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Recent Reviews

Re:Pork Tenderloin Provençal

My approach to the preparation of this excellent roast was a bit different. I ground the fennel and rosemary in a spice grinder and transferred it to a small bowl. I then added the orange zest, kosher salt and pepper and red pepper flakes for a bit of heat and color. Lastly, I added olive oil and mixed for a plentiful and thick paste which was slathered on the tenderloin. Then I wrapped the pork in plastic wrap and refrigerated for about five hours, letting it come to room temperature before roasting. I'm eating the leftovers as I write this. DEEEE-LICIOUS!!

Posted: 04:12 pm on June 18th 2017

Re:German Pear Pancake

I used a blender to mix the batter. First the eggs, milk, zest, vanilla and sugar. Then I mixed in the flour. Blending gives the batter bubbles. Bubbles are air. Air creates rise and puffiness. The finished pancake was gorgeous and it was absolutely delicious. Always a favorite with good bacon on a Sunday night!

Posted: 07:36 am on July 25th 2016

Re:New York Strip Steak with Peppercorn-Brandy Cream Sauce

Wonderful and Delicious! However, why two skillets? I cooked the steaks first in a cast iron pan, removed them and let rest loosely covered with foil and then made the sauce. The fond left in the pan enhances the sauce.

Posted: 10:18 am on January 12th 2016

Re:Sirloin Tip Steak Sauté with Leeks and Asparagus

This was absolutely delicious! I would skip the egg noodles as the recipe is more than enough. I added a heaping teaspoon of coarse ground mustard to the sauce which added some texture and pleasant piquancy.

Posted: 01:05 pm on September 19th 2015