A walnut/hazelnut cream filled crepe topped with a berry coulis and macerated warm strawberries. Kind of a classic desert for the Price’s. Enjoyable. Not sure if I would go through all the effort to make it again. But I would still give it a favourable review.
This dish felt like the filling of a pie more than anything else and the pimientos over powered everything else with their tangy-ness. I wouldn’t do this again.
Roasted peppers have always been a personal favourite for me. The marinade for this dish combines several familiar ingredients in the book (Worcestershire sauce, anchovy fillets) to make a tasty olive oil vinaigrette. Nothing wrong with this dish at all.
Probably the best shrimp dish in the book to date. The combination of dredging and frying the shrimp with the white wine butter sauce was a big hit.
This recipe is another first for me. The first time making my own polenta! Despite the cooking time, the recipe is quite simple and easy to do. A nice thing to be able to make polenta fresh. I kind of felt that the dish needed more mushrooms because as they wilted down they kind of disappeared in the dish. Still a pretty good dish. I probably wouldn’t do it again exactly as dictated, but I will certainly pull out the polenta recipe again!
As me and my girlfriend ramp up for our trip to Italy this summer, I have been especially interested in the remaining Italian dishes in the book. This one particularly grabbed my attention because we plan to eat at the famous Royal Danieli Terrace when we visit Venice. Fish stews don’t necessarily attract my attention but this was still quite a nice dish, comprised of about every kind of fish and seafood you could imagine. I doubt I will ever go back to it, but it was still a worthwhile adventure.
Nothing too special about this dish, but it was generally a winner amongst the diners. With battered, deep fried veal and cauliflower it’s hard to go wrong. I could see myself whipping this recipe out again as a side dish to a large buffet platter.
This rich pasta casserole from Sardi’s didn’t really turn out all that well. It kind of just tasted like dirty mushrooms in the end. Moving on!
Prior to adding the final thickener of egg yolks, parmesan, and parsley, I thought that this was a fantastic soup as I was making it. Afterwards, I found it a thick, slimy, sludge. I actually would do this recipe again but leave it as a clear broth!
Cheesecake is one of the few deserts that my girlfriend goes crazy for, so I decided to treat her to this recipe. The deserts of this book haven’t always been the greatest, however I believe this ranks as a first class cheesecake (from Philadelphia no less). I found that it was a little soft in the center. Not sure if that is how the recipe was constructed or if it was a flaw in the baking process of my oven. I might bake it for 2 hours instead of an hour and a half next time. But a great recipe no matter what.
A Treasury of Great Recipes 