Fine cooking with Fine Cooking

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Fine cooking with Fine Cooking

Postby Larry Greenly » Wed Oct 11, 2006 11:07 am

I recently picked up a free copy of the July 06 Fine Cooking magazine (they're the same publisher for Fine Woodworking) and was intrigued by the good-looking recipes. Every few days, I've tried a different recipe from that issue:

Linguine with Hot Chile, Caramelized Onion & Gremolata

Hot Italian Sausage with Fresh-Corn Polenta

Seared Rib-Eye Steaks with Edamame & Garlic

Flounder Poached in Coconut, Ginger & Basil Broth

Butterflied Chicken Dijon Grilled on a Bed of Thyme

Thumbs up on all the recipes except the butterflied chicken, which had--strangely--no flavor (but it made good chicken sandwiches).

I'm impressed with the magazine and I still have a few recipes to try.
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Re: Fine cooking with Fine Cooking

Postby Howie Hart » Fri Oct 13, 2006 8:48 am

Larry Greenly wrote:...Hot Italian Sausage with Fresh-Corn Polenta...

I've never heard of Fresh-Corn Polenta. Sounds interesting. Can you elaborate?
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Re: Fine cooking with Fine Cooking

Postby Larry Greenly » Fri Oct 13, 2006 10:01 am

Essentially it was cornmeal polenta with some fresh corn added near the end. Very yummy.
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Re: Fine cooking with Fine Cooking

Postby Howie Hart » Fri Oct 13, 2006 10:15 am

Thanks, Larry. I do something similar (well, not really, but...) I like to mix in cream style corn with corn bread batter before baking.
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Re: Fine cooking with Fine Cooking

Postby John F » Sat Oct 14, 2006 10:11 pm

I think Fine Cooking is one of the best - if not the best - cooking mags out there. Strongly recommend a subscription....we give them to many of our foodie friends as Holiday gifts and they all have thanked us repeatedly
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