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Recipe Reviews 19 reviews
California Fusion Peach Salsa
I made this salsa to go with teriyaki grilled fish. I used some gorgeous fresh peaches from the farmers market. Unfortunately, it didn't turn out to be as good as I anticipated. Nice heat from the garlic chile paste but I think flavor overpowered the perfume of the peaches. The five spice got lost in the mix. Also, the salsa was missing the pep that usually comes from onions -- the green onions just aren't peppy enough.

8 users found this review helpful
Reviewed On: Jun. 16, 2010
I agree that this was a great starting point. I combined this recipe with the Classic Vichyssoise recipe by 2doulas and another from one of my cookbooks and ended up with a beautiful soup that my guests adored. The key is to use the herbs called for in the other recipe, sub white pepper for the black, use fat-free half-and-half instead of cream, and garnish with sour cream and chives. Yum, yum, yum!

9 users found this review helpful
Reviewed On: Sep. 7, 2009
Classic Vichyssoise
I love the use of bay leaf, thyme and marjoram in this recipe. Instead of whipping cream, I used fat-free half-and-half to thin the soup to proper consistency and then served the soup in small cups with a dollop of sour cream and a sprinkling of snipped chives. Delightful!

5 users found this review helpful
Reviewed On: Sep. 7, 2009

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