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Recent Reviews

Re:Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce

I made this for NYE, along with the Brown Ale Butter sauce, and the Yorkshire Pudding. It was a huge hit with my guests (I loved it to). After 4 1/2 hours at 200 degrees, my roast was only about 122 degrees and frankly, it didn't look that good. But after the rest period, and the 12 minute 500 degree blast, and another rest period, it was great! The roast was uniformly cooked, and while it was rare, that was perfect for this roast. My guests liked the cracked seed crust seasoning better than I did, so I'll probably keep that (or slightly modify it) for next time. I didn't think it added much. The beer/mustard/butter sauce, was nice, but I'm not sure it was worth the effort. I'll probably whip up a sour cream and horseradish sauce next time. The Yorkshire pudding was a hit, its a keeper. We didn't touch the bones, even thought I brought them to the table. I plan on using them to make beef stock. This recipe is keeper, the roast was a show stopper for my company. It takes a while, but most of that time is unattended, so its actually pretty easy. But you have to trust the process of "low and slow".

Posted: 11:49 am on January 1st 2017

Re:Sausage Meatloaf with Lemon and Parmesan

Made this last night, almost to the letter, I just used closer to 1/2 lb of each of the three meats instead of 2/3 lb. And I zested a whole lemon, so I probably had a little more lemon zest.It was GREAT! My comments: 1)Next time, I'll throw in a handful of chopped fennel with the onions and garlic. 2) you can really taste the lemon (I mean that in a good way), and 3) I would probably tinker with the glaze next time. Perhaps mix the honey with something a little spicy? Or a Ketchup/honey/chipotle glaze?

Posted: 12:21 pm on October 29th 2015

Re:Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

Wow! I had never cooked, or even tried Quinoa before, and I was knocked out by this recipe! I served it as a side dish for a chicken dinner with two friends and they begged for the recipe. It does make a lot, I will have leftovers for days. There are probably endless flavor variations that you can make. This recipe is a keeper!

Posted: 11:23 pm on January 26th 2013

Re:Chicken Braised with Red Wine Vinegar and Tomatoes

Really liked this one. It was quick and easy. I followed the recipe to a "T" except, I used a little less chicken so I was able to brown all the chicken in one batch using a large skillet, and I put the liquid from the tomatoes in as well. There was less sauce to sop up than I was expecting, given the advice to have crusty bread on hand. Next time, I will use a little more chicken stock, red wine vinegar and maybe some more onions and tomatoes. But I like a lot of liquid. As for the cast iron part of the recipe, no way I am cooking tomatoes in my beloved cast iron skillet for almost ten minutes. I am surprised anyone would suggest that in a cooking magazine web site. So I used a stainless steel all-clad skillet and everything came out right.

Posted: 08:18 pm on March 7th 2012

Re:Crispy Orange-Sesame Chicken Breasts

So-so. Despite what the other reviewer said, this wasn't sweet enought, and it didn't have enough bite. I am going to try it again, adding some rice vinegar (mentioned in the previous review) and I am going to get a sweeter orange marmalade, I might even try smucker's apricot-pineapple. Also I used Buckwheat honey. I will try a sweeter honey.

Posted: 12:33 pm on December 4th 2008