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


Perrysburg, OH

Recent Reviews

Re:Fruit Salsa

Very good! I used pineapple. Pairs beautifully with glazed pork tenderloin. Can be made well in advance of serving, then refrigerated, so good for company.

Posted: 03:34 pm on August 10th 2016

Re:Roasted Beef Broth

This is a rich, excellent stock. A wonderful base for any beef dish and great for French Onion Soup

Posted: 05:24 pm on January 6th 2014

Re:Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût

I made this for a last minute Easter dinner for two (the leftovers will be wonderful). It was too late to get a trimmed tenderloin, so I purchased a whole tenderloin on sale, making the price of the dinner quite reasonable. The rub adds some excellent but not too strong flavor accents to the roast. It definitely took longer than one hour to roast, and I turned up the heat to 325 in the end. The result was excellent. The mushroom ragout is incredible--I added some morels, which added to the flavor and texture but are not necessary. The ragout replicates a local restaurant dish that my husband and I love.I would be a great entree to serve to company. The ragout can be made ahead, and the beef can be in the pan chilling with the rub several hours in advance. Just pop in the oven and enjoy some wine with the guests.

Posted: 10:40 am on April 1st 2013

Re:Classic French Onion Soup

Very good. The onions did not brown as quickly as described in the recipe, which is why I am only giving 4 stars. When I increased the heat, they burned on the bottom of the pot. However, in the end the flavor was excellent. Using the roasted beef broth really makes a difference.

Posted: 03:06 pm on January 12th 2013

Re:Braised Pacific Halibut with Leeks, Mushrooms, and Clams

The times when I can find both fresh Pacific halibut AND littleneck clams in one market are rare, so when I found the clams, I substituted scallops for the halibut. I did a quick sear of the scallops and added them to the cooked clam mixture about 2 minutes before serving. I substituted olive oil for 1/2 of the butter. Served with green salad and a large slice of grilled Italian garlic bread for dunking in the broth. All very good. My husband and I both thought that the broth could benefit from some wine--possibly reduced at the end of the saute--and a bit of herb seasoning, possibly even a pinch of saffron. I would not add any salt, especially if using packaged broth. We will definitely do this again.

Posted: 08:07 am on May 27th 2011