These were pretty yummy and authentic, but I made some changes to suit our diet and palate. I like mine to be a litlle bit more sweet and healthier at the same time. I subbed the 3 cups of bread flour with 2 cups WHOLE WHEAT bread flour and 1 cup reg. bread flour. Then, instead of 1/4 cup sugar, I made it 1/2 cup sugar. I filled it with only fully-cooked sausage and cheese, no hashed browned potatoes. Also, the recipe didn't have very detailed instructions in the end on how to fill and roll these, so unless you know what a kolache looks likes, I can see where people get confused. I would make a golf-sized ball with floured hands (it can be quite sticky) and put it on a floured surface. Flatten out the ball and use a wooden roller to roll it out into a circle about 3/8" or about 1 cm thick. In the center of the circle, place the filling (savory filling in this case if the filling will be INSIDE the kolache) and take one end of circle, fold over the filling and roll. Pinch the ends close and fold over seam. Place the kolache seam-size down on parchment paper on a baking sheet.They should resemble an oblong short, hot-dog bun. Alternatively, you can make it look like little round dinner rolls as well depending on type of filling you're using. I have also seen a sweet filling on top of the dough, resembling a more of a danish. You can try all kinds of fillings, which is why kolaches are so great - bacon and eggs, goat cheese and spinach, ham, egg and cheese, etc, etc.

Reviewed On: Oct. 19, 2011

Oh my Goddess, this was awesome! It was exactly what I was looking for in a quinoa summer salad, a little tart but not too vnegary. I did add a few things to make this more crunchy and flavorful. I doubled the olive oil/lime juice/garlic and put it in a small blender to mix/chop it together, then added chopped celery and goat cheese for a mediterranean flavor. I also replaced the parsley with cilantro because I like the flavor of cilantro better. I think I will also do a mexican version of this and add corn, black beans, and bell pepper instead of garanzo beans, celery and goat cheese. I think this can be tailored to many different combinations of beans and veggies. Absolutely delish for such a healthy dish!

Reviewed On: Jul. 20, 2010

Great French classic dish, with only a few modifications. I made this for 2 people and adjusted the recipe, but it probably served 3 very full-size portions. I tripled the amount of wine, as the simmering time would have dried up all the wine, and you need a bit of juice (2 tbsp per breast) in the end to add flavor to the sauce. I think you shouldn't skip this step, since the chicken soaks up a lot of flavor from the wine. Also, do not sub the creme fraiche with only sour cream, as it would make this dish too sour along with your dry white wine. I also added some fresh parsley at the end. It was tres magnifique!

Reviewed On: Jan. 1, 2010