The cooking method in this recipe was absolutely fantastic- I will certainly make roasts this way again as the meat was perfectly cooked and very juicy. The spice rub, however was out of balance. My family loves things spicy but there was WAY too much paprika and cayenne- these spices completely overpowered the other flavours. Next time, I'll adjust the spice more to our liking (cut the paprika down to a teaspoon and the cayenne by at least half, maybe more). That being said- spice mixes do tend to relate to personal preference. The cooking method was excellent and that's why I've given 4 stars. I'll make this again with tweaks to the spice.

Reviewed On: Jan. 19, 2012

Perfect pastry, every time. This has become my go-to recipe and it never fails. Flaky, tender and delicious!

Reviewed On: Jan. 7, 2012

I made this recipe exactly as written, without changes. As written, I thought it was a little rich (not necessarily a bad thing!). Next time, I'd cut the wine in half and add more barley- most of the reviews here seem to recommend 1/2 a cup. All in all, this is a really hearty and full-flavoured winter soup that I'll certainly make again.

Reviewed On: Nov. 28, 2011