Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

CdnCurler

member

Recent Reviews


Re:Southwestern Braised Lamb Shanks

Scrumptious. It was the perfect balance between heat and sweet. The aroma while it was cooking drove my husband crazy and he hoped it was not going to be one of those "smells better than it tastes" recipes. It did not disappoint and I will definitely make this again. I had never cooked lamb shanks before and was afraid they might be too fatty but I didn't have to skim off any fat. While the recipe called for four shanks my grocer sold them in packages of three. I cooked all six, in two pans, and was glad I did because we were very happy to have leftovers.


Posted: 08:32 am on September 21st 2015

Re:Oatmeal-Cranberry Cookies

A very nice oatmeal cookie. Chewy with a slight crispness. There is just a hint of orange. I think they could do with more orange zest and more cranberries. I didn't bother using a food processor and the oatmeal mixed just fine in a bowl with the other dry ingredients. Once the dough was well chilled it was easy to slice using a tomato knife. I only got 4.5 dozen 2.25" cookies.


Posted: 09:51 pm on August 5th 2013

Re:Classic Southern Pecan Pie

Like the previous reviewer I have been baking for quite a few years but had never made a pecan pie. I took her advice and used my own crust recipe. The filling was scrumptious which was a big relief after seeing the number of eggs called for. Like the first reviewer, I whisked like crazy and strained as directed but there were no lumps so I'm not sure how necessary it is to strain. Mine took almost 50 min. to set and I'm not sure why, but the crust wasn't burnt with the extra baking time. This is the best pecan pie I've ever tasted.


Posted: 10:09 am on June 30th 2013

Re:Triple-Orange Pecan Biscotti

This biscotti is wonderful. It's crunchy but not jaw breaking. I found the sticky dough a little challenging but the results were well worth the effort. I'm sure I'll get better with a little practice. I too used only orange juice but will try next time with Grand Marnier.


Posted: 08:42 pm on June 12th 2012

Re:Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs

This is a terrific recipe with a few minor changes. I used panko instead of breadcrumbs because it is lighter and crunchier and goes well with fish. I only needed about 3/4C of panko for 4 fillets. I also increased the horseradish to 3 tsp. and the garlic to 2 tsp. to give the aioli more punch. This is one of our favourite recipes for haddock or cod (the other being Cod with Mushrooms, Garlic and Vermouth).


Posted: 06:59 am on June 9th 2012

Re:Braised Chicken with Caramelized Onions, Mushrooms & Sun-Dried Tomatoes

This was delicious with a wonderful rich flavour. I used double the quantity of cremini mushrooms rather than white. This is good enough to serve to guests and I'll definitely be making this again and again.


Posted: 08:32 am on May 29th 2012

Re:Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce

We eat a lot of salmon and this recipe ranks among our favourites. Our BBQ is not working at the moment so I didn't use a plank and simply baked in the oven at 400 for about 15 min. I doubled the rub for 6 servings and, since I'm lactose intolerant, I used mayonnaise in place of the creme fraiche and it was delicious (I doubled the sauce quantity too).


Posted: 09:37 am on May 23rd 2012

Re:Braised Chicken Legs with White Wine, Bacon, Cipolline Onions & Mushrooms

Wonderful, rich flavour. Next time I will use more wine and stock so there is more sauce. I made it with boneless, skinless chicken breasts for a low fat version. Since I had the white wine out, I made risotto and it was a perfect side dish.


Posted: 07:56 pm on May 22nd 2012

Re:Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

We LOVE this salad. I used chopped dates instead of raisins and did not soak the dates or apricots as we prefer a chewier texture. We found there was not enough dressing, even when putting it on at the last minute, so I double or triple the quantity. We put the almonds on just before serving so they stayed crunchy. The avocado survived quite well for leftovers the next day.


Posted: 11:37 am on May 8th 2012