Notes about Recipes in this book

• Parmesan baby cakes (Savory cannelés)

  • Cotonqueen on January 08, 2022

    Very rich small cake, sort of in the shape of a cannele. Recipe needs to be tweaked. Will try again, as I've got the molds and want to use them for other than sweets.

• My Cobb salad: iceberg, tomato, avocado, bacon, and blue cheese

  • adrienneyoung on March 08, 2013

    This is reliably terrific.just to try, I chucked a big prosciutto crisp on top of each plate this time (prosciutto slices dried out in a 350 oven, on a silpat, for 15 minutes, then cooled on a rack), and it looked spiffier than usual, I thought.

• Cantaloupe, tomato, goat cheese, cucumber, and onion salad

  • TrishaCP on August 13, 2021

    This was ok. I thought the yogurt lemon zest dressing was pretty one note, although my husband liked it. The goat cheese kind of melted into the rest of the salad, so I didn’t get the pops of cheese that I like. Also, the minuscule amount of scallions called for makes me wonder why they are called out in the title. I really couldn’t taste them at all.

• Crab salad with lime and avocado

  • Cheri on May 29, 2011

    This is very light and refreshing. Served over mixed baby greens (which I dressed lightly with the dressing for the recipe). Good - notes of citrus, but not strong, pretty clean flavors.

• Australian coronation chicken salad

  • adrienneyoung on May 23, 2016

    Added Major Grey's chutney. Very good indeed. A worthy picnic main.

• Rare-roasted beef with rosemary, mint, and tarragon

  • adrienneyoung on September 05, 2016

    I took Cheri's advice and salted 48 hours ahead. This is a keeper. The basil oil makes it. Yum!

  • Cheri on February 07, 2012

    This is a good quick weeknight small roast. Salt 24 hours ahead of time to tenderize this inexpensive cut. Sear off in pan, then place skillet in oven and roast at 375 deg, but watch as internal temp can rise quickly. Critical to slice very thinly. Basil/herb oil is a must as dressing. Served with mashed yukon gold potatoes and steamed broccoli.

• Ham and cheese bread

  • Cheri on May 26, 2011

    This was easy. R thought strange. I liked it. Flavors strong. Needs to cool COMPLETELY before slicing. Will try toasted tomorrow. Good sliced appetizer for wine tasting.

• Tomato and mustard tart

  • swegener on June 05, 2015

    Online at http://www.thedailymeal.com/tomato-and-mustard-tart

• Basil oil

  • Cheri on February 07, 2012

    Also added some Italian parsley. This was very good over thin slices of roast beef. Can see infinite possibilities for this over fish, chicken, etc.

• Buttermilk-lemon zest dressing

  • krue on June 08, 2011

    needs some kind of fat to adhere to anything. I added a bit of mayonnaise - good addition.

• Classic vinaigrette

  • Gio on June 22, 2015

    This vinaigrette uses both sherry vinegar and red wine vinegar, with EVOO & "fine" sea salt. A little milder than most vinaigrettes but perfectly delightful on all sorts of salads. It's been my Go-To dressing for our last three salads.

• Creamy lemon-chive dressing

  • Cheri on May 29, 2011

    This is good with crab/lime salad. Very light. Use plenty of chives & zest!

• Yogurt and lemon dressing

  • TrishaCP on August 13, 2021

    I thought this was one note (sour) and pretty bland.

• Kate Cooks the Books

  Kate was disappointed by the recipes she tried from this book.

  Full review