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foxgroves

Brooklyn, NY, US
member

Recent Reviews


Re:Boozy Berry-Topped Tres Leches Cake

This is ABSOLUTELY delicious. I've made it for a small group and for a crowd at a party. It has been a winner every single time. I started making with both berries, but because strawberries are in season as I write this, I'm only using strawberries right now.The alcohol is take it or leave it in the whip cream. It adds a very light flavor to the whip cream, but is DEFINITELY not necessary.


Posted: 01:28 pm on May 31st 2012

Re:Tuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips

Let me start by saying I am not a big fan of fennel. Or licorice. This dish is bathing in it. Fennel seeds, roasted fennel, sambuca. That said, I LOVED IT. Everything works!I started by roasting the vegetables on a baking sheet. I realized that I may have trouble adding all the liquid to that baking sheet, so after the vegetables were finished with the initial roasting phase, I transferred to a slightly smaller roasting pan (which also nicely accomodated the veg since they had reduced in size slightly in the roasting process.)I believe my roast reached the desired temperature at about 1:40 - 1:45. (this could likely be because the oven was still close to 400 degrees when I introduced the roast / veg combo to it.)The meat was succulent and tender. I didn't get a lot of fat in the juices that collected (possibly because the meat didn't "meet" the bottom of the pan since it sat on top of the vegetables?) The jus was delicious!The meat had a "pastrami" like feel to it with all the herb paste on it. Absolutely lovely.I may be a fennel convert!


Posted: 11:00 am on March 14th 2012

Re:Flounder Poached in Coconut, Ginger & Basil Broth

Absolutely delicious and highly recommended. It was a bit time consuming with all the prep work, but well worth the outcome.


Posted: 09:36 am on April 13th 2011

Re:Roast Chicken with Rosemary-Lemon Salt

This recipe is a winner!! I roast chicken fairly frequently, and this recipe tops the list! You do need time (I took the entire 24 hours) and space in your fridge for two chickens to perch uncovered, basking in the salty, lemony, rosemary goodness, but it is WELL worth it!


Posted: 05:36 pm on April 14th 2010

Re:Chicken Cacciatore with Sautéed Mushrooms & Zucchini

I thought this was delicious. I didn't find it to be be too much work. I made it on a weeknight (granted - I do like to spend time cooking on work nights) but it was exceptional. I followed the recipe pretty much as is. I served over egg noodles since I was out of rice. I can't complain WHATSOEVER and am about to pass it on to my favorite cooks. (I'm also really looking forward to the leftovers!)


Posted: 10:23 pm on February 9th 2010