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Chayska

member

Recent Reviews


Re:Pesto-Style Salsa Verde

Love it! This is one of my go-to recipes for company, in which case I use it with flap meat, skirt steak, flank steak, etc. It gets rave reviews to the point that new people who come to work where I do approach me saying they've heard about my great steak and can they have the recipe. In non-company situations, I've used it on chicken as well. I like being able to make it ahead of time, adding one final ingredient (vinegar) before serving, and one of the things I like best about the sauce is how well it keeps in the fridge. I have saved it for months and still had it be super tasty, albeit the colors may not be as vibrant as when fresh.


Posted: 09:41 am on December 20th 2016

Re:Herb-Marinated Skirt Steaks

This recipe is quick (in terms of hands-on time; the meat actually marinates a day or two), easy, and delicious. It can be enjoyed either as is (three members of my family prefer it this way), or with the related pesto-syle salsa verde (the other three prefer this). For whatever it's worth, the salsa verde recipe makes way more than my family will use during the meal, so I just refrigerate or freeze the leftovers to use the next time; they seem to keep indefinitely either way. Skirt steak is a less expensive cut of meat than many, so that's a plus, while the taste is rich and delicious. I'm back looking at this recipe because I served it to guests a few days ago and they requested the recipe. It's a winner!


Posted: 04:46 pm on December 29th 2012

Re:Beer & Cheddar Fondue

My whole family loves this recipe, and guests who ate it a few nights ago have requested a copy; that's why I'm back looking at it online. This cheese fondue is different from most I have encountered. All the others used wine and tasted, well, cheesy; this one is still cheesy, of course, but it has a greater depth of flavor that I think comes from caramelizing the onions and garlic, and using mustard, caraway seeds (which I hadn't anticipated liking), beer, and sherry. The dunking items we've liked best have been: bread, seedless grapes, ham cubes, apple chunks, and Genoa salami.


Posted: 04:34 pm on December 29th 2012

Re:Chocolate Caramel-Almond Tart

Yum! This was a great tasting dessert and I will definitely make it again (also, my guest has asked for the recipe). The only reason it didn't get five stars is that it takes awhile to make; it's the kind of recipe where you do something, then wait 20 minutes, do something else, wait for awhile, and so on. Nothing about it was actually difficult, though (at any rate, I'm not a knowledgeable baker and I still managed it just fine). Regardless, I liked the dessert so much that I consider the recipe a keeper, even if it takes awhile. Oh, and for any of you who want to make an extra batch of the basic caramel in order to make shapes with it . . . I learned you should make the shapes on parchment paper (I sprayed mine with cooking spray) and you can use cookie cutters sprayed with cooking oil; just fill them to about a quarter inch depth so they are more likely not to crack when you pop the shape out after it has hardened.UPDATE: I've upped my rating to 5 stars even though this is a go-stop-go recipe because . . . everyone loves it, many people have requested the recipe, and it is just so darn delicious! Some notes about the crust . . . . Don't worry if it slumps a little as it bakes; mine always does, but the filling still manages to fit in fine and then no one can tell. Also, I found you REALLY should heed the part of the recipe that says to move and turn the crust frequently while you're rolling it; if you don't, you can't pick it up without tearing it. Finally, I found that making the crust in summer when the kitchen is really hot can be tricky . . . maybe the butter warms up too fast? Anyway, I adapted by rolling the crust and getting it into the pan as best I could, then fixing the crust with an improvised mini rolling pin right in the pan.


Posted: 05:52 pm on February 28th 2009

Re:White Chocolate Soufflé Cakes with Raspberry-Chocolate Sauce

Bottom line--yummy, sounds impressive, and can be made ahead. Details--There were two problems with this recipe. One, it doesn't tell you what size ramekins to use, and two, it doesn't tell you what to do with the butter and sugar for the ramekins. I used two sizes of ramekins, marked 1/2 Cup and 7 oz. respectively. The half-cup ones came out well in the time specified in the recipe, but they were a bit on the small side; I gave them to the kids but would want something bigger for grown-ups. The 7-oz. ones required longer in the oven, or at any rate I was intimidated by the idea of having undercooked eggs so I left them in until the insides I could see through the cracks didn't look shiny and wet. Maybe that was too long, especially since the tops got toward the brown side of gold. As for the butter and sugar issue, I assumed I was supposed to butter the ramekins and then sprinkle lightly with sugar; however, since the recipe didn't say, I did the buttering part but chickend out on the sugar part, just to be on the safe side. Here's the good part: in spite of the uncertainty and probable overcooking, they came out looking, smelling, and tasting good. Everyone was impressed and the extras disappeared over the course of the evening, always a good sign. I'll make this recipe again, though I'll probably try to find some 6 oz. ramekins.


Posted: 05:14 pm on April 2nd 2008