Blair Brown

So great in red lentil dal!

Holy cow. This was wonderful. Had to broil for a few min for the golden brown. Make sure to FULLY pay your halibut dry. As always, dry meat cooks more evenly and absorbs the s&p & dijon better. Sooo good!

First thoughts: pretty, colorful, yummy dish--unlike anything I've ever had before. I was doing a fridge/pantry clean out so I made some changes. Firstly, I didn't measure my amounts. Secondly, I used canned sliced beets-- cut them into dices, and reserved the juice. Thirdly, I cut (unpeeled) carrot and potato into small dices, put them into my instant pot, covered with the beet juice and red wine (to try and achieve the color they would get if they were boiled with the beets) and pressure cooked them for 6 minutes. I quick released the pressure valve and strained the veggies. They were soft but not mushy-perfectly held their diced shape. I pretty much followed the recipe other that that. The root vegetables and colors would make this an awesome fall dish, but the dill and potato-salad quality also make this an awesome alternative to those mayonnaise-filled "salads" we find at picnics. I think this would be great with more dill or sauerkraut as others have suggested.

So I’ve made this before (mine is the steak/ asparagus/ sweet potato pic!) and I just made it again but quadrupled it. One- don’t do that. Two, don’t cook it too long. And three, MAKE SURE you add the cornstarch to water before you mix it into the dish. Ugh, can’t believe I made that rookie move. But still so yummy!

This had a good rating, I did not like it AT ALL. I like my cookies moist and dense. These were cakey and dry. Just not my thing! Would have much rather made moist, dense banana bread.