Member since Jul 2009
"The peas were just SO SWEET for this dish and the endive was pretty but that's about it. So in try #2, I ended up taking it a completely different direction, and changed it to an asian appetizer; instead of the olive oil sesame oil (and not near as much, just a couple of tsps), some sriracha, fresh ginger, green onions. Served with rice crackers""
"Nice and easy recipe! Doubled and used 1/2 peach greek yogurt and 1/2 plain as that's all I had; did enhance w/some cinnamon and ground cloves, added a little almond extract, used almonds instead of walnuts in the crumble; the hockey players in my house loved it for a quick and easy pick me up between team weekend ice practices! ""
"WOW! I was not expecting this to come out as good as it did, and boy was I surprised! Followed recipe to a "t" with the exception of the roasting pan; I used a 6 qt dutch oven instead, placing the pork roast on top of the veggies, which increased the cooking time (I need to replace my roasting pan after using it on a camp bbq and basically burning out the bottom of the pan!). But the flavor was absolutely fantastic, with the garlic, rosemary, and cayenne on the pork nicely but lightly flavoring the jus yet not being too heavy on the pork itself. The pesto really gave the veggies that extra OOMPH in flavor too. This will be a new standard for pork roasts for me and I will easily adapt to one of my meals this summer at Lake Powell..via an aluminum roasting tin on the houseboat bbq!
"Fixed this for our early Thanksgiving; I LOVED it and give it 5 stars, but the anise-adverse people in the family did not. Would be just fine without the anise, but the prosecco and Poire William pear brandy, which is not inexpensive, are an absolute must for the flavors those impart. Would like to try with a liqueur sometime just to see how it changes the flavor; generally liqueurs are quite sweet and might be too much w/the nectar.