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  • Wild Mushroom Barley Risotto with Scallops Not rated yet
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    This woodsy risotto would be at home on the menu of a gourmet restaurant. Barley gives a chewier, less creamy risotto than does rice.

    Wild Mushroom Barley Risotto with Scallops
  • Sweet Corn and Crab Soup Not rated yet
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    To get filmy and light strands of egg, the soup should be simmering. If the soup’s at a hard boil, the egg gets scrambled and rubbery.

    Sweet Corn and Crab Soup
  • Crockpot Coq Au Vin Not rated yet
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    A classic chicken and wine dish, simplified by use of a slow cooker. Chicken thighs are great in stews, as they don’t dry out and toughen like white meat can.

    Crockpot Coq Au Vin
  • Cool Cucumber Sunomono with Crab Not rated yet
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    Sunomono is Japanese for vinegared salads, especially refreshing in the heat of summer. Serve as part of multi-course Japanese meal.

    Cool Cucumber Sunomono with Crab
  • Scalloped One Potato, Two Potato Not rated yet
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    Scalloped potatoes are an all-time favourite. Sweet and white potatoes combine in this update of a dish that’s usually high in fat. We used stock instead of cream to reduce the fat.

    Scalloped One Potato, Two Potato
  • Salad Mimosa Not rated yet
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    Finely chopped hard-boiled egg makes this salad look like mimosa flowers, hence the name. Instead of chopping the egg, you can use a ricer if you have one. Keep the white and yolk separate for a particularly striking presentation.

    Salad Mimosa