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Spurtle

Billings, MT, US
member

Recent Reviews


Re:Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce

I think that was the best beef I've had in my entire life. If you like it rare, take it out of the oven at about 95 - 100. I took it out of the oven at 108 and it carried over up to 136.UPDATE: I tried again with the second half of the tenderloin and pulled it out at 85 and it carried over to a perfect 119. It was even better when served rare.


Posted: 08:01 pm on May 11th 2014

Re:Fusilli with Green Beans, Pancetta, and Parmigiano

Great recipe! Used 1/2 the butter and broccoli instead of beans (because that is what we had). Went great with Caesar salad.


Posted: 08:46 pm on September 27th 2013

Re:Irish Soda Bread

I thought this was very good bread. With some salted butter, it made me think of chewy shortbread. I don't think I have ever had Irish Soda Bread before, so maybe the negative reviews are due to expectations not being met, not making it right (lean breads are difficult) or cutting into it before it is fully cooled (that will give you a gummy mouthfeel with any lean bread). I also cooked mine on a baking stone instead of a cookie sheet. I will make it again.


Posted: 11:58 pm on June 4th 2013

Re:Chicken Enchiladas with Creamy Tomatillo Sauce

Fantastic! The best enchiladas I have ever had, hands down. We used Costco rotisserie chicken and flour instead of corn tortillas and they were wonderful. The Tomatillo Sauce recipe was enough to make 2 meals and I can't wait to pull the second batch out of the freezer and have them again.


Posted: 10:24 am on September 29th 2010

Re:Classic Dinner Rolls

Great roll recipe. They are extremely soft and do not need to be buttered. They were not nearly as good as leftovers the next day, but then, not many were left over (if you get my meaning).


Posted: 01:39 am on November 28th 2009

Re:Mashed Potatoes with Caramelized Shallots

Outstanding. I made this recipe about 3 hours ahead of serving for Thanksgiving and kept it hot in our rice cooker on Keep Warm. They were even better when I took them out of the cooker than before I put them in. I made my own creme fraiche by putting a dollop of plain yogurt (live culture) in a cup of heavy cream and left it on the kitchen counter for 12 hours before going back into the fridge.


Posted: 01:33 am on November 28th 2009

Re:Green Beans with Crispy Pancetta, Mushrooms, and Shallots

Ehh. It was ok, but nothing to write home about. With the richness of a Thanksgiving meal, it did not really hold its own. It might do well with a different meal setting.


Posted: 01:30 am on November 28th 2009

Re:Warm Black Bean & Chipotle Dip

Great recipe to take to a pot luck or football party. Works well in a crock pot as well. I have found that by cutting the cheeses into 1/2 inch cubes, you get stringy pockets of cheese in every bite rather than just the top layer. This is especially true when making a double batch. Also, having a stick blender is a big time and mess saver.One more thing, leftovers make the BEST quesadillas. Just butter one side of two flour tortillas and put a couple of dollops of the dip in the middle (right out of the fridge is fine) and fry it up. Cut them up in wedges with a pizza cutter and they will be eaten faster than you can make them.


Posted: 10:23 pm on October 25th 2007