| Crunchy and delicious!
To maintain the spirit of this cookbook, I made sure to buy really fresh eggs, free range chickens. I prepared them two ways. I made an over-easy egg using Panko crumbs, and a sunny-side up using crumbs from an Italian Olive loaf (day old). I used the olive oil, thyme, and salt, and toasted them in my cast iron frying pan until they started to color.
For the over-easy, I sprinkled the additional crumbs when the egg was ready, flipped, and out. Then used the tsp of basamic, swirled, and poured over the egg. I t might not look that great (see my picture), but it was really amazing tasting. Crunchy, with a perfect runny yolk. The tsp of balsamic soaked into the crumbs. The bites that included the balsamic were fantastic.
Then, I prepared a sunny-side up for my daughter. It came out much more beautiful.
I really enjoyed my over-easy panko, but my daughter was nuts about her sunny-side up. She licked her plate, and asked for another. This is very unusual, especially when eggs are involved.
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| Delicious potatoes. Lovely crunchy exterior, fabulously creamy interior. I used local (Idaho) butter potatoes - nice yellow color and great taste.
Previously, I made rosemary roasted potatoes by chopping up what every variety is at hand, dousing them in olive oil, and sprinkled rosemary, kosher salt, and pepper. This old method works OK.
Where the recipe from Zuni Cafe differs is that the potatoes are cooked first. I agree with the other reviewer that the amount of salt matters. I tasted the water, and added till it seemed salty to me, but in the end, the potatoes were a bit bland. And I agree with the other 2 reviewers, definitely needs longer cooking - and a hotter oven. I used 425, and cooked for an additional 10 minutes.
My complaint is that to make this recipe, you will dirty, and so need to clean a big pot for boiling, a collander, a bowl, and a roasting pan.
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| This recipe combines white beans, prosciutto, tomatoes, onion, mushrooms, and spices. In keeping with the spirit of this cookbook, I used most of the tail-ends of my home-grown yellow, orange, and red tomatoes. I had to cook the beans with my pressure cooker (I live above 5,000 feet, meaning my water boils at a cooler temperature, and most beans need a lot of help to cook).
The recipe called for an end of prosciutto. I used 3 slices, and cooked it in a bit of water. This gave me a liquid to substitute for the bean liquid, which I had discarded yesterday.
This tasted really amazing. We ate it with some whole grain bread. |
| This recipe provides excellent detailed instructions on how to make chicken stock. I looked for chicken feet, including the local Asian market, to no avail, and still was able to make great broth using a standard grocery store whole chicken. I followed the instructions (except no feet and no extra wings), and the resulting broth has an excellent bright chicken flavor. I really enjoyed following the instructions for how to remove the breasts. It made me feel like Julie in the move "Julie and Julia".
One concern I had was with skimming off the foam. I did this, as per instructions, stirred, and skimmed again. However, foam continued to come up, and I was unsure whether to remove it or not. I decided not to, and it seemed to go away, but I'd be interested to hear other people's thoughts on this.
This cookbook instructs us to do a lot of tasting, and in this recipe, to taste from the beginning. I was nervous about sipping a spoonful of water that contained a raw chicken carcass, but I did, and lived to tell about it. I found it instructive to monitor the development of this broth's wonderful chicken flavor, and I look forward now to trying recipes calling for high quality broth. |
| I prepared this salad because I had received fresh persimmons from a person with a persimmon tree. This salad features an unusual combination of ingredients. The endive, with its slight bitterness and good crunch, paired nicely with the sweet fuyu persimmon. I couldn't find any pecans, so I had to use walnuts, but they, too, were nice.
I served this salad to four people, two of us loved it, one doesn't care for nuts, and one thought the dressing needed more punch. If I could have given it 4 1/2 stars, I would have.
What I liked best was the unusual ingredients, and the play of sweet and slightly bitter flavors. I will definitely make this again when I have fuyu persimmons. |
| This has become my go-to approach for applesauce. Its versatile, and delicious. Its also easy because once the apples are pealed, there is almost no additional work - just roast and then mash. I find the cooking time varies with apple type, but I have yet to make a batch that was less than delicious.
The first time I made this applesauce, I used a combination of fuji and gala apples, which I think was a mistake. The two apples required different cooking times, and took at least twice as long to soften as suggested in the recipe. Nevertheless, they did eventually soften and get the golden roasted color that the recipe described. I've uploaded a pictures showing the roasted apple sections.
The flavor, though, was exceptional. I will probably never again make the water-apple stove-top applesauce of my youth. In this oven roasting approach, the apples dried out, which gave the applesauce a very concentrated flavor.
The recipe suggested a bit of cider vinegar. I tried, and couldn't really see that it made a difference, so I omitted it. |
| This recipe took a lot of time to put together, and the result was very dry. This recipe requires having peasant-type bread, day old, that you butter, line a custard dish, fill with roasted applesauce, and bake. I think its more appropriate to a restaurant, where day old bread might be a common thing.
Between the old dry bread, baked, and the dry applesauce, this desert really needed something wet on it - like a scoop of ice cream. If your roasted applesauce is wetter - maybe because you've used a moister apple, or live somewhere with a less dry climate, yours might turn out better.
The write up says that you should have caramelized spots, where the applesauce bled through the bread. Unfortunately, this applesauce wasn't going anywhere! I won't bother with this recipe again. |
| I tested this brine on the breasts removed from the intact chicken that I used for making broth.
I am not much of a meat cooker, and this was only the second time I've brined. This seemed to be a pretty gentle brine - salt, sugar, lots of water, and a crushed bay leaf. I incubated the two breasts for 2 days, rinsed, and cooked as suggested - dry off, brush with olive oil, and fry.
I was very pleased with the result. Delicious, and not at ll salty. This was much better than the other brine I used, years ago. I will use this again. |
| This frittata is very different from the standard fare - more like a scrambled egg dish. This particular recipe started with sweet onions (I used a sweet red onion), and then pouring the eggs into the middle.
The best thing about this recipe is learning the technique - scraping the eggs into the middle, and letting it cook 5 seconds (while it spreads). I thought that the eggs turned out very nice and light - but the rest of the family didn't care for the rarer bits in the middle.
Perhaps I should have cooked a bit longer - I will certainly use this technique again. |
| Of the four of us, one loved this dish, but the other 3 of us did not care for it, so it averaged to a 2.
I prepared this with canned tuna, capers, pine nuts, etc. I found that the capers accentuated the fishiness of the tuna, and not in a good way. I liked the pine nuts - to me they were the redeeming part of this recipe. |
| Crunchy, sweet-salty, nutty (almonds), and perfect.
This was the best Biscotti I've ever had. The recipe says that it gets better after a couple days - but I cannot imagine how one can let these wait.
I prepared a single batch to see if its good enough for the neighbors. I found that I had to bake the initial long rolls quite a bit longer than the 15 - 20 minutes suggested; probably I baked them 30 minutes and they were still fairly soft.
I didn't have the anisette that the recipe called for, and substituted Pernod, a french liqueur with a distinct anise flavor. The cookies had a lovely but subtle anise flavor.
Highly recommended! |
| Very delicious.
Wester's advice to carefully read, and re-read, the instructions were right on. The bread chunks require a lot of different steps, and you don't want to be catching up once the roast chicken is done.
I really loved the tiny bits of sweetness from the currents. My concerns about the recipe was that it wasn't clear how much salad greens to use, and the recipe at the end calls for vinaigrette, and I wasn't sure if this was something I was to have made from the instructions, or just a generic vinaigrette.
Everyone in the family loved this one. |
| The detailed instructions provided with this recipe were easy to follow, and the result was amazing. I started 2 days before serving with the preparation (jamming salt/herb mixture under the skin), and then cooked the chicken in a cast iron frying pan.
I have not roasted many whole chickens, and certainly not recently. I remember chickens sticking to the pan, and so I was nervous about flipping the chicken over half way through. But the instructions - to start with a hot pan and a dry chicken - did seal the skin, and flipping it over wasn't too much of a problem.
The only problem, from my perspective, was all the splattering grease. I'm very thankful for my self-cleaning oven.
The succulence of this chicken was amazing. Delicious and moist! My 15-yr old son has been unwilling to eat more than one bit of chicken for at least 5 years. But this, he ate, enjoyed, and even had seconds. |
| These scones are sweet, rich, and very tender. I love currents, and here they gave that zing of sweetness in every bite, which was nicely balanced by the tartness of the orange zest.
These were very easy to put together - only about 5 minutes. But I didn't give the recipe the full 5 stars because they were too rich, and perhaps a tad dry.
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| I've always wanted to try make mayo, but been too intimidated to try. Until now, that is.
We followed the instructions as given, and our second attempt worked. And it tastes pretty good. We compared it to "the Ojai Cook's Lemonaise", which claims to be #1 in taste in a New York Times taste test. We compared the two directly, and the commercial lemonaise had a predominant mustard flavor. My daughter, who claims to hate mayo, actually liked it, and we used it for avocado sandwiches for lunch. |
| Preparing this dish was a 3-day process, much of it hands off. We prepared the herb/garlic/caper/lemon peel mix as per instructions, except I had to use dried sage and dried rosemary instead of fresh. Preparing the cut of meat to expose veins was a challenge for me; I seldom cook meat. In the end, I had several large segments opened up, but one big piece with no natural vein. Wanting to get the yummy mix into that part, I went ahead and cut a large slice right into the middle. As per instructions, I tied the meat up with cotton cord, wrapped it, and tucked it away in the refrigerator. The instructions say 1-3 days. I had planned this for Christmas dinner, but we delayed by one day, giving us 3 days of seasoning.
I prepared a mix of vegetables - fennel, parsnips, turnip, carrots, garlic, onio, and rutabaga.
I cooked the meat in my 12-inch cast iron frying pan, but there wasn't enough room for all the vegetables. I put the overflow into an 8X8 pyrex dish. After 1 1/2 hours, the vegetables had cooked down enough that I could combine them all.
I cooked for the suggested 2 hrs and 1/2 hours, and added chicken stock (made from a zuni recipe) in the last 15 minutes.
I prepared the pan sauce also as suggested, with vermouth. 1/3 C stock is also recommended here. I had saved the best drippings from the Zuni roast chicken, and used it here. The sauce was AMAZING.
My family of largely non meat eaters just loved this dish. They all wished we could give six starts. The rich herb mixture made the meat very flavorful. I especially liked the flavor from the fennel seed. The meat turned out moist and perfectly cooked. The vegetables were amazing. And the pan sauce was to die for.
This recipe looks intimidating because it takes a long time, but most of the time is sitting in the refrigerator. I highly recommend you try it. |
| I love sweet potatoes, and so was excited to try this recipe. As with southerncooker, I was unable to "swirl the pan" to compact them into a single mass. In fact, even with my spatula, I couldn't get them to be a single patty of hashed potatoes. When I flipped them with my spatula, the pieces fell apart.
But oh - the flavor! So buttery, and the earthy sweet flavor of the sweet potatoes was great. Yum.
I used my well seasoned cast iron pan, but perhaps the technique here required a true non-stick pan.
Update: I tried the Ad Hoc strategy of rinsing the shredded sweet potatoes and then coating with corn starch. This helped them stay as cakes much better than the zuni recipe - but it turns out my kids prefer non-caked, just shredded browned sweet potatoes. |
| This was a very easy dish to prepare, and it was beautiful. For me, this dish was also an education. It called for thinly sliced bresaola, an Italian air-dried beef. I had never tasted this before, and found it at our small Italian market (Granatos). Wow - lean and smokey, this sliced beef is a treasure!
For this recipe, the bresaola really shows its stuff. Its paired with sweet Fuyu persimmons, fresh fennel, and a bit of dressing. |
| Another important step in my culinary education from using Zuni is to learn to cook polenta. I started with a search for the type of ground corn described by Judy Rogers, no luck, but found a lovely polenta from Italy (not cheap, but see the cute package in picture 2). I cooked it as instructed - soft simmer in a big heavy pot for an hour - but the next step was to put it in a double boiler, and my double boiler is too small. I used the improvisation suggest: I placed my largest pyrex pan in the oven, filled it with boiling water, and placed the pot into the water. I didn't like the idea of the plastic-wrapped lid, and so skipped it. I found that a 300˚ oven made for a steamy environment, and wow - the polenta really did become very creamy - and no skin formed. I also like that you can hold the polenta like this for hours - so very flexible and forgiving.
I've not prepared polenta from scratch before, so I cannot compare, but this tasted really excellent. Surprisingly excellent.
No fresh corn, though, so I used frozen sweet corn (Costco - which is very tasty), and I also added some black pepper. Very comforting - good food for after a day of cross country skiing. |
| The most exciting part of preparing this salad was hunting down and trying salt-cured anchovies. We had to buy a kg (see picture 2), anybody need anchovies? I was careful to follow the instructions on page 514 - it really answered all my questions about how to filet, etc.
The salad was delicious. The dressing had a good salty/sour/cheesy taste, and the croutons were very very good.
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| Lentils are one of my favorites, but they are difficult to cook at my altitude (~4800 ft), and the result is that the vegetables are overcooked by the time the lentils are soft.
This soup had an amazing flavor after cooking the instructed amount. But after the additional hour to soften the lentils, the flavor was not as bright.
Next time, I will pressure cook the lentils first. |
| I first made soft polenta as per the Zuni instructions (page 191), and then I spread some olive oil in a small pyrex pan, and added it to about 1 inch. I was impressed at how well it set up.
The next night, I cut it into irregular triangles, brushed with olive oil, and roasted at the 275˚F recommended.
It was supposed to be crunchy on the outside after 30 minutes, but really, it had not changed at all. I moved the heat to 325, then 350, and finally 375. I ended up cooking it about twice as long as suggested.
The final product was as suggested: crunchy outside and very tender inside. Somehow I felt they were greasy, undoubtedly my fault, I must have brushed on too much olive oil.
I would be very interested to hear if anyone else thinks these need to be cooked at the higher temperature. |
| This is a good basic salad recipe, but what makes it special is the careful consideration of how a salad should be prepared (pages 136-138). I tried chilling the bowl - something I have not done before, and I swear it really did make the salad appear fresher for longer. For me, this will be an especially useful trick in our hot dry Utah summers. |
| I was enticed to try this from SoutherCooker's review. Alas, my rendition was nothing to write home, errr, to cookbooker about.
I was unable to locate duck fat, so had to use olive oil, I didn't have the optional salty confit gelée so had to skip that, and I didn't have salt-cured salt cod (also optional). But I did make a fresh batch of Zuni chicken stock just for this soup.
To me, the soup tasted pretty bland. I added more salt and more pepper, but that wasn't enough to rescue this. My advice would be to add at least one of the optional ingredients.
I raised my rating to 4 because my husband loved this dish. Maybe sitting on the back burner for an additional hour helped meld the flavors.
On the plus side - it was easy to make, and I was surprised at how much I liked the egg! |
| This salad was a delicious combination of flavors. The sweetness of the pears played off the fennel and walnuts very nicely. I really enjoyed the Parmigiano curls (vegetable peeler). When all four of these were in the same bite, it was heaven!
Fennel is not a common vegetable in my house, and I love that this cookbook is giving me many interesting ways to use it. |
| This recipe took a bit of time for preparation (about 15 minutes), but led to a very nice side dish. This recipe calls for removing the strings - I've never bothered before when I've prepared these peas, and I was surprised at how robust those strings were. The stringed and sliced peas were really beautiful.
I added the 1/4 inch of water, but wished I had less because it took longer to cook it off than I really wanted to cook them. Nevertheless, they still had a crunch.
I thought the peas presented this way were really beautiful, they smelled wonderful, and tasted great. A perfect antidote for the snowy weather outside. |
| Kale is one of those vegetables that I typically do not even consider cooking - but why? I guess its because I didn't really know how, and I think I've been served both really tough and really over-cooked kale in the past.
This recipe, though, is excellent. I used curly kale, and followed the recipe except I omitted the red pepper flakes (I don't like their flavor). I cooked it about 5 minutes longer than suggested, and added pepper as well as salt. It was excellent. A good flavor, good texture, and eating it made me feel healthy! |
| I was so intrigued by southercooker's review that I had to push on with my boiled kale. How could soggy toast make boiled kale better?
It was amazing! I didn't have the peasant-style bread, and had to make do with a slice of whole-grain sandwich bread, but it was still great. I used about 1/2 slice of prosciutto, and some Parmesan, and lots of black pepper.
This isn't pretty food that you'd want to serve guests, but for a tired friday after 12 hours in the office, it was heaven. |
| For me, this was every bit as good as the kale on toast. I was hungry for more, so decided to go on to the next recipe...
Because I liked the poached egg in the onion and tomato soup, I decided to poach the egg in the kale. I skipped the vinegar (thanks for the tip, southerncooker). I added the prosciutto, and again lots of black pepper. I also skipped the drizzle of olive oil. I'm sure it would have been good, but wanted the lower calorie option.
This is comfort food, pure and simple. |
| This was delicious! I made my own ricotta (a first), and I agree with wester - it made a lovely sauce. Creamy, yes, in the form of creamy curds. The egg also gave the sauce some substance.
The only complaint was that people wanted bacon with every bite. I recommend chopping the bacon into smaller pieces, and/or using more bacon.
I enjoyed the peas. I used sugarsnaps, and didn't shell them. That gave the occasional sweet bite.
This will definitely be made again in my house. |
| This is an interesting dish. It had the nice creamy umami feel of the risotto, with little citrus zings.
I made this using chicken stock from this same cookbook. I think I liked it better before adding the citrus or the mascarpone.
I have not made many different risotto recipes. This seemed straight forward and innovative, but next time I might stick with a more traditional sort of recipe. |
| Big disappointment here.
I like that this recipe goes on for six pages. Over the past month, I've probably read it at least 10 times. One caution was to use good ricotta, and there is a paragraph on making sure it isn't too wet. I made my own ricotta from whole milk (following http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html I then hung the ricotta in cheese cloth over night (refrigerator), and if anything, my ricotta was too dry.
I followed the variation where you use lemon zest. I made sure to have nice curds in the ricotta, and then beat them till the curds were tiny, etc.
The gnocci were very soft, I added the suggested extra white, and it didn't help. The gnocci tended to fall apart when simmering, and never really firmed up. I ended up cooking them not for 2-5 minutes after they float, but more like 10 minutes. Still they had the texture of cottage cheese.
If you could get past the texture, these tasted amazing. Light, with a hint of lemon. But they are nothing you could serve company, and even my kids didn't want to do more than a courtesy taste.
I wonder if the lower boiling temperature of my 5000 foot elevation made these not cook correctly? At sea level, water boils at 212˚, and at 5000 feet, it boils at 201˚. I double, triple checked that I hadn't forgotten any ingredients, or any steps. I think either there is a mistake in the recipe, or else its best done close to sea level!
I looked around at other Ricotta Gnocchi recipes on the internet. The others had the same ratio of ricotta to eggs to parmesean, but they also called for flour. That would probably make the gnocchi hold together better, and cook more firmly... Live and learn. |
| Crunchy, sour, and sweet, all at the same time! These pickles were really easy to prepare, and I am delighted with the result. Everyone in the family loves them, I will definitely make them again.
I used sweet onions (they were the only ones I had on hand), and white wine vinegar (not champagne vinegar). I used 1/2 of a large Ancho Chili. These are nicely flavored, but not hot, peppers. It gave the onions a decidedly reddish color, and a lovely flavor. |
| This tart dough went together easily, but it was not so easy to roll out. I really liked working the butter in with my fingers. In the past, I've made pie dough using a pastry cutter or two knives - but I liked this better.
I have a picky complaint. The instructions clearly say to cut the butter lengthwise, and they refer you to a picture on page 482. But if you look at the picture, they show the butter being cut crosswise. This is a small detail, and one that I don't think matters. What I'm more bothered by is that is suggests a lack of attention to detail during the editing process.
Back to the dough - i tasted a small piece, delicious! |
| This was a delightful tart, baked in the zuni rich tart dough (see that review...). The recipe made up easily (once the tart dough was dealt with), and it was simple and good. I think the salt on the fruit really helped raise the flavor. I'll make this one again!
You'll probably notice that I didn't use a tart pan (I don't have one), and please don't look too closely at the very messy crust!
It would be very good served with an espresso and a tiny dab of vanilla ice cream. |
| I gave this recipe a 5 because it actually worked. I've never made puff pastry before, and I cannot believe that a combination of flour, butter, and water can actually puff up this way.
I really liked the way this recipe was written. It was as if Judy Rodgers was standing at my side, guiding me. I had trouble believing that it would work, and work as described, but it really did.
Making this also gave me an excuse to get one of those beautiful wood-handled bench knives - fun! |
| This recipe entails first making "rough puff" pastry, or frozen puff pastry. You then cook up some onions, spices, and place on the puff pastry, and bake. If you start with purchased puff pastry, it would be very easy to make.
I used more onions than the recipe called for (I used 16 oz and the recipe called for 12), and I still felt that I didn't have enough filling.
I was amazed to see these things puff up in the oven. Everyone enjoyed it. |
| This appetizer starts with making the savory onion tart filling, but includes extra spices, and extra additions. I really enjoyed the tomato and salty bite from the anchovies, but anchovies are not a universally liked thing, including in my family.
It was difficult to tell what these pastries were supposed to look like, how much to fold the edges up, etc, but perhaps it didn't matter - they looked great. |
| This is a delightful light healthy dessert. We were lucky to find big juicy sweet California oranges. I used local clover honey, and dried rosemary. The honey picked up just a small kiss of rosemary - just the perfect amount. Everyone in the family enjoyed this dessert. And as the recipe says, its perfect for winter time.
A plus to me, this recipe was very easy to prepare! |
| This pot roast was a very involved recipe. I gave the meat one day with the salt rub, I'm sure 2 extra days would have been better. I also used a Cabernet for the wine. Cooking down a full bottle to 0.5 cups is a long process, and consequently the wine was added late. I used zuni cafe chicken stock (home made).
I didn't think this recipe called for enough vegetables, so I tripled the number. For some reason, after 4 hours, my celery root was still really tough. But the sauce was amazing. Like southerncooker, I didn't need to add any sugar, basalmic vinegar, or additional stock.
Not very pretty, but very good. |
| I do not make mashed potatoes very often, but my family does enjoy buttermilk. We all liked these mashed potatoes. I purchased local (Idaho) butter potatoes (yellow fleshed), and followed the recipe as it was given. I wish I had doubled the recipe because it disappeared very quickly.
Making this dish taught me two things: that buttermilk has even more uses than I had though, and that my family just LOVES mashed potatoes.
We will prepare this recipe again. |
| I must agree with the other reviewers here. This was a delightful version of a grilled cheese sandwich. We didn't have Gruyere, and so substituted manchego.
What I really liked about this sandwich is not just that it was delicious, but it also is infinitely variable. The outside was brushed with olive oil, pepper, and sage. You could easily substitute other herbs (I'm thinking basil here) as well as vary the cheese type.
I will remember this recipe, and try it in many variations. |
| Very nice soup, especially considering how easily it went together. I agree with all the other comments! |
| From: Zaitoun (reviewed 23rd August 2019)So simple - freeze up some bananas, and then grind them to an ice cream-like consistency. But don't stop there. Add tahini, a bit of salt, and serve with Date Syrup and sesame seeds.
The date syrup is what really sets this recipe apart. It is thick and sweet, but somehow seems less sweet than other syrups. And it was easier to find than I had imagined.
The tahini is also a nice touch with the bananas. It adds depth to this lovely sweet. |
| From: Zaitoun (reviewed 23rd August 2019)When it is zucchini time, it can be difficult to find something interesting. But this was both different and a total delight!
Zucchini are scraped out and roasted. The "meat" from within the zucchini was also roasted. Meanwhile, ground meat is cooked with a lovely assortment of spices, including pomegranate molasses. Finally a mix of the cooked innards, tahini, and lemon juice is put on top.
This dish manages to stay fresh and light, the zucchini plays a supportive role, but its the meat and tahini sauce that really set this recipe apart from others. |
| This very easy to make smoothie was a little too thick. it calls for only fruit, yogurt, and sugar, so its texture depends on the water content of the sugar. The recipe suggests fresh strawberries or blueberries, and we substituted frozen mixed berries. The addition of 3T milk made it the right texture.
We also didn't have vanilla yogurt, so used plain. To compensate, we added an additional 2 tsp sugar.
This recipe might make a warm drink if your berries are not frozen, because the called for ingredients are not frozen. |
| This recipe gives carrots a wonderful rosemary flavor, and that alone probably deserves a five rating. However, there were some problems with the recipe. We had to cook them 30 minuets instead of 20, and they still didn't get brown and crunchy (as the recipe promised) and there was too much olive oil. But when a recipe gets kids wolfing down carrots, its also got a lot of positives. |
| Super easy and surprisingly delicious. Who knew smoked ham and avocados were such a natural combination?
We used a smoked rosemary ham from our local deli, rolls instead of baguette, and we skipped the butter.
My kids prepare dinner once a week - and it can be a struggle getting them to do it. My daughter selected this recipe, and we were able to get it on the table in 10 minutes.
Not too many 10 minute meals taste so good. |
| Meh - nothing too special. The tuna was mixed up by having celery root in place of celery. The tuna tasted too sour to me (the recipe includes lemon juice). I did like that it was served on english muffin, that it included roasted tomatoes, but the small amount of celery root was lost in the mix. |
| This was a good sandwich, just not remarkable or unusual. Its about what we'd make with no recipe. Asparagus is the king here, and when at its peak, needs no special adornments.
We used a regular sharp cheddar in place of the vacherin cheese. |
| From: White Lotus Cooks (reviewed 8th February 2013)Despite being certain that I'd bought a pound of butter, when the desire for rice krispie treats struck, we couldn't find it. So - I figured that another firm fat might work - and google led me to this recipe.
Melting the marshmallows into the melted coconut oil seemed more difficult than with butter, but oh the flavor! A nice flavor of coconut - not too strong - in the crunchy gooey bar. This is one experiment worth repeating. |
| From: Weight Watchers (reviewed 9th August 2013)Two lovely Japanese eggplants came out of my brother's garden, and I cooked them using this recipe. I am at my mother's house, and cooking options were somewhat limited (we didn't make a grocery run). Most of the ingredients for this recipe were available, except I used dried ginger for the fresh (which was too bad, fresh ginger would have made this recipe sing and would have provided better balance), and we skipped the scallions.
I prepared the eggplant in the broiler. It took about 15 minutes for it to cook, but it came out very tender, with a slight char. I think this recipe has potential, and a sprinkle of sesame seeds would be another good option. |
| A surprising dish! My DH received this cookbook for Christmas, and now that its grilling weather, he was itching to get the briquettes burning. However my daughter and I are being strict vegetarians for a month, so he settled on preparing this dish.
These look so innocent - but when you bite into them - bang! The wasabi packs quite a punch.
Its a lot of cheese and sour cream and starch -- not diet food -- but tasty. These would be a lot of fun to bring to a outdoor party. |
| My DH prepared this for dinner - amazing flavor and texture! This dish uses charcoal-grilled chicken (breasts are suggested, but as usual for us, we opted for thighs), lots of cashews, bean sprouts, carrots, and a fantastic sauce.
Many restaurants try to prepare something this delicious, but miss; this recipe is the real deal. |
| Simple dish - asparagus is cooked on the grill (be careful not to lose them through the grate), and then garnished with a balsamic reduction (not prepared on the grill). Tasted great, but its not really improved by cooking on the grill. Nevertheless, a useful recipe, and friendly for someone without a kitchen. I prepared the balsamic reduction in my electric frying pan. |
| Firm-fleshed white fish (we used "rock fish") is given a spicy rub, and cooked on the grill. It is then served with a fresh salsa. We've made this a couple times. The salsa is a really nice addition, but its still a fine dish without it.
Fish cooks quickly, so the cook needs to be super attentive. |
| Father's day request was hamburgers -- and this recipe looked interesting because it had one mix in a spice set reminiscent of preparing a BBQ sauce -- chili powder, paprika (I used half smoked and half regular), celery seed, cumin, etc. As I write this, I realize that I forgot to add the brown sugar. The other item of interest is that the recipe tells you to form the burgers with the center inch a bit thinner than the rest (3/4 inch but 1/2 inch in the center) - this is because ground beef tends to swell up on the grill. The burgers were shaped perfectly, and the spice mixture elevated the dish.
Happily, this is easy to make with no kitchen. Cannot find my mortar and pestle, but have learned that one can simply chop cumin seeds to release their flavor. |
| A perfect and somewhat casual dinner. The salmon receives a rub, incubates with it, and then is grilled over the coals. To accompany it, the book provides recipe for a salad of zucchini, cukes, and tomatoes, nicely spiced.
Despite having the flu, this tasted great to me. Perfectly cooked by DH. |
| This produced a delicious pork rib, though the recipe would benefit from more clear instructions on grill temperature - or meat temperature as the cooking progresses.
The recipe includes a rub (delicious), a mop (applied during cooking), and BBQ sauce (also delicious). The ribs came out looking drop-dead gorgeous, and the aroma and flavor were spot on. However, ours was done cooking in what the recipe would say was only 2/3 the amount of time. Perhaps a charcoal grill is different from an oven, and we should have used fewer briquettes? Perhaps the meat would have been more tender and more flavorful with slower cooking, but the flavor of these brought no complaints. Prepared by my DH and my DD (dear daughter). |
| Confusing instructions, but the final result was quite nice. A complex sauce is prepared while chunks of salmon marinade in red pepper flakes, garlic, and salt. The salmon chunks are then tossed into the sauce, and 5 minutes later you are ready to serve.
The confusing part was that many of the spice amounts were listed as "1 x 1/2 tsp", and it wasn't clear if this meant 1/2 tsp, or 1 1/2 tsp. I went with the smaller amount, and found the sauce to be pleasantly spiced.
There was a bit too much sauce for the amount of salmon, I served it with quinoa, but a crusty bread might have been better for sopping it up.
My first attempt at an Ottolenghi recipe, and I will certainly seek out more. |
| I am always on the lookout for yeast-raised waffle recipes, so I borrowed this book from the library. Big dissapointment; the waffles came out soggy regardless of how long I cooked them, and the batter was way too thick. I added an additional 2T milk and 2T oil, and that improved them somewhat. Tasted too salty and poor internal texture. |
| Its hard to give a "3" to any pizza recipe, because after all, its pizza, right?
This is another pizza without a sauce - it is fairly simple, rosemary, garlic, potatoes, and some cheese.
I've prepared Jim Lahey's potato pizza, and that is my basis for comparison. In the Jim Lahey recipe, you put slices of raw potato on the pizza, and it takes a little while to bake (20 minutes). This potato pizza, though, you first boil the potatoes. For me, the potatoes were difficult to slice thinly after cooking, and even after 17 minutes in a 500˚F oven, they were somewhat watery. The pizza was still very edible (judging by its 2 hr half-life in our refrigerator), but if you are after a potato pizza, I'd try the Lahey potato pizza, linked above. |
| Very fresh and bright tasting! This salsa is like a marriage between guacamole and a regular tomato-based salsa, and what a happy marriage it is!
Red onion is soaked in cold water for a bit to mellow it out, minced, added to diced tomatoes (I used four or five different types from my garden), diced peppers (again I used peppers from my garden), avocado, and cilantro. A bit of lime juice and salt, and that is it.
I'm not much of one for chips, and this chunky salsa easily made little mountains on each chip. This was perfect - mostly the well rounded flavors of fresh produce, but with a definite corn crunch. |
| Quick, easy, and very seasonal.
A raw tomato sauces is prepared first by chopping tomatoes, basil, and garlic, and adding balsamic vinegar and olive oil, and then letting it sit at least 30 minutes. This mixture smelled heavenly. You then add chickpeas (a can is OK, I used freshly prepared).
The recipe specifies fusilli or farfalle pasta. I used what I had on hand - a combination of ziti and elbow macaroni, and it worked fine.
You simply cook the pasta, then toss with the raw "sauce", and add some cheese (Parmesan or feta, we used Parmesan).
With great tomatoes available, this is a good dish to make now (summer). We doubled or tripled the basil, because its exploding in my garden.
Kids didn't care for the chickpeas, but by including them this dish makes for a nutritionally complete dinner. Personally, I just loved them. |
| Too runny!
I started with equal parts roma and heirloom tomatoes (picture shows the beginning of cooking). The recipe recommends cooking for about 18-20 minutes for Romas, longer if your tomatoes are really juicy. I cooked mine for an hour!
I borrowed two food mills to try out with tomatoes. I put the sauce through one mill - but it only extracted juice and left most of the pulp. So 13-daughter and I transferred the pulp to an old-fashioned mill with a big wood roller. 13-daughter got alot more pulp out, and this time the the skin and seeds were dry!
Nevertheless, the sauce was still very thin. I cooked it another 15 minutes, but with two starving teenagers, I had to get it on to the table. Even if this had been soup, it would have been too thin.
BUT - The flavor was amazing.
My recommendation - if you make this, go through the trouble of peeling the tomatoes. You can then have a somewhat chunky sauce.
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| I liked the idea of this dish more than what I produced. Garlic and basil are ground in the food processor, then almonds added and ground up. Finally, the blanched tomatoes are added and coarsely chopped. Then, with food processor running, you add a bit of olive oil, and then salt to taste.
The recipe called for 3-6 large garlic cloves; I used 4 but wished I had only used 1 or 2. The garlic was a strongly dominant flavor. I also found that when you add the olive oil at the end, it chopped my tomatoes more than I had wanted.
So - do try this - but be careful with the garlic, and add the olive oil before it is the texture you want.
I wanted to rate this 3 1/2, but when down to 3 based on its unattractive color. However, perhaps I should have raised it to 4 because those almonds add so much goodness.
We served this over whole wheat spaghetti. |
| Thick and rich, a bit chunky and with an amazing flavor - this soup could redefine tomato soup.
My kids, who are accustomed to campbell's tomato soup, were not very excited when I told them what was on the menu for today. But one taste, and they were hooked.
The tomatoes (mine were home-growm heirloom varieties) are broiled till the skin turns black, turned over, and broiled some more. Garlic and onion round out the flavors, and the soup is thickened by adding some hearty bread (which disintegrates and just adds body).
2 sprigs of basil were called for - but I probably used 1/4C of chopped (we have a lot of basil in the garden).
Instead of serving with croutons, I served this with whole grain bread, toasted, and with a bit of cheese melted over the top.
This soup came together surprisingly quickly - maybe just over an hour. And the next day - it tasted even better. The pure flavors of summer. This is a soup recipe to save and treasure. |
| Creamy steel-cut oats! I love this grain, but tend to not prepare it because of its fairly long cook time.
In this recipe, you mix milk with water (1:1), and do a long cook (2x15 minutes). After the first 15 minutes, you add some dry fruit and sweetner. I added raisins, but held off on the sweet till the end. Then I added about 1 T maple syrup.
You are also instructed to add fresh fruit - so I added half a peach.
I like creamy hot cereals - and the addition of milk at the beginning made this richer than versions cooked in water.
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| This recipe yielded thick fluffy pancakes.
The flour was 2/3 whole wheat, 1/3 all purpose - but by using buttermilk, baking soda, and baking powder, they were rather light, and nobody complained. The recipe prepared enough for four light eaters.
The recipe called for blueberries to be added while cooking; we didn't have any and didn't miss 'em.
As usual, 13-daughter ate hers au naturale, but my DH used a generous dose of maple syrup. Both were happy!
One note - I used butter in the pan to cook them, and it imparted a very good buttery flavor (but made them slightly less healthy). |
| I have been searching for the perfect vinaigrette, and this recipe comes close. Two vinegars are combined (though the choice is left up to the cook). I used the recommended 2T sherry vinegar and 1T balsamic. And it uses 6T olive oil. The flavor is amped up by Dijon mustard and a garlic clove.
Some of the other vinaigrette dressings I've made recently have been too mustard-y, the 1 tsp mustard called for here was just about right.
The garlic clove is left intact, but is sliced for more surface area. The cook is instructed to leave it in for about a day. |
| A lovely flavored french toast - and by serving with fresh raspberries just catapulted it to the top.
I made 1 1/2 batches (3 eggs), and it was perfect for the four of us. I used the optional fresh nutmeg, and the addition of vanilla made this really amazing.
We tried this with whole wheat sandwich bread (see picture 2) and with a whole grain artisan bread. Of course the artisan bread was more attractive, but I liked the whole wheat sandwich bread version more than I expected.
We put a very small amount of maple syrup with the raspberries, but in all honesty, it probably didn't need it. The raspberries were some amazing locals from my CSA. |
| These soft taco cook up quickly and are very flavorful. Its a simple filling - sautéed onion and mushrooms with a bit of garlic. Chipotle chiles in adobo sauce are called for in the recipe, but I had to skip that ingredient as my last tin was nowhere to be found. I think the chipotle would have really made this outstanding!
I served these on corn tortillas, softened on an open flame of my gas grill (thank you to Rick Bayless for that trick), and with this salsa from the chicken soft tacos.
The simple mushroom filling could easily be changed - e.g. add red bell peppers, its a versatile dish and quick enough for a mid-week dinner. |
| The salsa for these tacos is the star of this recipe. A delightful fresh salsa, it is prepared with tomatoes, corn, cilantro, onion, jalapeno, and lime juice - such an amazing fresh taste!
The instructions tell you to prepare poached shredded chicken breasts. I decided to take the easy route, though, and purchased a roasted chicken instead.
We served these on corn torillas with feta cheese.
The biggest surprise here was that both kids complained that it wasn't hot enough! My babies are growing up. |
| A lovely and filling dish - with the flavor of summer. I used half yukon gold and half red-skinned new potatoes, unskinned. And I used a combination of different tomato types - some roma, but mostly heirlooms of various kinds.
I followed Zosia's advice and didn't use the rosemary twigs. Instead, I minced fresh rosemary leaves, and sprinkled them over the top of the tomatoes.
The gruyere is such a flavorful cheese, it really set off the dish. I heeded Zosia's advice, and added the cheese only in the last 10 minutes. That got it melty, and then the broiled made it look good.
As Zosia said, relatively little effort for a large amount of tasty food. Four of us ate 1/2 of this dish - but we also had soup and kale. |
| Kale arrived in my CSA this week. I also have a large patch of kale in my garden. I generally just feed it to my chickens (all that calcium is good for their eggs).
I've never tried this approach to cooking kale, so took the opportunity to prepare this recipe. I used all lacinato kale (not curly kale). I only blanched for 3 minutes, then into the ice bath. It was impressive how much water could be squeezed out.
The kale tasted ok - not everyone would eat it, but it was fairly tolerable. But it wasn't good enough for me to freeze awa blanched kale for the winter... |
| So easy - just rolled oats and almonds, very lightly toasted by baking for 10 minutes.
The key to this, though, is what you add. I've never heard of using grated apple in my museli, but it added the needed moisture and turned this "horse food" into a delightful breakfast.
In addition to the apple, I added dates and raisins. No need for sugar - but a bit of skim milk finished it up perfectly.
This will be worth a repeat. |
| Crunchy, and with a whole spectrum of flavors. This was a salad to savor and its a recipe I will definitely try again.
The salad includes shredded chicken, red bell pepper, a Serrano pepper, cucumber, scalions, and mung bean sprouts. It took a while for me to find the right sprouts, but boy was it great. The texture was just perfect. And the flavor was elevated by the inclusion of both mint and cilantro.
The dressing was surprisingly good. Its a peanut butter based dressing, seasoned with fish sauce, ginger, lime juice, and buttermilk added some welcome lightness.
A perfect combination. Sorry - no picture - I was too tired. This salad, though, revived me. |
| We loved the clever combination of goat cheese and walnuts on this pizza. By mixing the goat cheese with the chopped walnuts, I found it easier to get small pieces, which helped me to spread the goat cheese around. The recipe resulted in a generous amount of mushrooms, and the flavor that came from the thyme which is sprinkled on the crust added a lovely note.
The modest dressing on the arugula helped the pizza overall, but the consensus at my house was that a balsamic reduction would have been even better. |
| We found this soup to be only OK. I really love eating barley, and also mushrooms. However, the soup seemed bland, despite the herbs and parm rind used for the broth. To my palate, the kale made the broth somewhat sour. It felt like a healthy thing to eat, and I did have two bowls, but it I'm unlikely to prepare this again.
In the interest of full disclosure, I had no dry porcini mushrooms, and perhaps using those would have given the broth the rich mushroom depth I was looking for. Instead, I used dried shitake. |
| Salty and cheesy - this dish was a big surprise. Kale came from my garden, and leeks from the farmers market made this a mostly local dish (but the soba did come from Japan).
Kale is boiled for 4 minutes, and leeks are sauteed in oil, butter, and with slivered sage. Kale and sage are mixed, and some of the soba cooking liquid is added.
I weighted out the cheese and was surprised at how much there was. 2 oz of Parmesan is a big pile! Add another 2 oz of gruyere, and it is really cheesy.
Now I might have preferred half the cheese, my kids and husband loved this - probably because of that luscious cheese. Husband said it was the best kale he had ever had. We'll keep this recipe around - it is basic enough you could easily take it in different directions. |
| This wholesome soup will give your kitchen a wonderful aroma. White beans are soaked, and then cooked with sautéed onions and garlic. Water is suggested as the broth, and so I added extra bay leaves and herbs to give it sufficient depth of flavor. When the beans are cooking, you then sautée leeks and more garlic, and then diced butternut squash. The whole lot is then combined, and cooked. I found it took a bit more time than suggested for the beans to become falling-apart soft, but that is likely due to my altitude (salt lake city).
I used my stick blender (my normal blender got broken), and the result was a slightly orange smooth soup. It is a beautiful color.
Garlic croutons are suggested as a garnish, and they were a perfect accompaniment. Crunchy and strongly flavored, a perfect foil for the creamy mild soup was great. To make the croutons, I didn't follow the suggested recipe. Instead, we happened to have Costco roasted garlic bread; I buttered it with a butter-garlic-shallot mixture left from a different project yesterday. I broiled these, and then cut into small cubes.
I love butternut squash, and was a bit disappointed that the sweet flavor seemed to disappear in this soup. The soup was good, but if you want to showcase butternut squash, you might be better off with something else. |
| This was a passable pizza dough. I liked the flavor imparted by the whole wheat flour, but its texture was not as good as dough made with all whte flour. My basis for comparison is this Mark Bittman food processor pizza dough. The Bittman recipe has a better texture and a delightful flavor. This whole wheat pizza dough has good flavor but its texture is not as good. |
| Foolproof? I've been putting this recipe to the test by making foolish mistakes. At a minimum, this is a very forgiving recipe.
The first time I prepared this, I accidentally doubled the water. I cooked it about 30 minutes longer, and it did eventually thicken up. The second time I prepared it, I forgot to adjust the oven temperature and baked it at 425 instead of 350˚F. As you might expect, it cooked faster - about 35 minutes instead of 50.
I'm not a connoisseur of polenta, but the result seemed reasonable creamy. I served it with tomatoes roasted last august and a bit of pecorino. Very satisfying. |
| Superb pancakes, these are healthy from the oatmeal and whole wheat. My daughter (14) has a bit of a bad opinion of whole wheat, but she admitted that if she were blindfolded, she would not have known.
Be forewarned, this batter is intended to sit on the counter for an hour before cooking. Ours sat for about 30 - 40 minutes, and cooked up fine. They also performed well in our cast iron pan (no additional oil required).
We didn't add the suggested 1.5C frozen blueberries. |
| An excellent super-fast dinner. Canned chick peas, sautéed onions, spinach, spices, and tomato paste combine to make an excellent topping. We put it on bread, but it also would have been great on rice or another grain.
I substituted Aleppo pepper for the cayenne, but otherwise followed the instructions.
Even the teenagers came back for a seconds. |
| My DH prepared this as an appetizer for cocktails with our neighbors, one of whom is lactose and gluten intolerant. The pecorino cheese was fine, and the can of non-brined artichoke hearts located in an Italian market ($7/can!), were superb. Very delicious, and just the right thing. |
| Nice concept, but the recipe has a couple problems. The salad is pretty simple - a couple types of rice, some lightly steamed asparagus, herbs, walnuts, and a dressing. I prepared as described, except I doubled the asparagus.
The dressing called for 1/2 C of oil, and as I was adding it, I became skeptical. I added ~2/3 of the dressing, and the salad felt quite greasy. I didn't care for the dressing on the day I prepared this, but as leftovers for my lunch, the flavors had melded, and it was better. |
| This is a good basic soup that could be easily modified for other flavor profiles. The cumin and coriander gave the soup a lovely flavor, and I purposely added only a small amount of curry so it wouldn't compete. I also used less tomato than called for, and like Zosia, pureed with a stick blender at the end. Even my soup-adverse family enjoyed this one. |
| Quick and delicious. My only complaint is that the recipe claims the tofu will brown in 3-5 minutes. I drained my tofu for more than a hour, and still it didn't brown after 10 minutes! But if you are OK with white creamy tofu, this comes together quickly, with a nice ginger and sesame flavor (sesame seeds as well as sesame oil). Its an easy mid-week dinner, and it was a perfect 3 servings.
My daughter said she could eat this every day. |
| A spicy and hearty chili - and you won't miss the meat. This recipe uses the slow simmered black beans, and turns them into chili by the addition of more onion, more garlic, tomatoes, peppers, and cilantro. I used only one of the two chipotle peppers in adobo, and I seeded it carefully. Despite this, and the addition of an extra 2C of black beans, this is almost too spicy for me.
But I am a bit of a spice wimp.
Regardless of the heat, the flavor is excellent, and not masked by the heat.
Note linked on-line recipe. |
| This is an unusual Waldof salad, and I think if I had all the ingredients on hand, it would have rated a 5. I'll probably revisit this recipe, to try it the way it is written.
This waldorf includes apples, pears, celery, toasted pecans, golden raisins and celery -- a more diverse set of fruit/veggies than the waldorf of my youth. The dressing called for reducing apple cider, and mixing it with yogurt and cinnamon. That would have been awesome, but I had no cider on hand. Instead, I tried to make up for the sweetness by sprinkling some sugar and cinnamon on the fruit, and topping with plain yogurt. |
| Crunchy and flavorful - and quick! These took maybe 5 minutes to prepare the ingredients, and another 5 to put it together. The crunch of the peas, and their sweetness, played off the lemon zest in a wonderful way. Toasted almonds added that last piece of perfection. |
| A nice main dish, but the sauce was way too heavy on the peanut butter. I couldn't taste the lemongrass or the coconut milk.
We used tofu in place of tempeh (suggested in the recipe). Red bell pepper, snow peas, and green onion were sauteed, as was the tofu. Sauce added and cooked to thicken, then served over whole wheat noodles (or other pasta or rice).
14-daughter prepared this and she did an excellent job. It tasted very nice. |
| From: Vegetarian Times (reviewed 9th November 2011)This might be a perfect squash soup. A good ginger/curry flavor (on the mild side), and balanced with a bit of orange juice and nutmeg.
I had a lovely Kuri squash purchased at the final farmers market of the season, and searched widely to find the right recipe for it. Here, the squash is quartered, roasted (with onion and garlic), then roasted. The soup is prepared by blending these with minced fresh ginger, curry powder, etc. The splash of orange juice at the end added an extra dimension. Just amazing. |
| Surprisingly delicious! This recipe's major ingredients are sweet potatoes, red bell peppers, black beans, mango and cilantro. The sweetness was a nice contrast to the slight spice from the jalepeno. Next time, I would use more jalepeno, and maybe cumin?
This was also really beautiful.
Happily, I came home to find that my vegetarian daughter had decided to watch the world cup! She was happy to report on it while eating this Brazilian-ish recipe. |
| This is a very simple recipe, but I think it has one fault. It requires that you first saute onions and garlic, then add 2 lbs of spinach, put the lid on, and cook it down. This causes a lot of liquid to come out of the spinach, but there is no step to drain this liquid. Therefore, when you add the eggs, its very wet. I cooked this an extra 10 minutes, and it was still runny.
Oh well... still ate it. |
| For the simplicity of this soup's preparation, it was a very decent soup. This soup takes relatively little effort beyond soaking the beans the night before. The flavor comes from an unlikely combination of green chili peppers, Worchestershire sauce, and and tomato paste. At the end, you added shell macaroni, and the final texture is a lovely combination of the smooth silky pasta and the more sturdy garbanzos.
Although I felt that this soup could stand having a bit more zip, my kids just cannot get enough of it. Family ratings were 5's from the kids, and 3's (good but not stunning) from the adults. |
| Very simple, and it was a delicious, cheesey side with the tang of yogurt/sour cream.
I used home-made yogurt, drained slightly to thicken, and Jarlesberg cheese (any mellow cheese was suggested as an alternate).
I would have benefit from more instruction on pan size, potato weight, and I found the cheese/yogurt mix was very thick - and so difficult to spread. Nonetheless, I muddled through OK. I can easily see making this one again. |
| This is a simple vegetarian broth, and a great reminder to save those valuable potato peels. I made a batch tonight with potato, sweet potato, and carrot peels. Added an onion and stick of celery. It looks a bit dark and murky, but after adding salt and pepper the flavor is right on - very nice. I look forward to the patience to turn this into soup. In the mean time, its headed to my freezer.
The other thing to note - usually my scraps go to the compost. I will still compost, but this cooking probably makes the composting go even faster. |
| This is my tried-and-true corn bread recipe, the one I've used for the past decade. Over the past six months, though, I've been testing cornbread recipes from other books, and so I thought it would be interesting to revisit this one.
This recipe differs from some by having a larger amount of baking powder, and slightly more flour than cornmeal. I prepared it using polenta (coarse corn meal) instead of regular grind, and olive oil in place of melted butter.
The result was very delicious. However, it is a bit sweet, and perhaps my tastes now favor a more savory bread. |
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