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jdmorris

walnut creek, CA, US
member

Recent Reviews


Re:Leek & Potato Soup

I've made this a couple of times now and it's really good! I think that each serving needs more than a teaspoon of creme fraiche (usually at least a tablespoon). Beware of adding too much cayenne pepper.


Posted: 03:54 pm on July 26th 2012

Re:Sear-Roasted Pork Chops with Balsamic-Fig Sauce

This was amazing! Definitely one of my favorite fine cooking recipes. A bit strong on the thyme though


Posted: 12:18 am on June 14th 2012

Re:Roasted or Grilled Tandoori Chicken

I hadn't intended to rate this recipe because I was using the tandoori chicken for the chicken tikka masala dish, but my boyfriend kept eating it when he was helping me cut it off the bone to use in the chicken tikka masala dish. He liked it so much that I'm pretty sure we were down a chicken thigh or two by the time I got to the chicken tikka masala recipe. I used low fat yogurt instead of non-fat and marinated it for about 6 hours. I definitely recommend checking on the temperature of the chicken during cooking (I oven roasted it). After waiting 45 minutes, the chicken was 185 degrees.


Posted: 12:01 am on June 6th 2012

Re:Chicken Tikka Masala

This recipe is amazing! One downside is that it's a bit labor intensive because you have to make the tandoori chicken first, but it's totally worth it. It tastes significantly better the second day, so I recommend waiting until the second day before eating it.


Posted: 11:53 pm on June 5th 2012

Re:Roasted Broccoli with Lemon & Pecorino

This was very easy and delicious. I followed the recipe and it turned out great!


Posted: 11:35 pm on May 31st 2012

Re:Lamb Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange

This recipe is incredible! I served it with the creamy mashed potato recipe from Fine Cooking but it would have been fine on its own.


Posted: 07:17 pm on May 17th 2012

Re:Filet Steaks with an Irish Whisky & Cream Pan Sauce

I've made this recipe a couple of times now and love it! I'm not sure how it tastes with Irish whiskey, but I made it with Johnnie Walker both times and it tasted great. The only discrepancy I find in making it is that it takes 15-20 minutes for the sauce to thicken in the last step.


Posted: 07:14 pm on May 17th 2012

Re:Arroz Verde (Green Rice)

I've made this recipe a few times now and think that it's great! The only critique I have is that the rice I used turned out overcooked when I followed the rice cooking instructions in this recipe. Once I switched to the following the cooking instructions on the package of rice that I was using (after the step of adding the blender contents to the rice in the saucepan), the rice turned out perfectly. I also found that the rice tasted best when I used whole milk.


Posted: 11:07 pm on May 14th 2012

Re:Burnished Chicken Thighs with Roasted Sweet Potatoes & Parsnips

This recipe was so easy to make and tasted really good! I used 4 chicken thighs instead of 8 but kept the same amount of marinade. I also used regular dijon mustard instead of whole grain and it turned out fine. The vegetables do start to stick to the pan so make sure you scrape loose them when you baste the chicken thighs.


Posted: 08:47 pm on March 18th 2012

Re:Root Vegetable & Barley Soup with Bacon

The soup was really easy to make and tasted great! My only complaint is that it was really watery right after I finished making it, but the consistency thickened after I let it cool for 45 mins.


Posted: 11:18 pm on January 8th 2012