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Recent Reviews

Re:Indian-Spiced Shrimp

I followed this recipe exactly, having purchased fresh spices, toasted them and ground them fresh -- so that was not the reason for a rather tastless dish. 30 minutes in the fresh ginger containing marinade may have been too long as the ginger changed the texture of the shrimp. The shrimp were eaten but not really enjoyed.

Posted: 08:03 am on September 30th 2012

Re:Smoky Rib-Eye Steaks with Loaded Mashed Potatoes

We have now made this recipe three times it's so good! We once were a fan of twice-baked potatoes, but the cost to both us and the environment of baking potatoes for two limited the number of times we enjoyed this treat. Steaming two pounds of potatoes, then adding the very same ingredients we added to baked potato pulp creates, if this is possible, a better dish. We have also found that freezing the excess two portions, then re-heating works well.The rib-eye recipe is also fabulous. We ran out of smoked paprika after the first cooking, and before our order arrived wanted this dish again so used a liitle more than a tablespoon of smakoed maple chipotle finishing sauce to finish the steak. Fabulous!Serve with a simple salad and you really have an energy-efficient, more like 40 minute feast.

Posted: 05:12 pm on January 24th 2010

Re:Chinese Pork and Shrimp Dumplings (Jiao Zi)

We are making these dumplings for the 2nd time today. The filling is excellent and the video makes dumpling construction a snap. We had more filling than wrappers for our first batch, so made a hot water dumpling wrapper for the remaining filling. The hot water wrapper recipe is not as good as the cold water recipe given here. Knowing how to make great pot stickers has eliminated our once-weekly trip to our excellent local chinese take-out. Better and cheaper made at home!

Posted: 10:45 am on January 24th 2010

Re:Seeded Crackers

We 've been making our own crackers for over five years -- always using butter. The olive oil makes a great cracker. While one reviewer already suggested it -- use your pasta maker to roll these out. Start on one, roll, double and re-roll to get close to a shape that can be cut without excess dough. Follow rolling steps from two to four, then double again to correct the shape. Roll on five, finally on setting six. Place the sheets directly on a "Matfer" or other silicone baking sheet liner. Add toppings -- or not, prick with a fork, then cut into rectangles. The crackers will shrink, so no seperating of the cut crackers is necessary.The use of the pasta maker and cutting on the baking surface saves time so you can make many crackers at one time. We bake crackers weekly to serve as an appetizer with duck liver pate or sun-dried tomato cream cheese spread -- or for after dinner with Brie. We make a pound batch -- 1 pound of flour white, or a combo of white and whole wheat or rye, 6 tbs butter or olive oil plus 2 TBS malted barley flour, and something like a cup of ice-chilled water -- then put in the fridge for over night -- at least an hour. Rolling is easy with the pasta maker. Make a batch, while baking roll the next -- and so on.Why buy expensive Water Biscuits when you can make better tasting crackers for 1/10th the cost! And the best thing! No packaging goes to the land-fill!

Posted: 11:16 am on December 6th 2009

Re:Duck Confit

This is a fabulous recipe for duck confit. I typically make confit from 2 ducks, rather than one at a time. With two ducks you will have sufficient rendered fat. Remember that the two livers can be made into pate -- duck fat,livers, shallots, garlic and herbs de provance -- which is delicious served with french bread. The duck stock mixed 50/50 with rich, home-made chicken stock makes a wonderful onion soup to serve with the pate while you wait for the duck to cure in the fridge. Using all the parts of the duck reduces the average $35.00 expenditure for two ducks to non-budget destroying levels. Duck confit is a great staple to have in the fridge. Covered in duck fat I have found mine remains in perfect condition for as long as two months.

Posted: 03:39 pm on November 22nd 2009