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Maryford

Pine Ridge, FL, US
member

Recent Reviews


Re:Roast Pork Chops with Baby Artichokes and New Potatoes

Though I didn't have the problems that RevaC had, I too found the recipe to be somewhat flat and boring. I expected a richer, more savory flavor. My artichokes did kind of melt into oblivion, also. If I try it again, I may up the vinegar amount.


Posted: 11:34 am on November 10th 2017

Re:Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

This recipe has potential and I will try again, but I found the 450 oven temp much too high and the time seemed excessive. My oven is accurate to with a few degrees. I ended up with charred, and not in a good way, bits of onion, nearly unidentifiable apple and potato, and dry pork. This may be because I had to halve the recipe. Not everyone cooks for 6-8 people. I cook for 2. Always an issue.


Posted: 03:20 pm on November 14th 2015

Re:Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

This was great! I couldn't fine lavender locally, and didn't have time to mail order it, so had to substitute herbes de Provence, which worked just fine. I also had to cook the potatoes a bit longer after the roast came out, but they finished crispy on the outside and meltingly tender inside.


Posted: 02:32 pm on April 17th 2012

Re:Tuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips

I made this yesterday and was looking forward to it since it has many favorite flavors: fennel, pork, parsnips rosemary, garlic -yum. It was good, and certainly easy to make. However, we found it to be excessively salty, and we are not afraid of salt. Perhaps it was because I did not have time for the full overnight marination and the salt didn't "soak in"? Also, the roast was done to 145 in about 1-1/2 hours. I will try again, but with about half as much salt.


Posted: 02:28 pm on April 17th 2012

Re:Seared Scallops with Cauliflower, Brown Butter, and Basil

Lovely flavor combination. To DesertDog: "Dry" scallops are simply scallops that have not been soaked in a chemical salt brine. This is done to keep them "moist" and give them a longer shelf life, but is not a good idea because they will not cook properly and they will not taste fresh. Any good fish purveyor should offer them. Ask before buying.


Posted: 01:26 pm on February 13th 2012

Re:Limoncello-Gin Cocktail with Grilled Thyme

The Limoncello and the gin parts of this cocktail are just fine - especially if you like gin. However, the thyme seemed just silly. After picking out the charred bits of leaves, I went out into my herb garden and picked a few sprigs of lemon thyme, crushed them a bit in my hand and stuck them in the drinks. Much better!


Posted: 02:15 pm on June 15th 2010

Re:Rainbow Chard with Pine Nuts, Parmesan, and Basil

This is good, but if you really love the taste of Swiss chard, like we do, this may not be for you. The parmesan tends to mask the pure chard flavor. The pine nuts are a lovely touch, though.


Posted: 02:40 pm on May 20th 2010