half a cup of my home canned tomato sauce. Since I poached the turkey drumsticks in a pressure cooker to speed up the process, I had about 3 cups of very flavorful turkey broth and chile/raisin soaking liquid mixture left, it will be used to make soup.

• Brown butter pumpkin layer cake

  • janecook on July 11, 2021

    Made this moist cake several times. Always delicious & perfect. I substitute dried cranberries for the pepitas & make twice the topping.