Notes about Recipes in this book

• Cauliflower gratin

  • mharriman on August 06, 2021

    T and I liked this version of Cauliflower with cheese sauce. I used 2% milk and a mix of pecorino/ Parmesan cheese for a lighter taste texture. Using the 2% milk didn't create a thick sauce as in a traditional whole milk and flour roux would have, but the thinner outcome suited us fine. Instead of broiling to brown the top at the end, I put my casserole dish in a 500 degree oven for six minutes with same outcome. Paired well with roasted salmon.

• Poached pears

  • mharriman on January 01, 2019

    I made these mid day for a New Year’s Eve dessert, then refrigerated them until after dinner. Before serving, I melted some semi- sweet chocolate and poured about two tablespoons on the bottom of the each dish, put the pears and a bit of the wine mixture on top of the chocolate and added a scoop of French vanilla ice cream to the side. Topped the pears and ice cream with a drizzle of remaining melted chocolate. A delicious dessert! And it was easy.

• Chicken au Champagne

  • mharriman on December 13, 2019

    Very good with roasted carrots from V is for Vegetables. I made some changes: I used skin on bone-in thighs since my grocer only carried skinless, boneless breasts when I shopped. The author shamelessly promotes the champagne for the company she works for, and at $40 a bottle, I opted for a less expensive champagne, one made in France but not Champagne, France, so I can’t discuss how great the chicken would be with her champagne. I found that basting the chicken every 10-13 helped keep them moist and tender. Another change I made was roasting at 375 degrees instead of 450, mainly because I was roasting carrots at the same time for 45 minutes. Both the chicken and carrots were nicely done at 45 minutes. So, 450 degrees for 45 minutes seems too long for the chicken. These were good, but we decided they were especially good paired with the roasted carrot recipe we had with them. The author suggests a brown rice and mushroom accompaniment. I’m glad I went with a side that had more pop.