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MarkandSophie

member

Recent Reviews


Re:Meatballs in Peanut Curry Sauce

Honestly, we cook from Fine Cooking 3-4 times per week, on average, and are rarely disappointed. On hectic weeknights, a dish such as this one is a pleasant way to unwind once we both arrive home. There is lots of complex and warming flavor- just enough kick to provide that nice zing. Brown the meatballs really well and use a good red curry paste and coconut milk, as recommended. My husband doesn't care for peanut butter, but loves these meatballs.


Posted: 03:37 pm on March 29th 2014

Re:Cabbage and Apples with Riesling and Caraway

To begin with, only 2-3 stars; however, after some doctoring, 5 stars! How did we go from 2 to a 5? Our cabbage needed a bit more sweetness and acidity, which we achieved by adding a good splash of apple cider vinegar, more maple syrup, and a decent handful of dried cranberries. In addition, we did compliment our dish with caramelized onions, which had been prepared to go with the sausage that was to be paired with this dish. Finally, it did require quite a bit more salt to properly bring out the flavors. In the end, we proclaimed it to be fabulous- one of the best cabbage dishes that we have made. Given the necessity for improvisation, our overall rating would be a 4.


Posted: 08:50 pm on February 21st 2014

Re:Grilled Butter Lettuce with Buttermilk-Chive Dressing

The flavor of the grilled lettuce was tasty and sweet. Our only disillusionment was a little mild grittiness. We had soaked and attempted to wash and rinse before cooking. Any suggestions to remove the grit from within the head before cooking lettuce in this manner? Also, upon sampling the dressing after completion according to the instructions, we did not like the mayonnaise dominated taste and found it to be a bit bland. Therefore, we ramped it up by adding a bit more lemon juice, a clove of garlic, half of a finely chopped shallot, and some chopped parsley. Use homemade mayo if you have the time! It makes a big difference.


Posted: 09:54 pm on July 4th 2012

Re:Grill-Roasted Honey Barbecued Chicken

A fabulous part of our 4th of July BBQ- moist, very well seasoned, and quite simple. Rubbing the chicken the night before seemed to imbue the chicken with tremendous flavor. Cooking time appeared spot on for a Weber 3 burner gas grill. We believe utilizing the free range chickens from our local CSA creates a tremendous difference with the result- actually tastes like a real chicken vs the drab supermarket fowl. Even our dog is noticeably more perky and comes into the kitchen when we cook the CSA birds- ignores the stuff from the grocery store.


Posted: 09:42 pm on July 4th 2012

Re:Classic Strawberry Shortcake

For years now, Fine Cooking has been such a reliable and brilliant culinary friend- nearly never disappoints! Today's foray was no exception. Absolutely splendid strawberry shortcake as part of our 4th of July BBQ (which also included their honey grilled BBQ chicken and grilled butter lettuce with buttermilk chive dressing-both exceptional)- what a scrumptious ending! The biscuit recipe itself was outstanding, not too sweet- quite worthy of its own stage. A bit of Cointreau found its way into the strawberries and the cream. With that being said and because it was such a hot day here in New England, we did add a few drops of cobasan to our whipped cream to serve as a stabilizer-learned that tip from Rose Levy Beranbaum-works very well. Bravo Fine Cooking!


Posted: 09:28 pm on July 4th 2012

Re:Delicata Squash with Caramelized Shallots & Sherry

Honestly truly amazing....simple recipe that produces spectacular results...highly recommend this one!


Posted: 08:02 pm on October 18th 2011

Re:Chocolate-Beet Layer Cake

This cake is a real winner! The presence of the beets is completely inconspicuous both by taste and appearance, but serves to produce a wonderfully moist crumb. We were surprised at how rich and chocolately the flavor is, despite the fact that the only chocolate agent used is cocoa powder. The frosting is amazing, decadent, and compliments the cake perfectly. Salt sensitive tasters might wish to reduce the salt in the frosting just a tad. With the exception of the time spent roasting the beets and checking/stirring the frosting, the cake and frosting were a breeze to make. This recipe is a keeper!


Posted: 10:40 pm on September 18th 2011

Re:Hot Chocolate Layer Cake with Homemade Marshmallows

My fiance and I baked the cake, prepared the frosting, and made the marshmallows on Saturday and then assembled the cake on Sunday a few hours before a gathering with friends. It was great fun and the cake turned out marvelously! The recipients were star struck and proclaimed it to be a masterpiece. We had been wanting to make homemade marshmallows for some time and this recipe provided the perfect excuse to do so. Agreeing with a previous reviewier, the instructions for the marshmallows were a tad confusing by not specifying that one should add only the granulated sugar to the pan and leave the confectioners sugar simply for coating the marshmallows once set. However, overall, it was a pure pleasure to make and the cake was quite exquisite both in taste and appearance. It is more of a dense, fudgey crumb and with the addition of the frosting and marshmallows, the final product is abundantly decadent and rich. So, just be prepared for quite an indulgence!


Posted: 10:25 am on November 16th 2009

Re:Beer-Battered Fish Tacos

What a tasty dinner! We made it tonight and it was such a hit. The batter fried fish was full of flavor and the tartar sauce, pico de gallo, and cabbage were the perfect accoutriments. Well done, Fine Cooking! I wouldn't change a thing.


Posted: 10:07 pm on May 23rd 2009

Re:Citrus & Herb Marinated Chicken Tacos

Absolutely divine tacos! Made them last night for our own little Cinco de Mayo party and they were fabulous. Served them with all the recommended fixins and included a little sour cream as well. The marinade produced a remarkable sauce and the chicken was tasty with both the corn and flour tortillas. Bravo on this one, Fine Cooking!


Posted: 10:35 am on May 6th 2009