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bluestocking

Oswego, NY, US
member

Recent Reviews


Re:Fennel, Pepper, and Saffron Stew with Garlic Toast

This is deceptively simple but filling and delicious! You'll do a lot of cutting vegetables but other than that no difficulties. I followed the recipe as written this time, added just a wee bit of sea salt into the broth as it simmered, and I think that made the other subtle flavors come alive. I was worried that it would be too mild or bland but no- it's a lovely and unusual stew. Served it with garlic toast, and decided that floating the toasts (as in french onion soup) would be great next time. We aren't vegetarians but this meatless dish will be in regular rotation!


Posted: 01:07 pm on January 28th 2013

Re:Chicken Thighs with Sausage & Braised Fennel

The sauce is very tasty and really makes the dish. Although there are a number of steps, all techniques are easy- and the results are tasty enough and interesting enough that you could serve it to guests. I'd suggest a salad to go with it and crusty bread to soak up the sauce.


Posted: 10:02 pm on February 7th 2010

Re:Chicken Thighs with Sausage & Braised Fennel

The sauce is very tasty and really makes the dish. Although there are a number of steps, all techniques are easy- and the results are tasty enough and interesting enough that you could serve it to guests. I'd suggest a salad to go with it and crusty bread to soak up the sauce.


Posted: 10:02 pm on February 7th 2010

Re:Grilled Flatbreads

This recipe was very easy and really fun to make! I follwed the recipe as written except that I kneaded it in my Kitchenaid with the dough hook, for the same amount of time (1-2 minutes). I found the dough to be forgiving- let it sit a little longer at each step, no problem. Handle it a little more than you think you should- no problem. This bread is delicious as is, but I'm already thinking of variations- herbed oil instead of salt, cinnamon and sugar... this is a versatile flatbread. Grilling the bread is fun- I'll be making this recipe all summer!


Posted: 09:00 pm on May 31st 2009