Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

SandyW

Ottawa, ON, CA
member

Recent Reviews


Re:Lemon Bars

There's a reason Joanne Chang gave these a money-back guarantee! The balance of sweetness, bright lemon flavour and buttery richness is seductive. They're the dessert I get asked to make most often, and I think they're the best thing of their kind. As a bonus, the recipe is completely foolproof. One key point is not to overwork the shortbread crust in rolling it out, and to make sure that the crust is golden before pouring on the hot lemon curd. It's doesn't need to be brown, but the bottom of the bars will be crisper and more flavourful if there's some colour on the crust before the filling goes in.


Posted: 01:39 pm on October 26th 2007

Re:Beef & Pork Ragù Lasagne

This is now the only recipe for lasagne I need. I didn't realize just how rich - or how delicious - this would be until I put the first forkful in my mouth. This might be the tastiest lasagne I've ever eaten. It's utterly delectable, and absolutely worth the not-inconsiderable effort the recipe requires. (Take seriously Goldstein's advice to break up the jobs over a day or two.) The use of fresh pasta has a remarkable impact: as the recipe notes, it's both rich and light. I'd also suggest cooling the rag in order to remove some of the surface fat. Goldstein gives that as an option before layering it into the dish, and I'm going to try that next time. The one thing that surprised me was the lack of any herb in the rag: Don't get me wrong, it's pretty much perfect as it is, and certainly the classic recipes for rag don't specify fresh herbs. But if you wanted to add a bit of rosemary or parsley, I wouldn't tell your Nonna.


Posted: 01:29 pm on October 26th 2007