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Apple and Feta Pan Fried Pizzas

Reviewed: Feb. 15, 2004

Really, really nice. I used a cornmeal dough, and russet apples. I don't think a sweet apple will work as well with this recipe. An apple that will remain firm after baking will work best texture wise.

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2 users found this review helpful

Harira

Reviewed: Feb. 15, 2004

As with most red meat soups this one is best left to age for a day. The fat solids will rise and skim off easily when cold. I forgot the noodle and egg at the last minute but the soup was not lacking. The cinnamon was a nice change for a soup recipe. I also used dry garbanzo beans instead of a can, this allowed me to put them in with the lentils and not have to forget them later.

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2 users found this review helpful

Arugula Salad with Citrus Vinaigrette

Reviewed: Feb. 15, 2004

A nice alternate from the regular salad, especially if it's the dinner club. Next time though I will use a more tart yellow grapefruit rather than the sweeter red, just to suit my own taste. I added a sprinkle of sunflower seed as well to compliment the arugula.

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15 users found this review helpful

Finikia

Reviewed: Feb. 15, 2004

Very nice flavor, but I found them a little dry. The semolina added an interesting, almost cornmeal like texture.

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5 users found this review helpful

Indonesian Pork Satay

Reviewed: Feb. 16, 2003

Fantastic! I thought this would steal the show in the dinner I prepared. I used strips and skewered these rather than cubes, but that won't change anything. Definately one for the archives!

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12 users found this review helpful

Carrots in Dill Butter

Reviewed: Feb. 16, 2003

What a pleasant surprise. This goes great with any fish or seafood, I used fresh dill rather than dill seeds and it was great. I also used'maroon carrots' just to be different, a product I found in the produce section. A product of Texas, it has a dark outside similar to beets, orange inside very nice with the dill.

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1 user found this review helpful

Garlic Green Beans

Reviewed: Feb. 16, 2003

This is a great accompaniment to any dish especially seafood. I wouldn't use canned beans though, always fresh or fresh frozen.

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2 users found this review helpful

Apple Carrot Muffins

Reviewed: Feb. 7, 2003

This is a good hearty muffin. A good breakfast muffin for someone on the go. I got a little crazy with it though. I had no buttermilk and no inclination to make any, so I used the yogourt substitute... with a twist. Since I had no plain yogourt I used what was in the fridge, blackberry yogourt. Mmm, very nice substitute. I suppose any fruit yogourt would be just as good... think I'll try pineapple next time...

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4 users found this review helpful

Fresh Semolina and Egg Pasta

Reviewed: Jan. 30, 2003

Very easy to make, even for a first time user. This can be easily modified to add herbs or spices to the pasta before cooking. Although the dough doesn't look like much at first, it is. Pasta needs to be thin, you'll find this makes quite a lot. I used it to make ravioli(so I used a rolling pin). But I would invest in a pasta machine for spaghetti, etc.

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4 users found this review helpful

Italian Sausage Soup

Reviewed: Feb. 19, 2002

I usually will let a dish with tomato age for a day before eating. This works especially well for this recipe for a couple of reasons; once cold the fat hardens and stays on top making it very easy to remove to create a lower fat content. Second the aging allows the flavors to blend together nicely. I did add the zucchini and spinach just before serving the following day. A very nice recipe, if you look for 'keepers' this will be one.

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4 users found this review helpful