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Recent Reviews

Re:Coffee-Cocoa Snack Cake

The cake is good, but I feel that 1.5 cups of coffee is too much--the center of my cake, though testing done, the cake feels loosey-goosey to me. Would prefer something firmer. I would not make this again, but would opt for another recipe.

Posted: 09:08 am on May 19th 2016

Re:Beef Tenderloin Roasted in a Salt Crust

I served this recipe/method to my guests (10) this past Saturday. The salt-crusted method is just outstanding. I've read other reviews other places which complained about the high salt taste, so I wrapped the meat in parchment paper. I would recommend any having such concerns do the same. I took the meat out at 122 and had perfect medium rare. The temp increased about 10 degrees after taking it out of the oven. I thought that the vinaigrette was a bit on the acidic side, and I added some honey to soften the edge. Not to make it sweet, but just to soften. I used Klondike gourmet (small new) potatoes which were available. I microwaved and then finished in toaster oven. If they are available, I would recommend using. The melange of flavors was just stupendous in every way. It was really extraordinary how the beef cooked evenly throughout. It was juicy and tender--like none other. All of my guests enjoyed this meal. I will definitely serve this beautiful and elegant meal again. Thank you for this well-crafted recipe.

Posted: 09:55 am on May 2nd 2016

Re:Lemon Curd Cake Filling

I made this recipe along with the cake recipe calling for it. I had plenty of lemons left, so I thought I would make another batch to give as Easter gifts for the family gathering (to which I'm bringing the cake). I did a three things differently that I wanted to share. First, I doubled this recipe, and rather than using egg yolks (which does make a richer curd), I used 12 eggs. I just couldn't bring myself to toss all of those egg whites! Second, I used the lemon sugar method called for in the cake recipe. I took 1/2 cup of sugar with 6tbs of lemon zest. I put it in a coffee grinder (which doubles as a spice grinder) rather than break out the food processor.Third...and most importantly...I used the foolproof method http://www.finecooking.com/articles/foolproof-lemon-curd-method.aspx to make the curd: creaming the butter, lemon sugar regular sugar and then adding the lemon juice last. I used a thermometer clipped to the pan to register the 170 needed. Fourth...and here's a tip...using a thermomenter with the snaky wire and probe + a silicon pot spoon rest, you have a very easy way to monitor the temperature of your 'stuff'. Just clip the spoon rest to the pan and put the probe between the rest clip ant the pan. You can stir easily, but most importantly the digital read out will be easy to see as can be.Beautiful, smooth and delicious. Thank you for this method. It is outstanding.

Posted: 11:32 am on April 23rd 2011