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Very good galette. I did make a few slight modifications. First, I doubled the amount of fresh sage in the crust. Rather than slicing the butternut squash, I diced it into 1/2" cubes. Finally, I roasted the squash at 425° instead of 500° as specified in the recipe. Served with a green salad dressed with a creamy Vidalia onion vinaigrette. Definitely a repeat.
Some of the ingredients listed here are different from recipe at Epicurious site. Like most soups and stews, this needed some adjustment to my taste. I tasted this when it was mostly finished and decided it needed some boost in flavor. Added about 2 tsp miso for umani and 1/4 tsp cardamom powder. My soup was quite thick so added some water in the end to thin out to my taste. I added chicken stock initially without water. Without these additions, it was somewhat bland at first even with flavorful Asian style garlic and ginger homemade stock but I would suspect flavor will meld nicely next day. I don’t think added bacon bits was really necessary topping and detracted from smooth texture. Photo added.
I've made these burgers many times, and they are a great go-to for a veggie burger that is flavorful, easy to make, and uses common pantry staples. As with most bean burgers, I find they stick together best if you make the burger mix in advance and refrigerate it prior to cooking.
A very simple stir fry that somehow packs a lot of flavor. Good weeknight meal.
I've made this several times and we really enjoy it, although I do make quite a few changes. The first time I made it I found there was way too much liquid in relation to the solid ingredients. Now I double the onions, carrots, celery and garlic and add a sweet potato. I use chicken stock instead of water and I don't make the cilantro oil -- I sprinkle chopped fresh cilantro over the soup and stir in a small quantity of plain yogurt into each bowl. With these changes this is a 5-star recipe. As written, maybe 3.5. In addition to being delicious, it's a very pretty soup -- really bright, vibrant colors.
For such a simple soup, this has amazing flavor. It really showcases how toasting dried chiles and sauteeing the pureed soup base can deepen a dish. Good homemade stock helps too, I'm sure, and I used a mix of bacon "pot liquor" and rich chicken stock. Since the soup and fried tortilla can easily be made in advance, this would be a perfect dish for a large party, where guests could add their toppings of choice. We also used cilanatro and chopped scallions, and pepitas would be another tasty addition.
Delicious! I made the recipe exactly as written with one small exception--I cooked the pudding with a vanilla bean in it rather than adding extract at the end. It is wonderful.
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