Notes about Recipes in this book

• Simple sweet and tangy barbecue sauce

  • ashallen on February 26, 2022

    A delicious, multi-dimensional sauce that was excellent with slow-cooked pork shoulder. I had to substitute soy sauce for Worcestershire sauce and did not have the optional liquid smoke, but it was still great. I also didn't reduce the sauce quite enough on the stovetop (ended up with a scant 2 cups vs. 1.5 cups) but the flavors were still strong and very good. Very easy to make - the only step that's slightly fussy is pressing juice from the pureed onion.

• Boiled rice for rice salad

  • mfto on August 10, 2014

    This technique for boiling rice for using in a salad adds only a little extra work and preparation time but definitely makes a difference. You first toast and then boil the rice, drain and finally spread the rice on a parchment lined pan to dry while preparing the rest of the salad.

• Creamy corn pudding

  • ashallen on December 11, 2019

    Very nice - simultaneously creamy and brightly sweet from the corn (though not sticky sweet!). I leave out the cayenne pepper and find that leftovers are really good for breakfast. I've tried making this with frozen corn when fresh corn is out of season, but the skins on the frozen corn kernels have been a bit tougher with the yellow corn I've tried being a bit tougher than the white corn. Next time I use frozen corn, I'll try pulsing it a bit in the food processor first to chop it up a bit. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Lattice-top fresh peach pie

  • ashallen on November 23, 2019

    Good peach pie recipe, though I ended up tweaking it a bunch to suit my preferences. Flavor and texture of the peach filling in this recipe is very good. The crust was OK, but I thought there was too much of it relative to the filling (and I usually love lots of crust!). I also wanted it to be more buttery (it's ~50/50 butter and shortening). [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]