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Chefpaulo

member

Recent Reviews


Re:Streusel Coffee Cake

Maybe there haven't been any reviews because no one knows where to find a chilled streusel, especially one of their choice. Can you please clarify?


Posted: 03:46 am on September 25th 2017

Re:Creamy Orange Ricotta Tart

This was a huge hit last evening. My modifications are my own and at your discretion. 1.) Instead of commercial crushed cookies, I made a buttery toasted almond crust, baked blind for 15 minutes and allowed to cool. 2.) For the filling, I cut the sugar down to a scant 2/3 cup and doubled the fresh orange zest. 3.) I thought a 9.5 inch pan was too small and I was correct. I used a 12" fluted tart pan and the filling nearly came to the rim of the tart shell but did not ooze over during baking. (A 9.5-inch pie pan may work but not a 9.5 inch fluted tin tart pan.) 4.) I made a glaze of apricot jam and water. Once reduced, cooled and strained through a fine sieve, I added about 25mg of the Grand Marnier (half a pony bottle) to the glaze and brushed it on the slightly warm tart, sprinkled with a few shreds of remaining zest then chilled it over night. 5.) Removed from the fridge about 1/2 hour before serving, the end result was welcomed by guests consuming small, pensive bites in total silence - the highest compliment to a pastry chef.


Posted: 07:00 pm on July 17th 2017

Re:Tomato-Basil Tart with Yogurt Custard

Heeding advice of other posters, I made some changes but this is a winner. I thought salt was conspicuously absent and added 1 tsp. to the egg mix. Three cloves of garlic? Not. I used five big ones. Anchovies were omitted for my veggie friend but all else was the same except for the crust. I usually roll my own but used Trader Joe's in a pinch which worked out excellent with the cheese and (generous) basil sprinkled before adding the tomato coulis. Also, I thought the ingredients would fit better in an 11-inch tart pan, and they did.


Posted: 10:52 am on June 16th 2016

Re:Lemongrass-Ginger Chicken Soup with Swiss Chard

A hodgepodge of fusion that didn't work for me. This cool climate dark leafy green with Thai overtones is too busy with competing flavors. I've never used olive oil and toasted sesame oil in the same recipe, let alone with mirin, rice wine vinegar and lemongrass. Chard is too earthy for this dish. Bok choy or Napa might work better if sauteed in grapeseed oil.


Posted: 04:18 am on November 10th 2015

Re:Oysters with Chorizo and Fennel

I don't get this at all. Chorizo, fennel and a saffron-infused vinaigrette will totally overpower the oysters. If I'm going to shuck two dozen Wellfleets, a few drops of lemon and a chilled Marlborough region Sauvignon Blanc is all I need.


Posted: 06:25 pm on January 19th 2014

Re:Maple-Glazed Roast Chicken

Sounds deeelish but two cups of Grade B maple syrup will set me back about $14, even at Trader Joe's. That's past my price point for a marinade.


Posted: 12:47 pm on January 19th 2014

Re:Barley Minestrone

Thanks to the previous reviewers, I was able to tweak this soup to five stars. I also doubled the pancetta and found two full tsp. of kosher salt more appropriate to the volume of ingredients and half gallon of low-salt chicken broth.This is a keeper.


Posted: 09:40 am on February 17th 2013

Re:Sesame Noodles with Chicken

I used a 1-inch chunk of freshly chopped ginger and definitely cut the 1/4 cup of brown sugar to 1 Tbs. I also used a few shakes of red pepper flakes instead of black. In place of frying tenders, I used a whole boneless breast basted with the toasted sesame oil, slow baked at 200 degrees for an hour and thin sliced on the bias when cooled. The chicken stayed incredibly moist and, with the addition of some fresh cilantro to the scallion, I had a winner. But it should chill overnight to absorb all flavors.CP


Posted: 06:02 pm on December 30th 2012

Re:Cranberry-Almond Shortbread Tart

I love cranberries, almonds and cornmeal, so this was a winner for me, especially accompanied by some homemade French vanilla ice cream. However, are you SURE about the 9.5-inch tart pan? I looked at the volume of ingredients I had created and couldn't believe they'd all fit. Like another reviewer, I used an 11.5-inch pan with excellent results.


Posted: 09:53 am on November 15th 2012