Comments on: shrimp cocktail + artichoke-potato gratin http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sandra Van Laan http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-1303602 Sandra Van Laan Thu, 15 Dec 2011 22:15:04 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-1303602 Made the artichoke potato gratin dish last night for holiday night with the girls. Doubled the recipe. Used two bags of fingerling potatoes. Needed to bake about an hour. Every single woman asked for the recipe! Made the artichoke potato gratin dish last night for holiday night with the girls. Doubled the recipe. Used two bags of fingerling potatoes. Needed to bake about an hour. Every single woman asked for the recipe!

]]> By: Aura http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-831587 Aura Wed, 10 Aug 2011 02:26:53 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-831587 Hi! New devotee here! Your blog is the very best food blog I've ever read. Just made your shrimp cocktail, tried a shrimp, then went back and read how you didn't think the broth imparted much flavor. I definitely agree, but I think the stock, which I froze, will come in handy in the future. (Also, I dumped all of the ingredients in with the shells to simmer, and it still didn't taste too exciting. But the shrimp are still great, and so is the cocktail sauce.) Thanks very much for everything you do! Hi! New devotee here! Your blog is the very best food blog I’ve ever read. Just made your shrimp cocktail, tried a shrimp, then went back and read how you didn’t think the broth imparted much flavor. I definitely agree, but I think the stock, which I froze, will come in handy in the future. (Also, I dumped all of the ingredients in with the shells to simmer, and it still didn’t taste too exciting. But the shrimp are still great, and so is the cocktail sauce.) Thanks very much for everything you do!

]]> By: Carissa http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-432061 Carissa Sat, 09 Oct 2010 19:49:05 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-432061 yeah...saw that after i jotted off my YOU MUST TRY THIS. It IS so delicious (isn't it? Like, REALLY?), but I, too, was dismayed (okay, downright grumpy) by the additional steps/superflous dish-dirtying and DID roast the Brusells sprouts on the same tray before the squash (wasn't sure if one would take longer than the other). I think I used the same sheet to toast the croutons as well (and if I didn't, well, that was just silly). I think I'm going to make this in place of stuffing this year for our small Thanksgiving celebration. It's a terrific dish to bring along and toss together at a dinner party, too. Because WHO in their right mind doesn't like eating BREAD and calling it a SALAD (Like a Real Man of Genius). yeah…saw that after i jotted off my YOU MUST TRY THIS. It IS so delicious (isn’t it? Like, REALLY?), but I, too, was dismayed (okay, downright grumpy) by the additional steps/superflous dish-dirtying and DID roast the Brusells sprouts on the same tray before the squash (wasn’t sure if one would take longer than the other). I think I used the same sheet to toast the croutons as well (and if I didn’t, well, that was just silly). I think I’m going to make this in place of stuffing this year for our small Thanksgiving celebration. It’s a terrific dish to bring along and toss together at a dinner party, too. Because WHO in their right mind doesn’t like eating BREAD and calling it a SALAD (Like a Real Man of Genius).

]]> By: deb http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-430620 deb Sun, 03 Oct 2010 21:57:19 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-430620 Carissa -- <a href="http://smittenkitchen.com/2006/12/holding-the-gray-salt/" rel="nofollow">Did it</a>. Carissa — Did it.

]]> By: Carissa http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-430393 Carissa Sun, 03 Oct 2010 03:30:59 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-430393 I've made Ina's panzanella before and it is delicious. With fall veggies just around the bend, you've got to try Michael Chiarello's Winter Panzanella. I make it, following the recipe kind of loosey-goosey and it is just. so. amazing. Check it out: http://www.foodnetwork.com/recipes/michael-chiarello/winter-panzanella-recipe I’ve made Ina’s panzanella before and it is delicious. With fall veggies just around the bend, you’ve got to try Michael Chiarello’s Winter Panzanella. I make it, following the recipe kind of loosey-goosey and it is just. so. amazing. Check it out: http://www.foodnetwork.com/recipes/michael-chiarello/winter-panzanella-recipe

]]> By: LaurieB http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-289006 LaurieB Thu, 28 May 2009 21:55:30 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-289006 Hi, I'm late to the party but have just found your site. I'm an artichoke aficionado and have found that if you cut those suckers in half, put 1/2" water in the pan microwave covered for 5-8 minutes and *then* clean the leaves and choke out, it's immeasurably easier to use artichokes in recipes. If you can find them, get the baby artichokes, the smaller the better. You can eat the whole thing and not worry about any undigestable bits. I use them with eggs, crab/lobster, chicken stir fry, anything with ricotta or Parmesan cheese and many other ingredients. I'm a "what's in the fridge" kinda gal and don't really follow recipes but try to find complimentary ingredients. It's a lot of fun. I love this site, you've used a lot of stuff together that I haven't tried yet but will! Hi, I’m late to the party but have just found your site. I’m an artichoke aficionado and have found that if you cut those suckers in half, put 1/2″ water in the pan microwave covered for 5-8 minutes and *then* clean the leaves and choke out, it’s immeasurably easier to use artichokes in recipes. If you can find them, get the baby artichokes, the smaller the better. You can eat the whole thing and not worry about any undigestable bits.

I use them with eggs, crab/lobster, chicken stir fry, anything with ricotta or Parmesan cheese and many other ingredients. I’m a “what’s in the fridge” kinda gal and don’t really follow recipes but try to find complimentary ingredients. It’s a lot of fun. I love this site, you’ve used a lot of stuff together that I haven’t tried yet but will!

]]> By: anne http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-207047 anne Wed, 03 Dec 2008 04:39:09 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-207047 The gratin is AMAZING. We had to find something to make last minute due to a change in venue (suddenly our home) for Thanksgiving...this was the first potato recipe in your archives and for which I somehow had all of the ingredients already. We used an entire can of artichoke hearts in lieu of the 4 fresh, and we shaved the asiago instead of shredding it, and WOW. I was so sad when the leftovers were gone. Thank you, Deb - this will certainly become a staple in our home... The gratin is AMAZING. We had to find something to make last minute due to a change in venue (suddenly our home) for Thanksgiving…this was the first potato recipe in your archives and for which I somehow had all of the ingredients already. We used an entire can of artichoke hearts in lieu of the 4 fresh, and we shaved the asiago instead of shredding it, and WOW. I was so sad when the leftovers were gone. Thank you, Deb – this will certainly become a staple in our home…

]]> By: Robert Miller http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-116263 Robert Miller Wed, 25 Jun 2008 18:08:34 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-116263 For such a fancy recipe, it would help to use extra-virgin olive oil in place of normal olive oil. I've been using extra-virgin olive oil from Holy Food Imports (www.holyfoodimports.com) for most of my cooking, and every recipe I make, everyone loves it. For such a fancy recipe, it would help to use extra-virgin olive oil in place of normal olive oil. I’ve been using extra-virgin olive oil from Holy Food Imports (www.holyfoodimports.com) for most of my cooking, and every recipe I make, everyone loves it.

]]> By: megan http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-834 megan Wed, 08 Nov 2006 00:22:09 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-834 Aha! Thanks M! You've made my day! :o) (That along with the Brittney news!!) Aha! Thanks M! You’ve made my day! :o) (That along with the Brittney news!!)

]]> By: deb http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-824 deb Tue, 07 Nov 2006 17:53:41 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-824 Tammy - If you buy your shrimp already cooked, you could have shrimp cocktail ready in less than five minutes. ;) Elle - Aww. Believe me, I had years of dorm food too. Blech. I used to get this taco salad mess of various fatty glops… ecch, I don't even want to talk about it. Bawdy - I totally beg to differ that our recipes have a differing number of ingredients, but that aside, yours looks great. Since I love onion in just about everything, I might have to try this! Megan - Ooh. I was totally thinking sour cream might swap well for cottage cheese, but haven't tried it yet. Let me know what you think - I'm sure it won't mess it up or anything. Jenifer - I am sure Alex would love Tabasco in his cocktail sauce, too, but would never give up that horseradish flavor. He's obsessed. RA - Crate and Barrel placemats, though I hate them because they have to be ironed after a machine-washing which is just completely out of my range of domesticity. (I mean, if we're paying for wash-and-fold, I expect to do no work.) Chairs are from the same. Cupcakes - Sounds delish, though personally I can't handle smoked cheeses at all. They… I don’t know, get overpowered and the flavor tastes artificial to me. But! I have a ton of friends who love it so thanks for the idea. Shauna - Thank you. Claire - Nah, she does this whole cooking-on-instinct thing so foreign to me. I know she started with a Cook's Illustrated recipe and lots and lots of chicken thighs. And that the leftovers made for a delicious dinner last night. Brilynn - I think I just got lucky, heh. Tammy – If you buy your shrimp already cooked, you could have shrimp cocktail ready in less than five minutes. ;)

Elle – Aww. Believe me, I had years of dorm food too. Blech. I used to get this taco salad mess of various fatty glops… ecch, I don’t even want to talk about it.

Bawdy – I totally beg to differ that our recipes have a differing number of ingredients, but that aside, yours looks great. Since I love onion in just about everything, I might have to try this!

Megan – Ooh. I was totally thinking sour cream might swap well for cottage cheese, but haven’t tried it yet. Let me know what you think – I’m sure it won’t mess it up or anything.

Jenifer – I am sure Alex would love Tabasco in his cocktail sauce, too, but would never give up that horseradish flavor. He’s obsessed.

RA – Crate and Barrel placemats, though I hate them because they have to be ironed after a machine-washing which is just completely out of my range of domesticity. (I mean, if we’re paying for wash-and-fold, I expect to do no work.) Chairs are from the same.

Cupcakes – Sounds delish, though personally I can’t handle smoked cheeses at all. They… I don’t know, get overpowered and the flavor tastes artificial to me. But! I have a ton of friends who love it so thanks for the idea.

Shauna – Thank you.

Claire – Nah, she does this whole cooking-on-instinct thing so foreign to me. I know she started with a Cook’s Illustrated recipe and lots and lots of chicken thighs. And that the leftovers made for a delicious dinner last night.

Brilynn – I think I just got lucky, heh.

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