KValley
05-19-2001, 07:36 AM
I went back a few months for these recipes. The Pepper, Coriander, and Sesame Seed Crusted Salmon is from the March 01 and received raved reviews. I used papaya nectar instead of apricot, because it was on sale.
This was very good and quite attractive- the crust looked lovely and professional (restaurant-like). My caveat is that I much prefer grilled salmon - I think it is so much more flavorful (vs. stovetop). Next time I will try this on the grill and simmer the sauce on the stove.
The Kasha with Leeks and Toasted Pecans is from the Jan/Feb '01 issue. It was my first time making Kasha. DH did not care for this at all!! I think the earthy taste and texture were a bit much for him. I, however, really liked it. I would not include the cooked egg whites next time- they added nothing in terms of flavor and the bright white bits were most unappealing. The Kasha needed more oomph- I'm not certain what I would add to spark it up a bit (?), but I love the leeks.
I won't make it again as a dinner side, since DH didn't care for it, but it would be a good lunch dish for me.
We also had May '01's Sesame Roasted Asparagus which you all should have tried by now http://www.cookinglight.com/bbs/smile.gif
We drank a Tefft Cellars (Washington State) Chardonnay. Lovely.
This was very good and quite attractive- the crust looked lovely and professional (restaurant-like). My caveat is that I much prefer grilled salmon - I think it is so much more flavorful (vs. stovetop). Next time I will try this on the grill and simmer the sauce on the stove.
The Kasha with Leeks and Toasted Pecans is from the Jan/Feb '01 issue. It was my first time making Kasha. DH did not care for this at all!! I think the earthy taste and texture were a bit much for him. I, however, really liked it. I would not include the cooked egg whites next time- they added nothing in terms of flavor and the bright white bits were most unappealing. The Kasha needed more oomph- I'm not certain what I would add to spark it up a bit (?), but I love the leeks.
I won't make it again as a dinner side, since DH didn't care for it, but it would be a good lunch dish for me.
We also had May '01's Sesame Roasted Asparagus which you all should have tried by now http://www.cookinglight.com/bbs/smile.gif
We drank a Tefft Cellars (Washington State) Chardonnay. Lovely.