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Recent Reviews

Re:Classic Caesar Salad

I was rather disappointed with this recipe. The dressing was too thick and lacked the depth of flavors I think so important to a good Caesar. So I will go back to my favorite way of making the dressing in a wooden salad bowl just prior to tossing. I also will use only good olive oil. The canola oil made the dressing taste like supermarket bottled dressing and I don't think doing the dressing ahead in a blender helped either. The flavors got lost . On the plus side, the croutons were delicious....thanks to an obscene amount of butter!

Posted: 06:50 pm on March 17th 2010

Re:Red Wine Braised Short Ribs

I have made this twice and it is excellent. I did need to give the sauce a little 'body' with a beurre manie. I made it a day ahead of time, and was able to really get all the fat off. Great flavor and the meat just fell off of the bone. Will try the other renditions after my cholesterol count recovers!

Posted: 12:46 pm on February 15th 2010

Re:Perfect Grilled Pork Tenderloin

This was an excellent and easy recipe. The brining made all the difference in the taste and moisture of the meat. The orange glaze and marmalade sauce were perfect companions.

Posted: 11:37 am on September 7th 2009

Re:Lemongrass Roast Chicken

I have been making this for years. The original magazine recipe is so stained and tattered that I have to go online for the ingredients list. The chicken is moist and tender and the dipping sauce is to die for. I serve this over saffron studded Jasmine rice along with simply steamed snap peas and a refreshingly cool Thai cucumber salad with chopped peanuts. My husband always requests that we not have guests so he can have more for himself. Slightly laborious, but well worth it.

Posted: 11:32 am on September 7th 2009

Re:Sear-Roasted Halibut with Tomato & Capers

This is probably one of my favorite super easy and super fast fish recipes. I use the cherry sized colorful heirloom tomatoes and add freshly snipped chives. Sear roasting the fish really gives the dish great dimension.

Posted: 07:21 pm on August 4th 2009

Re:Asian Vinaigrette

This vinaigrette was excellent for green beans served cool to room temperature. I wasn't able to get fish sauce at my local grocery so I substituted soy sauce which worked quite nicely. I added more of each oil because it seemed a bit too thin. Toasted sesame seeds were great tossed in as well.

Posted: 10:47 am on June 7th 2009

Re:Spicy Meatballs with Fragrant Tomato Sauce

I make this often and LOVE it. I serve it with the pearled couscous as shown in the photo.It's comfort food and exotic at the same time! I use the ground beef, but I think it would be great with ground lamb or turkey.

Posted: 05:50 pm on May 5th 2009

Re:Rice Pilaf with Sage, Parmigiano & Prosciutto

This was terrific. It came out perfectly and my guests adored it. I cheated with ham instead of the Prosciutto and it was just fine. When the economy improves, I'll try the Prosciutto.I served it with roasted chicken and carrots.It was also excellent left over...cold and heated!

Posted: 05:46 pm on May 5th 2009

Re:Chinese Five-Spice Halibut with Pickled Red Pepper & Ginger

I make this all the time. It is excellent. I always get raves from guests. The pan searing technique is perfect!

Posted: 02:44 pm on April 24th 2009

Re:Southwestern Rice Pilaf

This recipe required lots of prepping and watching. It was not bad...but mediocre. I wouldn't go to all that trouble again, unless I was adding seafood or sausage and serving it more as a main dish.

Posted: 11:09 am on April 23rd 2009