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Woodbury, MN, US

Recent Reviews

Re:Asian Chicken and Rice Noodle Salad

As written, I feel it's almost there. It is a good start, but it just does need a little something more as someone else stated. It needs more salt (to taste as directed) and salt your noodle water very well too (most rinses away, but get it in the noodle). I added a tiny bit of grated garlic, a good squeeze of lime and a big handful of cilantro. This was really tasty and pretty this way!

Posted: 08:57 pm on October 9th 2017

Re:Peach and Blueberry Galette

Just delightful! I had top notch in season peaches to use and this just turned out so beautiful. Love this crust and can easily be made in advance as someone else said and just refrigerated until ready. Comes together so easily. Beautifully balanced sweetness. Can't wait to try with other fruits!

Posted: 11:00 pm on September 1st 2017

Re:Rice and Lentils with Ham

I really want to make this. I rated 5 just to maintain the average rating as I'm not sure where to get clarification, but are the cumin and coriander really left whole in this dish? I can't see how biting into them would be pleasant. Please advise.

Posted: 11:32 pm on August 29th 2017

Re:Parisian Grain Bowl with Lentils and Duck Confit

This was so enjoyable. All of the parts worked so beautifully together in texture and flavor with the rich duck, the crunchy nuts, the sweet roasted veggies and the tang of the vinaigrette...and so on....loved this.Lots of parts, but served room temp is lovely so it can be done pretty leisurely.

Posted: 11:32 pm on April 6th 2017

Re:Roast Rack of Lamb with Lemon-Mint Salsa Verde

Wowzers! This is amazing and impressive for guests. I've made this twice now and it blows people's minds.I actually marinate as instructed, but then just put in the sous vide until I'm ready for it and sear on a hot grill (coal, of course!) for a nice smoky crust. Slice them apart and place on a bed of couscous with currants and toasted pine nuts and drizzle some of the sauce on the lamb.Some of the 'jewel roasted vegetables' from this site on the side and it is an amazing and beautiful meal!

Posted: 11:43 am on January 14th 2017

Re:Sautéed Seasonal Greens with Pine Nuts and Raisins

This was so delicious. Makes your tastebuds dance! This has tang, subtle heat, nuttiness and bursts of sweetness; it covers all bases. Made just as directed and look forward to making again.

Posted: 10:03 pm on December 27th 2016

Re:Whole-Grain Spaghetti with Wild Mushrooms, Bacon, and Rosemary

Umami rich dish!Soooo flavorful. I used cremini, oyster and shiitake mushrooms. I had some spinach I needed to use. I decided to make a bed of fresh spinach for the pasta and it worked really well. It would also be delicious wilted into the dish. I had some great Reggiano I brought back from Italy. It all came together wonderfully and very quickly and I will definitely make this again.

Posted: 09:57 pm on December 16th 2016

Re:Golden Turmeric Rice

Ok, the flavors in this were wonderful. I had never worked with fresh turmeric and it was a delight. I made this with the pomegranate glazed chicken thighs from this issue and it was really delicious.The problem with this recipe is the liquid seems to be missing. Coconut milk is very thick and doesn't work alone to properly hydrate this dish. I saved it by adding water, but adding it as I went along made it stickier than basmati should be is all. With a liquid adjustment, this recipe has great potential.

Posted: 11:32 pm on December 11th 2016