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Recent Reviews

Re:Crème Brûlée Cookies

These cookies are amazing. I made them for mailing to friends so I only got to try one but I feel they are truly worth the effort. I am a big fan of the strong vanilla flavor. I think they would be delicious even without the burnt sugar topping.

Posted: 09:40 pm on December 16th 2010

Re:Brown Butter Pumpkin Layer Cake

I requested that my boyfriend make me this cake for my birthday. The salt in the topping threw me at first but it really adds contrast to the sweetness of the topping. The frosting is rich and delicious and the cake is moist. I'm planning to try to make these as cupcakes for a bake sale this weekend.

Posted: 10:24 am on October 7th 2010

Re:Homemade Duck Confit

I cut this recipe down because I had to buy a whole duck to get duck legs. I only did two legs. I agree that the stovetop does seem a little unreliable for making this and it's a long time to keep an eye on the temperature. After reading the first review, I was very worried about even making duck confit. Instead I ended up cooking the two legs of my duck in a 200 degree oven for about 4 hours, maybe a little less. I used about 3/4 cup of duck fat rendered from the duck I bought and a couple of cups of rendered duck fat I bought from the grocery store, but as the stuff is not very cheap, I substituted about 1.5 to 2 cups of olive oil to completely cover the legs. It seemed to work out just fine. Other than using the stovetop, this recipe worked out quite well.

Posted: 12:17 pm on March 1st 2010

Re:Cassoulet of White Beans with Braised Pork, Sausage, and Duck Confit

This was my first time making duck confit and cassoulet. I cut this recipe down substantially because I only had two people to eat it. As I made the confit, cooked the beans, cooked the pork, stowing various containers of cooking liquid and ingredients in my fridge, I wondered more than once if this would be worth the time and effort I was putting into it. And the results were delicious the first time around, but I have to say this is definitely one of those better with time dishes because it provided some of the best leftovers I've ever had and made several delicious lunches for me to take to work.

Posted: 12:04 pm on March 1st 2010

Re:Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)

I was so excited to see this recipe in Fine Cooking since my Peruvian friend introduced me to these cookies a couple of years ago. I made these for my friends for Christmas and was fortunate enough to finish half of the batch first to try them. I used white whole wheat flour which does not have as strong a flavor as the red whole wheat. I rolled out the first disk of dough with all purpose flour and the cookies had a strong nutty flour taste which was barely overwhelmed by the ganache and dulce de leche. When I rolled out the second disk of dough I used powdered sugar instead of flour. This very much improved the flavor of the actual cookie. I didn't even notice a flavor problem in the second half. My boyfriend tasted them and declared them his favorite cookie of the four kinds I made. I would definitely recommend using powdered sugar to roll out the dough instead of flour, and if I make these again next year I might substitute all-purpose for half the wheat and add a smidge of vanilla. The alfajores I tried a couple of years ago were dusted with powdered sugar instead of dipped in chocolate. The chocolate dipping, while delicious can be messy, so if you wanted to skip it, you could just give the cookies a dusting of powdered sugar.

Posted: 03:45 pm on January 8th 2010