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Recent Reviews

Re:Roasted Fingerling Potato Crisps with Shallots and Rosemary

Excellent! However, you do need to be careful of burning shallots. I've had very good results when I add the shallots to the pan when the potatoes get flipped after the first ten minutes of baking.

Posted: 09:13 pm on August 19th 2014

Re:Roasted Butternut Squash & Caramelized Onion Casserole

This recipe turned out very well, with a couple of caveats. I think that the previous reviewer is right about roasting the squash for a longer period so that it really is quite soft. I think I roasted mine nearly an hour. It will depend on the squash in question, and also your oven. My wife and I also agreed that an entire tablespoon of salt is too much. If I make it again, I will start with a teaspoon and sprinkle a bit more on top if necessary.One last thing, the grocery had no thyme that day, so I ended up using rosemary instead. The experiment was a great success, and I would recommend the substitution heartily

Posted: 10:59 pm on November 24th 2009