My Most Recent Ratings
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Tongue StewI would make this again. I found the broth lacking some of the more complex flavors I expected, so I would add achiote and tomatillos. Also, having some raw white onion, lime juice and cilantro standing by for a garnish at the end made a delicious complement!
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Beer and Prune Braised Pork[I posted this recipe.]
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Sourdough Pancakeshttp://whatscookingamerica.net/Bread/SourdoughPancakes.htm From the author: "I adapted this sourdough pancake recipe from the wonderful sourdough cookbook called Alaska Sourdough by Ruth Allman." [I posted this recipe.]
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Julienned Brussels SproutsThanks to Kath Nyborg for this recipe!
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Caesar Salad Of Yum
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Consumer Reports Best American ChiliThis is a nicely balanced recipe that can be spiced up or down; the leftovers are great! [I posted this recipe.]
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Caesar Salad Of Yum[I posted this recipe.]
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Julienned Brussels SproutsThanks to Kath Nyborg for this recipe! [I posted this recipe.]
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Poached Pears DanaDelicious and elegant, warming winter dessert recipe that can be very low fat, depending on toppings. [I posted this recipe.]
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BBQ Pot RoastAbsolutely delicious; it worked beautifully with a large top round steak, and reduced the initial cooking time by half an hour. I made mine with winter squash pieces instead of sweet potato, and I skipped the corn since my Dutch oven is not large. Served with crusty bread and a side of asparagus.
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Savory Parmesan Bread PuddingI would use a little more "batter" and a little less cheese the next time around. I also added some fried sage, and might want to add some parsley to take some of the heavy flavor out.
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Vineyard Beef Short RibsThe ribs cooked up very nicely in the dutch oven, and getting the excess fat out at the end step was simple. The beef bouillon, however, made the gravy both too strong and too bland. It overwhelmed any other flavors. I extended the gravy and made it with more herbs, a touch of brown sugar and some tomato. It was not ideal, but it was better than the original gravy.
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Vanilla-poached QuincePreparation time: 20 minutes Cooking time: 30 minutes Total time: 50 minutes [I posted this recipe.]
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Trimlestown Roast SirloinI might start with the very hot oven and turn it down to 350, cooking for a slightly shorter time, since the roast did dry out somewhat. It did turn out very delicious with its gravy, however. I felt the gravy lacked some depth; I added more salt and fresh thyme to correct this. A bay leaf and onion might have been good, but I wanted to make it "true to the recipe" the first time. Very nice and simple to make, even with these changes.
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rhubarb cakeThe texture of the cake and the way the rhubarb pieces cooked into it were wonderful. I would probably make this recipe again with less white sugar in the cake batter; it was slightly overly sweet, but overall, this was delicious!
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Silken Tofu Chocolate Pie
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Silken Tofu Chocolate Pie[I posted this recipe.]
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Oregonian - Classic Key Lime Pie[I posted this recipe.]
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Roast Leg Of Lamb with Moroccan SpicesThis version has the instructions written out completely and the units converted to imperial measures.
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Roast Leg Of Lamb with Moroccan Spices[I made edits to this recipe.]
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on Wednesday, January 12, 2011
on Monday, September 27, 2010
on Wednesday, July 29, 2009
on Tuesday, December 16, 2008
