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Roasted Brussels Sprouts with Almonds and Pecorino

Fantastic. I ended up tripling the recipe for a big party, and was a success. I ended up roasting them for considerably longer at a lower heat - 425. I also roasted for awhile longer, about 45 minutes. I used manchego cheese and smoked salt in the beginning of roasting as well as the end. I wasn't going to add the lemon, but I did at the last minute and I'm glad I did, it was a good flavor combo. Would make again.

Nov 28, 2013
jennamari in Recipes

Roasted Butternut Squash Panzanella

This recipe was a total fail for me, and I was so excited to make it. Although a bit on the labor intensive side, teh dressing was fantastic. I split the steps up into two days (made dressing and roastede squash on first day, did the rest on the second day). I brought it to a Thanksgiving potluck and I'm not sure if it's because it sat too long before people started eating, but the bread was incredibly chewy and kinda ruined the dish. I'd be willing to try it again and this time just make sure it'd be eaten immediately.

Jan 02, 2013
jennamari in Recipes

Romesco Sauce

This sauce was magic. I also doubled the recipe, I'm so glad I did. Super easy, very straight forward ingredients/instructions. It was perfect on crostini.

Jan 02, 2013
jennamari in Recipes