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wlundycan

Belleville, ON, CA
member

Recent Reviews


Re:Roast Chicken with Fingerling Potatoes, Leeks, and Bacon

Did it exactly as described with one exception:used 100 g double-smoked bacon; the results exceeded my already-high expectations.


Posted: 02:18 pm on March 30th 2014

Re:Pork Tenderloin Grilled in Rosemary Leaves

I found it took a LOT of rosemary sprigs: good thing we have a large bush from which to harvest. I found the flavor to be very, very subtle - consider serving with sides that won't overpower the understated rosemary/smoke notes.


Posted: 09:16 am on August 13th 2013

Re:Spicy-Smoky Mexican Pork Kebabs

Used this for a party and it was loved by all. Not spicy enough for some (who think Jerk Sauce is mild), but generally a good balance. The inclusion of radishes was something that surprised us all: that, too, was a welcome and important part of the balance.


Posted: 09:12 am on August 13th 2013

Re:Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette

Ditto to the other comments; I did find there was a little more sauce than I needed but that's not a complaint.


Posted: 10:52 am on August 23rd 2012

Re:Parsnip & Leek Soup

I forsook the croutons and went for a simple garnish of a thyme sprig. No dairy used. An instant hit!


Posted: 06:32 pm on February 7th 2012

Re:Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

This rating is for the tomato jam only, as it was all I made. This recipe was the only truly savory tomato jam recipe I could find in an hour of searching all over the web: I wanted something I could incorporate with savory dishes such as corned beef hash. And it didn't disappoint - the tomato flavors sing through, and it's turned out to be a very popular condiment at our dinner parties, particularly for those who care neither for sweet condiments nor salse.


Posted: 03:07 pm on November 4th 2010

Re:Cottage Pie with Beef & Carrots

An excellent sauce, in particular. Made this with bison rather than beef: the leanness of bison meant the meat was a wee bit tougher than the cut of beef for which the recipe called, but it was by no means detectable to anyone except me.


Posted: 07:02 pm on March 24th 2010

Re:Bourbon Sweet Potato and Apple Casserole with a Pecan Crust

Thank you for having this and other recipes in my hands in time for Canadian Thanksgiving. This was the hit of our vegetable dishes!


Posted: 06:25 pm on November 4th 2009

Re:Chicken Cacciatore with Sautéed Mushrooms & Zucchini

Outstanding recipe! It got rave reviews from our guests that night. As usual, I twisted the recipe around: (a) I doubled it; (b) as I can't stand zucchini, I left it out; (c) I used a full cup of chianti (doubled recipe would have called for 2/3 c); (d) I used dried herbs, 1 Tbsp of each; (e) and -- the crowning touch -- San Marzano tomatoes: for those who haven't tried them, they're worth the price (typically these run 3-4 times the price of normal canned tomatoes). I served it over kamut fettucine (600 g used for 6 persons). The doubled recipe, BTW, made enough for the six of us (4 of whom are big eaters), with sufficient left over for 2-3 more. I am, though, perplexed by "lots of work" that I read below. I made this recipe AND another (chicken and sweet pepper stew, also an FC recipe) during a 90-minute period: started at 11:55 and had both on the back burners at minimum heat by 13:20.


Posted: 05:29 pm on February 2nd 2009

Re:Rosemary-Garlic Chicken with Apple & Fig Compote

I wish that 6 stars were allowed. Followed the recipe to a "t" and it came out beautifully -- rave reviews with our dinner guests. Succulent, tender chicken with a great infusion of rosemary and garlic. I used this as part of the recipe suggested at the front of this month's magazine: the balance was perfect, even with the wine as suggested.


Posted: 06:12 pm on September 22nd 2008