All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Feb 10, 2011
Reviewed Mustard Crusted Rack of Lamb
"This is a wonderful dish for lamb lovers. It even reheats well. I've made it at least 5 times and it is always fantastic. No need to have fresh figs, use dried, pour boiling water over to rehydrate a bit before cooking. For the lamb, I use a few more cloves of garlic, more mustard and a bit more Parmesan but other than that, I follow the recipe and it works well. Serve it with garlic mashed potatoes, a spinach/strawberry/walnut salad and a glass of Veuve Clicquot for a heavenly Valentines Day!
Reviewed Herb-Marinated Pork Tenderloins
"This is fantastic. I did two things I did different- First, I made small slits in the pork and stuffing in cloves of garlic before marinading- Second, I strained the marinade after removing the pork for browning, I pressed the marinaded herbs and more minced herbs onto the browned tenderloin to "encrust" it a bit more. I've made it twice with pan fried fingerling potatoes and asparagus with hollandaise sauce. Perfectly divine.