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Joined Date: Jan 04, 2009
Reviewed Lobster and Shells
"This is a very good recipe, and great for entertaining. I agree with others that Ina's recipes are often too salty--and not exactly figure-friendly--but you can adjust to improve the flavor. Remember to use kosher salt, and I added one tsp. of salt to the dressing at a time--tasting first before adding more. My mom has a version of this that ""
"I think this recipe is a good foundation-- but am surprised by the rave reviews of others. It is indeed a stiff dough , to the point of dry. Making this for a key holiday work brunch, I tested this in batches before-hand.
-- I used dark chocolate chunks (62% cacao)
-- I mascerated the cranberries in orange juice and 1 tbsp. Grand Marnier
-- Do NOT overbake!!! They will be as dry as dirt.
--I drizzled white chocolate on top of a few cookies, and garnished with toasted coconut. I added pistacio nuts to a few others.
--I added orange zest to the batter, which made a huge difference.
--Will add another egg next time and some orange juice for a moister cookie.
--Would work well with cherries and almonds for February.
Reviewed Cranberry Orange Muffins
"Made these as part of a holiday brunch. I have tried these with fresh and dried cranberries. I have mascerated them in orange liquor (Gran Marnier) and orange juice. That works better with dried, yet I prefer the flavor of fresh, so its a coin toss. There are so many recipes for this type of muffin, and I think I will go back to my old standby's-- Martha Stewart and a Junior League recipe I've had for 20 years.
Reviewed Roasted Vegetable Soup
"To the post about what kind of wine? Suggest a dry white like Savignon Blanc.
As for substitutions: try white potatoes, celery root, onion or other root veggie local to you. I've put leeks in this and fennel. Did not like the anise flavor here. I also have added garlic and shallots.
Reviewed Rocky Mountain Benedict
I grew up in Sun Valley, ID, and have eaten at the Kneadery for years! I have ordered this dish dozens of times. Its an absolute A . Making it with Idaho trout is the key. Can be pricy, but worth it for a special occasion. Easy to master after a couple of tries. The sauce is divine. Like any dish, the quality of the ingredients will determine the result. Be choosy.
Like the restaurant serve with with Idaho hash browns, muffins and fresh-squeezed juice! Also, try it with glass of dry white wine or bloody mary. !!