This cookie/candy is a real winner in my book. It's different (saltines), but they're quite beautiful looking (also because they're different). To me, the saltines (you don't realize they're there once you make them) are the key to this - the salt from the saltines adds a deliciousness to them. Will definitely make the again. They look very attractive (if broken up into long shards) in a tall glass or some kind of cylindrical vessel. The most tedious thing is making the caramel (carefully) and watching the pot so it doesn't boil over. Not difficult, but you just have to be hovering there while it's heating up. Be sure to use a candy thermometer to get the exact temp of 300.

By CarolynT | 

December 12, 2008

Since I love summer squash types, I was certain this would be good, but it was exceptional. I made it at a friend's house, and she couldn't find her mandoline. That was the only stumbling block - it took about 20-25 minutes to thinly slice, then slice again to make the linguine strips. The mandoline with julienne setting would have been perfect. I used the whole squash (not discarding the seedy middle part) and it was fine. Maybe not the perfection served in restaurants, but it was fine. Next time I may make it with just regular coin-slices of squash (a lot easier) and I may mix some of the goat cheese into the pan and let it melt into the mixture and then just garnish with more. With the goat cheese only on the top, as a garnish, only people who grabbed some of the cheese got any. I liked (very much) the goat cheese in it, so would not want to eliminate that. I'll definitely make this again. Allow plenty of time, though. Seems like this took longer to make than you might think.

By CarolynT | 

November 16, 2008

Our daughter in law made this for us a year or so ago with fresh Swiss chard from her garden. I loved it. Made it several times since. It's so easy, and even worthy for a company meal. There's very few ingredients in this, and yet it's a great combination. Highly recommended. The photo in the recipe is a little misleading - even with a pound of chard, you won't have that much chard per serving. If you really like chard, use a larger casserole dish and add more. You can use up to 1-inch chops, but you can also use the thinner chops too. Cooking time is about the same.

By CarolynT | 

November 11, 2008

We can't even find mackerel in our part of the country. I was intrigued by the cauliflower side, so just made that to serve with a grilled pork roast. I will say all of our guests were totally stumped as to what it was (I didn't tell until they'd eaten their fill). Two, who are anit-cauliflower, were amazed. The dish is odd, I think. Has a fairly sour taste (perhaps I used too much preserved lemon?). Perhaps it would be best with a plain grilled fish, as the chef indicates. I don't think I'd make it again unless I changed the dressing to something more like traditional tabbouleh. My husband, who eats almost anything, didn't like it.

By CarolynT | 

June 23, 2008