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AccountingProfessor

member

Recent Reviews


Re:Lemony Eggplant Dip

I did take the prior reviewer's advice and remembered to prick the eggplant before baking. After splitting the baked eggplant, I also removed the seed pockets before processing. As we are both eggplant skeptics, we were quite pleasantly surprised by the tastiness of the dip. Our guests also loved it. It does, however, need a good bit more salt than we typically use in cooking.


Posted: 10:47 pm on July 30th 2017

Re:Rhode Island Clam Chowder

Best. Clam. Chowder. Ever.When the clam chowder article came out in the magazine,I didn't make this as the photo made it look rather, well, insipid. What a mistake! After making this, we are former New England chowder-eaters, as we have been permanently converted to this Rhode Island style that we had never seen. It's the essence of clam, without the dairy or tomatoes interfering. Many thanks to those who wrote the positive reviews, as the reviews are what prompted me to try it!


Posted: 10:08 am on March 17th 2015

Re:New England Clam Chowder

This was very delicious, with a deep clam flavor, yet light tasting. We used half and half rather than full cream, and it was still delicious. Next time I might add a bit less of the clam stock so that the soup is a bit thicker. Be sure to buy extra clams in case some are dead or don't open. I bought 26 clams, which turned out to be around 7 lb, and scaled down the recipe a bit given the smaller weight of clams. I wish I had bought 30 clams to allow for some being smaller and/or dead. (I bought the clams from the largest seafood retailer in the southeast with a really fast turnover, so they should not have been old.)


Posted: 09:35 am on September 29th 2012