Very tasty recipe. It's not the healtiest way to prepare salmon with all of the butter and cream, but it would probably be a nice treat every once in a while. I substituted red onion for the shallot since it was what I had on hand. I also did not have lemon pepper, so I used some lemon zest and black pepper. Next time I will be more careful with the heat after adding the cream and butter because the sauce broke on me. I might also try adding some cornstarch slurry since that is also supposed to help.

Reviewed On: Aug. 26, 2009

This recipe made a duck with a nice flavor reminiscent of Peking Duck though much milder. The skin, for the most part, did not get very crispy. I turned on the broiler afterward, and it helped caramelize the skin a bit, giving it some color and more crispiness.

Reviewed On: May 15, 2009

Good recipe. Not much of a cocoa flavor to the actual bread. I added walnuts which went well with the chocolate chips

Reviewed On: Jul. 12, 2007