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VYinLA

member

Recent Reviews


Re:Cranberry-Pecan Croutons with Gruyère and Rosemary

This one is a winner. I made for Thanksgiving as an appetizer.Only problem was that I needed a broiler just when the oven is already overburdened.So...I used a blowtorch. It made quite the scene and my guests loved it.The chewy nutty bread with the hot cheesy topping is lovely with champagne.


Posted: 03:37 pm on December 26th 2013

Re:Classic Buttermilk Pancakes

Delicious and easy. They take longer to cook than my "ready mix" so the medium heat is important. I made them small (1/8 c. measure as scoop); a half batch fed both tween kids with a couple for me.


Posted: 03:28 pm on July 22nd 2013

Re:Peanut Dipping Sauce

This is an excellent recipe with great texture and flavor. I like that it uses fresh peanuts instead of peanut butter, and the early addition of the curry paste early in the process ensures a very fragrant, flavorful, spicy sauce. I made a day early and refrigerated; the next day all the fat had risen so I removed it. I hesitate on this, because I am sure it adds flavor. The sauce is delicious tossed with cold noodles, cucumbers, carrots, etc. (all leftover from the summer rolls!)


Posted: 02:07 pm on July 28th 2012

Re:Vanilla-Bean Sablé Cookies

These cookies illustrate how satisfying a well-made cookie can be. With top-quality ingredients (butter, vanilla) and following the recipe carefully, you can make cookies worthy of a restaurant dessert plate. They have a delightful texture and flavor. I used colored sugars for the exterior, which the kids liked, but these are really a cookie for adults, I think. As for a "plump" vanilla bean, I use the ones that come inside bottles of vanilla (I used Penzey's) because they stay soft. Next time I finish a bottle of vanilla, this will be the first recipe I go to!


Posted: 02:47 pm on July 22nd 2012

Re:Seared Scallops with Creamy Spinach and Leeks

It was simple, easy and delicious. I haven't made seared scallops in a long time and this dish reminded me why I loved them so much.


Posted: 02:37 pm on July 22nd 2012

Re:Lattice-Top Peach Pie

As with everything I have tried from Rose Berenbaum, the recipe takes time but yields amazing results. It was so good; not at all "cloying sweet" like a pie from the supermarket. A perfect summer treat.


Posted: 06:37 pm on March 17th 2012

Re:Lattice-Top Peach Pie

As with everything I have tried from Rose Berenbaum, the recipe takes time but yields amazing results. It was so good; not at all "cloying sweet" like a pie from the supermarket. A perfect summer treat.


Posted: 06:37 pm on March 17th 2012

Re:Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

Wow. The aromas and textures of this lasagne are intoxicating. I did in steps over three days. Felt like the amount of squash mixture was tight. Definitely a new party-fare staple, e.g. for SuperBowl Sunday. I've made fresh pasta before but never fresh lasagne. A real winner, but one must allow enough time to make when one includes the cooling, and resting, and roasting, and baking, etc.


Posted: 02:50 pm on January 28th 2012

Re:Slow-Cooked Pot Roast with Mustard & Horseradish Gravy

I have been making this for years, since I first saw it in FC. I recommend adding the cognac! The sauce is thin, and sometimes I make more of a roux to thicken it. I question whether I should keep the vegetables but toss them as directed because they look pretty greasy.It's a delicious, easy dish. I have even seared the beef the night before and poured everything in the crock pot, so in the morning on my way out to work I put it in and turn it on.Seriously good.


Posted: 04:37 pm on December 21st 2011

Re:Summery Avocado BLTs

My husband is a huge fan of sandwiches, so he enjoyed this. I liked the grilled onions; a different touch. The "double hit" of avocado (as a spread and then as a topping) was too much for me. I suggest adding pickles.


Posted: 01:37 pm on July 11th 2011