Comments for The Dinner Files

Comment on Spiced caramelized cauliflower by Molly Watson

Molly Watson — Sat, 13 Mar 2010 04:30:33 +0000

Excellent! Glad you liked it so much

Comment on Spiced caramelized cauliflower by Heidi

Heidi — Sat, 13 Mar 2010 04:06:10 +0000

We made this for dinner tonight with Earth Balance in place of butter and it was so so good. I’m already wondering when I can make it again!

Comment on Spiced caramelized cauliflower by Natasha

Natasha — Sat, 13 Mar 2010 03:38:01 +0000

I’m craving cauliflower now.

Comment on Spiced caramelized cauliflower by Molly Watson

Molly Watson — Fri, 12 Mar 2010 23:51:19 +0000

I’m sure it would work, but the butter helps the sugar caramelize a bit better than it might with olive oil. My tendency, if I didn’t want to use butter, would be to use grapeseed oil or another neutral-tasting oil rather than olive. Whatever you try, be sure to come back and let us know how it works!

Comment on Spiced caramelized cauliflower by yvonne

yvonne — Fri, 12 Mar 2010 22:54:29 +0000

This looks delish! Would the cauliflower recipe work with olive oil substituted for butter? (not that I don’t LOVE butter)…jus sayin’

Comment on Spring reading by Giovanna

Giovanna — Fri, 12 Mar 2010 19:05:38 +0000

And I bake mine, a la Paula Wolfert’s ‘Mediterranean Grains and Greens’–so easy, and definitely a weeknight dish.

Comment on Spring reading by Molly Watson

Molly Watson — Fri, 12 Mar 2010 17:47:00 +0000

I haven’t constantly stirred a pot of polenta in years! It makes a difference to a very discerning palate, sure, but without having to stir it all the time (I pop into the pot very ten minutes or so to mix up the proceedings) polenta becomes something you can make on your average week night.

I’ll be boiling up a pot soon…. And thanks for the book recommendation! I’m always looking for good reads.

Comment on Spring reading by Giovanna

Giovanna — Fri, 12 Mar 2010 17:42:29 +0000

Auther’s book looks fascinating–it goes onto my list.

After all the polenta talk on blogs, I just read Cesare Pavese’s ‘The Moon and the Bonfires’, about an Italian (Piemontese) man, returning to Italy after WWII (he’d gone to the U.S. to make his fortune). A haunting book, about time’s painful passing, and the mystery of those things that serve to propel some people forward while holding others back.

And, yes, there was a lot of polenta, which proves people shouldn’t fear cooking it. If peasant women had time to make pots of it for dinner, doesn’t that prove you don’t need to constantly stir for an hour?

Comment on Mushroom soba noodle soup by elicia

elicia — Fri, 12 Mar 2010 17:05:04 +0000

Ah, I’d rather eat this than the yogurt+granola that i packed for lunch.

Comment on Makin’ gnocchi by Nine ways to use pesto - eatwell.eatgreen

Nine ways to use pesto - eatwell.eatgreen — Sun, 07 Mar 2010 02:48:24 +0000

[...] by substituting the pasta for homemade potato gnocchi at The dinner [...]