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Chellspecker

Vancouver, BC, CA
member

Recent Reviews


Re:Spaghetti and Meatballs

These meatballs are amazing, and surprisingly easy to make. I made a double recipe and froze a couple containers of them for easy meals. I haven't tried them from the freezer yet, but the freshly-made ones were incredible. Very moist, flavorful, perfect really. The mixture of meats and ricotta make them perfectly moist and tender, but not crumbly, and they hold their shape. The author clearly knows his meatballs.


Posted: 03:44 am on October 11th 2013

Re:Orange Sherbet

This recipe couldn't be simpler. If you have an ice cream maker, make this. If you don't have an ice cream maker, get one so that you can make this. So refreshing on a hot day, creamy and light at the same time, beautiful natural colour with big orange flavour that's almost hard to believe. Incredible.


Posted: 03:58 am on July 1st 2013

Re:Fennel & Orange Salad with Red Onion & Olives

I've made this many times, and find it a really nice change from lettuce and spinach salads. The winters are very grey here in Vancouver, and just when it seems like winter will never end, the blood oranges and other citruses are in the stores. This salad always cheers me up, its soft bright colours and zingy flavours bring a bit of Sicilian sun to the heart of Canadian winter. I made it tonight, and used regular Kalamata olives instead of dry-cured. The dry ones are almost too salty for my taste, but their inky black makes a great colour contrast to the salad's soft pastels. I forgot the mint, but scattered some fennel fronds on top and it was none the worse for it. Nice licorice-y basil would be nice too.


Posted: 02:11 am on January 14th 2013

Re:Spaghetti alla Carbonara

I love this recipe! I subscribe to the magazine and the issue it first appeared in came just before my birthday. I considered it a gift at the time and have made it countless times. I had always wondered about the right way to make carbonara and I found this recipe really covered the details necessary to make it turn out right. I've used rolled pancetta, flat pancetta, spicy pancetta and smoked bacon, and it always turns out. I've been unable to find pork jowl, but the hunt continues. The onion is crucial to bring out the other flavours, and if you chop it fine enough it mostly disintegrates, so there's no big pieces of onion. To make sure the egg doesn't scramble, you can pour in just a tiny bit first and check if it starts to solidify. Even off the heat, the pasta still has enough energy in it to scramble the eggs, so I leave it a bit before adding the egg. Better to err on the side of less heat and fire up the burner a bit if it isn't getting creamy than risk a spaghetti omelette! I would never add garlic to this recipe. I really wanted to try a basic simple carbonara and this is it! Thanks Fine Cooking!


Posted: 03:34 pm on July 17th 2011

Re:Grilled Mozzarella & Pecorino with Tomato & Basil

This sandwich sounds very tasty. I got some pecorino recently and am trying to find uses for it, but in reading the recipe, I'm wondering whether the bread and tomatoes shouldn't be sliced a bit thicker? Maybe it's a typo? 1/4 inch-thick slices of bread are pretty thin, about half the standard thickness of sliced bread, and 1/8 inch-thick slices of fresh tomato are pretty hard to achieve. I'm thinking it would make really tiny little sandwiches, but maybe that's the point? I haven't actually tried the recipe, so I"m giving it a neutral rating.


Posted: 03:04 pm on July 17th 2011