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Recent Reviews

Re:Corn and Amaranth Griddlecakes with Spicy Black Beans

This was fantastic - especially with fresh salsa and avocado. I used a fresh green anaheim pepper roasted in teh oven instead of canned, canned beans instead of dried, and canned corn instead of frozen (because that is what I had on hand). I threw four cloves of crished garlic into the beans and let them simmer for much longer than recommended after they'd cooked. Will definitely make this again.

Posted: 11:15 am on February 8th 2011

Re:Summer Bouillabaisse with Smoky Rouille

Delicious! I will be adding this immediately to our normal dinner schedule, as it is really really fast and easy to make and incredible tasting!I used 1 lb of fresh cod and 1/2 lb of shrimp in the recipe and simmerred until just done - 3 minutes. It is really important not to overdo the fish here. Also, and please don't yell, at me, but we already had good quality canned tomatoes and frozen corn on hand and I used them instead of fresh. I simmered, in the second step, 32 oz of canned whole, peeled San Marzano tomatoes chopped with their juice for about 5-8 minutes until they were 'soupy'. I added the corn, still frozen, before the fish, and simmered for about 5 minutes. The result was delicious, and I look forward to making this in the winter, also, when fresh tomatoes and corn aren't available.I wasn't a huge fan of the rouille; I think next time I will make it all from scratch instead of using mayonnaise.We served this with fresh, crusty bread to soak up the broth.One thing; this recipe makes WAY more than four servings; It could have easily fed six to eight. Enjoy!

Posted: 08:07 pm on July 18th 2010

Re:Yukon Gold Gruyère Galette

This is a very elegant side dish or first course; I was first served this exact recipe at the wedding of a friend as a first course, prelude to beef wellingtion. Delicious and simple, it is a holiday dinner favorite of mine.

Posted: 11:52 am on July 16th 2010