Notes about Recipes in this book

• Chicken piccata

  • ashallen on October 13, 2019

    Ooooo, this did not come out well for me. I like lemon, but this dish used lemon to the point that it tasted bitter to me. The vinegary capers enhanced, rather than balanced out, the sour/bitter flavors. The butter in the sauce moderated the sour/bitter flavors a bit, but also created a flavor vibe that reminded me of mayonnaise (and I'm *not* a big mayonnaise fan). Perhaps the particular lemons I used were the source of the flavors I didn't like? Or maybe it's my taste buds since I tend to be sensitive to bitter flavors in general!! Leftovers kept well - chicken stayed moist. [Cross-post for Annual Edition/Magazine.]

• Aromatic stir-fried shrimp

  • mfto on May 30, 2011

    make this often. Be sure to follow their directions to make the shrimp broth. I sometimes sub hoison sauce mixed with fish sauce for the oyster sauce.