Comments on: Olive Oil is the New Garlic

By: Olga

Olga — Tue, 14 Jul 2009 18:50:11 +0000

No i added several whole ice cubes. It made the taste less fatty . Thats a good thing because the sour cream was 20% fat. Next time I’ll use the 10 %

By: Anne

Anne — Tue, 14 Jul 2009 05:16:29 +0000

Olga, thank you! And yes! I love ice in cold soup. Did you crush the ice in the soup with the blender, or literally add an ice cube to the soup (like the Spanish sometimes do with gazpacho)? If you crushed it in the soup, did it make the soup thicker? I have to try this. Thanks again.

By: Olga

Olga — Mon, 13 Jul 2009 19:14:13 +0000

Thanks so much for the recipe. We couldn’t find anything similar to proper goat yogurt and used a mix of sour cream and kefir which was just perfect. Everyone loved it in any case. I liked adding some ice too..

By: Anne

Anne — Thu, 09 Jul 2009 04:12:42 +0000

Kim–Braised radishes! I’ve heard of such awesome craziness but have not tried it yet. It sounds intriguing. Is it still crisp when you prepare it like this? —- I have had trouble with keeping tarragon alive, too. It seems kind of finicky to me; this is the longest I’ve grown it without killing it. Right now I water it about every 3 days, and not very much water. I have over- and under- watered it before.

By: kim

kim — Wed, 08 Jul 2009 22:37:25 +0000

This sounds great for hot summer days…I wish I could get my tarragon to grow. It’s a most troublesome herb for me! But I love it…
BTW…I braised some radishes last night for dinner with shallots and a little balsamic…very tasty…who knew???