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Joined Date: Mar 20, 2009
Reviewed Dried Cherry and Almond Biscotti
" first time making these - read all the comments. mine baked in time listed, maybe others need to check oven accuracy. i do use a pizza stone on the bottom rack (see Shirley Corriher's Bakewise book, excellent), which evens temp out. dough too sticky, added 1/2 C flour, and put in refrig to help ( hot July here in Georgia). but couldn't roll o"
"I was, again, disappointed by a Rachael Ray recipe. in this case i found the parsley too much, tough if you coarsely chopped it. the anchovy paste does NOT mix well with olive (or any) oil, therefore is rather in clumps. if that is used it should be whipped into a liquid, as lemon juice, and then it will be ok. using paste tomatoes, which have"
Reviewed Celery Root Remoulade
"i also think this recipe is too sharp, i might omit the vinegar if i tried it again, which likely i will not. it doesn't let the lovely celery flavor come thru sufficiently. i added honey, some few T of ketchup, and about 2 t of horseradish, just to add flavor and to counter-act the sharpness. but of course, they all have vinegar in them too. ""
Reviewed Stuffed Artichokes
" i've cooked artichokes for 48 years, and love them. i liked the stuffing,,,,raw,,,, again, use the anchovy paste, dont fool with canned, unless you get the v. good ones packed in salt and need them whole. (cooking anchovies so they disappear? why start with whole ones?) (never heard even one TV cook mention this) the artichoke i used was as big as my fist, but after removing the outer leaves, and trimming, the 40 minutes i cooked it was too much, way too soft. i suggest you remove only a few leaves as you can trim way too much. because this is cooked with a lid, the stuffing was soggy from steam dripping down into it. all in all, no, wont cook this again. there's nothing better than artichokes served with fresh lemon juice, salted, and butter to dip into. why go to this fuss, and the time consuming cleaning, when it's not necessary? not worth the effort.
Reviewed Mozzarella en Carozza
"made this with provolone, and regular whole wheat bread, plus a layer of thin ham, which i had on hand and wanted to use up. perhaps giving it a 1 star rating is not fair, considering my ingredients are different, yet the concept is the same. it's a good sandwich, that's not it, i balance taste vs. amount of work vs. calories, or nutrition. on that basis i wouldnt make this again, not because it's a bad sandwich, but because it's hi in calories, doesnt produce a result worth the trouble and the end product: sort of a deep fried toasted cheese sandwich.
Reviewed Lemon Cake
"found this easy to make, used canola oil, which made it healthy, so to speak...but of course heavy with calories. i recommend Rose Beranbaum's lemon poppy seed cake too (the cake bible) it's made with butter, has a close typical pound cake texture. Ina's has a looser texture. i hit the filled pan many times on the table top before baking, lots of air in it, and small holes noticeable in the baked cake. between the two, i believe i prefer the pound cake, altho it will be a little more work, and there's that butter. also, didnt use extra large eggs, but used 5 large, then took out 1 tablespoon of beaten egg. i figured that was about right. i'll likely make this again. i love lemon cake!
Reviewed Braised Spareribs with Fennel
"this is a good dish, not haute cuisine, but peasanty. the type you eat with your hands. easy to prepare, especially if you have something to chop the vegs for you and don't have to do it by hand. the family liked it, including grandchildren, and leftovers reheat. what more might you want? could easily be prepared a day ahead and reheated. will make it again. could be served with cornbread,or grits, or pasta, or items of that nature. mashed potatoes would do too.
"this takes a great deal of time to prepare, altho i think it's worth it (2+hours?) 1. be aware that it's very rich 2. there's lots of hand chopping,i advise to make the filling and the sauce the day or even 2 days ahead to have sufficient time and not drive yourself nuts 3. the instructions leaves some things unsaid: what size should the pounded pieces end up? (remember, you are supposed to tuck in the ends to keep filling inside) exactly how thin? and a warning...try to keep the holes out of the meat when you pound, or stuffing leaks out! i served this with pasta, which helps out with the sauce, and makes it a fairly complete meal.