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m2violin

Tulsa, OK, US
member

Recent Reviews


Re:Frisée and Grape Salad with Verjus and Blue Cheese

I was unable to find Verjus in any of my local markets, so I used organic concord grape juice instead. I wound up adding kosher salt and freshly ground black pepper to the dressing to properly season it. Next time around I will probably use Balsamic or Sherry vinegar if I'm unable to find Verjus. The combination of blue cheese (I used good quality Maytag blue cheese) and grapes (I used seedless red grapes) works well.


Posted: 12:06 am on December 27th 2009

Re:Bittersweet Chocolate Tart with Salted Caramelized Pistachios

An impressive finish to an elegant dinner that's easier to make than you might think. Rich and sophisticated. I agree with the reviewer who said not to omit the pistachios and Fleur De Sol garnishes-both truly add a lot to the finished product.


Posted: 12:02 am on December 27th 2009

Re:Classic Potato Gratin

Awesome! Scrumptious! Terrific! Get the idea? I hope so, because I'm running out of superlatives. I used a mandoline to slice the potatoes paper thin, and it made all the difference. Be sure to use a good quality Gruyere cheese. You will LOVE this!


Posted: 11:59 pm on December 26th 2009

Re:Lemon Poached Shrimp Cocktail

Great appetizer. The cocktail sauce is terrific. I used frozen shrimp, and cooked according to recipe directions. The shrimp came out perfectly. Your guests will love this.


Posted: 11:56 pm on December 26th 2009

Re:Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

Almost impossible to ruin the recipe. A first-rate cut of beef is essential-this is one instance where "you get what you pay for." A probe thermometer is a must to make certain you bake it to the right level of doneness. Next time I'll add more salt to the rub, and some horseradish to the sauce. Otherwise, this was a first-rate Christmas main course.


Posted: 11:54 pm on December 26th 2009

Re:Turkey Tortilla Soup

Great way to use leftover turkey! I added a sprinkle of cayenne pepper at the end. Of the suggested garnishes, the lime is most important to flavor the soup.


Posted: 03:57 pm on November 29th 2009

Re:Braised Chicken with Gewürztraminer and Grapes

Delicious! The recipe is more tangy that you might expect. This is a fairly time-consuming recipe, but well worth it if you're not in a hurry. Be sure to taste the sauce at the end, as you will likely need to adjust the seasonings. Also, as the recipe indicates, the skin WILL be soft at the end of cooking. Just wanted to make sure you were forewarned if that bothers you.


Posted: 11:45 pm on October 11th 2009

Re:Kansas City Style Barbecued Ribs

I used St. Louis style ribs, as I think they are meatier and tastier. After spreading the rub on the ribs, I let them sit at room temperature for an hour before grilling. I grilled the ribs until they acquired a nice, smokey pink hue and started pulling away from the bones, then I brushed the sauce on the ribs and grilled an addition 5 minutes per side. I then wrapped the ribs tightly in foil, then put the slab in a paper bag, crimping the bag shut, and let the ribs sit for an hour before eating. The ribs remained warm, and were very moist and tender.


Posted: 12:08 am on July 12th 2009

Re:Orange-Roasted Salmon with Yogurt-Caper Sauce

Good, inexpensive, easy Friday night dinner recipe. The yogurt sauce is a good accompaniament to the salmon.


Posted: 11:54 pm on January 11th 2008

Re:Curried Coconut Shrimp

Fairly good, but not great, recipe. It's easy, but the prep work is somewhat time consuming. The sauce was a bit sharp for my tastes. Next time I would cut down on the tomatoes, add a bit of sugar to cut the bite, and perhaps mix some sweeter curry in with the hot curry. It's important to use judgement as to when things are done and not go by the timer. You need to devote you full attention to the cooking, otherwise you risk overcooking and ruining the receipe. Hence, the prep work is a must more than ever.


Posted: 01:07 am on January 5th 2008