Notes about Recipes in this book

• Stuffed bell peppers with spiced lamb, currants, and feta cheese

  • ashallen on September 30, 2021

    These worked out well structurally (firm but tender pepper shells, filling not too mushy), but I thought the flavor was just "fine." They taste too much for me like classic American bell peppers with some Mediterranean-style ingredients mixed in which, to be fair, is exactly how they're presented by Cook's Illustrated. Next time I'll use a recipe from one of my Mediterranean cookbooks. Despite weighing my peppers to make sure they were the right size and putting as much filling as possible into each pepper (including mounding it high), there was enough leftover filling to have filled 2 more peppers. I baked the leftover filling in a small casserole dish beside the peppers. Leftover peppers kept well.

• Simple broiled asparagus

  • sldoug on January 17, 2016

    Good basic recipe for something that barely needs a recipe. I used very thin asparagus and they were well cooked before they browned much, so a more substantial asparagus stalk might be in order.

• Asparagus with bacon, red onion, and balsamic vinaigrette

  • sldoug on January 17, 2016

    Looking for something to do with broiled asparagus, so gave this a try. Used shallot instead of red onion and replaced half of olive oil with bacon fat. This was fairly popular with my family, but it overwhelmed my very skinny asparagus. Next time I might use thicker asparagus.

• Sautéed turkey cutlets

  • ashallen on October 24, 2019

    Very good - I made these with the Warm Spiced Pan Sauce with Currants and Almonds which was great. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Warm-spiced pan sauce with currants and almonds

  • ashallen on October 24, 2019

    Delicious pan sauce for sautéed turkey cutlets. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]