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This is fabulous! It a truly satisfying and fun treat. The combination of flavors is delicious!

By gourmetgrub | 

February 23, 2009

We LOVE this recipe! It is easy, delicious, totally healthy, and so fun to eat. The hardest part it to find fresh coconut that you can peel and shred yourself. The dried coconut texture lends itself to a bit of coarseness but still works beautifully.

By gourmetgrub | 

February 23, 2009

My family told me they thought "guilt-free" in the title should have been a red flag. We thought this very orange-colored meal needed more texture and complexity of flavor. I immediately thought of goat cheese, walnuts, and sage. Instead, i put the whole thing into the Cuisinart and made a soup. I added celery root and cardamom, and garnished it with chives and parsley, and toasts with cream cheese.  The original recipe made so much, in fact, that I have another gratin dish full in the freezer...so more soup!

By gourmetgrub | 

February 23, 2009

This was fantastic! Extraordinary! We served it with olive-oil seasoned with fried garlic slivers and serrano pepper.  We have never had shrimp that tasted so much like the essence of shrimp with a texture that was both firm and yielding.  This recipe has opened up a new door into ways of cooking. Thank you!

By gourmetgrub | 

February 14, 2009

This is a fantastic way to use those left bits of cheese! We make this perodically and the cheeses have ranged from gruyere to edam to manchego. Every incantation is different and wonderful. I can't wait to accumulate those bits of cheese to make more! 

I always add lots of garlic, salt, and white wine. I have served it heated in the broiler as a fondue and on toasts. 

By gourmetgrub | 

January 27, 2009

If you want to make a yummy cheese sauce to put on toast or bread, don't bother with this recipe.  Go directly to Jacques Pepin and make his Fromage Forte instead!

By gourmetgrub | 

December 27, 2008