This has to be one of my favorite recipes on this site; we'd have it more often if it weren't so expensive and if halibut didn't have such a high mercury content. It is delightfully elegant and yet deceptively simple. It took some practice to get accustomed to working with phyllo but the results are worth the effort. The phyllo is light and flaky out of the oven and soaks up the sauce wonderfully. It also holds all the fish's moisture it, so the end result is very moist. Unless you allow the dough to start getting very dark, I think this one might make it almost impossible to overcook. I've made this several times as written, but I've recently started exchanging the heavy cream for evaporated milk. The texture is not quite as creamy, but the amount of fat in the meal is significantly reduced, which I think is worth it. I also reduce the lemon juice very, very slowly. I've boiled it down too fast already and the result was a bitter sauce.

Reviewed On: Sep. 18, 2009

Wonderful. This is the first time my husband and I ever had lamb and we found this recipie for be an excellent introduction. I served it with roasted red potatoes, rice pilaf. It paired wondefully with a rose wine from our local winery.

Reviewed On: Apr. 4, 2009

Amazing cake! I made a few changes due to personal preference. First, I used cake flour rather than all purpose flour, margarine in place of butter, and added two teaspoons of International House suisse mocha drink mix. I also beat the egg white separately until it started to form peaks, though not to the point that it was as stiff as meringue and added to the batter just before pouring into the pan. I made a single bunt cake rather than three round and had to bake it an additional twenty-five minutes. There was just a little too much batter for the bunt pan and I had to remove about an inch off the top when it was finished before turning it over. This is the best chocolate scratch cake I have ever had. It has just the right amount of chocolate flavor and is irresistably moist; so much better than box mix.

Reviewed On: Apr. 4, 2009