Help saving an "over-garlicked" dish?
So, the day before yesterday, I made some scalloped butternut squash gratin, flavored with Parmagiano-Reggiano, thyme, garlic, onion, and a dash of nutmeg. I used raw garlic powder and way too much of it, which lead to a dish that didn’t taste like butternut squash, cheese, thyme, garlic, or nutmeg Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude