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Recent Reviews

Re:Spanish Chicken with Chickpeas & Chorizo

Good flavours, but I found I tired of the smokiness, and it's pretty heavy with the chickpeas. I changed the methodology by skipping the food processor and just sauteing the chorizo, a diced onion, and the garlic, added the thyme, then some white wine, and then the tomatoes and saffron....simmered it for a while, then added the chickpeas and chicken back to the skillet.

Posted: 09:53 pm on March 19th 2014

Re:Romesco Sauce

So flavourful. I toasted the hazelnuts first, then rubbed them in a kitchen towel to remove the skins. Followed the recipe pretty closely. I had some leftover toasted panko breadcrumbs from last night, so used them to thicken it.

Posted: 09:43 pm on March 19th 2014

Re:Shirred Eggs with Vegetable Hash and Smoked Cheddar

Really good! I didn't see the point of chopping the vegetables coarsely and then processing them to "almond" size...I just chopped them that size to start with. I added a chopped onion and a couple of cloves of garlic, minced. Instead of the olive oil and butter I rendered some bacon and sauteed the vegetables in the bacon fat instead. Will make it again.

Posted: 07:22 pm on March 11th 2014

Re:Rosemary-Rubbed Rib-Eye with Charred Red Onions

Very tasty. I didn't deviate at all from the instructions for the rosemary-garlic paste and it was perfect. I grilled the steaks instead of broiling....forgot about the onions :(

Posted: 09:11 pm on January 17th 2014

Re:Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts

Delicious...one of the best meals I've made in a long time. The grocer was sold out of hazelnuts (holiday season) so I substituted pine nuts. I used an equal amount of chicken broth instead of the pasta water, otherwise followed the recipe exactly and would not change a thing. Slicing the brussels sprouts made the flavour much milder.

Posted: 07:56 pm on November 19th 2013

Re:Crispy Cheddar & Jalapeño Coated Chicken Breasts

The most flavourful chicken I've had in a long time...boneless, skinless breasts are often so bland, but this breading was great. Next time I would like to leave it marinating for a long time. The only change I made was adding a bit of grated Romano to the cheddar. Loved the jalapenos in it.

Posted: 08:53 pm on October 3rd 2013

Re:Baked Shrimp with Fennel & Feta

This exceeded my expectations...I was a bit doubtful of the feta with the shrimp, but it was a beautiful match. I added some hot pepper flakes to the garlic, and used chives instead of parsley....and panko instead of fresh bread crumbs. I think next time I will put it under the broiler for a minute or two to brown and crisp up the topping a little.

Posted: 08:13 pm on September 24th 2013

Re:Grilled Sausage with Summer Squash, Fresh Herbs & Olives

Lots of ways to vary this one. I used zucchini, red and yellow onion wedges, whole mini bella mushrooms, and a red, yellow, and orange pepper. For herbs I used basil, cilantro, tarragon, and thyme....odd mix but it seemed to work. I added a couple of cloves of garlic, minced, to the vegetables before grilling, when I tossed them with the olive oil, salt, and pepper. I think both the capers and the olives was overkill...I would prefer just the capers next time. A sprinkle of goat cheese or feta might be nice too. I left the sausages whole, and kept the vegetables in big chunks for ease of grilling and so that it would all be done at the same time.

Posted: 07:57 pm on September 23rd 2013

Re:Crisp Pork Cutlets with Lemon-Caper Sauce

Beautiful! The breading was crisp and flavourful and adhered really well to the chops. I liked the extra kick the ground chipotle gave to them as well. I would recommend making the aioli plenty early, it does need time to mellow. Will definitely makes this again.

Posted: 03:24 pm on September 6th 2013

Re:Classic French Chicken in White Wine Sauce

Excellent. After I removed the chicken for the second time to reduce the sauce, I added some sliced crimini mushrooms. I also added a couple of minced cloves of garlic to the mirepoix, increased the cream to a quarter of a cup, and used chives instead of parsley. Awesome

Posted: 06:06 pm on June 23rd 2013