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Recent Reviews

Re:Chicken Liver Pâté

I followed the recipe as published, as was rewarded with a tasty chicken liver pate. At the recommended baking time, I wanted a bit darker top, so I left the pate in the oven for another six or seven minutes.I made the pate to use in the Beef Wellington recipe, which took about half the quantity. The rest of the pate I have enjoyed on crackers and on toast. Definitely a winner.

Posted: 08:48 pm on December 27th 2010

Re:Classic Beef Wellington Recipe

Started a day in advance and made the pate, duxelles, madeira sauce sans buerre, and crepes. I had never made crepes, so it took me two tries to get them right--my first batch was way too thick--my fault, not the recipe. I was very pleased that all of the suggested timings seemed spot on. At the suggested oven time for the beef, the probe thermometer read 120F. I gave it a bit more time to reach 130F as I didn't want the hassle of people claiming the meat was raw. The meat was a very nice rare medium rare.No one wanted to try the pate with the hors d'oeuvres, so when I was asked what was around the meat, I just said sauteed mushrooms. Seems folks like liver far more than they know.The video was extremely helpful. Fine Cooking made this classic easy to achieve. The Beef Wellington was a resounding success with the diners.

Posted: 08:37 pm on December 27th 2010