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Joined Date: Nov 21, 2010
Reviewed Celery Root and Apple Puree
"I followed the recipe, albeit without actually measuring anything.
I also used a potato masher. It could have been smoother, and maybe I'll hit the leftovers with an immersion blender. But like Ina said, some texture is nice for this dish.
I especially like the subtle sweet, savory and salty parts of the flavor. (Unlike Ina, I love fennel!) I'm "
Reviewed Ginger Pancakes with Peach Topping
"I followed the pancake recipe as faithfully as possible, and it was just as described.
We have a surplus of plums just now, because our tree ripens all at once. A simple plum syrup went beautifully with these pancakes."
Reviewed Irish Soda Bread
"I've been making Irish Soda bread for quite a long time but couldn't find my tired and true recipe. What to do? Food Network, of course. I divided the dough into two smaller loaves and baked them for 40 minutes before testing them. They were just about perfect, but if you try this, make . sure you test the loaves before removing them from the ove""
Reviewed Corned Beef and Cabbage
"We just cooked a butcher's brisket Alton's way. It was delicious! But potatoes don't take 30 minutes to cook, so we had mushy potatoes. The other vegetables were perfect.
Next year I'll do the whole thing - I've never corned a beef, but since Alton says I can, I will!""
Reviewed Parsnip Puree
"Excellent and easy.
Best to serve soon after making. The parsnips thicken up as they cool.""
Reviewed Baked Macaroni and Cheese
"I used extra sharp cheddar, and this was nearly perfect: just the right creaminess, just the right cheesiness, and a nice crisp top.
There was a bit too much onion taste, and my wife didn't like the crunchiness of the onion bits. Next time I'll be careful not to use too much onion, and try to dice it a little more finely, and add it into the roux sooner. It seems odd to add raw onion at such a late stage anyway.
Reviewed Bacon and Brussels Sprout Hash
"I guess I actually made the earlier version of this, with thickly sliced sprouts rather than halved. I'd say mine came out looking better than the picture here - less gloppy, with the components distinct and clear.
I'd decided to make Chicken Cordon Blue, and had Brussels sprouts and potatoes to go along. I found Tyler's recipe for Chicken Cordon Blue with this Brussels Sprout Hash - what could be better. (How convenient that we had the red pearl onions in the house!)
The balsamic technique is another great tip. I'll be doing that again!
Reviewed Chicken Cordon Bleu
"I made this with some excellent farmers market chicken breasts. Fantastic!
I'll remember putting butter and garlic in the panko. Great technique tip!