Comments for Blue Kitchen

Comment on Maple Syrup Olive Oil Pound Cake and Plums Poached in Wine: Great together or separately by Adriane

Adriane — Tue, 18 Jun 2013 16:35:15 +0000

I just wanted to let you know that the step of when to add the sugar in the pound cake recipe is missing. I’m assuming it goes in with the syrup-yogurt mixture?

Comment on A simple, authentic taste of Venice: Fettuccine with Shrimp and Radicchio by Terry B

Terry B — Tue, 18 Jun 2013 03:32:38 +0000

Kitchenriffs (and Christina), the idea of pairing saffron with radicchio actually came from my lovely bride Marion, not the cookbook. Once she said it and I committed to it, she had second thoughts—until we tasted the results. Spot on. Christina, I've not grilled radicchio (which sounds terrific), but I have served it roasted with white beans and tomatoes. Roasting and grilling it are two favorite treatments for Italian cooks.

Comment on A simple, authentic taste of Venice: Fettuccine with Shrimp and Radicchio by Christina

Christina — Mon, 17 Jun 2013 23:13:57 +0000

This is a beautiful recipe. Radicchio used in this way seems brilliant, and the pairing of saffron with radicchio, though it doesn’t pop naturally into my head, now that it is there, seems right.

Have you grilled heads of radicchio smeared in garlicky olive oil? That’s another great way to serve it.

Comment on Easy as, well, Mango Banana Bread by Terry B

Terry B — Sat, 15 Jun 2013 14:40:49 +0000

Thanks, Marie! Peta, you should be fine using a metal baking pan. Interestingly, though, whether you use shiny or dark metal makes a difference in cooking times and even temperature. Here are some tips on baking with glass or metal from the University of Nebraska Cooperative Extension in Lancaster County.

Comment on Easy as, well, Mango Banana Bread by Peta Holo

Peta Holo — Sat, 15 Jun 2013 14:03:23 +0000

Looks delicious. Can I use a metal baking dish instead?
Thanks.

Comment on A simple, authentic taste of Venice: Fettuccine with Shrimp and Radicchio by kitchenriffs

kitchenriffs — Wed, 12 Jun 2013 15:06:10 +0000

The photo of the people at the table is fantastic! Both of these books sound wonderful. I have a couple of Italian cookbooks (in translation), and they are different to what has become the US standard (particularly order of ingredients). They’re fun to cook from — although the recipes may be similar to ones I already know, for some reason the feel of the dishes seem a bit different. This recipe is a good example – I’ve certainly combined saffron with pasta and/or shrimp before, but never with radicchio — sounds quite nice. Nice recipe, and fun sounding books — thank you.

Comment on If you can’t stand the heat, no problem: non-fiery Grilled Cumin Salmon with Mango Tomato Salsa by If you can’t stand the heat, no problem: non-fiery Grilled Cumin Salmon with Mango Tomato Salsa | CookingPlanet

Wed, 12 Jun 2013 12:12:28 +0000

[...] If you can’t stand the heat, no problem: non-fiery Grilled Cumin Salmon with Mango Tomato Salsa [...]

Comment on If you can’t stand the heat, no problem: non-fiery Grilled Cumin Salmon with Mango Tomato Salsa by Terry B

Terry B — Tue, 11 Jun 2013 04:00:42 +0000

Anita—I’m glad you enjoyed it, my irritated friend. If I were the kind of person who used emoticons (I’m not), I would insert a winking smile here.

Comment on If you can’t stand the heat, no problem: non-fiery Grilled Cumin Salmon with Mango Tomato Salsa by Anita

Anita — Tue, 11 Jun 2013 00:51:42 +0000

Made this tonight, but without the grilling (because as I’ve grumped many times – I have no grill, can have no grill, am irritated by all grilling instructions from April to October, making me a truly irritated person.) In any case, the flavor mix was great! Thank you.

Comment on White Bean and Tomato Salad: I’ll have what the kitchen’s having by Rocky Mountain Woman

Rocky Mountain Woman — Mon, 10 Jun 2013 20:48:03 +0000

perfect summer dinner! making this tonight…