PaigeB Recipe Reviews (Pg. 1) - (188526923)

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Pancetta-Wrapped Leek Gratin

Reviewed: Apr. 11, 2014
Easy. Delicious. Decadent. First, I should mention that I hate to cook. The general consensus is that I'm also a terrible cook, so I almost never do it. My friends actually encourage me to bring the paper products and the potato chips to pot luck meals. (It is an unspoken and widely felt, "Please don't bring anything that you cooked.") I tell you all of this, so you'll know that *I mean it* when I say that this dish is easy and delicious. It is worth the scant amount of effort required, and it is fool-proof. (The hardest part is paying for the leeks at my local grocer, Whole Paycheck.) This recipe is so good and so easy that I'm tempted to take it to the next pot-luck, so I can bask in the compliments that I am sure to receive. We ate this with Spicy Garlic Lime Chicken [recipe from this site, plus added chicken broth to the basting juice per the advice of a helpful reviewer] and Barley cooked in Chicken Broth. The citrus in the chicken worked well with this rich leek dish. Watch the video: it will help! Chef John's videos are fun to watch, and he has lots of great advice.
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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Mar. 18, 2014
I really, really wanted to love this recipe. [Good-for-you-yet-delicious chocolate cake? Who wouldn't want that to be a real thing?] Unfortunately, mine turned out weirdly-chewy; and there was a faint bean-y flavor. I won't make this again.
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Blueberry Streusel Cobbler

Reviewed: Aug. 16, 2013
Delicious. I made it in a 9-inch round, metal cake pan, since I don't have a 9-inch square baking dish. It turned out fine, although the sides of the cobbler were higher than the center, and I had to cook it a few minutes longer than recommended. One note: If I could have given this recipe 4.5 stars, I would have. (Degree of difficulty counts for something in my book.) I loathed cutting the butter into the baking mix and into the streusel. I am a novice cook (and that's being generous). I don't have many specialty tools like pastry blenders. Many years ago, I was taught to cut-butter-in using two knives. Since I had knives, that's how I did it. My hands and wrists ached before I was done. I'm happy to say that the end-result was worth the trouble. Yummmmm.
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