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     Information below are adjustments to some of the recipes in the book.

Page 78, Salmokopita

Please note, this recipe makes 2 rolls. Add HALF the spinach mixture and salmon pieces to the first roll. Use the remaining spinach mixture and salmon for the 2nd roll.

Also, because all phyllo packages do not contain 20 sheets, instead of 10 sheets per roll, use half the sheets for one roll and half for the other. It will still be delicious even if there are fewer than 10 sheets. After 2nd paragraph (about the phyllo sheets) Use a very slightly damp cloth to cover your phylllo. it should not be so wet as to make your sheets stick together!

And finally, feel free to use more spinach if your package is larger than 10 ounces to avoid waste. 12 ounce packages will be just as delicious!

page 33, Salmon Cakes with Asian Slaw

Add the 1 cup of panko to the ingredients before forming into cake. the additional panko listed is for coating the cakes.

Page 90, Seared Halibut with Lemongrass and Chili

1 teaspoon of salt not necessary.

page 25, Spanish-Style Cod with Roasted Tomatoes, Peppers and Potatoes

Fold in the tomatoes at the end, when adding the wine sauce to the onion-potato mixture and before adding the cooked cod fillets.

page 45, Crab Rangoon

Mound 1 teaspoon of filling on the wonton wrapper, not 1 tablespoon.

page 117, Vietnamese Shrimp Sandwiches

amount for sriracha should be 1 to 3 teaspoons, not tablespoons (unless you like it indendiary!)