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cheflady

member

Recent Reviews


Re:Steak Fajitas with Peperonata and Tomatillo-Walnut Mole

Excellent flavors! A little bit of labor involved but I think well worth it and not a difficult recipe. I did have two issues (and I did follow the recipe to the letter, including the blood orange vinegar). I took the tomatillos out of the oven after 4" because of the amount of smoke building up in the kitchen. I believe it was from an excess of olive oil (only 1 T), some of which dripped from the tomatillos onto the pan. Next time I will use just enough to coat the outside of the tomatillos. The second issue was with the mole. I used over 1 cup of chicken broth and still couldn't get a medium-thick sauce. It was thick, more like the consistency of polenta. It was as if the crushed corn chips drank every bit up and wanted more! The flavor was great but I'm pretty sure the consistency was way off. I wonder where I went wrong...or if the amount of corn chips in the recipe was incorrect. Perhaps the ingredient should have read: "2 cups corn tortilla chips, lightly crushed." That would have resulted in more like 1/4-1/2 cup crushed chips.


Posted: 09:40 pm on November 12th 2016

Re:Black Bean and Pepper Jack Burgers

These were very delicious and satisfying. While I'm not a vegetarian, I try to keep two of my three meals a day vegetarian and these burgers are a welcome addition to my choices. I'm planning to freeze three of them for later use -- I'm certain they'll freeze well. Wet hands to form the patties is a must -- I was able to do two before re-wetting my hands. I also used a cast iron skillet and, like one of the other reviewers, used canola oil because of it's high smoke point, and set my cooktop burner on high. It got pretty smoky, even with the vent on. Next time I think I'll turn the heat down a bit. Each side only needed about 1 1/2 minutes -- the first side got a little too crusty but fortunately didn't taste burnt. The texture is soft but I didn't mind it at all -- the crusty exterior gives it a good contrast. I topped it with avocado and chipotle salsa; I'm planning to use chipotle or roasted poblano mayo on the next one.


Posted: 03:03 pm on July 17th 2012

Re:Black Bean and Pepper Jack Burgers

These were very delicious and satisfying. While I'm not a vegetarian, I try to keep two of my three meals a day vegetarian and these burgers are a welcome addition to my choices. I'm planning to freeze three of them for later use -- I'm certain they'll freeze well. Wet hands to form the patties is a must -- I was able to do two before re-wetting my hands. I also used a cast iron skillet and, like one of the other reviewers, used canola oil because of it's high smoke point, and set my cooktop burner on high. It got pretty smoky, even with the vent on. Next time I think I'll turn the heat down a bit. Each side only needed about 1 1/2 minutes -- the first side got a little too crusty but fortunately didn't taste burnt. The texture is soft but I didn't mind it at all -- the crusty exterior gives it a good contrast. I topped it with avocado and chipotle salsa; I'm planning to use chipotle or roasted poblano mayo on the next one.


Posted: 03:03 pm on July 17th 2012

Re:Risotto-Style Summer Heirloom Farro

I'm going to rate this recipe but, in all fairness, must disclose that I didn't use the vegetables in the recipe because I didn't have them on hand (other than the onion) and didn't feel like going to the store. Instead I sauteed the onion with some diced red bell pepper, then added the farro (which I soaked for about 8 hours as per the directions on the package), then added the chicken stock and simmered for 45 minutes. I then added about 1/2 cup rehydrated dried shiitake mushrooms and let them heat through. (I really want to try the recipe with the zucchini and corn -- that sounds delicious!) This was a very satisfying dish, creamy, a subtle nutty flavor from the farro, good texture, kind of a comfort food. I did add a little salt at the table, though it might not have needed it so much with the addition of sweet corn, and I DID use low-sodium chicken broth.


Posted: 11:42 am on February 8th 2012

Re:Bulgur and Grape Salad with Walnuts and Currants

This salad was delicious! Sweet and nutty flavors. Except for the wait time on the bulgur, it was quick to put together. Just plan ahead and start the bulgur early. I don't use a lot of currants and the grocery store didn't have them in bulk so I used raisins instead and chopped them up a little. I can see using dried cranberries or apricots, too. I whisked the walnut oil, white balsamic vinegar, shallots and salt together and poured it on rather than add each individually to the bowl for better distribution. I forgot to add the goat cheese suggested in the notes but plan to next time -- I can taste that wonderful addition already!


Posted: 03:08 pm on September 24th 2009

Re:Pasta with Roasted Cauliflower, Arugula & Prosciutto

This recipe is a perfect example of layering flavors and texture. The sweet grape tomatoes paired with the salty prosciutto and the peppery arugula is a mouthful of heaven. Then you've got the al dente pasta, melting tomatoes, slight crunch of the cauliflower, bits of proscuitto, and the slightly wilted arugula. The flavors of the garlic, sage, and parm reg are just right -- I was concerned about the amount of sage, too, but it's not overpowering in the least. Very pleasant. We managed to get 6 generous servings over two meals but I also served broccoli with it one night and a salad the next.


Posted: 12:03 pm on June 18th 2009

Re:Chicken Sauté with Lemon, Cumin, and Parsley

I made this twice this past week. Each time I doubled the recipe, although I did not double the amount of olive oil or parsley -- there was ample of both using only what the original recipe called for. Even though I used a 13" skillet, it still took about twice as long to cook 2 lbs. of meat all the way through, but since it's a quick recipe to begin with, that time factor wasn't a problem. The first time I served it with a crusty baguette. You MUST soak up the sauce with the bread -- it's delicious! The second time I used a combination of thigh and breast meat and served it over brown rice that had been cooked in low sodium chicken broth. Breast meat works very well with this dish and the brown rice paired nicely as well. The flavors of this dish are light and fresh, just the right amount of lemon zest and juice; the cumin is not overpowering in the least -- mildly blends in very nicely with the lemon, garlic and onions. And I left the garlic pieces in -- a nice treat for those who got them! This recipe is quick and easy -- great for a novice cook!


Posted: 09:29 am on February 4th 2009