This was kind of a disappointment, and I made it almost exactly as written. I don't know what went wrong. I couldn't find sole, so I used "arrowtooth flounder", and just under a pound (0.93) of it. I didn't think I had a skillet big enough (the fillets were long), so I used a "saucier" - the fact that it's a lot taller than a skillet wouldn't have affected the cooking, would it? I cooked the fish for the full 15 minutes (it didn't seem to flake well enough at 12 minutes) and it came out very mushy. And the sauce was pretty watery. Good thing I served it on basmati rice to soak up the juice. If I were to make this again, I'd try cooking it UNcovered - perhaps all the trapped moisture was what made things so wet. I've only cooked fish a few times so maybe I can do better, should I try this again.

Reviewed On: Nov. 18, 2009

This is a fabulous sandwich. I've now made it two days in a row. It's also the first time I've used my panini press, and perhaps the first panini I've ever eaten (I'm not sure). I made it exactly as written. I was lucky enough to find a "sourdough square" loaf whose label said "The perfect bread for paninis," so I knew I was on the right track. This was also the first time I'd used my bottle of "Ground Red Chipotle" (which tastes noticeably better than generic "chili powder"). This is a little messy to make, and even though my bread slices were fairly large, the sandwich was almost overstuffed, so I might use smaller chicken breasts in the future. Also, even though I like Caesar dressing, I think 1/4 cup (i.e., 4 T.) is too much, so I might cut it down to 3 or even 2 T. - the sandwich was a little too wet for my tastes. Still, and despite the fat content, this was a wonderful treat, and a great introduction to making my own paninis.

Reviewed On: Nov. 2, 2009

This was fairly good. It didn't wow me, but this was probably the first time I've ever eaten marinated mushrooms (I used to hate mushrooms, and even afterwards avoided this "weird" kind of dish). I made it exactly as written - though I didn't have freshly-squeezed lemon juice, but used the bottled kind. I'd also never stemmed mushrooms before - I just leveled them off instead of cutting into the mushroom caps. Perhaps there was too much parsley - not that I minded the taste, but it was more of an appearance/texture thing. But I don't agree with some previous reviewers' complaints about too much salt or lemon juice. I might not make this recipe again, but it was a nice introduction to this kind of dish, and since I like mushrooms a lot now, I'll probably eat, if not prepare, marinated mushrooms again.

Reviewed On: Oct. 30, 2009