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Joined Date: Dec 10, 2010
Reviewed Ginger-Garlic Fish in Parchment
"To respond to ChicagoLarry's questions, you can certainly serve the fish in the parchment paper or you can remove it and plate it. If you do have a neat wrapping, I suggest cutting it open with scissors along the top and serving, parchment and all, on a plate for that rustic appeal. You just want to do whatever looks most appetizing to you. To your second question, you can prep the ingredients ahead of time, but would not put everything together too far in advance. Anytime you add acid to raw fish, it begins to "cook" the fish. So you could probably put it all together without the sauce an hour or so in advance and then add the sauce and close the packets up shortly before cooking. Others may have additional suggestions, but hope this helps.
Reviewed Stuffed Shells with Arrabbiata Sauce
"Great recipe and not too difficult. Can be prepped in advanced and finished in oven when needed. If you don't want too much spice/heat, use less red pepper flakes. The hint of mint is nice, but I suggest certainly no more than the 1 T in the recipe (usually don't like to measure out stuff but worth it here). I've made this one time with dried basil (1-1/2 T) and it was good, but it is even better with fresh basil. I've also successfully made it substituting bacon (or even prosciutto) for the pancetta. So good!
"Made this multiple times with consistently excellent results. In addition to tasting great once done, you get the wonderful aromas while poaching the pears. Definitely a dessert favorite.