Member since Oct 2010
"So simple it's hard to believe it's this good. But it really is. I sauteed the spinach before adding it to the quiche and I omitted the bacon because I was feeding a vegetarian, and the recipe still turned out really good. I also added a sauteed shallot and a pinch of nutmeg. The quiche was light, fluffy, and creamy. It had a wonderfully smooth t"
"Wonderful soup! I used 4 medium sized heads of garlic and used all of it in the soup -- and it was not overwhelming. In fact it was smooth, flavorful, and incredibly savory. I blended the soup in my Vitamix to make sure there were no large chunks of garlic and that also made the texture like silk. I did not use fresh whole artichokes. Instead I"
"I've made several of Brian's recipes now, and each one is a huge hit. He's just incredibly talented. These crab cakes had a wonderful flavor and were light and moist on the inside. I used panko on the outside instead of regular bread crumbs, and I made mine smaller, so I could put them in the deep fryer. I ended up with 24 crab balls that were pe""
"This review is for the sauce only, which was superb! I made the sauce a day in advance and then reheated it and served it with pan seared duck breasts. It was perfect. This sauce would go well with pork, duck, goose, or turkey (much better than cranberry sauce). I'm even thinking of trying it on vanilla ice cream. Seriously, it's that good.""
"Best coconut cake ever! I took this cake to the office and everyone raved about it. There wasn't a crumb left. I did not use fresh coconut but instead used canned coconut milk, coconut water, coconut cream, and coconut extract. And instead of spritzing the cake with coconut water, I used coconut milk. The cake was very moist although it did have a""
"This was really good but needed a little tweaking. Cook the pork for about 18 minutes until you reach an internal temperature of 145-150 degrees. At 165 degrees, it will be dry and tough. The sauce was superb. As others mentioned, I think there's a typo -- it should be 2 teaspoons salt, not 2 tablespoons. I used 2 teaspoons and it was perfect. I a""
"After reading the reviews, I decided to mix the lemon curd in with the whipped cream and am glad that I did. I realized after opening the jar that the curd was too thick to be incorporated by itself. I added 1/4 teaspoon cream of tartar to the egg whites to help them hold up, but otherwise followed the recipe. I took this to work for a birthday ce""
"This is my go-to recipe for salmon. Absolutely delicious! I usually grind the seeds just a little bit - enough to break them up but not turn them into powder - before adding to the pan. I also use just the cream on the top of the coconut milk rather than all of the milk. This dish is wonderful and I could eat it every night.""
"This was just OK. The boxed cake mix and the jello gave it an artificial flavor that I wasn't crazy about. The strawberries macerated in cognac were the best part. If you're feeding people with unsophisticated palates, they'll enjoy it. A group of foodies probably would not.""
"I make this ice cream all the time. It's so incredibly easy and fast, and the end result is a smooth, creamy concoction that you can't stop eating. Other than cutting the amount of chocolate chips down to 1/2 a cup, I don't make any other changes. Occasionally, I make it without the chocolate chips and then top it with a fruit syrup. Make sure you""
"I can't stop eating it. I cut back on the cayenne but otherwise followed the instructions exactly. Mine turned a strange white color when I poured it out, but the taste is superb. The texture is a little beyond a brittle, so I'm going to call it Pumpkin Seed Candy. Next time I'm going to try cooking the sugar 20 minutes instead of 25, which might "
"This was pretty good and easy to make, but the vinegar overwhelmed it. Next time, I'll decrease the amount of vinegar and increase the wine. I ended up adding cream to it to try to dilute the vinegar, which helped some and luckily did not detract from the texture or flavor."
"I usually don't review a recipe when I alter it significantly, but the sauce from this recipe was so delicious, I had to post a review. I did not add the olives, greenbeans, or potatoes, but I did add 2 anchovies, 1 onion, olive salt, and 2 T brown sugar. All other ingredients remained the same. I cooked the brisket on the stove top on low heat for 3.75 hours. Then I removed the brisket from the dutch oven and sliced it across the grain into thin strips. Using a large bowl, I strained the solids from the sauce. I added 2 T butter to the pot with 2 T flour and made a nice roux. Then I added the strained sauce back into the Dutch oven and let it reduce and thicken for about 15 minutes on medium-low heat. I served the sliced brisket with the sauce poured over the top. It was some of the best brisket I've ever had. Kind of Italian style barbeque. We used the leftover meat and sauce to make a chopped beef sandwich the next day, and it was delicious, too."
"Came out beautifully, but a bit labor intensive. I doubled the recipe, which made 24 mini cheesecakes plus a cheesecake in a single 4 oz ramekin. Some people have complained that the crust fell apart when they attempted to take the cheesecakes out of the pan. Make sure your crumbs are a fine powder. If you have chunks of wafers, they will not bind together with the butter and form a solid crust. I also greased the pan with shortening instead of butter. I've found shortening or margarine tends to yield a better non-stick result than butter. The reason I didn't give this 5 stars was because I felt the time it took to put the crust and filling in 24 little mini muffin tins detracted from the enjoyment of the overall dish. I'll make these again, but next time, I'll probably try it as a bar cheesecake and bake it in a glass pan. The flavor, texture, and presentation of this dessert was spot-on, though. "
"Absolutely loved the balsamic onions! I could eat those all by themselves. Like other reviewers, I found the pate to be too runny. Even after making this a second time and reducing the wine by 2/3, it was still too runny. I ended up adding cream cheese like others suggested and was very pleased with the consistency and texture. I didn't see the episode where Anne made this, so I'm very curious about how she got her pate to firm up. Despite the snafu with the consistency, this recipe is a winner. Next time I make it, I'm going to try it with duck or goose liver and see if I can achieve the desired consistency without resorting to cream cheese."
"Good flavor, but the recipe needs a little tweaking. The wine was too much and had an overwhelming flavor in the end product. I'd recommend cutting the wine down to 1/4 cup, the stock to 3 and 1/2 cups, and, because this did not thicken up enough, I'd also recommend adding 1/2 cup flour instead of 1/4 cup. I had to add a lot of Wondra flour at the end because the consistency was too thin. Next time, I'll just start out with more flour. I'll definitely try this recipe again -- with the modifications. And as other reviewers mentioned, you need a good amount of salt, but that's the nature of mushrooms. "
"Surprisingly good! Who would have thought pumpkin could add so much depth to a dish? Next time I make this, I'll only use 1 chipotle. Two is too hot for me. And I think I'll skip the mustard greens. For me, they detracted from the chili as they turned a bit slimey after wilting. I followed the recipe almost exactly (I substituted chicken stock for the water and only used about 1 cup instead of 3) and then after tasting the chili, I added 1 teaspoon of cumin and 1/2 teaspoon smoked paprika for a little more flavor. I'll definitely be making this again, minus the mustard greens.