Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

kate75

member

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