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Recent Reviews

Re:Warm Spiced Olives

Great quick appetizer, especially when your dinner menu is on the heavy side. One note: I would have strained the oil through a coffee filter or paper towel to remove some of the grit that did pass through my sieve and ended up at the bottom of the oil serving dish. Didn't affect the flavor, just presentation.

Posted: 04:36 pm on November 13th 2016

Re:Sear-Roasted Beef Tenderloin

I wish I could afford to serve 4 lbs of beef tenderloin at every dinner party because it is literally the easiest, most impressive dish I have ever served guests.That being said, for any special occasion, this is the go to recipe. Make a couple of the sauces in the article (I recommend the Porcini-Leek and Roasted Red Pepper Paprika sauces) which are not only very easy, but enhance the dish so your guests feel incredibly lucky to be eating at your house that night.

Posted: 04:34 pm on November 13th 2016

Re:Porcini-Leek Sauce

Terrific sauce. Paired with the Oven Roasted Filet. Very rich - decadent even. Prepared the day before the dinner party and was glad I did as it was a little on the thin side had it been served immediately. I let it cool completely, refrigerated overnight and slowly rewarmed before dinner. Much thicker. Guests literally swooned.Regarding previous reviewer - I did not strain to remove all the mushrooms and leeks. If you want a velvety sauce, I would follow their tip. Personally, I liked the little bits of mushroom and leeks. Either way would be great - just depends on your goal.

Posted: 04:29 pm on November 13th 2016

Re:Roasted Red Pepper and Paprika Sauce

Paired with the Oven Roasted Filet. It was outstanding. Made the day before and refrigerated, taking out about 2 hours before dinner to bring to room temperature. Next time will blend the peppers longer than to "just blended". Would have preferred it to be a little less chunky. Used creme fraiche in place of sour cream.

Posted: 04:26 pm on November 13th 2016

Re:Buttermilk Panna Cotta with Honey Caramel Sauce

Made this a day ahead for Easter dinner dessert. 24 hours later, it is stil not set. I definitely did not overlook the gelatin, as i gently heated it to dissolve the sugar and gelatin and never even had bubbles (I have a Viking and it was on low). Sauce is very delicious, so all is not lost. Good thing grocery stores are open on Easter as my son is on his way to buy some ice cream to go with the caramel. The Panna cottas, however, are down the drain.

Posted: 08:06 pm on March 27th 2016

Re:Crisp Pork Cutlets with Lemon-Caper Sauce

Used regular smoked paprika in place of the cayenne or hot smoked paprika (in consideration of kids). Flavor was still very nice. I liked that the pork had flavor in addition to the crunch. Sauce is really great. I made the sauce earlier in the day to give the flavors time to meld - especially to lessen the flavor of the mayo - not that I don't love the flavor of mayo - but when tasted immediately after combining, it's all I tasted. Not so even an hour later.

Posted: 09:56 pm on July 9th 2013

Re:Poached Striped Bass with Bok Choy and Broken Ginger Dressing

This is truly outstanding. A restaurant quality recipe without the work. Couldn't get Striped Bass so I used Black Cod (or Butterfish). Timing was 15 minutes to cook and 5 to rest. Made the dressing earlier in the day when I made the marinade so it all came together quickly once ready to cook. I found the ginger/fennel/celery juice quite overpowering in smell and was concerned about the flavor being too much for the delicate fish, but it really adds a light flavor to the final product.There is a typo in the instructions - it calls for the "remaining 2T olive oil" to cook the bok choy with, but it's supposed to read 2T grapeseed oil. I usually saute my bok choy with the stalks going in first and the leaves last, but this method was so much easier and the bok choy was cooked perfectly.I could drink the dressing it's so delicious.

Posted: 09:48 pm on July 9th 2013

Re:Roasted Salmon with Mustard and Tarragon

Tarragon is my least favorite herb so I substituted basil, which I had on hand. Also swapped lemon juice for the lime juice. Reading other reviews, I used a light hand with the sauce on top and they were very flavorful and not rich at all.It was quite good and a quick weeknight dinner.

Posted: 10:50 pm on April 10th 2013

Re:Maple Pan-Roasted Baby Carrots

This will be the way I serve carrots from here on out. So simple, just slightly more involved than steaming them, but the taste is so much better.

Posted: 09:47 pm on October 11th 2011

Re:Chicken Burgers with Red Cabbage and Apple Slaw

Delicious. Very different and can be thrown together in about 30 minutes after walking through the door. The patties look WAY TOO moist after mixing with the mayo, but they turned out perfect. Made with the Maple Glazed carrots as suggested. Could have eaten about two pounds more of those.

Posted: 09:45 pm on October 11th 2011