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sercook

CT, US
member

Recent Reviews


Re:Buttermilk Cake with Spiced Vanilla Icing

Great cake! doubled the ground ginger and added some chopped crystallized ginger to the batter. Skipped the icing, as I ran out of time (and was a bit lazy). Everyone loved it. Will make again.


Posted: 09:43 pm on November 8th 2011

Re:Butternut Squash Soup with Garam Masala, Yogurt, and Lime

I cheated a little...had already roasted butternut squash in fridge, so I sauteed the leek, celery, garlic, salt, pepper & garam masala for a few minutes, added about 1/2 c (or more) of apple cider and let it simmer a few minutes. I then added the cooked squash to heat up in the pan. Pureed in batches with some water. Skipped the yogurt & lime. Tastes great! Albeit not totally as recipe directed.


Posted: 01:49 pm on October 19th 2011

Re:Lamb and Sweet Onion Pitas with Orange-Cucumber Salad

Don't skimp on serving size as everyone will want seconds & thirds! My entire family (husband + 3 boys 10-15 yrs old) devoured this. The orange salad is great...you might want to make extra. I added more cinnamon to the lamb, and more mint to the salad. Yogurt added a wonderful cooling flavor.


Posted: 11:31 pm on February 23rd 2011

Re:Sesame Steak Salad with Asian Pears

Amazing! I used flank steak instead, carved it raw & marinated it for an hour. For the salad I made matchsticks of the radish, cucumber, pear and carrot to red leaf and Bibb lettuce. Tossed with the dressing. I quickly cooked the beef in a cast iron pan. At the table we served some salad, then topped with beef. My teenagers and my husband loved it!


Posted: 07:56 pm on January 15th 2011

Re:Linguine with Roasted Asparagus and Almond Pesto

I prepared this dish for my "Healthy Eating Club" clients a few weeks ago, and everyone loved it (including my teenage son who snitched a little). I was a little concerned about the amount of fat in the recipe, but as they are the "good" fats, I followed the recipe as written. A great way to get the benefits of almonds into the diet. And very clever to use the bottoms of the roasted asparagus for the pesto. One tip: save more of the pasta water than recommended - the pesto is fairly pasty, and the pasta will absorb more liquid as it sits. This will definitely be on my menu again in the near future!


Posted: 09:47 am on March 19th 2010

Re:Gingerbread Biscotti

This is my go-to recipe for biscotti! A double batch fit in my KitchenAid mixer, and the four logs fit perfectly on my 3/4 sheet pan. I added some chopped Trader Joe's Uncrystallized Ginger to the apricot/pecan mix for a more gingery bite. Yum!


Posted: 04:26 pm on December 13th 2009

Re:Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

This was delicious! What really makes it is the flavor and texture of fresh off the cob corn. The crunch is amazing. I plan on making some quinoa next time and tossing together for a complete, light meal. Also, while the butter is yummy, I might try it with a more healthy fat next time. Either way, don't skimp on the mint. It's key to pulling it all together.


Posted: 09:04 pm on May 12th 2009

Re:Chicken-Andouille Filé Gumbo

In mid-December I had a surplus of kielbasa to cook up, thanks to a generous friend, so I ended up tripling this recipe. I decided then that this would be our Christmas Eve dinner this year. The roux took a really long time - 30-40 minutes to achieve a dark brown coloring. I ended up with 12 quarts of gumbo, staying mostly true to the recipe, adding shrimp and chicken to fill it out. I was giving it away left and right. And everyone said it was some of the best gumbo they'd tasted! As it was to be reheated, I didn't add any file, and no one missed it!


Posted: 09:07 pm on January 18th 2009

Re:Herbed Grill-Roasted Lamb

Very Good. It was too cold to grill, so I roasted it in a 375 oven for 45 minutes, then switched to convection bake at 375 for ~20 minutes more, to 130 degrees internal temp at the center. I used more than 1/2 cup chopped basil and parsley; lots of fresh rosemary, about 2 teaspoons lemon zest, and didn't grind the peppercorns or mustard seeds before putting them in the food processor. Had to use the mortar and pestle afterward to crush the seeds. There were few leftovers, even my grade school aged kids ate good helpings, but my husband commented that the whole peppercorns and excessive lemon zest were a bit much for him, and the herbs didn't stand out as much as he'd have liked. Next time I'll add more fresh herbs, cut back on the lemon and be sure to put the peppercorns through the mill first. I served this with steamed haricots verts, pan-seared fresh artichokes with sherry & thyme, garlic-roasted potato wedges, and a Bibb salad with a shallot vinaigrette. Delicious.


Posted: 10:33 pm on April 6th 2008