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    Elin - Cinquantejours, Allan Reyes, and 2 other people added this photo to their favorites.

    1. everybody in the forest is jolly 29 months ago | reply

      Awesome.... Makes me wanna dip a fork in the page.

    2. marianthipop 29 months ago | reply

      Wow, that must feel amazing. Congraltulations! Can't wait to buy it.

    3. ms_jojobean 29 months ago | reply

      I can't wait. I pre-ordered mine on amazon and should received it mid-December (as I'm located in Australia).

    4. Patricia917 29 months ago | reply

      I heard you on NPR this morning - couldn't wait to get to a computer to look at your blog...I will be purchasing your book!

    5. friendofbirds 29 months ago | reply

      Me too I heard you on NPR - great interview! I was like I know her - well I feel I like I know you I read your recipes every week :-) Congrats on the book I can’t wait to purchase it.

    6. alison419 28 months ago | reply

      Hi, Deb! This is my very FIRST comment, so I'm a little nervous . . . :) My aunt surprised me by sending me your cookbook, to my very great delight! It is BEAUTIFUL, and I'm so excited about it! For her Christmas present, I'm cooking several dishes for her and freezing them in small portions. (She's handicapped and can't get around the kitchen very well.) I've run into a couple of questions:
      1. For the mushroom bourguinon, the recipe says to slice the shrooms into 1/4 slices, but in both pix, they look quartered. Which is it?
      2. For the wild rice gratin, the picture of the wild rice looks like a wild rice blend with other rice(s). I bought actual wild rice -- all black -- and was worried when I compared it to your picture, which just had black specks. What kind of rice exactly should I use?
      Can't wait to try them!!!

    7. smitten 28 months ago | reply

      Hi Alison -- I am so glad you're enjoying the book. Great questions, and so sorry about the confusion. FWIW, I am working on starting a Frequently Asked Questions (about recipes) section that will be on this page soon, but in the meanwhile, 1. For large mushrooms like portobellos suggested, I'd go with 1/4-inch slices. For small creminis (which are given as an option) quarters are fine. It's totally up to you. 2. I did use a wild rice blend and the word "blend" is missing from the recipe. It will be fixed in a future edition. The recipe does work both ways, but it was intended for a blend. Hope that clears things up. Happy cooking!

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