Potato Casserole with Bacon and Caramelized Onion

March 15, 2012

I love potatoes and the whole time while I was preparing the meal I was sure that I was going to love this dish too. But the potatoes were just okay; 3-1/2 stars. I should have anticipated a little better based upon the list of ingredients. While the bacon and caramelized onions helped, the main flavor of the dish was potatoes soaked in chicken broth. The texture of the “crispy” potatoes was rubbery; not crisp. It was only the potatoes underneath the crust that were tender. Don’t get me wrong, they were edible, and my youngest son really enjoyed them. But it made a huge mess in my kitchen. There is no way I will ever make this dish again.

3-1/2 star payoff not worth the huge mess in the kitchen


  1. My biggest complaint is it made the mess of a 5-star main course, but with the payoff of just a 3-1/2 star side dish. Everything else I say in this post is secondary. This is the reason that I will never make this recipe again.
  2. Chris Kimball recommends using a mandolin to slice your potatoes, but I used the slicing attachment for my food processor. While the slices using a food processor were not completely uniform, it made quick work of the slicing. I couldn’t imagine trying to do it by hand.
  3. There is a lot of liquid, and at one point I was sure that there was too much. But in the end it cooked down within the allotted 55 minutes.
  4. I would recommend (but didn’t do it myself) lining your baking dish with aluminum foil. Not so important for the bottom of the baking dish, but the sides get a heavy burned on crust that will take 12 hours soaking in soapy water to get ride of.

Rating: 3-1/2 stars.
Cost: $4.50.
How much work? Low/Medium.
How big of a mess?  High.
Start time 5:00 PM. Finish time 7:00 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

4 slices thick-cut bacon (6 ounces)
1 large onion
1-1/4teaspoons salt
2 teaspoons chopped fresh thyme
1/2 teaspoon pepper
1-1/4 cups low-sodium chicken broth
1-1/4 cups beef broth
3 pounds Yukon gold potatoes
2 tablespoons unsalted butter, cut into 4 pieces

  1. Use butter to grease a 13”x9” baking dish, especially along the sides. Cut bacon slices into 1/2″ squares.
  2. Set a medium saucepan over medium-low burner and cook bacon for 12 minutes until crispy.  Use a slotted spoon to remove bacon and place on a plate lined with paper towels. While the bacon cooks, cut your onion in half and then slice thin.
  3. Discard all but 1 tablespoon of bacon fat from saucepan. Increase burner to medium, cook sliced onion together with 1/4 teaspoon salt. Stir frequently for 25 minutes until the onion becomes golden brown. Add 1 tablespoon of water at a time whenever the pot begins to dry out, and adjust the burner if it turns too dark.
  4. While the onion cooks, set rack to lower-middle position in your oven and preheat to 425-degrees, and peel and slice your potatoes into 1/8” thick slices. Do not wash or rinse the potatoes, as the starch that would be washed away is very important in this dish.
  5. After the onions have browned, add them to a large bowl together with the bacon, thyme, 1 additional teaspoon salt and season with ground pepper.
  6. Use chicken and beef broth to deglaze the saucepan. Increase burner to medium-high and bring up to simmer.
  7. Put potatoes in bowl with onion and toss to combine, being careful not to break the potatoes. Once combined empty bowl into the prepared baking dish. Press down to compress the potatoes into an even layer. Pour the hot broth over the potatoes, and place butter evenly around the top of the potatoes.
  8. Leaving potatoes uncovered, bake for 50 to 55 minutes at 425-degrees. The potatoes will become golden brown along the edges and most of liquid will have been absorbed.
  9. Place on wire rack and allow to stand for a full 20 minutes. This is critical to the texture of the dish, as it allows the broth to become fully absorbed.

Home Fries

February 26, 2012

I know that potatoes are scorned and avoided, and it’s always the same half-word offered as justification: “Carbs”. Personally, I love potatoes. They are my favorite side dish and Russets are my favorite variety, so right away I knew I was going to love this recipe. Pre-heating the baking sheet to 500-degrees did a great job at browning the potatoes’ crust, but without over cooking the interior. The interiors were creamy, but without being too mushy. Perfect mini-spuds; 4-stars.

Perfectly cooked; crisp and browned on the outside. Tender on the inside.

This is the last recipe from the January / February 2012 issue of Cook’s Illustrated. I left this for last not because I wasn’t excited to make them, but rather because I am not usually home for breakfast on the weekends. I naturally wake up by 6AM, and go to a cafe to blog and drink coffee while my family sleeps in until 9 or 10AM.


  1. Chris Kimball’s original recipe made a huge amount of home fries. After all, the article was entitles “home fries for a crowd”.  I cut the recipe down by one-third, and still ended up with leftovers. The recipe as I have described it below will easily serve 4 to 6 people as a side dish, but if you need to feed 6 to 8 people, then you can follow his original recipe.
  2. Chris Kimball almost never lines his baking sheet with aluminum foil, but I always do. Use heavy-duty foil for this recipe because of the scraping necessary in step 8 and 10.
  3. No matter how heavy-duty of a baking sheet you have, 500-degrees will make it warp with 100% certitude. Mine returned to its normal state within an hours after removing from the oven. I wouldn’t recommend this recipe if you only have a thin baking sheet.
  4. My supermarket was out of chives, so I substituted an equal amount of finely minced scallion greens. With this warm weather my own chives should be sprouting soon.

Rating: 4-stars
Cost: $2.
How much work? Low.
How big of a mess?  Low/Medium.
Started: 8:00 AM.  Ready:  9:00 AM

Chris Kimball’s original recipe is here.  The descriptions of how I prepared it today are given below:

2-1/3 pounds russet potatoes
1/3 teaspoon baking soda
2 tablespoons unsalted butter
Kosher salt and pepper
Pinch cayenne pepper
2 tablespoons vegetable oil
1-1/2 yellow onions
3 tablespoons minced fresh chives

  1. Peel your potatoes and dice into 3/4″ pieces, and cut your 2 tablespoons of butter into 8 equal-sized pieces.
  2. Set an oven rack to the lowest position, and place a foil-lined rimmed baking sheet on the bottom rack. Pre-heat the oven and baking sheet to 500-degrees.
  3. Set a dutch oven over a high burner and boil 8 cups of water. Add diced potatoes and 1/3 teaspoon baking soda. Return water to a boil and cook for just 1 minute.
  4. Drain potatoes in a colander and immediately return potatoes to the dry Dutch oven; reduce burner to low heat. Cook for 2 minutes until all moisture has dried from the surface of the potatoes, shake the pot occasionally to ensure complete drying. Remove Dutch oven from burner, and add the pieces of butter, 1 teaspoons salt, and pinch of cayenne.
  5. Use a rubber spatula to mix for 30 seconds; the potatoes will become coated with a thick paste.
  6. Drizzle foil-lines rimmed baking sheet with 1-1/2 tablespoons vegetable oil, then evenly spread potatoes onto baking sheet.
  7. Bake at 500-degrees for 15 minutes. Meanwhile dice your onions into 1/2″ pieces and place in bowl. Add 3/4 tablespoon vegetable oil, and 1/3 teaspoon kosher salt. Toss to combine.
  8. Remove potatoes from oven after 15 minutes, then use a thin metal spatula to scrape and turn potatoes.
  9. Clear a 8″x5″ area in center of the baking sheet in which you should place your onion mixture. Bake for another 15 minutes at 500-degrees.
  10. Using the metal spatula to scrape and turn potatoes again, but this time mixing the onions and potatoes together.
  11. Bake for another 5 or 10 minutes until the potatoes become browned and the onions become soft and are beginning to brown.
  12. Mix in minced chives and adjust with salt and pepper according to taste. Serve immediately.

Holiday Scalloped Potatoes

December 30, 2011

My youngest son loves mashed potatoes, so I have never rocked the holiday boat by making scalloped potatoes for him. But for Christmas dinner this year I made these holiday scalloped potatoes. At first Nico refused to eat them. But eventually after a bit of cajoling he tried them. After declaring that he loved them, he reminded me that I have made them before. His culinary memory is amazing, almost 2 years ago I made this similar mashed potato casserole. Overall, I’d give these scalloped potatoes 4-stars, a nice alternative to mashed potatoes (especially when there’s no gravy). The heavy creams gives them a richness perfect for a Christmas dinner.

Scalloped potatoes made rich with heavy cream

The original recipe, which is double what I’ve listed below, says it will feed 8 to 10 people. I cut the recipe in half, because I wasn’t feeding a crowd.

Rating: 4-stars.
Cost: $4.
How much work? Low.
How big of a mess?  Medium.
Start time 4:45 PM. Finish time 6:15 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared the recipe today are given below:

1 tablespoons unsalted butter
1/2 small onion
1 clove garlic
1-1/2 cups heavy cream
1/2 cup whole milk
2 sprigs fresh thyme
1 bay leaf
1 teaspoons salt
1/4 teaspoon ground pepper
2 pounds russet potatoes
1/2 cup shredded cheddar cheese

  1. Peel 2 pounds of potatoes. For faster and more consistent slices, cut them into 1/8″ thick slices using a food processor. Mince your 1/2 onion.
  2. Adjust and oven rack to Pre-heat oven to 350 degrees.
  3. Melt butter in large Dutch oven for 1 minute over a medium-high burner, until the foaming begins to subside. Saute the minced onion for 4 minutes, until they soften and begin to brown. Press garlic clove directly into Dutch oven and saute for only 30 seconds. Add cream, milk, thyme sprigs, bay leaves, table salt, ground pepper, and sliced potatoes. Bring up to a simmer. Cover the Dutch oven and cook for between 20 and 30 minutes, until the potatoes are just tender. You may need to adjust the burner in order to keep the potatoes cooking at a light simmer.  You can test doneness by inserting a paring knife into the center of potato; it should meet just a little resistance.
  4. Find and remove sprigs of thyme and bay leaves. Put the potato mixture into a 3-qt gratin or Pyrex baking dish. Sprinkle with grated cheddar with cheese, and bake for 20 minutes. The cream will have thickened and the cheese will be bubbling and slightly browned. Allow to cool for 5 minutes prior to serving.

Mashed Potatoes with Scallions and Sour Cream

November 21, 2011

Insomnia had me watching some late night cooking show last week; they took regular mashed potatoes and spiced them up. Later I couldn’t find the recipe online, so I made this similar recipe from Rachel Ray. Unfortunately her recipe wasn’t very refined, as the seasonings tasted as though they still needed to be tweaked. Also, the texture of the potatoes was gritty with sour cream as the only dairy. They were okay, 3 stars, but still there is plenty of room for improvement.

Shown here with a delicious steak

As Chris Kimball always recommends, I boiled the potatoes with their skins on. This prevents them from becoming water logged and allows them to absorb more sour cream. To peel, I hold the hot potatoes using a fork then remove the skins with a paring knife. It’s a good idea to hold your potato over the strainer in which you drained your potatoes, because the tender potatoes are likely to fall. I had two fall apart right into my bacteria-filled kitchen sink. Better if it were to falls back into the strainer.

Also, I would like to try Chris Kimball’s recipe for Mashed Potatoes with Scallions and Horseradish, but I didn’t have any fresh horseradish, and the post-snow-storm blackout spoiled my prepared horseradish too. I’d like to try preparing my own horseradish someday soon.


  1. Too gritty. They could use some butter, or more sour cream (or something) to improve the texture.
  2. The spices were not right; they need to be tweaked.

Rating: 3 stars.
Cost: $1.60.
How much work? Low.
How big of a mess?  Low.
Start time 5:00 PM. Dinnertime: 6:00 PM.

The original recipe from Rachel Ray is here. My descriptions of how I prepare it today are given below:

3 pounds Russet or Idaho potatoes
1-1/2 cups sour cream
6 scallions
Salt and ground black pepper

  1. Add potatoes with their skin on to an empty pot and fill with water to cover by 1″. Over medium-high heat to a boil, then reduce to medium and boil your potatoes for 20 minutes. They will be done when a paring knife inserted into the potato meets little resistance. Meanwhile finely chop both the white and green parts of your 6 scallions.
  2. Drain the potatoes into a colander.
  3. Quick Tip: If you need to hold your mashed potatoes while finishing the rest of your dinner, re-fill your pot with hot tap water and bring to a simmer. Once you’ve completed your mashed potatoes, cover your serving bowl tightly with a clean, damp kitchen towel, plastic wrap and a lid from your pot. Place snugly over pot of simmering water. They will hold for up to 2 hours, but for more than 1 hour add an extra 1/4 cup of milk, half-and-half or cream.
  4.  Peel your hot potatoes by holding them with a fork. With the other hand, use a paring knife peel away the skins. Use a ricer of food mill and process your potatoes directly into a serving bowl.
  5.  Add sour cream, chopped scallions, and salt and pepper. Stir to combine, and adjust salt and pepper to taste.
  6. Serve immediately or hold according to Quick tip mentioned in step 3.

French Mashed Potatoes with Cheese and Garlic (Aligot)

October 25, 2011

A few days ago I woke up and felt like making a spectacular dinner.  I splurged and bought 3-pounds of porterhouse and grilled it to make this amazing Italian Bistecca Fiorintina. I paired it with these delicious country-style French potatoes because I knew my mozzarella-loving-son would be in ecstasy.  Traditionally, l’aligot is made by hand in a huge pot (see photo) as the main course for village gatherings in the southern regions of France near the Pyrenees. It is extremely stringy, delicious and fun to eat. A 5-star recipe that didn’t disappoint. It wasn’t as stretchy as the photos because of the relatively modest 4-to-1 ratio of potatoes to cheese; in France it’s more like 2-to-1.

From the French countryside, a delicious variation on plain mashed potatoes.

Two of my son’s favorite foods are mashed potatoes and mozzarella, so I knew this would be a guaranteed 5-stars in his eyes. While not much work, it does make a bit of a mess requiring a food processor and making a sticky mess of a sauce pan.

Issues / Comments:

  1. I substituted Eastern White Potatoes instead of Yukon Gold, which have a similar level of starch and consistency. The main difference was my Aligot was stark white instead of slightly golden.  While it saved only $1.40 it saved for this recipe, they were already in my kitchen. The last thing I wanted was a third type of potato taking up precious shelf space in my tiny kitchen.
  2. The traditional cheese used in l’aligot is Tommes de Laguiole or Tomme d’Auvergne cheese. Chris Kimball recommends a mixture of Mozzarella and Gruyere.  I substituted Jarlsberg ($5/lb) instead of Gruyere ($15/lb).  Overall, Chris Kimball uses about half the amount of cheese called for by the famous French Cookbook Larousse Gastronomique; 8 ounces instead of 500 grams.
  3. Creme Fraiche is also commonly used, but I followed Chris Kimball’s recipe which didn’t call for it. Next time I’ll try including 100-to-200 grams.

Rating: 5-stars.
Cost: $3.50. (because I didn’t use Gruyère)
How much work? Low.
How big of a mess?  Medium.
Start time 5:30 PM. Dinner time 6:30 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepare it tonight are given below:

2 pounds Yukon Gold or Eastern White potatoes
Table salt
6 tablespoons unsalted butter
2 medium garlic cloves
1 cup whole milk (up to 1-1/2 cups)
4-oz mozzarella cheese
4-oz Gruyère cheese; I substituted Jarlsberg today.
Ground black pepper

  1. Peel your potatoes and cut them into 1/2″-thick slices. Rinsed them well until the water runs clear, then drain potatoes in a colander.
  2. Put potato slices in large saucepan; add enough water to cover them by 1″. Add 1 tablespoon salt to water. Partially cover the saucepan with a lid and bring to a boil over high heat. Once fully boiling, fully cover, reduce heat to medium-low and simmer for 20 minutes until potatoes begin to break apart when stabbed with fork. While the potatoes cook, shred your cheeses.
  3. When potatoes are tender, drain in a colander and dry your saucepan.
  4. Put potatoes to food processor; add butter (cut into 1 tablespoon chunks), and 1-1/2 teaspoons salt. Press garlic directly into food processor.  Pulse with ten 1-second until butter is melted and incorporated into potatoes
  5. Add 1 cup of milk and continue to process for 20 seconds, scraping down the sides halfway through, until the potatoes are silky and creamy.
  6. Add potato mixture back to saucepan over medium heat. Stir in cheeses in two parts until fully incorporated.
  7. Cook potatoes and stir vigorously for 5 minutes, until cheese is fully melted and mixture is silky and elastic.
  8. While mine were perfect with 1 cup of milk, Chris Kimball mentions that if the mixture is difficult to stir or is too thick, that you can add up to 1/2 cup of additional milk (2 tablespoons at a time) until it becomes loose and creamy.
  9. Adjust seasoning with salt and pepper. Serve immediately.

More Potato Wedges

November 6, 2010

A few weeks ago I made a pound of Crunchy Potato Wedges, and they turned out to be the best snack food that I can remember. So I made them again, but this time made the entire 1-3/4 pounds called for in the recipe. Also, I cut the slices slightly thicker; 3/8-inch, instead of 1/4-inch. They were just as delicious, and I had extra to share with my neighbors.

Made the full 1-3/4 pounds.

The main difference in technique was that I dredged the entire batch at once, instead of doing a handful at a time. So, the entire batch went into the dredge, then into the buttermilk, then back into the dredge. It was easier, and I think that might have been what Chris Kimball had originally intended. It also meant that I didn’t have to add any extra flour/corn starch.


  1. The slightly rougher treatment (moving the entire batch at once) meant that a few more of the wedges broken in half. It didn’t affect the taste.
  2. The slightly thicker wedges didn’t appear to affect the recipe; either for better or for worse. The wedges felt a little more substantial at 3/8-inch, and had a little softer interior. They felt noticeably small at just 1/4-inch. I’d suggest trying both sizes.

Rating: 5-stars.
Cost: $2.
How much work? Low.
How big of a mess?  Medium/High.
Started: 2:30 PM.  Lunch:  3:10 PM.

Crunchy Potato Wedges

October 18, 2010

Not your classic french fries; better. Without a doubt, these are the most delicious french fries I’ve ever eaten. Crunchy. Spicy. Easy to make. All french fries need to be cooked twice, so that their interiors are creamy by the time the exteriors are crispy. This recipe par-cooks the potatoes in the microwave (which is also super easy) to greatly reduce the amount of absorbed oil. For intensity, the spices are applied directly to the potatoes rather than relying on the plateful of flour used for dredging. 5-stars.

My pound of wedges disappeared in minutes.

The full recipe is here. Mix spices in small bowl. Slice potatoes into 1/4-inch wedges. In a large bowl, stir potatoes with 4 teaspoons of spice mixture and 1/4-cup oil. Cover with plastic wrap and microwave for 9 minutes. (Lesson learned: open so that steam escapes away from you.) Drain and let cool on rimmed baking sheet for 10 minutes. Combine 1-1/2 cups flour and 1/2 cup cornstarch in shallow pie plate. In another shallow bowl, whisk 1 cup buttermilk and 1/2 teaspoon baking soda. Working in 2 batches, dredge in the flour-mixture, then the buttermilk, then back in the flour. Deep fry for 5 minutes in dutch oven when oil reaches 340-degrees. While frying, dredge the second batch. After frying put in bowl and mix in 1 teaspoon of spice mixture, then drain on paper towels.

This recipe calls for Russet potatoes, which have better flavor than the Yukon Golds that Chris Kimball usually uses.


  1. I only made 1 pound of potatoes, not the full 1-3/4 pounds called for in the recipe. I adjusted everything down by 40%, but still made them in 2 batches. Alternatively, the recipe includes instructions on how to freeze half of the potatoes for up to 2 months (I’ll give that a try next time).
  2. I had to add a little extra flour/cornstarch for the last quarter pound of potatoes.
  3. I substituted clabbored milk for buttermilk. Adding 1 tablespoon of lemon juice to regular milk and letting it sit for 15 minutes.
  4. I measured the 1/4-inch wedges and was surprised at how narrow the slices need to be.

Rating: 5-stars.
Cost: $1.30. (for 1 pound)
How much work? Low.
How big of a mess?  Medium/High.
Started: 1:30 PM.  Lunch:  2:00 PM.

Crisp Roasted Potatoes

August 13, 2010

Early this year I made a few varieties of french fries; Steak Fries and Easier French Fries. But still, I am looking for a healthier way to cook them, but still get that great french fry taste. A recent America’s Test Kitchen episode promised just that: It opened with Chris Kimball munching on a plate of french fries, but set the plate aside to try these Crisp Roasted Potatoes.

The myth of oven baked potatoes that are as good as french fries remains elusive.

The recipe is here. First, slice the potatoes 1/2-inch thick. Because they are sliced to an even thickness they will all cook at the same rate, regardless of potato size. Preheat oven and sheet pan to 450-degrees. Cover with 1-inch of water in a dutch oven, bring to boil. Once boiling, reduce to a simmer for 5 minutes. Drain in colander, and put in large bowl. Dress with 2 tablespoons oil and 1/2 teaspoon salt; Toss using a rubber spatula. Then dress with another 2 tablespoons oil and 1/2 teaspoon salt. Again toss using a rubber spatula, this time for 1 to 2 minutes. Drizzle the final tablespoon oil on the hot sheet pan, quickly add potatoes in a single layer and bake first side for 20 minutes. Flip and bake second side for another 10 minutes.

I can only rate these 3-stars, but this is not the final word on this recipe. In a few weeks I will revisit it taking into account the following issues:

  1. Not only am I embarrassed about my baking sheet (photo below), but the dark spots (and rusty spots on underside) caused the potatoes to cook unevenly; even after rotating the pan during baking.  Solution: my beautiful new sheet pan is in the mail.  Here are ATK’s 2009 ratings.
  2. My shameful sheet pan is also small, and only fit 2 pounds of potatoes.
  3. I forgot to salt the water with 1 tablespoon. It would have definitely helped even out the flavors.
  4. The yukon gold potatoes called for in the recipe gave extra sweetness that I didn’t like. ATK specifically chose this potato for the texture, but next time I will try russets for the taste.
  5. 1/2-inch may be too thin. By the time they finished cooking they were more like 1/4-inch. Like thick potato chips. Next time I will go a little thicker, perhaps 5/8-inch.
  6. The whole idea of these is to be healthier than french fries, but still 5 tablespoons is no small amount.

Rating: 3-star.
Cost: $1.50.
How much work? Small-to-Medium.
How big of a mess?  Small-to-Medium.
Start time 6:00 PM. Dinner time 7:00pm

Actually, it doesn't look that bad in the picture. But if you saw it in person you'd understand my shame. Ready for the bin!

Super-Stuffed Baked Potato

April 13, 2010

Today was the first time I’ve ever tried Boursin cheese. Though very expensive (roughly$24/lb), its the best cheese I’ve ever eaten. Fortunately the 5.2 ounce packages was on sale for only $4 (only $12/lb).

Stuffed so full that it almost doesn't fit.

Made like my regular twice-baked potatoes (which are very spicy), but this recipe uses cheese and is rich and creamy. I microwaved the potatoes for 25 minutes, scooped out the meat, soaked the skins in butter and toasted in oven for 15 minutes.  Half the Boursin got mixed with 1/2 cup of half and half, then I used the mixture to make mashed potatoes. Added salt, pepper and chives;  stuffed the skins with the mashed potatoes mixture, and topped each potato with a little extra cheese. Finally back in the oven until lightly browned.

Bottom line: 4-star, which sounds pretty good, but the truth is I will probably never make this recipe again. Next time Boursin goes on sale I guarantee that I will eat the cheese alone; skipping this entire recipe. It doesn’t make sense to take an expensive 5-star cheese and dilute it into 4-star potatoes.


  1. I didn’t line the baking sheet with foil, so the dripping butter practically ruined my baking sheet in the 475-degree oven. (20 minutes of scrubbing)
  2. The Boursin cheese that I used as a topping didn’t melt. Perhaps I didn’t crumble it enough.

Rating: 4-star.
Cost: $10.50 for 6 potatoes.
How much work? Low/Medium.
How big of a mess? Low/Medium.
Started: 5pm Ready:  6pm.

German Potato Salad

March 26, 2010

When I started making this recipe, I thought that I was making a regular potato salad, only with bacon added (yum!!).  But I quickly realized that this is not merely a variation of your average potato salad. Chris Kimball says it’s best served hot. Hot? Not only does it adds bacon, but also drops the mayonnaise.  The onions are sauteed (I miss their crunch), and there is no celery to make up for the onions softness.

The salad was dominated by the 1/2 cup vinegar and mustard, and didn’t have enough other flavors. Really more of a harshly, sweet than a traditional salty flavor. I give this recipe only 2 1/2-stars, but everybody else said that I was being too harsh. My 9 year-old-son whose tastings are always right on, gives it a 4-star.

I prefer my potato salad served cold and crunchy.


  1. I didn’t have German-style mustard so used French-style Dijon instead.

Rating: 2 1/2-star.
Cost: $2.50
How much work? Low.
How big of a mess?  Low/Medium.
Started: 1:30.  Ready:  2:00.

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