Moxie Profile - (11362482)

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Recipe Reviews 6 reviews
Dark Rye Bread
I wanted a European-style dark rye to satisfy my German family members, and this recipe is exactly what I was looking for - nice flavor and internal texture without having the density of a rock. This bread was heavenly; my first thought was "Rubens!". Minor-ish tweaks: 1) I used the full recipe to make one big loaf, and did not use a bread machine. 2) I followed the ingredients exactly, but added a little bit of extra water because my mixer was struggling with the knead. 3) For the second rise, I shaped the dough into a round loaf, made 3 slashes in the top, dusted with flour, and let it rise on parchment paper in a covered bowl for another hour or so. From here, I used the Dutch Oven method and carefully lifted the parchment and dough into a *preheated* dutch oven, put the lid on, and baked at 425 for 30 minutes. Then I took the lid off and baked it another 10-12 minutes to firm up the crust. The end result was a beautiful artisan loaf. It weighed 1-pound, 14 oz, and reached an internal temp of 205 degrees. Perfect!

0 users found this review helpful
Reviewed On: May 4, 2013
Chicken and Kale in Parmesan Cream Sauce
I almost bypassed this one simply due to the high calorie and fat content, but I am really glad I tried it. I used what I had on hand and followed the recipe, but used a few lighter ingredients (2% milk, half the butter, etc). I sauteed and browned the chicken, and took a tip from another reviewer and added chopped portobella mushrooms, because I had one that needed to be used up. The original poster omitted the garlic due to an allergy, so I sauteed a couple of chopped cloves of garlic with the mushrooms. I had fresh Italian herbs in the garden, so I added those (finely chopped) toward the end, and served it with some freshly ground pepper . I felt it needed more than just salt as a seasoning. It probably didn't get quite as thick it would using the heavy whipping cream, but my family was happy to sop it it up with bread (next time I'll use a little cornstarch as a thickener). Even lightened up, this one is a keeper.

12 users found this review helpful
Reviewed On: Jun. 16, 2012
Peach Kuchen
Updated on 09/03/11. I LOVE this recipe! I have also made this with other fruit: Granny Smith apples tasted great, but I wasn't happy with the appearance & texture of sliced apples. The crust baked faster than the apple slices. Next time, I will chop them and might zap them in the microwave before adding to the crust. Mangoes - our family favorite so far. I chopped them coarsely, used the almond flavoring, and sprinkled the kuchen with toasted coconut immediate after baking. Very pretty presentation and wonderful flavor. This is definitely a 5-Star recipe, and a new favorite with my German family. Even without the traditional custard in the filling, they really loved this Kuchen. My only "tweak" was to use a 1/2 tsp almond extract because I had no vanilla extract. Next time, might try adding some ground almonds to the dough, and keep the almond flavoring. It went really well with the peaches. The crust would be a great base for just about any other fruit, i.e., apples, pears, even berries. I used 3-4 very large, fresh peaches from the farmer's market. I removed the skins by dropping into boiling water for a couple minutes, and plunging into ice water. The skins slipped right off, and the peaches were easy to slice.

11 users found this review helpful
Reviewed On: Aug. 7, 2011

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