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

rsoffa

member

Recent Reviews


Re:Individual Savory Horseradish Bread Puddings

I've been making these for years - they always get rave reviews. The tweaks I make are to use muffin/cupcake liners to make clean up easier, and I've experimented with different breads. Sourdough or a mix of white and sourdough also works well. I make sure to use the cup measurement since who knows what size slices your particular loaf will have!


Posted: 07:10 pm on November 22nd 2016

Re:Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

Made this for Thanksgiving and it was pretty good. The flavor does depend a lot on the pears - mine were a bit over ripe and so the end result seemed a little bland. The brown butter certainly makes up for that though - so I will try again with a less ripe pear and make sure the pear doesn't get overcooked. Since hazelnuts are ridiculously expensive I substituted almonds, and thought the nut flavor was great.


Posted: 03:32 pm on November 28th 2013

Re:Pumpkin-Pecan Cake with Brown Sugar and Bourbon Glaze

I made this recipe twice - once for a party and once for Thanksgiving. At the party it was a huge hit, but at Thanksgiving it was too sweet when compared to the other fruit based desserts.I've made the glaze again several times on it's own using extra dark brown sugar and substituting molasses for corn syrup - I use this to top vanilla ice cream or gingerbread cupcakes. Yum! I have a feeling it's the glaze that I'll keep from this recipe.


Posted: 03:21 pm on November 28th 2013

Re:Cornmeal Galette Dough

Love this dough - great for savory appetizers. I roll it out square and top with figs & prosciutto or caramelized onion and goat cheese. I docked the recipe a star because the dough is so fragile (it always tears on me, although it's easy to patch up and bakes up fine) and because the online recipe is missing the cooking instructions. Tips: cold ingredients make a big difference, even with the food processor. Don't overfill or the bottom will be soggy. Bake finished tarts at 375 for 35-45 minutes.


Posted: 02:53 pm on February 19th 2013

Re:Sweet Galette Dough

Stupidly easy to make in a food processor - this recipe convinced me that making crusts is something I do well! Now I whip up random fruit tarts all summer long with this recipe and they have earned me a reputation for tasty, flaky crust. I love this and the cornmeal savory dough from the same article.


Posted: 02:50 pm on February 19th 2013

Re:Cranberry-Almond Shortbread Tart

A big hit at T-day with my family - it's a great combo of sweet and tart. I used almond meal and forgot to toast it separately and it still turned out great.


Posted: 02:46 pm on February 19th 2013

Re:Hot Chocolate Layer Cake with Homemade Marshmallows

This review is for the cake only. I made this as cupcakes and it was so moist and flavorful that i had to make it again, and I got perfect results again. It's a big recipe and makes more than 2 dozen cupcakes. It's now my go-to chocolate cake recipe.Tips: the melted chocolate and oil always looks horrible for me - not really combined at all. Makes no difference to the final cake - I just use it anyway and have gotten perfect results. So don't despair if it doesn't look smooth and blended.


Posted: 02:43 pm on February 19th 2013

Re:Outrageous Coconut-Cream Meringue Cake

Fantastic. Turned out exactly like the picture and tasted divine... I made this for a cooking club, both because it's labor intensive and because I knew I would need help eating it all. Everyone LOVED it. It was even better the next day straight from the fridge! The cake is dense and moist, with a nice coconut flavor that isn't over powering.Tips: make sure your eggs are room temperature. Cook the custard filling until it really thickens, and then refrigerate for at least an hour - it is much less runny once it really cools. For the meringue - use a stand mixer if you can and don't give up! I only had a hand mixer with me and it took a long time to make the meringue, maybe 20+ min of mixing. Using my stand mixer would have been much easier/faster. I had a lot extra, so I made french meringues - drop tennis ball sized dollops on a parchment paper covered baking sheet and bake at 275F for two hours or so.


Posted: 02:35 pm on February 19th 2013

Re:Chicken & Pinto Bean Chili

This chili is a real crowd pleaser - I've "won" a couple of informal cook-offs with this and the other recipes from this article. Using actual dried chili peppers - and lots of it - means the final flavor is much more deep and satisfying than most other chilis out there. When I'm in a hurry, 1lb dried beans = 6 regular size cans.


Posted: 02:13 pm on October 18th 2011

Re:Tex-Mex Chili

This chili is a real crowd pleaser - I've "won" a couple of informal cook-offs with this and the other recipes from this article. Using actual dried chili peppers - and lots of it - means the final flavor is much more deep and satisfying than most other chilis out there.I sometimes make this recipe with black beans as well, which lets me feed a bigger crowd.


Posted: 02:07 pm on October 18th 2011