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bohnappetitFC

greensboro, NC, US
member

Recent Reviews


Re:Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil

interestingly I prepared a similar salad before reading this version. In the vinagrette I used only 2 T. oil, 2 tsp. Dijon, 1/2 tsp. anchovy paste, 1 1/2 tsp honey and 1 1/2 sherry vinegar. Herbs were mint and basil along with Kalamata olives and sweet onion.Leftovers very tasty in a tomato sandwich!


Posted: 05:58 pm on August 8th 2009

Re:Corned Beef

i began with a 2 2/2 lb eye round roast because it looked the best and the butcher filling the case thought the eye round would work for the recipe. I made half the brine because of the smaller piece of meat and brined it for 4 days. Simmered the meat for 2 hours which produced a very dry overcooked piece of meat. Granted it was overcooked but even the "corned" flavor was dull. Fortunately, the carrot, potatoes, and onions were good. I had them in the broth about 30 minutes and finished them in the oven and broiler to brown. The simmered Brussel Sprouts which we cooked while the meat was resting were excellent. Oh well, it was the first time in 35 years of cooking that we threw meat in the trash!Was it the cut of meat? How long should a smaller piece of meat be cooked?


Posted: 10:30 am on March 20th 2009