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moetitus

member

Recent Reviews


Re:Mediterranean Grilled Pork, Chicken or Turkey with Tomato-Olive Salsa

I've made this a number of times, with chicken and pork tenderloin. It is incredibly delicious, and always a huge hit. Everything in this recipe goes so well together, the spices, the salsa...yum! I usually serve it with potatoes seasoned with chunks of sweet onion, garlic, rosemary, evoo, s & p, in a foil packet on the grill, which I put on about 20-30 min before the meat. Some grilled asparagus or simple green salad rounds it out nicely. I'm making this for a friend who doesn't cook, at her house this weekend, at her request!


Posted: 02:18 pm on June 4th 2012

Re:Chocolate Stout Cake

Just made these as cupcakes. It made about 20 cupcakes. I filled them with the ganache, then frosted them with Bailey's cream cheese frosting...wow! The cake itself is moist, deeply chocolatey, delicious. The molasses and guinness enhances the chocolatey-ness of it. A big, fat hit at the St. Paddy's party. I've made a lot of chocolate cakes, and I have some favs. This is now one of them.


Posted: 05:18 pm on March 17th 2012

Re:Beef & Pork Ragù Lasagne

I have made this a number of times, and I can't get enough. I used to make Lydia Bastianich's bolognese sauce, which is fabulous, but this beats hers (sorry, Lydia!). I will never layer a meat lasagne with ricotta ever again...bechamel is so much more fantastic, so light, creamy, ehereal...gotta go make some more! P.S. I always make a double batch and freeze - turns out beautifully.


Posted: 02:21 pm on January 4th 2012

Re:Spicy Chicken & White Bean Chili

I was surprised how delicious this was, for such a simple, quick recipe. My usual chili recipe takes quite a few more steps and more time. This was wonderful! As another reviewer suggested, I used a dark beer, rather than light. I also like some veg in my chili, so along with the onion, I added chopped carrot and celery. Some chicken stock thinned it out to my preferred consistency, and I didn't process all the tomatoes, just a bit, leaving most in chunks. Excellent!


Posted: 01:07 pm on October 14th 2011

Re:Fennel, Pepper, and Saffron Stew with Garlic Toast

this was simple, quick, and really delicious. I absolutely adore fennel, and this is something I've made several times. People who claim they don't care for fennel, loved it as well. Make this, it's lovely!


Posted: 12:33 pm on October 14th 2011

Re:Spanish Honey-Cumin Roast Chicken with Apricots & Olives

Delicious. I've made this and the others in this same article numerous times. It's a great dish for company, so good, and most can be done ahead, then into the oven. Succulent, juicy, flavourful...what more can I say. Make this.


Posted: 08:33 pm on October 1st 2011

Re:Classic Baklava

Made this for a Greek dinner party, served them with a homemade honey ice cream - holy Zeus, Batman! To say it was a huge hit, is an understatement. People were asking for goodie bags of baklava to take home - good thing I made plenty!


Posted: 06:35 pm on October 1st 2011

Re:Ginger-Spice Sandwich Cookies with Lemon Cream

Wow! Fabulous! My husband is addicted to Trader Joe's triple ginger snaps. I never thought he'd ever try another cookie, until this one. I also upped the spice a bit and added, in a nod to the TJ's cookies, minced crystallized ginger. The combo of ginger and lemon is to die for!


Posted: 06:29 pm on October 1st 2011

Re:Zucchini Fritters (Kolokithakia keftedes)

Terrific! These were a last minute stand-in for a ruined appetizer for our Greek dinner party. I didn't use a non-stick, only used a little oil (which I felt made them crispier than using non-stick and all that oil), didn't have time to salt and drain before, but they came out great. Out of all the apps, this was the biggest hit. Skipped the cheese on top, served them with tzaziki.


Posted: 04:44 pm on September 28th 2011

Re:Heirloom Bloody Mary

Wow! This was the best bloody mary I've ever had/made. The fresh tomato juice is key, and good tomatoes. It's a bit of work, but worth it!


Posted: 02:03 am on February 3rd 2011