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GACook

member

Recent Reviews


Re:Peach & Blueberry Crisp with Spiced-Pecan Topping

Wonderful - somehow this delicious treat seems both rich and light at the same time, even with vanilla ice cream. And what a relief to find a Crisp recipe that doesn't call for oatmeal, which I do like okay, but just not as coarse flakes in a dessert topping. Like another reader, I'm puzzled as to how pecans could make anything seem 'tart' - maybe the ones she used had some of the interior nut membrane clinging, or perhaps the nuts were just not fresh. At any rate, almonds or walnuts would make a fine substitute for the pecans if necessary. I'm just glad to get my hands on such a versatile and quick fruit recipe. Can't wait to try it with fresh red cherries, blackberries, or apples.


Posted: 01:17 pm on August 18th 2013

Re:Shrimp and Asparagus with Cheddar Grits

Great variation of a southern classic. Here's a tip for the non-southerners: You can use quick grits (not instant) instead of regular and just cook them 30 minutes instead of the 5 to 10 minutes the package directs. Just check them once in a while and add some milk or water if they are too stiff. The long cooking gives them a wonderful smooth texture and deep flavor that you find in the regular, long-cooked grits.


Posted: 01:20 pm on April 12th 2013

Re:Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

Excellent. You don't have to sear it if you are using the 'convection roast' cycle of your oven. If you are making the filet for buffet sandwiches, cut it into four pieces - cut in two crosswise, then split each half lengthwise. Tie each piece to maintain shape, roast for only a few minutes, and let cool before slicing thinly.


Posted: 10:48 am on March 3rd 2012

Re:Slow-Roasted Prime Rib Recipe

This recipe works, but the 325 degree oven will yield a roast with some grey banding and all the red, juicy meat in the middle. It is far better to cook the roast at 200 degrees for as long as it takes to reach 110 degrees internal - let it stand for 20 minutes, tented with foil, and it will reach 120, which is perfect. The result will be a roast that's browned on the outside and rosy pink all the way through. If you use a convection oven, the meat will be crispy brown on the outside. If using a thermal oven, you may want to sear the meat before placing in oven or turn up the heat to 400 for the final 5 minutes to get a nice brown crust. If you've never used this low-temperature, very slow roasting method it's worth one try. It even works well with less tender cuts of beef.


Posted: 10:39 am on March 3rd 2012

Re:Baked Potato & Leek Soup with Cheddar & Bacon

Excellent - very similar to my all-time favorite potato soup, which also depends upon baked potatoes for rich texture and earthy flavor. Sometimes I leave out the potato skin for a more refined dish and I use Cabot's sharp white cheddar. I add a little thyme and a dash of cayenne and substitute heavy cream for the sour cream. However, my real secret ingredient is 3 tablespoons dry sherry added to the soup during the last minute of cooking. Try it - your guests will taste the difference and won't be able to identify it.


Posted: 05:51 pm on October 18th 2011

Re:Classic French Onion Soup

Good basic recipe, but a few essential ingredients are missing. Add a minced garlic clove toward the end of the onion cooking step, add about 1/4 tsp dried thyme (or 2 sprigs fresh), and 1/2 cup dry red wine or 1/4 cup cognac. Don't worry too much about the onions caramelizing - they'll be good even if they don't brown because it's the long cooking period that enriches the flavor. If your broth isn't robust enough (taste it), add 1 tsp soy sauce to boost flavor.


Posted: 05:37 pm on October 18th 2011