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Torsk

Reviewed: Mar. 1, 2014
We loved this - we used cod fillets that were a little on the thin side. I did not boil them, I just brought them up to simmer till they were opaque and then took them out. After patting them dry I gave them a little shmear of garlic paste, then drizzled with butter and sprinkled with seafood seasoning. Broiling was shorter because they were thin, and they turned out awesome! Delicious! The family loved it, thanks for the recipe!
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Sexy Fish Stew

Reviewed: Jan. 25, 2014
I made this tonight using red snapper - fantastic! Will definitely make it again. Thank you so much!
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No-Knead Artisan Style Bread

Reviewed: Mar. 23, 2011
I have been making no-knead bread 3 times a week for over a year - love it! I always thought that getting the dough from a towel into the pot a really clunky process, so I started using baking parchment and got myself a La Cloche. I rip off a piece of parchment a bit bigger than the bottom of the La Cloche, sprinkle it with flour or semolina and place the formed dough on it. Cover with a tea towel and allow it to rise while the La Cloche is preheating. What is great about this is that when the dough is ready to bake you can just lift the parchment and set it into the bottom of the La Cloche and put the lid on it. The parchment will stick out, but it does not affect the baking process at all. Sometimes the risen dough is so slack that I have to slide a pizza peel under the parchment to lift and transfer the loaf to the pot, but it works great, beautiful, high loaves of bread, no flipping or mess.
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