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So, when is a salad recipe ALL about the dressing? In my experience, when the ingredients for the dressing outnumber the ingredients for the salad...THAT'S a pretty good indicator. This salad recipe is a picture perfect example of that theory...eleven ingredients in the dressing, four for the salad itself. And the result? Outstanding...the dressing is complex and balanced. Sour, salt, sweet, savory & hot; beautifully emulsified with the mayo and the oil. Enoki mushrooms are not available to me here, but I substituted fresh bean sprouts with very satisfactory results...the macadamias for crunch, the sprouts for crisp, the baby greens for substance...all enrobed in the creamy deliciousness of the nutty, robust dressing...mm, mm, mmmmm. A perfect pairing to my newly created Thai Chicken soup. Thank you Mr. Tunks, job well done!

By ORobyn | 

November 16, 2009

This was, ultimately, a very tasty dish...just not spicy! Of course, I may not have had the right kind of hot pickled pepper, but it was red thai and pickled... My other concern was an omission of instructions to drain the excess fat/oil in the pan after browning the chicken. I did, and am certain the dish would have been too heavy with the fat/oil retained. My 'sauce' did not reduce particularly well, if I repeat the dish I think I would pop the pan into a moderately hot oven, uncovered, for the 30 minute cook. As I said, it was very yummy.

By ORobyn | 

November 10, 2009

So so Keller...this dish was well worth the effort...yes, it takes time but as my mother used to say; "good things come to those who wait"! The short ribs practically melt in the mouth, the house smelled Fabulous as the dish was cooking, and hubby didn't even mind the extra dishes (it does make for a fair amount of dirty dishes) after enjoying the results. An excellent dish, so good it's even good cold! (I couldn't help but steal a taste this afternoon) And mama really liked the leftovers tonight...high praise indeed. I heartily recommend this dish to anyone willing to take the time...

By ORobyn | 

November 3, 2009

I love that this dish is traditionally frogs legs! Hubby and I both enjoyed the simple elegance of this dish. I was concerned that the amount of garlic cooked so briefly at the end would result in an overwhelmingly garlicky flavor profile, but the parsley, along with the fresh lemon, does a nice job of balancing the dish. I served the chicken with Orzo Parmesan with Basil...the flavors worked together very nicely. This is a great dish for any evening when one does not have a lot of time to fuss.

By ORobyn | 

October 25, 2009

Ok, you can't really go wrong with mashed potatoes...at least in the Bertelsen household, but there was a little problem with this recipe. It was the ratio of liquid (cream, butter) to 'riced' potato...I ended up adding another dollop of cream, and when that wasn't enough, a good 3 T or so of hot water. That gave me my consistency, but next time I would up the amount of cheese and fresh thyme...their flavors were a little muted. A good recipe, just not quite 'there'.

By ORobyn | 

October 25, 2009

This is a revelation! I did not know quite what to expect when I selected this salad to complement strip steaks and potatoes (see separate review; mashed potatoes with parmesan & fresh thyme)but the replacement of croutons with toasted hunks of walnut and the shallot intense dressing knocked our socks off! A guest asked to clean out the last bits from the salad bowl! It was so good that my hubby and I had it again last night...I heartily recommend this dish. Final note, for anyone looking to keep carbs low? ~~ this would fit the bill.

By ORobyn | 

October 25, 2009

Ok, all honesty...please see my blog; "Food at the End of the Road" for complete play by play about my experience with this recipe. I did not, as I stated last night in my review of the Thomas Keller BELTCH sandwich, follow THIS recipe to the letter. I could not...being at the end of the road, some ingredients were/are not available to me. However! What I was looking for, inspired by last night's sandwich, was another 'cute grilled sammie' to pair with my leftover New England Clam Chowder...needed to be eaten up. (btw, I've been making THAT recipe since I was 11 yrs old...) Anyhoo...I know food well enough to recognize that this recipe, as written, is/will/should be quite delish. Thank you Marcia, for the inspiration! Robyn ps; check for a blog post under ORobyn titled "Food at the End of the Road" in an hour or so...I have more to say on the subject!

By ORobyn | 

October 21, 2009

When I spotted this little gem, I was surprised to see Thomas Keller's name on it. But like other Keller dishes, this does not disappoint. Very approachable, easy really, both my husband and I enjoyed this tasty treat. I paired it with homemade tomato soup...yum! By the way ~ I always follow a recipe to the letter the FIRST time I prepare it...it does seem odd to me that one would 'rate & review' a recipe if they did not, in fact, prepare the recipe...I'm all about innovation, but how can you know the intent of the original if you don't try it? Anyway, thank you Food & Wine for this lovely little dish...

By ORobyn | 

October 20, 2009