Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

jennifers

member

Recent Reviews


Re:Classic Matzo Ball Soup

Excellent recipe. It takes a long time to execute, so leave yourself enough. The recipe isn't clear that you'll need 4 tbsp of schmaltz, and it should be at room temp or so when you actually use it. I made the stock one day and the soup about 36 hours later, and the stock was so rich it turned to gelatin in the fridge - wow. The soup was delicious and the matzo balls were Eastern European traditional. My New York raised Jewish friend declared it a sound success and said it reminded him of his grandmother. Now that's a good recipe!


Posted: 01:24 pm on April 26th 2016

Re:Chocolate Pecan Pie

The recipe says to serve at room temperature, but don't listen to it. This pie tasted *a lot* better after a night in the fridge. I made it the night before the dinner party, but didn't refrigerate it and it was only so-so. But the next day, it was another pie all together once it had set in the fridge. Then, delicious! Do leave time and space for chilling. I added 2c of pecans instead of 1.5c, and I think it could have stood another half a cup. The chocolate filling was very rich and nice, and not like a traditional pecan pie where it's mostly sugar underneath, which I thought was a tasty change.


Posted: 01:06 pm on December 4th 2014

Re:Classic French Onion Soup

The flavor is delicious - definitely a 5-star flavor. I agree with the other comments however about the cooking time. It was much longer than advertised, even with putting the heat up just a tad higher. Worth the wait? Yes, definitely. I had to use a boxed beef broth for lack of a homemade stock, and so I made up for it by using some chopped fresh thyme a few seconds before adding the beef broth, and then adding a little red wine vinegar at the end to give the broth a little "zip". I was able to use sweet onions instead of regular yellow ones, and I don't think this was responsible for my long cook time. I used a 5qt dutch oven. Since it was just me at the table, I used the toaster to make a couple of croutons from the ends of a loaf of sourdough bread. But my croutons were still very good. I will make this again, but leave more time (like an extra 30 minutes or so of onion cooking).


Posted: 12:03 am on June 12th 2013

Re:Spaghetti & Meatballs

Love this recipe. The texture of the meatballs was perfect, in my opinion, and I believe it was the water that made it so nice and light. I made my own breadcrumbs out of old french bread and used only a cup of water. Add more if they seem dry after mixing - maybe because my bread still had a little moisture left in it, I needed less. I only needed half the salt. Same with the sauce - started with half the salt and then seasoned up just a little bit at the end. I made my meatballs smaller, maybe 3oz, instead, browned them in the frying pan with a couple tablespoons of oil, then finished them in a 400 degree oven for ten minutes on a parchment lined sheet pan. A lot less oil used this way and less mess to clean up after frying. My dinner guests were very impressed and loved the dish, and I loved it too. I have made it many times since.


Posted: 01:01 pm on March 2nd 2012

Re:Frank's Marinara Sauce

Tastes excellent. I think the amount of salt required varies depending on which canned tomatoes you use, and the acid content of those tomatoes in particular. I have found myself having to use different amounts of salt to get the taste right. I add half the recommended salt, then I taste at the end and add more if it's too acidic (the salt neutralizes the tomato acids). Love the sauce, tastes exactly like the marinara sauce they sell in jars at the store.


Posted: 08:44 pm on September 12th 2011

Re:Classic Chicken Pot Pie

Excellent taste, really delicious and a great-tasting pastry. Only minus one star because it took me two hours to make this dish, plus the cook time. That was despite years of cooking & pie making experience, a food processor and fast knives. I had the chicken already shredded and cooked from a prior evening. I completely forgot to add the peas because I was so tired by the time I got to that step. I found the roux to be far too thick for cooking the potatoes, and I added another tablespoon of butter and another cup of chicken stock to cut it. Should have probably added yet another 3/4c of stock to thin it further in the oven, because it was very thick. But again, delicious. The mustard just adds a hint of undertone in the sauce and you don't taste it directly - I am not a big mustard lover, but it was a good addition. Could barely taste the thyme despite using fresh herbs, but the parsley & sherry came through nicely. As for the serving/cooking vessels, I have a nest of souffle dishes and I used the three sizes in the middle of the group for this recipe. I served in the kitchen from those souffle dishes and did not deliver an individual one to my husband. Recommended serving sizes would probably be too big if we were also serving a salad, but we had it as our only dinner, and it was just great. If only we could have eaten it before 11 PM... I probably shouldn't mention the three loads of dirty dishes it generated either. I was in a hurry with the pastry and did not refrigerate it, but it took the abuse well and still tasted great.


Posted: 04:36 am on March 29th 2011

Re:Spicy Red-Eye Baked Beans

I loved this recipe - it was delicious. Maybe the best baked beans I've ever eaten, though I admit, it takes some work and it is a bit on the robust side for flavor. My super-conservative mother would make a face and say "too spicy!". That said, it is definitely worth the effort. You can use a ham bone if you have one left over from a holiday ham in this (I did) and it will also be very good, maybe a little sweeter than if you use a ham hock. The second cooking after a night in the fridge is essential for flavor development. If you don't do this, but you try the beans on day one, the spice will put the hair up on the back of your neck. By the next day, the beans have absorbed some of it, taken the edge off, and melded with the spice to create a creamy, beany goodness of flavor. Delicious!


Posted: 06:53 pm on March 20th 2011

Re:Classic Cream Scones

I made these for the first time today and they are delicious. I added some vanilla to the wet ingredients. I agree with the other poster who said the fork mixing was sufficient. It is.I will definitely make these again!


Posted: 03:10 pm on August 9th 2010

Re:Kohlrabi-Radish Slaw with Cumin and Cilantro

Great recipe and easy to make if you have a food processor or mandolin. So easy that I put it together in under 10 minutes. Very clean taste, very fresh. The dressing reminds me just a bit of the taste of Kentucky Fried Chicken's dressing, but without the mayo base. Personally, I thought it needed just a tad more zing, so I would probably add a little more cilantro (2x maybe) next time. Perhaps the radishes were supposed to be spicier than they actually were? My guests were surprised they'd had kohlrabi in their slaw, especially when they saw the stuff in its whole form. I got points inventiveness at that BBQ. We are making this again tonight for another BBQ party. I have definitely added this to my permanent recipe list.


Posted: 04:46 pm on June 10th 2009