One question I’m often asked about the project is which recipes were the biggest surprises? The wonderful thing about having to cook every single one of a person’s recipes is it forces you out of your comfort zone and introduces you to dishes that at first don’t sound amazing to you! The surprises really fall into two categories:
- Recipes I thought I was not going to like, but loved – like Roasted Sausage & Grapes and Tuna & Hummus Sandwiches.
- Recipes I figured would be good, but turned out to be phenomenal!
Some of these surprises were simply the result of my lack of culinary knowledge when I started this project – dishes like caponata and fish salad are beloved by many but were completely foreign to me when I made the dish! I hope it inspires you to try a new dish or push outside your comfort zones!
DISH I EXPECTED TO DISLIKE
Roasted Sausage & Grapes
Foolproof, page 137 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.8
One of the biggest surprises of the project came early! I, of course, knew I’d love the sausage but the idea of cooked grapes didn’t thrill me. Turns out a roast in the oven concentrates their flavor and the sweetness pairs PERFECTLY with the salty sausage. It is a dream combo.
Tuna & Hummus Sandwiches
How Easy Is That, page 98 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.9
Tuna salad? Yum! Hummus? Yum! To me, it didn’t sound like a dream combo, but it was supremely satisfying. The crunchy, peppery radish was a nice contract to all that cool creaminess.
Ultimate Tuna Melts
Modern Comfort Food, page 79 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.7
As I mention in the caption, I’ve never been a fan of warm tuna dishes, but leave it up to Ina to change my mind! The key is the best quality jarred tuna you can afford.
Zucchini Vichyssoise
Barefoot In Paris, page 87 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.6
I’ve always loved gazpacho – it’s basically salsa you eat with a spoon – but I wasn’t so sure about other cold soups, but this vichyssoise turned me on to how delicious the wonderful world of chilled soups could be.
Smashed Sweet Potatoes with Apples
Barefoot Contessa Parties, page 186 (Recipe)
RATING: 4/5
FOOD NETWORK RATING: NA
I put off making this one forever because I thought I’d hate the combo but was pleasantly surprised by how tasty it was. Was it my favorite dish ever? No, but I’d highly recommend it!
Roasted Fennel with Parmesan
The Barefoot Contessa Cookbook, page 154 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.7
I don’t mind fennel as a supporting character in a dish, so was apprehensive about it playing the lead role. But this dish showed it was up for the task!
Celery Root & Chickpea Purée
Cook Like A Pro, page 147 (Recipe not online)
RATING: 4/5
FOOD NETWORK RATING: NA
Ina has A LOT of celery root purees – some of which weren’t particularly my thing – but this was THE one I would return to in a heartbeat.
Roast Chicken with Radishes
Cooking for Jeffrey, page 93 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.9
I knew the chicken would be juicy, tender, and delicious, but had no clue roasted radishes could be that good, especially when doused in chicken drippings.
Hot Smoked Salmon with Fresh Dill Sauce
Foolproof, page 83 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.8
This one always sounds like sugary sweet salmon – which wasn’t particularly alluring. But the texture, flavors, and dipping sauce were spot on. One of my favorites from this book
Roasted Eggplant Caponata
How Easy Is That, page 38 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.4
I’d never heard of caponata and at the time wasn’t a big eggplant fan, but this dip won me over!
DISHES THAT EXCEEDED MY EXPECTATIONS
French Nougatine
Food Network (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.6
This was a showstopper of a dessert and one I anticipated liking but absolutely adored!
Chicken with Morels
Barefoot in Paris, page 116 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.7
I’d put making this dish off as I wasn’t sure about morel mushrooms or where to find them. But after trying them in Paris I knew I had to make this dish and it didn’t disappoint.
Jon Snow’s Fish Salad
Barefoot Contessa at Home, page 73 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: NA
I’d never had a white fish salad prior to this, but I’ve been a disciple ever since!
Turkey Sandwiches with Brussels Sprout Slaw
Cook Like A Pro, page 69 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.5
Reading this recipe, I thought this would be a basic sandwich. What’s so special? But that Brussels sprout slaw is so simple and delicious!
Pumpkin Banana Mousse Tart
Back to Basics, page 151 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.3
I love a pumpkin dish but wasn’t sure about the addition of banana here. It was lovely!
Make-Ahead Zabaglione with Amaretti
Make It Ahead, page 225 (Recipe)
RATING: 4/5
FOOD NETWORK RATING: 3.9
I’d never heard of Zabaglione but almond extract can be hit or miss in a dessert for me, and marsala wine? But this one was phenomenal and one mom still talks about to this day.
Irish Guinness Brown Bread
Cooking for Jeffrey, page 186 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.7
Not being a fan of stout, I didn’t think I was going to the love Guinness in this recipe but the bread was so delicious I immediately made a second loaf after devouring the first!
Chicken Liver Mousse Mirabelle
Food Network (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 4.2
If you asked me my thoughts on chicken liver 10 years ago, I probably would have pretended to vomit, but I loved every last one of them I made during the project. And this version was my favorite. Flavorful, silky, and a treat!
Buckwheat Crêpes “Complète
Modern Comfort Food, page 233 (Recipe not online)
RATING: 5/5
FOOD NETWORK RATING: NA
I’ve had a couple of buckwheat baked goods prior to this which weren’t my favorite. Combine that with my ineptitude at making crepes and I wasn’t looking forward to this dish. But it was a wonderful breakfast dish that I now love!
Grilled Oysters with Lemon Dill Butter
Modern Comfort Food, page 48 (Recipe)
RATING: 5/5
FOOD NETWORK RATING: 5
Sure I love all these ingredients independently, but just wast sure I’d love warm oysters. Oh, how wrong I was!
