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Recent Reviews

Re:Potato and Leek Galette with Rosemary and Sea-Salt Crust

What a great dish! I followed the recipe to the letter, and came out with a dish that everyone wanted more of! The crust was light and flakey. (made the crust day before and kept it in the fridge. I took it out an hour before rolling so that it could come to room temp) The filling was creamy and flavorful. It was a bit larger than the photo in the magazine. I served it as an appetizer, and it ended up moving to the dinner table. A great compliment to the Lamb Chops with Fennel confit, and the Butternut, Chard and Cherries. It was a Fine Cooking dinner party. My first, but it definitely won't be my last.

Posted: 11:30 pm on October 21st 2017