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Joined Date: Feb 20, 2005
Reviewed Sugar and Nut Glazed Brie
"My guests LOVED this and I didn't even get a taste! I used a brie wedge instead of a round because that is all the store had on hand (no time to stop at another store) and it melted into a big pool of cheese but that didn't matter to my guests. However, next time I will use a round of brie.
Hmm - wondering how it would be if I replaced brown su"
Reviewed Sugar and Nut Glazed Brie
"My guests LOVED this and I didn't even get a taste! I used a brie wedge instead of a round because that is all the store had on hand (no time to stop at another store) and it melted into a big pool of cheese but that didn't matter to my guests. However, next time I will use a round..."
Reviewed Skirt Steak
"Can't give it five stars because I cooked the meat on the grill grates instead of directly on the coals and followed the rest of the recipe as is. Very good marinade!""
"It worked for me but I cut back on the nutmeg and pepper for my kids. I'm just giving it 4 stars because I would consider this only about 3 servings. I doubled it and 4 of us ate most of it but I have teenagers in the house.
I don't yet own a spaetzle maker so I put the dough in a pastry bag with about 1/3" hole and squirt dumplings about 1" long into boiling water - worked pretty good. In the past, I tried potato ricer and colander over water but the pastry bag worked best. Ricer did not work at all. "
Reviewed Pumpkin Muffins
"I made 2 batches because of the amount of canned pumpkin I had. I made some into plain loaves and some into muffins with chocolate chips. My husband loved them when they were warm out of the oven and still loves them after sitting for 2 days. Pretty good for a low fat recipe. Oh - I only used 2 Tbsp molasses in second batch for milder flavor - I don't think it messed with the chemistry of it though.
"I have made ganache successfully before but thought I would try this version to see if the corn syrup keeps it a little softer and shinier. I glazed a birthday cake and it did what I hoped. It is a little thicker than I expected but maybe it is the brand of chocolate I used (Callebaut Bittersweet). It is very easy to spread on cake. I wanted a sweeter mousse-like filling to put between the layers so I took half of the warm ganache, stirred in about 1/3 c white chips until they melted and whipped it until it fluffed up a bit and it worked good for filling. Remember ganache will only be as sweet as your chocolate you are using.
Reviewed Shrimp Gumbo
"I am a Midwesterner and don't know what real gumbo is supposed to be like but I love this recipe. From reading other recipes, it appears to be equal amounts of oil and flour by volume for standard roux (although generally I assume 4 oz flour means by weight). Since it takes time to prepare, I like to make extra. To freeze some, prepare it with the sausage but hold out the shrimp and shrimp broth until ready to serve it. This time I added some clam broth and just added back enough shrimp broth to the right consistency.
I recommend using fresh thyme where ever a recipe calls for it. It is easy to grow your own. I even pushed back the snow to get some thyme from my garden.
Reviewed Big Apple Pancakes
"Relatively easy to make. It has been a long time since I had one of these at a restaurant but I think the restaurant version is more gooey (yes - fattening. I will add a little more brown sugar both to the apples and to the top next time. I made 2 pancakes for family of 4 (hungry teenager and we have 1/4th of a pancake left.