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chefaresty

member

Recent Reviews


Re:Spinach & Ricotta Lasagne

This was fabulous. I made my own ricotta the day before and it made a very special meal. I skipped the cream sauce entirely. I used very good flat (no ruffle) Italian pasta sheets and a sturdy leafy green spinach.


Posted: 07:28 am on June 27th 2017

Re:Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

I have been making this entire menu for Christmas since the article was first published. My family looks forward to it every year. It also satisfies the meat eaters and the vegetarians so everyone is happy. A lot of the menu can be made ahead -- white beans for example and I prep the green bean salad the day before (I add endive and radicchio) and it keeps well the next day if you have any left!


Posted: 04:58 pm on February 28th 2016

Re:Steamed Mussels with Wine, Garlic & Parsley

This is an excellent, straight forward recipe. I did not have shallots and substituted a leek which I will do again. I also will confess that I added a few extra Tablespoons of butter at the end...we had very high quality mussels from Maine. A side note, when your bring them out of the fridge and they are open, do not panic. They are in resting mode. Toss them around a bit and the mussels will shut tight.


Posted: 10:58 pm on August 9th 2013

Re:Cool Penne with Olives, Capers & Feta

Great for a crowd. I eliminated garlic and substituted ricotta salada for feta cheese. I also added fresh oregano. Delicious.


Posted: 03:00 pm on July 6th 2013

Re:Cool Penne with Olives, Capers & Feta

Great for a crowd. I eliminated garlic and substituted ricotta salada for feta cheese. I also added fresh oregano. Delicious.


Posted: 02:59 pm on July 6th 2013

Re:Roquefort Popovers

This are delicious and a show stopper during the holidays; not hard if you have the pans which are a must.


Posted: 02:52 pm on December 12th 2011

Re:Sour Cream Pound Cake

2007 I love this recipe and have used it for years. I serve it in the spring with a strawberry, rhubarb compote and a bit of either vanilla ice cream or creme fraiche. Make sure that you prep your bundt pan carefully and do not overmix the batter at the end. The cake is divine and you will be eating a piece for breakfast! UPDATED 6/13/2015 After all these years, still a favorite. Our family friend is turning 78 today and coming for dinner -- her only request is this pound cake. Served with fruit salad and vanilla ice cream. I definitely recommend using the extracts. I prepare a dark non-stick bundt pan with butter and flour carefully (put it in the fridge while I make the cake). The step by step directions are very accurate -- cold butter; do not over mix this cake; by hand at the end the second it looks like it is going to separate. Baked at 315 degrees for minutes. Cooled for 15 minutes and voila. Out of the bundt pan with no broken pieces. Do not overcook -- cake dries out. Should be a tad moist. Love it!


Posted: 10:05 am on May 11th 2008

Re:Classic Cream Scones

This recipe for scones is divine and simple to make. I cut the butter into tiny chunks by dividing the butter into quarters lengthwise and then cutting the logs into small chunks before it goes into flour. Move quickly with the tips of you fingers and do not over work the butter. Use a fork to pull together the flour and egg mixture. The pastry was very moist and I just turned it out onto a lightly floured board. I formed a 2 x 14ish inch log, tapping down the top (rather than a circle) and cut the pastry into small rectangles and then into triangles with a bench scrapper. I did not 'knead' this pastry and I think it helped keep the scones light and delicious. Enjoy. Post script, I just made a Vanilla Bean and Dried Cranberry version and my family is devouring them now!


Posted: 08:54 am on September 30th 2007