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Coachbo

ME, US
member

Recent Reviews


Re:Apple Rosette Tart with Maple Cream

Everything I have made from Fine Cooking has been well worth the effort in the case of multi-stepped recipes. In the tart recipe pages, I chose to make the poached pear version. I always follow directions closely, and these directions were long. Nevertheless, I thought it sounded delicious and looked fantastic. While the final tart tasted fine, the result was not worth the effort. Perhaps the maple cream version is more worthy of the effort, but I write this review for the reader to consider the timing of steps before starting.


Posted: 02:10 pm on September 13th 2015

Re:Ramen Noodle Soup with Spinach and Poached Eggs

Easy and so delicious that I might serve it to guests. I would use more than the recommended amount of spinach next time (maybe double?).Used only 32 oz.of broth, because that's what I had on hand. Plenty for two people.


Posted: 07:28 am on March 10th 2015

Re:Smoked Trout with Apple and Crème Fraîche

The combination of the three title ingredients created a wonderful flavor and texture. It was not as pretty as in the photo, because the trout once flaked was unattractive. I would make it again, but mix a little of the creme fraiche with the trout first (which would make it easier to place on the apple as well as look more appetizing). I would also slice the apples closer to 1/4" to make them easier to pick up. Everyone loved the flavor and the lightness of it as an appetizer.


Posted: 06:43 am on November 23rd 2013

Re:Classic Vanilla Tres Leches Cake

I have made this cake at least 5 times for potluck events. It is ALWAYS a huge hit with everyone of all ages. The flavor, the texture,and the appearance are all excellent. It's my "go-to" dessert recipe right now.


Posted: 09:15 am on June 4th 2013

Re:Cherry-Almond Clafoutis

Made it last night for friends. Everyone loved it and wanted the recipe.It was easy to prepare and looked great for the presentation. I baked it at 350 degrees for the full time and didn't have dark edges. I will make this again, and again, and...


Posted: 09:53 am on July 3rd 2010