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Recent Reviews

Re:Southwest Tomato & Roasted Pepper Soup

Outstanding soup. With it and a roll it made a great dinner on a cold winter night. It is outstanding. It is a bunch easier to make if you have a hand blender that you can dip into the soup. That makes it a piece of cake (and a bowl of soup).Next time we are going to double it so we can freeze another meal. This recipe fed two of us with enough leftover to make a nice lunch for one of us.

Posted: 09:06 pm on December 29th 2008

Re:Braised Carrots, Red Onions & Bell Peppers with Ginger, Lime & Cilantro

Really excellent. I had a new fish wrapped in prosciutto recipe from Mark Bittman at the NYT. Needed something to go with it. This worked perfect. What was truly amazing is that the lime and the brown sugar seemed to totally neutralize the jalepeno. Between all the tastes this was super.

Posted: 09:11 pm on November 11th 2008

Re:Cider-Glazed Turnips & Apples with Sage & Bacon

Excellent vegetable side dish. Made it to accompany a turkey breast we had roasted. Only used two turnips for two of us and we had plenty. Still used one apple.

Posted: 06:31 pm on November 11th 2008

Re:Halibut Braised in a Tomato-Fennel Broth

Halibut is outstanding and fresh in the NW this week so I was looking for something interesting for a weeknight dinner. Since we try not to eat any carbs after noon this was a perfect one dish meal. Very good. Fennel is one of my favorite veggies and the combo of that and the tomatoes to quick braise the halibut in was super.

Posted: 09:14 pm on April 1st 2008

Re:Pecan-Chocolate Squares

All I can say is YUM! And easy. The only thing that was tough was cutting it on the plate after we served it. We offered it with a scoop of vanilla ice cream and it was great. Still have a little in the refrig and can't wait to eat it tomorrow night.

Posted: 09:43 pm on February 25th 2008

Re:Ruby Salad with Crumbled Feta & Spicy Pepitas

I made this entire menu. The salad was my favorite part (although the dessert and the chili were pretty darn good as well). This was excellent. The beets were outstanding. Even my wonderful bride liked them and she hates beets in general. My gourmet step-daughter liked this one as well. I thought the pepitas were a little too salty but it all came together really well. And lastly, I loved the vinaigrette.One final note, the shopping list that comes with the menu is incomplete as I returned from the store after using it to find that this salad recipe called for mixed greens and it was not on the list.

Posted: 09:39 pm on February 25th 2008

Re:Cornbread with Scallions & Bacon

Made this entire menu. Was all great. Loved the way I cooked this right in the cast iron frying pan that I had cooked the bacon in. Outstanding and easy.

Posted: 09:35 pm on February 25th 2008

Re:Texas Beef Chili with Poblanos & Beer

I loved this recipe. Making it was a joy. I made it for our annual family Oscar party. I made it two full days ahead (Friday afternoon). Making it was easy and took about an hour of prep and cook time then the three hours of simmer on the stove. In the refrig for two days and warmed it up for an hour at high simmer and with the toppings it was great.I do need to mention that the shopping list that comes with the menu is missing a couple of things that are in the individual recipes, notably the kidney beans that are used as one of the toppings.I would make this again in a minute.

Posted: 09:32 pm on February 25th 2008

Re:Braised Lamb Chops with Black Olives & Artichokes

Recipe worked just as advertised. I had to use frozen artichokes as prices off season here in Washington State were OUTLANDISH for fresh. I plan to make this again in the late spring when I can use fresh.Even with frozen it was pretty good. It does make enough for four but being there are only two of us, we froze half and will get a second meal.Lastly, it again brought up one of my pet peeves with Fine Cooking (the magazine I consider the best). Why can't all recipe's list an approximate cooking time? I hate having to add up all the times to figure out when to start cooking. This one took about 1.5 hours start to finish but much of that is just cooking time when you could be doing something else. Actual standing at the stove time was about 30 minutes.

Posted: 06:14 am on February 15th 2008

Re:New Mexican Pork & Green Chile Stew

This will be the second time I have reviewed this recipe. It was outstanding but I would recommend using 1 anahiem and 2 anchos. 3 anaheims were quite warm. Not habanero warm but you lose a little of the tastes as the heat overpowers them.

Posted: 07:44 pm on December 23rd 2007