ClubFerndale Recipe Reviews (Pg. 1) - Allrecipes.com (10022855)

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Bow Tie Pasta with Sausage and Sweet Peppers

Reviewed: Mar. 6, 2010
Found this recipe when I had some sausage and rainbow peppers in the fridge that needed to be used up, and didn't want a tomato-based sauce. Thought the recipe seemed almost too simple,but wow...it was very hearty, tasty, and satisfying. Based on other reviews, I also increased the amount of beefstock (and made it double-strength), and added portobella mushrooms. Also parboiled the sausages in beer to cut back on the fat...which I then added back in with a healthy sprinkling of parmesan reggiano on top! :-) Overall, a great, quick weeknight meal. Thank you!
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Brown Chicken Stock

Reviewed: Oct. 14, 2009
A good, basic chicken stock. Much less work if you happen to have the carcass of a chicken you have previously roasted (or turkey). It's just a no-brainer to turn the carcass into stock the next day and is very economical. I roast the chicken on a bed of mirepoix (onion, carrot, celery...rough chop), and strain a cup of white wine through the veggies after the chicken is roasted, then make an "au jus" type of pan gravy with the pan drippings. Any of those leftovers can be used to make the stock the next day. Truly, the chicken being roasted beforehand makes ALL the difference in the depth and richness of flavor in the chicken stock. It usually does need to be refrigerated overnight so it can be de-fatted, reheated, then strained through cheesecloth at least 3 times to clarify the broth. Trust me, that step is worth the effort for a clear, golden broth! Then make chicken noodle or turkey rice soup with the stock. Wonderful, warming, healing soup! Definitely ADD FRESH DILL for the finished soup, and I find the juice of one lemon really brightens the flavor, and has an added punch of vitamin C too! Also, don't salt the broth...wait till you assemble the finished soup and taste to see how much salt it needs, if any. Use a light hand!
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Pistou Soup

Reviewed: Sep. 28, 2009
A great, hearty, healthy & low-fat soup for a chilly Fall night. Definitely add the zucchini and green beans (I added sliced baby portobello mushrooms also) toward the END of cooking time, not at the beginning, or they'll be mush. I used tiny elbow macaroni instead of broken spaghetti, and cooked it separately before adding to the pot. The tomato-basil pistou definitely makes this soup (and sidenote: try dunking some bread in the pistou before you add it all to the soup...mmm!). On it's own, it's just an ordinary (bit bland) veggie/bean soup but the pistou gives it a great flavour punch. Served with some shavings of a good parm reggiano, crusty bread, and a decent chardonnay, this is a very warming and satisfying meal. Looking forward to taking leftovers for lunch at work this week! (makes a big pot)
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Ricotta Gnocchi

Reviewed: Mar. 22, 2009
This recipe is a slam-dunk winner. Quick and easy to prepare, and mouth-wateringly delicious. Literally, it is heaven on a plate (or in a bowl, if you prefer!). Only changes we made were fresh, finely minced garlic in the gnocchi dough (instead of garlic powder), and used part-skim instead of whole-milk ricotta. For the diced tomatoes in the sauce, we used fire-roasted. Added a nice flavor dimension to the sauce. The dough came together beautifully and was a dream to work with. I know the recipe says "serves 4", but my husband and I almost demolished the entire thing between the two of us with some homemade crusty baguette and a nice bottle of wine. Just a teeny bit left for lunch tomorrow! Thanks for an awesome recipe. I also agree with the poster who said these would make great appetizers, individually skewered. Nice idea!
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Catfish Creole

Reviewed: Apr. 26, 2007
This was pretty good for a really quick weekday meal, but definitely needed some "doctoring" as some of the other reviewers mentioned. I used sauteed onion, garlic, (and also celery) rather than using the minced dried stuff. I added some cayenne pepper and went heavy on the hot sauce, but found it still needed a few splashes more for serving. The fish stays really moist and tender...a definite "plus" for this recipe! Will make this again and play around with it some more.
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