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JeffAxelrod

member

Recent Reviews


Re:Fusilli with Peas and Feta

Great and unique dish--a breeze to throw together. I literally was able to do it while the pasta water was heating with no prior prep work. Trader Joe's was out of dill--what else is new? So I substituted chives from our backyard. They were a perfect and maybe superior substitute for dill. We also had some leftover chicken breast that I diced and threw on top to make for a more substantial meal. My wife, who usually hates the idea of peas really liked it as well. She suggested it would work well with salmon on top as well--which I totally agree with. Next time I would try to make the sauce a tad thicker--I'll probably reserve a bit of the chicken broth and only add as much as looks appropriate. And you'll end up with a lot of extra sauce--plan for it.


Posted: 07:31 pm on May 25th 2013

Re:Miso-Glazed Salmon with Green Tea Rice

If you already know you like green tea rice, then ignore this review. I've never had it, and probably should have known from reading the recipe. However, I really like green tea so I figured I'd give it a shot. It tastes just like you'd expect; like you threw a cup of hot tea on top of your rice. Maybe if you grew up with this sort of thing, you'd be used to it--but a soggy mess of rice is not my idea of "comfort food".


Posted: 10:30 am on January 22nd 2013

Re:Roasted Shrimp with Rosemary and Thyme

I was a bit skeptical of the solid five-star review, but figured I needed an easy lunch and had all of the ingredients on hand. I followed the recipe to a tee, fresh herbs etc. There's certainly nothing wrong with the recipe, it's just a bit boring for my taste. It pretty much tasted exactly as I expected--I doubt I'll make it again.


Posted: 01:57 pm on December 26th 2012

Re:Chicken Stroganoff with Mushrooms, Sherry & Sage

I received this as the recipe of the day email, and though my previous experience with any kind of stroganoff was limited to my terrible memories of Hamburger Helper, I thought I'd give it a shot.I don't know what "cie" is talking about describing this as bland. It was totally delicious. Mind you I took quite a few liberties with the recipe, but I'm certain it would be great as-is.I used this for some leftover pork loin from Southern Living's "Grilled Pork Loin With Rosemary-Breadcrumb Crust". The pork was quite boring, so I cubed it including bread crumb topping and added it at the very end of this recipe in lieu of the chicken. I only cooked it until heated through.I also ended up with double the mushrooms, so I used them all. I used dry vermouth instead of the dry sherry. I also ended up adding quite a bit of salt until it tasted sufficient. I served this on top of egg noodles as suggested.


Posted: 04:20 pm on October 25th 2012

Re:Smoked Salmon Club Sandwich

This recipe is so good that I've already made it twice! Easy enough for a weeknight dinner. The only change I'd suggest is possibly omitting the Worcestershire sauce; it somehow doesn't seem to meld that well and makes the mayo a weird brown--though I still kept it in the second time. It's very strange--you somehow get the feeling there's bacon in this recipe as you're eating it. If you like this recipe be sure to try Fine Cooking's Corn Pancakes with Smoked Salmon and Lemon-Chive Cream--also amazing.


Posted: 02:11 pm on September 13th 2012

Re:Orecchiette with Fennel, Sausage & Tomatoes

I actually hate fresh fennel normally, but for whatever reason was inspired to try this recipe. My wife and I both loved it--the fennel flavor blended in with the fennel seeds in the Italian sausage so that you couldn't really notice anything unusual. It was absolutely delicious and we've made it two or three times already. It tastes like something you'd get at a really nice Italian restaurant.


Posted: 05:14 pm on September 11th 2012

Re:Zucchini Tart with Lemon Thyme and Goat Cheese

Delicious and easy enough for a weeknight if you do as I did. Trader Joe's sells a frozen pie dough that's already rolled out flat. I used that in addition to some purchased herbed garlic goat cheese rather than combining my own thyme. I subbed half summer squash and half zucchini since that's what I had. A mandoline is a necessity; I cut all of the vegetables in about two minutes flat. I also salted them and put them on paper towels between two cookie sheets with a heavy weight on top a la Alton Brown. It turned out even more beautiful than the picture because of the two contrasting colors of squash and absolutely delicious. I also put the dough on parchment paper, since I found it odd that there was no greasing the pan step that I saw. Between the shortcuts I think the prep time was about 15 minutes, easy enough for any weeknight with minimal cleanup.


Posted: 09:57 pm on August 21st 2012

Re:Cool Rice Noodles with Chicken

This was good, but a lot more work and not nearly as delicious as the Vietnamese Chicken Salad from Cooking Light's September 2007 issue. I did use a food processor to help with the slicing, which I think made it more watery than it should have been because the slices were likely too thin.


Posted: 03:33 pm on March 26th 2012

Re:Portabello Mushrooms with Creamy Spinach-Artichoke Filling

Delicious! It tastes like something you'd maybe get as an expensive tapas order. As expected, it's quite a bit of work, but worth it if you have the time. It took probably an hour of active preparation. I bought the portabellos (regular ones, not the mini ones) at Trader Joes, and they seemed like medium size to me, but I really had to pile the filling high. It worked out okay, but I'd probably buy six next time. I ended up with way too much bread crumb mixture, so you could easily cut that in half I think. Will make again!


Posted: 09:35 am on January 27th 2012

Re:Grilled Okra with Smoked Paprika-Shallot Dip

This is an excellent okra recipe; definitely a keeper. For some reason it reminded me of eating fried okra; maybe it's the fact that they crisp up quite a bit. You can probably cut the sauce portion in half because I only used about 1/4 of the sauce.


Posted: 10:25 am on August 17th 2011