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jjcook

member

Recent Reviews


Re:Garlicky Cherry Tomato Gratin

This has become one of my favorites--I've made with steaks, for barbecues, with beef tenderloin, and even for brunch a couple of times! I have made it as much as 3 days ahead--refrigerate the tomato mixture in the greased dish, store the crumb mixture in tupperware, then put them together before baking--I like to bring it to room temp. before assembling & baking. The tomatoes take on even more flavor when made ahead. EVERYONE loves this-there is never any left!


Posted: 09:11 pm on August 13th 2008

Re:Sweet Potato & Leek Gratin

I have made this for years, since it first came out, for special occasion dinners. I make it exactly as written and it always gets HUGE rave reviews. I've made it as much as 3 days ahead & just cooked it before dinner, also I've made just the cream sauce days ahead and finished it on the day of the dinner, and it's always PERFECT.


Posted: 10:41 pm on June 10th 2008

Re:Crème Brûlée

I have made this recipe for years, and it is always perfect. I am always told it's better than the best restaurants & the best they've ever had! I just use my $12.00 Home Depot blowtorch to caramelize the sugar--never had the need to buy the foofy kitchen torch. You have to keep it cold until serving, or the crunchy top will soften. I garnish each one with a mint leaf or two and a couple of rasberries & blueberries.


Posted: 06:54 pm on December 30th 2007