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I am not quite sure what it is that I did wrong. The dough was too soft to roll out so needed more flour and it took twice the baking time. When all was said and done, they were incredibly delicious. I will certainly make these again. It will be interesting to find out if I end up with the same results or if tonight was just a bad baking night.

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Chicken Pot Pie VIII

Reviewed: Sep. 22, 2009

I simply love recipes that are made from scratch. There is nothing more rewarding than knowing every single ingredient that went into your dish. I had left over chicken from the night before and was looking for a use for it. I followed the recipe with the exception of the addition of some thyme, sage, and rosemary. Just tasting the roux, I knew this was going to be a tasty dish. I cubed the potatoes and used the mandoline on a fine slice for the carrots, sauteed them with the herbs and added to the roux along with the chicken. I didn't have any problems with the potatoes being uncooked nor the quantity of pie filling as others had experienced. If you have the time, you should really follow the recipe for the pie crust. It was very light and flaky. A very fine dish. Thank you for this delicious, made from scratch, recipe.

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Refried Beans Without the Refry

Reviewed: Sep. 1, 2009

Simply fantastic! A very simple recipe with simple, every day ingredients that's bursting with flavor. I followed the recipe exactly. With the delicious flavor comes very subtle heat from the jalapenos. If you like more heat, (you know who you are and probably already doubled the jalapenos in the recipe in your head just reading over the ingredients) it could benefit from some nice roasted anchos or guajillos for a little extra kick. Thank you ChefClaude for a seriously delicious and healthy alternative to canned.

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Blackberry Cobbler

Reviewed: Jul. 25, 2009

I had fresh blackberries on hand from Farmers Market and had all the ingredients asked for so gave this recipe a try. It was very easy to prepare. I gasped a bit when I added the simple syrup as it seemed like way too much, but it baked up perfectly. Another reviewer mentioned problems with the crust, but our crust had great texture and the fruit wasn't too sweet. We will be making this again.

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3 users found this review helpful

White Chili I

Reviewed: Apr. 8, 2009

This is a great alternative to your normal every day chili. I had some reservations about how flavorful the dish would be as it does not contain a lot of herbs and spices, but the green chilies, broth, and monterrey jack cheese gives it a lot of flavor. Add some okra and serve with cornbread... great dish.

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A Pad Thai Worth Making

Reviewed: Apr. 8, 2009

I followed this recipe as per the directions. It was easy to prepare, flavorful, moderate heat. Very enjoyable.

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4 users found this review helpful

Roasted Rack of Lamb

Reviewed: Mar. 19, 2009

Juicy, flavoral, and beautiful. These ingredients were meant to go with lamb. I made no changes to this recipe.

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Herbed and Spiced Roasted Beef Tenderloin

Reviewed: Mar. 19, 2009

I like food with a lot of flavor and a lot of flavor is what you get with this rub. Fresh herbs are a must.

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1 user found this review helpful

Clam Sauce with Linguine

Reviewed: Mar. 19, 2009

I absolutely love this dish. It is light, quick and easy to make, and tastes incredibly fresh. I have made no changes to this recipe. It is excellent as it is.

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Chicken with Rice (Arroz con Pollo)

Reviewed: Mar. 19, 2009

I followed this recipe down to a tee and it was delicious. The rice had a lot of great flavor. As the chicken rests on top of the rice for cooking, it didn't have a lot of flavor but I really liked the skin's texture. I think next time I repeat this dish (and I will), I will brine or marinate the chicken for extra flavor.

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Double Layer Pumpkin Cheesecake

Reviewed: Apr. 23, 2008

Not that this recipe needs any more rave reviews than it already has....but, I love it. It is very creamy but not too rich. The pumpkin flavor is definetly there but it is not too overwhelming. The two layers of pumpkin cheesecake and cheesecake leaves a beautiful presentation. This recipe has become one of our thanksgiving traditions.

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Seared Tuna with Wasabi-Butter Sauce

Reviewed: May 25, 2005

I love this recipe. Every time I serve it I get rave reviews. The tuna is very moist, and the sauce is velvety smooth with a bit of a kick from the wasabi. Absolutely delicious. I did not alter this recipe.

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2 users found this review helpful