Roxie Profile - (10015727)

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Member Since: Jan. 2007
Cooking Level: Not Rated
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  • Baklava
  • Baklava  
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Recipe Reviews 5 reviews
Baba Ghanoush
To those of you who aren't sure you want to try this recipe because of the comments about "too much lemon juice", my advice to you is: try it! Just add a little at a time until you get to where you like it. (Turns out I like it pretty close to what is called for. Also turns out that I'm fond of salt...) Use a big eggplant, and if you can't char it over an open flame, just roast it, and then cheat by adding a drop of liquid smoke. (Hey, it'll do!) I'll be making this again!

1 user found this review helpful
Reviewed On: Sep. 8, 2013
Flourless Chocolate Cake I
Outstanding! The texture is smooth and rich, similar in some respects to truffles, and the word 'decadent' is not an overstatement. Serve it in small slices and pair it with something fairly tart, such as a raspberry coulis, to act as contrast, otherwise it will quickly become overpowering and "heavy". For those of you who are inclined to follow alteration suggestions of other reviewers, my suggestion is don't change a thing. Make it exactly as the recipe states, at least the first time, anyway. You won't be disappointed. (By the way, a springform pan isn't necessary - a regular cake pan works just fine. Line the bottom with parchment paper, and run a sharp knife around the edge as it cools, and you'll have no trouble getting it out of the pan.) This recipe is a showstopper and a definite keeper!!!

3 users found this review helpful
Reviewed On: Apr. 27, 2011
I followed the suggestion of other reviewers and turned the temperature down to 325 F, and it turned out perfectly. Everyone I've served this to says that it's the best baklava they've ever eaten because it's not as over-the-top sweet as other versions. Even my husband, who is NOT a dessert eater loves it. This one's a keeper!

6 users found this review helpful
Reviewed On: Apr. 9, 2011

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