Cook This Book by A small but mighty crowd gathered to enjoy delicious recipes (including a lot of cabbage) from Cook This Book on April 5. The group agreed that the author includes too much salt in her recipes (an entire cup in the potato salad!) and universally cut down on the amount of salt used. We also spent some time discussing our universal love of the cast iron pan, and whether or not they can be used on electric stoves (the answer is yes).
While the group enjoyed the lemony flavor, the chef was underwhelmed by the dish.
Crispy right out of the pan, not crispy after adding the sauce (although still delicious!).
The chef felt this was not saucy enough, and recommends making extra dressing.
The chef added additional kielbasa as she felt there wasn't enough in the recipe.
The chef used baked sweet potato instead of grating the potatoes, and also substituted applesauce for oil.
