Comments for Saucy Little Dish

Comment on Gorgonzola, Cranberry and Chive stuffed Endive by dishnicole

dishnicole — Tue, 30 Apr 2013 15:28:06 +0000

Hi Garda,
This is a perfect book club snack. Come to think of it, i should make it for my book club! xo Nikki

Comment on Gorgonzola, Cranberry and Chive stuffed Endive by rayandgarda

rayandgarda — Tue, 30 Apr 2013 15:02:46 +0000

I’m making this for Book Club!

Comment on Chicken Marsala (Without the Marsala) by saucylittledish

saucylittledish — Tue, 02 Apr 2013 02:22:09 +0000

So glad the recipe worked out for you John — and thanks so much for taking the time to let us know!

Comment on Chicken Marsala (Without the Marsala) by John Geary

John Geary — Tue, 02 Apr 2013 01:08:51 +0000

I just had to let you know how incredibly fantastic this was! I would call myself a little bit of a Marsala conossieur and this dish was second to none…and without the Marsala Wine. I was planning on making Chicken Marsala for my wife today since she had been doing much of the cooking recently and I know how much she loves it. I ran to the store after work and did not pick up any of the Marsala “knowing” we had some…because we always do. When I searched the fridge and didn’t find it, I started racking my brain for another idea. Buffalo chicken sandwiches, chicken paprikash, etc. No, let me google “chicken Marsala without the Marsala” and your recipe came up. It was perfect. Thank you!
PS: I have never posted on a recipe blog before and barely ever even search for recipes. I usually ad lib

Comment on Kolaches: Texas in the Springtime by scottcarberry

scottcarberry — Mon, 01 Apr 2013 22:36:31 +0000

We have a wonderful Polish Deli and lunch counter here in Baltimore. I might be able to find that masa makowa, there.

Comment on Korean “BBQ”: Salmon Bulgogi by corena

corena — Sat, 16 Mar 2013 07:58:20 +0000

Thans for this… Have a bit of “leftover salmon” and craving Korean food, so here goes….

Comment on Iskender Kebab (Lamb Kebab with Yogurt and Spicy Tomato Sauce) by Cheryl

Cheryl — Thu, 28 Feb 2013 03:05:05 +0000

What I loved about Iskender is the browned butter poured over the meat when served…that really made the dish. I lived in Ankara for two years and grew to love this dish.

Comment on Reminiscing About Red Sonja by allie

allie — Thu, 14 Feb 2013 13:35:57 +0000

My friends and i lived in Astoria and were sooo dissapointed when Mundo closed we decided to have a Red Sonja night this coming monday and as i was browsing the internet for a recipe for them i found this… SOOO excited!! Can’t wait to try! thank you!!!!

Comment on Reminiscing About Red Sonja by SusieStogli

SusieStogli — Wed, 13 Feb 2013 00:29:30 +0000

THANK YOU for posting this. My husband and I ADORED Mundo and Red Sonja. We are making this tonight!! Thank you, thank you, thank you.

Comment on Ricotta Gnocchi by Dominique I. Joseph

Dominique I. Joseph — Sun, 10 Feb 2013 07:06:34 +0000

Yes, you read the title of the recipe correctly. I make gnocchi with ricotta cheese, not potatoes as you might expect. My grandmother taught me how to make them this way, and though they are less forgiving than potato gnocchi, I love their soft, delicate texture and flavor. They practically melt in your mouth. It’s crucial to find high-quality ricotta cheese from a good Italian market, cheese shop, or gourmet store and then drain it, and to handle the gnocchi gently. Because this is more about the gnocchi than the sauce, the sauce is exceedingly easy to make, but nevertheless very tasty.