Notes about Recipes in this book

• Roasted mushrooms and shallots with fresh herbs

  • GiselleMarie on March 14, 2022

    Since it’s winter and my herbs aren’t growing outside, I used just cilantro, as it’s all I had in the fridge. Very tasty recipe.

• Chipotle-rubbed salmon tacos

  • Rinshin on February 08, 2023

    Great taste. Love Baja California flavors of Mexican food and I think Deborah Schneider’s recipes and cooking taste vibrant, fresh tasting with great contrast in texture and plays off sweet and spicy flavors. The addition of apples and cucumber to salsa was perfect with smoky flavors of grilled corn tortilla and salmon. I used the grill function of Foodi air fryer for grilling salmon pieces. Lightly grilled the corn tortillas using gas burner to enhance corn taste and smokiness. Very easy to put together. Photo added.

• Thyme-scented grains

  • aeader on May 27, 2012

    I made this with pearled barley and it was tasty. I used the barley in salads and also served as a side with roasted chicken. Barley usually is quite bland; cooking it with the thyme and onions really gave it a nice flavor. It made a large batch so I froze about half of it to use later and that worked well.

• Shrimp-and-smoked oyster chowder

  • Rinshin on October 17, 2018

    Typical fisherman stew/soup somewhat similar to cioppino in taste initially but with unusual buttermilk addition. Looking for ideas using up canned smoked oysters and found this which worked well since there was already frozen shrimp stock on hand. Skipped on shrimp and used only halibut. Best to add fish right before serving.

  • tarae1204 on March 21, 2024

    A nice, adaptable seafood chowder. With vague instructions for quantities of chopped vegetables, I used two medium Yukon golds and had a lot of potato making my chowder more of a stew! I did not have any fish, but I doubled the shrimp. My shrimp came unshelled, so I just made a quick stock using clam juice, onions and herbs, and strained it when adding it to the chowder. My only quibble is the shrimp (mine were USA wild-caught) tasted really bland and overcooked. Maybe they could use a little advanced salting or marinating.

• Bulgur salad with lightly roasted vegetables

  • aeader on May 27, 2012

    This was a light and refreshing salad and the vegetables gave it a nice crunch. However, it was a bit bland for me. I could not taste the tomato paste at all, so I may try adding more next time. I may also try adding some kind of seasoning to the bulgur as it cooks, or cooking it in vegetable broth instead of water.

• Zucchini-and-watercress soup

  • GiselleMarie on September 29, 2020

    This is good but not as good as my usual Food and Wine recipe. I substituted turmeric for saffron. It also needed a little extra salt than the amount called for.