Barbara Lanclos Baak Recipe Reviews (Pg. 1) - (18938305)

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Barbara Lanclos Baak



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Baked Cod with Boursin Herb Cheese

Reviewed: Feb. 18, 2013
Prepared as directed, no changes. Found it to be very bland. If I prepare it again, I will season the fish itself prior to topping or possibly marinate it in a zesty italian to perk it up a bit. And reaaly Cathy D, how can you rate something you haven't tried?
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San Francisco Sourdough Bread

Reviewed: Dec. 20, 2009
First, a reminder....sourdough sour taste depends on YOUR STARTER, not the bread recipe. Mine is only week old, still a baby. Another need to let your starter get to room temp and to PROOF before using. I let mine sit proofing/fermenting for about 6-8 hours before using each time. Then start the bread recipe As for the bread.........yum! Followed the ingredients, except didn't have onions. Egg and water go together to make a wash, don't add to recipe. Used my stand mixer to stir and knead, made a round loaf and an oval loaf, slashed the top with a razor blade before the second rise, cornmeal sprinkled on parchment paper instead of oiled pan. Also put a pie pan, half full of water, on the bottom rack of the oven during baking. This should be put in during the preheat time to allow steam to build up. Started checking for doneness at about 25 mins. Loaf size can reduce/increase baking times Straight to cooling racks when taken out to prevent sogginess. Bread was wonderful!! Great texture, great crust. Can't wait to try it again as the starter matures.
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Chili Rellenos Casserole

Reviewed: Sep. 23, 2006
I have been making this one for a few years now, with the following changes. I only use the evaporated milk. Use egg WHITES only, not as heavy this way. Enchilada sauce instead of tomato, more flavorful. I cut the whole chiles into 1" pieces then put them in. Everyone who has had it, loved it.
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