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KFaitour

West Bend, WI, US
member

Attended Le Cordon Bleu Ottawa where I studied Cuisine, Pastry and Wine.

Recent Reviews


Re:Five-Spice Millionaire’s Bacon

This is simply incredible. I made it, broke it into smaller pieces for an appetizer plate and brought it to a New Year's celebration. Not a single morsel was left and everyone wanted the recipe!


Posted: 03:01 pm on February 25th 2015

Re:Cannellini Beans over Garlic Toast

This is simple and incredible. Doubtless, it will enter our weekly rotation. Don't be fooled by it's humble appearance. This dish packs a flavor punch!


Posted: 10:30 am on January 22nd 2015

Re:Pork Tenderloin Grilled in Rosemary Leaves

I thought this was a genius weeknight easy meal. For summer, it's a dead simple fix for the grill. Just grab a couple of pork tenderloins, liberally olive oil, salt and pepper them then tie bunches of rosemary around them. Be liberal with the oil, seasonings and herbs because it's the only place you're getting any flavor. Literally, I used so much rosemary, they were almost stiff and straight by the time they hit the grill from the herb branches holding them like splints. I made sure that I let them sit out a bit so they weren't cold before hitting the hot grill. Also, I closed the lid and turned down the heat, so we actually got a smoke ring from the rosemary burning and smoking in the grill (we have a small balcony Weber gas model). One side note, this makes way more than two servings--we came in just over 2 lbs at purchase and easily had six servings (maybe 8, but we eat meat more like garnish to the meal, not main feature). Enjoy!


Posted: 02:36 pm on September 10th 2014

Re:Grilled Rib-Eye Steaks with Arugula Salad

For the love of Dijon! This recipe reminds me why I love Dijon mustard so much and why it's a standard condiment in my kitchen. I used a strong French Dijon, heirloom tomatoes and grass-fed beef. This recipe could not have been any better. Steakhouse good!


Posted: 12:24 pm on September 2nd 2014

Re:Eton Mess

This is the easiest thing in the world to make and it gets rave reviews. It's a fine combination of ingredients and it's pretty too. Win-win.


Posted: 10:28 pm on August 28th 2014

Re:Blender Mayonnaise

I could not get this to work. Too much oil broke the emulsion--it was more like I needed two egg yolks and that amount of oil, or one yolk and far less (maybe less than half).


Posted: 07:43 pm on April 18th 2014

Re:Huevos Rancheros

This is a really good dish--and it would be equally appropriate for a breakfast brunch as it would for dinner. The flavors complement each other nicely with the spice of the quick, homemade salsa being offset by the creaminess of the avocado. Very nice!


Posted: 02:06 pm on December 23rd 2012

Re:Brie Fondue with Fresh Thyme and Chardonnay

This turned out really well. I think it's difficult to keep fondue really smooth. But the crowd loved it and I have had multiple requests for the recipe.


Posted: 01:22 pm on November 16th 2012

Re:Chocolate Pavlova with Tangerine Whipped Cream

This is a winner. It has great 'wow' appeal for guests, but it easy to kick out especially if you make the meringue the night before and just leave it in the oven. It's crunchy but chewy--I had people ask if I would just make the chocolate meringues (mini's) to bring in for treats, so that's how good the foundation of this dessert is. The citrus whipped cream is a nice contrast and keeps the dish lighter on the palate. Make sure your fruit is fresh and ripe or you'll ruin an otherwise lovely dessert.


Posted: 10:49 pm on July 3rd 2010

Re:Stilton, Apple & Leek Tart with a Spiced Whole-Wheat Crust

This is very nice--the crust is well spiced with a hint of kick from the cayenne. Make sure you don't overfill the tart with the apples, leeks and cheese though--you need to have enough room for the binding egg custard to get the texture and consistency you want. It's a great fall appetizer for parties and I would definitely make this dish again.


Posted: 03:07 pm on October 15th 2007