| This was very nice; served over brown rice.
The (whole) recipe calls for a large cauliflower of about 1-1/2 pounds. Now I had what I would call a medium-large cauli that was had been used for one dinner but still weight in over 3#. I took off about 1# of florets.
Anyhow, the whole was very good, nothing fancy, but satisfying. |
| Made a half recipe for two. Pretty good. I used chipotle flakes instead of regular red pepper flakes -- don't recommend this. Also used cavatappi isntead of farfelle -- not a good choice; better would be farfelle, orichiette, etc., something that "meshes" with the chickpeas better. |
| A half recipe was a nice dinner for 2 over rice. Goes together quickly. |
| Not as good as expected. Tarragon was a bit iffy. |
| This was the first galette I made, very inspiring to do it again. Once you've got the idea, you can fill with whatever appeals. Seems like it might be a good way to use leftover bits of whatever, like you might do with crepes. This is in a savory chapter, but galettes can also contain fruit.
This particular galette filling is very tasty. I had no crème fraîche in house, so used a mixture of ricotta and feta instead. Definitely a do-again. |
| An interesting variation on broccoli-pasta with red pepper flakes. This time with a substanial dose of capers for a twist. We liked it, but then we like capers. |
| Tasty cake. Very more-ish.
- I first ground the almonds, then did all the mixing in my food processor. Worked fine.
- The butter in the list of cake ingredients is duplicated.
- Think my cast iron skillet is 9" rather than 10"; no problem with this.
- I had some bits of pear left for munching, and would have called my pears medium rather than large.
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| My carrots must be smaller than Madison's. I had lots of pickling-juice left. Oh well, add some more carrots or other bits of cooked veg. Very tasty. |
| When I first tried this recipe, I used two eggplants for a doubled recipe, and the pizza dough recipe from my bread machine which I've jiggled till we like it. I also added some strips of roasted red bell pepper (from a jar) just before the eggplant was done. The results were very good.
Nowadays I don't really use a recipe for this kind of pizza. Same ingredients more or less. I usually do slices of eggplant on the grillpan rather than sautéing cubes. |
| NB: Green chiles like poblanos, etc., are decidedly *not* available in my local grocery and I haven't started growing them yet.
We thought this was a good taste idea, but the stuffed chiles were a bit useless. For two, I'll do this again with 4 eggs and a 4-oz can of chopped chiles, well-drained and mixed with cheese, cilantro, scallion; all added to the omelet at the end as you'd do with a regular cheese omelet. |
| Good. Simple and quick. DH thought this would be good over a salad too. |
| A good way to use some of your zucchini garden bounty. |
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