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LL3

member

Recent Reviews


Re:Vanilla Cut-Out Cookies

I have tried so many roll out cookies and these are by far the best tasting. The dough was frustrating the first time, but there are some tricks. Use flour with a 10-12% protein content. I don't freeze the dough at all. I refrigerate for two-three hours after mixing. Then roll between two sheets of plastic wraps; remove the top plastic wrap and replace with parchment then flip (too difficult to roll between parchment). Place dough, now on parchment in fridge to chill ten minutes before cutting. Since they are on parchment, just remove trim pieces and bake without trying to move the unbaked cut outs. So worth it as these are delicious in their own right.


Posted: 10:03 pm on December 18th 2015

Re:Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

Amazing! My husband is usually a reluctant fan about entree salads, but he said this is one of his favorite things that he's eaten recently. Great for make ahead steps, or easily pulled together. Nice for casual entertaining or for an easy weeknight meal. To reduce the fat, I used only the 2 Tbl of dressing on the tomato salsa. That was plenty--- dish was phenomenal with 2 Tbl of dressing vs 6+. Will make again and again.


Posted: 07:43 pm on May 1st 2011

Re:Pea & Shrimp Penne with Basil

Excellent and easy. 2:1 ratio of shrimp to pasta is right on. I reduced fat by using 1 Tbl olive oil in the marinade, and 1 Tbl to saute shallots--- that was perfect. I used spinach rather than arugula, a half a jalapeno, and I threw the peas into the pasta pot in the last two minutes of cooking time to simplify. A wonderful weeknight meal.


Posted: 02:37 pm on April 28th 2011

Re:Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata

Made this for Easter Sunday, but this is an easy and elegant meal for any special dinner. The pea puree and pancetta can be made in advance and rewarmed, so you simply have to sear/saute the scallops right before serving. Phenomenal... delicious... elegant... eye pleasing.


Posted: 03:58 pm on April 26th 2011