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That was really good. I made an earthy "gourgane" and barley soup with lots of veggies so this cornbread completed it perfectly. Thank you mother Earth for all these goodies.

Being a southern girl, I don't usually stray from my tried and true traditional cornbread recipes, but this was certainly an interesting variation that I am glad I tried. If you want your cornbread to play a more primary role in a meal (rather than a bit part), this would be a good one to try as the herbs and cheese amp the flavors up a little bit. I did find the end result to be a tiny bit dry, but perhaps I overcooked it.

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This was really good. Used thyme instead of rosemary but next time Imake sure I have some before making the recipe. The goat cheese makes all the difference in the world so don't skip it!
Will this with some wild mushrooms instead of the artichoke.
I served it with buttery Brussels sprouts sprinkled with "fleur de sel".

This one is very nice and using cooked polenta as a tart crust is new to me. Actually, using yogourt in a tart filing is also a revelation. Next time I might try to bake the crust by itself (before adding the filling) to crisp it up in the inside as well. A very nice variation from classic tarts.

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O.K...I am not a professional bread baker. Really FFFFFFFFAAAAAAAARRRRRR from it! But this loaf was good. Really good. I made it exactly the way it is said and it was A1.

After the sesame version I tried the variation with raisins and hazelnut. It is fantastic! I added a 1/4 of a cup instead if an 1/2.
Didn't sprinkled anything on top.

This was the first loaf of bread I ever made- strange method but it works. I made another loaf as soon as the first was finished.

Hmmmm, not sure what happened to my loaf but after an hour it still wasn't floating (recipe says it should be floating after 30 min max). So I continued with the recipe and let it "rest" for longer than it called for, hoping it would rise while resting. It did a bit but not quite enough...it's quite dense. The flavor is terrific so I am going to try it again and see if I can get it to float next time.

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This is the cover recipe on the version that I own. It's a fun salad with a few flavors that I don't normally play with all that often--fennel (seeds) and mint.

I made a few substitutions to work with what I had on hand and to shorten up the cooking time. My version used millet in place of the rye berries (though I'd like to try that version, too, as I think it would have a chewy texture). I made my version with vegetable broth and also used a local cheese.

This was a great salad that I can serve as a base for getting creative. I can imagine this with artichoke hearts instead of the sun-dried tomatoes, blanched green beans, maybe even cornichons. I'm not a huge fan of mixing fruit into my savory salads, but I can also imagine some dried cherries,cranberries, or apricots in this with good results.

I had an unusually large amount of leeks in my fridge, and I remembered BakingP's recent review of this recipe, so I thought I'd give this a go. The ingredient combo seemed a bit strange to me (sundried tomatoes, mint, leeks, orange peel, fennel seed and capers), but surprisingly the flavors worked together well. I didn't have rye berries on hand, so used farro instead and definitely recommend that substitution--the farro also takes less time to cook. I agree with Baking P that there are alot of variations that could be made on this salad as well. I would definitely make this again, and with the addition of the halloumi it makes a nice meal in itself.

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This is yummi. So easy to make in a short time while watching football for example! The rose water is, has always., a fine touch

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My uncle grows the best tomatoes I have ever tasted so I had this recipe bookmarked to make the second I got my hands on some of his Super Fantastics and this little gem did not disappoint. I added a quartered and sliced cucumber because I've always put cucumber in tabbouleh and used 2 T red wine vinegar to 2 T olive oil in place of the vinegar/lemon juice combo called for in the recipe because it's September and I hate grocery store lemons. Delicious.

Great tomatoes are key in this dish. I was visiting some friends in Santa Cruz, CA recently and made this for them using some beautiful heirloom tomoatoes from the farmers market there, and it was delicious. If the tomatoes are substandard, I would imagine this dish wouldn't be very exciting. I like the use of farro in the tabouli, I think it gave a more interesting texture than the traditional bulgur. Obviously alot of variations could be made on the ingredients here as well.

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This was my first experience with muesli as I don't really like many dried fruits. Luckily, I'm ok with dates and figs although I just could not bring myself to include the raisins. I ate it as a cold cereal with milk and it was absolutely delicious. And a batch will make a gorgeous gift in a vintage canning jar!

That was good warm breakfast. I omitted the raisins. But 1/2 cup of it is certainly not an off to keep me going until lunch. Had to add two toast with almond butter!

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I have learned that I am a fan of soups that have a final dollop or topping. This one did not disappoint. The soup came together quickly and had good flavor though next time I'll consider adding a little more garlic and letting the onions brown just a bit to push it a little further. I liked the level of heat from the pepper flakes and then the cayenne, but I can imagine that others might through a hot pepper into the mix with good results. I did use the fat free greek yogurt and didn't feel like I was missing out.

This soup was a "regal". Served it with a pretzel recipe from King Arthur Flour
http://www.kingarthurflour.com/shop/PrintRecipe?RID=4055&radio=1 and a quinoa and gratefruit salad.
I omitted the sugar in the soup because the squash were sweet an off. The limony topping made the difference )didn't used greek yogourt and still delicious. Thank you Maria once again!

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This is an unusual bread and I liked the flavor of it. However, my dough didn't rise enough and the texture was off. Way too dense. I don't fault the recipe; I used dry active yeast instead of instant yeast and I didn't make any adjustments. I would like to try it again using the correct yeast and will probably omit either the flax seeds or sunflower seeds or both; it had a little too much going on in my opinion. I liked the whole rye berries and the aroma spice blend together. This does take some advance planning but Speck lays out a suggested timeline to help with that.

This bread takes time but is really good.
I used unbleached white flour instead of whole grain and only 1 table spoon of aroma blend spice which was almost more than an of.
Even the husband loved it!
Will do it again.

This bread intrigued me and I just had to try my own version. Unlike converting most all bread formulas to gram weight, here, I accepted the author's "semi-cups and spoons" approach. I began with a good slug of over-ripe 50-50 levain, salvaged from a tardy feeding. Started by feeding it with equal 100g weights of water and 50-50 flour blend. Even though I have whole spelt berries available to mill, I used whole grain Kamut flour and previously sprouted Kamut berries from my freezer stock. I reduced the salt and the aroma spice blend by half, fearful that it could be the predominate bread flavor. Increased the yeast to a half tsp. and mixed by hand quite wet. The dough fermented about 16 hours at cool room temps (62-68º) and was then retarded due to schedule constraints. Removed from refrigeration and warmed at cool room temps for about 2 hours. Folded and roughly shaped, (lots of flour on work surface and hands!) bench rested for about an hour while preheating oven, stone and Combo-cooker to 500º (ref: Tartine Bread). Trepidation sets in here: too wet, too many seeds, too many whole wheat berries? Semolina used as always in place of cornmeal. Baked in Combo-cooker 20 minutes at 465º, removed the deep half cover. Continued in the shallow half for 20 minutes more, then tipped out and finished 15 minutes more directly on the stone. Pronounced done when internal center measured 200º. (Knocking the bottom, listening for a hollow sound is simply not a reliable indicator)
Considering its essentially whole-grain makeup, the resulting bread was nicely rounded and raised, though expectedly squat. The crumb fairly closed though acceptable with its dense population of seeds and Kamut berries. Crispy, chewy crust and very delicious flavors. Bread you can sink you teeth into, just by itself- no adornments required. All in all- successful. Happy baking!

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I omited the tomato paste, threw a lot of veggies in itand switched the Aleppo pepper for piment d'Espelette and it was a really good soup. Served it with the Pine nut bread of page 64.

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I did skipped the raisin and sugar and it was so good. It kept me going until a late lunch.

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I made these today because I had some cherries in the fridge that were starting to look a little sad - this was a great use for them. I multiplied the sauce recipe by 1.5 and after 2 people ate this for breakfast, I had about 2 cups left over - I want to try stirring it into plain yogurt... yum! For the pancakes, I had no buttermilk, so I used some thinned out plain yogurt, and I think it came out great, I didn't notice anything off about it. One small complaint I have is that these took me like 2 hours to make, including pitting all the cherries (without a cherry pitter). But the sauce can be made ahead and just warmed up, and even though you make a few pancakes at a time they wait in the oven so they stay warm. Otherwise, if you follow the steps in the order that they are listed, starting with the ingredients already prepped, you can use your time pretty efficiently. It's written so that you start out with the pancakes, then while the batter rests you work on the sauce, and while the pancakes are cooking you finish the sauce - it's timed out pretty well. I recommend this and I will probably make it again, definitely will make the pancakes at least.

There is no photo of this in the book so I thought I would share my own with you... see my photo here: http://itrytocook.blogspot.com/2011/07/cornmeal-pancakes-with-warm-cherry.html

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This is the first recipe I've tried out of this cookbook and it was a winner. It is a great way to use up leftover brown rice which I often have hanging around. I used the end of a loaf of Arizmendi's Coriander Whole Wheat bread for the bread crumbs but only incorporated them in the batter...I was pressed for time so I skipped the step where you roll the cakes in the crumbs. This recipe is substitution friendly....I used what I had on hand which included kalamata olives instead of green ones and parmesan instead of pecorino. The sage was a nice departure from the herbs that I am usually partial to (parsley, cilantro, basil, thyme). Served up for breakfast with a fried egg on top and life is good.

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I've made this sort of thing before but the fresh rosemary and Serrano chile were new and very welcome additions. I'd just made pasta the night before so I spooned the raw tomato sauce over chickpeas and thick slices of rustic bread instead. It was so good I'll probably never get around to serving it the way it was meant.