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brava313

member

Recent Reviews


Re:Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna

Easy and delicious. To reduce mess, use a splatter screen after adding tomatoes to hot oil. Before draining pasta, reserve some of the pasta-cooking water, in case you want to thin the sauce. And don't forget to rinse the pasta to keep it from sticking together.


Posted: 06:58 pm on August 15th 2009

Re:White Bean Salad with Mint and Red Onion

Bright, lively, and refreshing at the end of a hot day. However, the first time I made this, we were weeping and coughing from the vinegar. The second time, I used just 1 1/2 tablespoons of vinegar, and it was just right.


Posted: 05:21 pm on July 2nd 2009

Re:Gnocchi with Sausage & Leek Ragù

I had never made gnocchi before, but this recipe patiently guided me through the process, and end result was a complex blend of flavors and textures, the dumplings soft and succulent (too soft and "pasty" for my husband, though; you can't please everyone). I halved the recipe, cooking the ragu in a 9-inch iron skillet, and it worked fine.


Posted: 01:18 pm on January 24th 2009

Re:Honeyed Cauliflower with Toasted Almonds

It'a not easy cutting cauliflower into equal sizes and shapes. I halved the recipe, using a 9-in. iron skillet, and I found that a medium setting was too hot. Medium-low was better, and I had to turn the pieces frequently to prevent burning. However, the proof of the cauliflower is in the eating. My husband said this was the best cauliflower he'd ever tasted. We both loved it.


Posted: 05:19 pm on December 9th 2008

Re:Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs

My husband, not a big Brussels sprouts fan, requested this dish based on its photograph, and now he won't eat Brussels sprouts prepared any other way. The sprouts were tender and flavorful, the crumb topping nice and crisp.


Posted: 03:35 pm on December 6th 2008

Re:Spinach Salad with Apple, Dried Apricots & Pappadam Croutons

My husband was surprised to learn that he was eating spinach, one of his least favorite vegetables. He wonders why we bother buying the "cooking kind" of spinach when the raw kind tastes so much better. When I made this salad for company they wanted the recipe. I served it alongside EatingWell's Curried Chicken with Fresh & Dried Cranberries.


Posted: 03:28 pm on October 29th 2008

Re:Summer Corn Chowder with Scallions, Bacon & Potatoes

Sweet and creamy, with crunchy corn kernels--an engaging blend of flavors and textures. The "bicolor" corn I used was sweet but tough, and the soup seemed greasy. The onion flavor intensifies after a day or two in the fridge.


Posted: 11:26 am on September 24th 2008

Re:Creole Salmon Cakes

These fish cakes turned out to be delicious, but I had to slice them in half horizontally to cook the interiors. Next time I'll make the cakes half as thick to begin with. The giardiniera relish was just a wee bit salty for my taste, but otherwise very good. We'll definitely have Creole Samon Cakes again at our house.


Posted: 03:14 pm on August 3rd 2008

Re:Orecchiette with Caramelized Onions, Green Beans, Fresh Corn & Jalapeño

This dish is a sumptuous blend of textures and flavors--the sweetness of the corn is balanced by the mild jalapeno bite; the green beans are just crisp enough and the pasta nice and salty. Mr. Conant anticipated my questions and gave important preparation details. However, my husband and I agree that we would prefer a lower ratio of pasta to vegetables. And my husband likes a sauce with his pasta.


Posted: 04:29 pm on July 8th 2008

Re:Frangipane-Ripple Chocolate Pound Cake

A good make-ahead dessert to serve for company. The cake was moist and very chocolatey, and the frangipane was rich and scrumptious. However, both layers of the frangipane sank to the bottom of the pan, so that when i removed the cake and turned it over, the frangipane had formed a kind of frosting, covered by a thin layer of cake. (There was also a very thin layer of cake between the two layers of frangipane.) The other problem was that the cake stuck to the pan. (I should have known that i had greased the pan insufficiently when i saw bald patches of pan after having floured it.) However, everyone seemed to enjoy the cake, and I got compliments on it.


Posted: 12:35 pm on October 7th 2007