Overheard on the Home Cooking Board

Published on Thursday, January 19, 2012, by Caitlin McGrath / Edit Post

"Even mediocre truffle oil has an affinity with fish and shellfish. I make a compound butter with porcini and truffle oil that's wonderful with scallops or ... [atop] a simply grilled or sautéed fish fillet. Or I'll add it to a vinaigrette for a salad or vegetable, especially green beans, that I'm serving as an accompaniment to the fish." – JoanN

"My favorite goat cheese appetizer is simple and elegant. Elongate a small roll of goat cheese on a cracker dish (one that is long and narrow). Sprinkle chopped dates and toasted walnuts over the top and all around the sides. Finish with a drizzle of honey over the whole dish and serve along with more honey in a side dish to add to taste. The plate is pretty and I serve it with very plain crackers. The bite of the cheese with the dates, nuts, and honey is just perfect." – Mary406

"Ever since Disney World, I've been a complete sucker for turkey legs. I like to season it with whatever I'm in the mood for, and put into a 200 [degrees Fahrenheit] oven for an hour or so, followed by a couple minutes at 400 [degrees] to crisp the skin. Nothing beats gnawing on a huge turkey leg the size of your head!" – joonjoon

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