A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...
Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...
This was great...really great. I added too much cheese, as it turns out (8 oz instead of 4), and an entire small bunch of parsley instead of the 1/4 c. My salad is much greener than the pick. Additionally, I squeezed plenty of lemon juice onto the salad. I followed the instructions quite carefully for the onions and the result was little crispy browned bits (of the white) and green bits soft and sharp on the palate. I might think about becoming a Rachel Ray fan.
This was great...really great. I added too much cheese, as it turns out (8 oz instead of 4), and an entire small bunch of parsley instead of the 1/4 c. My salad is much greener than the pick. Additionally, I squeezed plenty of lemon juice onto the salad. I followed the instructions quite carefully for the onions and the result was little crispy browned bits (of the white) and green bits soft and sharp on the palate. I might think about becoming a Rachel Ray fan.
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On September 8, 2011, 7:52 am harkera said:
This was great...really great. I added too much cheese, as it turns out (8 oz instead of 4), and an entire small bunch of parsley instead of the 1/4 c. My salad is much greener than the pick. Additionally, I squeezed plenty of lemon juice onto the salad. I followed the instructions quite carefully for the onions and the result was little crispy browned bits (of the white) and green bits soft and sharp on the palate. I might think about becoming a Rachel Ray fan.