Harriet Green Recipe Reviews (Pg. 1) - Allrecipes.com (11723246)

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Beef Wellington

Reviewed: Dec. 26, 2011
This is a good recipe and a variation of the French Filet en Croute which I learned from my grandmother while growing up in Normandy. The beef was always the chateaubriand, the choicest cut of the Filet Mignon and was first seared in Black Butter and soaked in Calvados (Brandy) which was allowed to evaporate before being wrapped in raw ham which was covered in a paste of morrelle mushroom, dijon mustard and goose liver before being wrapped en crote and glazed with beaten egg yolk and score and decorated before being baked in a preheated 400F, 200C or Gas Mark 6 oven for 40 minutes. Done properly the juices will remain within the package and the croute will be crisp on the outside and creamy in the inside. A medium body Burgandy is suffice to accompany. The English Beef Wellington is still a good recipe.
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18 users found this review helpful

Jagerschnitzel

Reviewed: Dec. 10, 2011
I made this schnitzel twice. Second time I used fresh mushrooms (crimoni) and vegetable stock and reduced the cornstarch. On both, as in Bavaria I used a couple of tablespoons of white wine to deglazethe pan. Good recipe. It was good to see that allrecipes.com offered scaling advice, keep it up with other tips to help the amateur cooks.
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9 users found this review helpful

Red Velvet Pancakes

Reviewed: Dec. 4, 2011
I was reluctant to try this recipe for professional reasons, it makes no sense and one ingredient deviates from the other and there is far too much sodium. After all, a pancake is a pancake is a pancake. Unless of course grated orange rind is applied to a basic batter and then it is the start of a Crepe Suzette. However I did try it and now I wonder why. With the topping, a basic batter will suffice, and does. Creme Fraiche is a basic in our kitchen, being used from complimenting dessert to whipped potatoes, however it is double cream before pasturization (not permitted in this country) and can be made by mixing equal parts double cream (whipped to a floppy stage) and natural yogurt (Greek for a richer consistency) or skimmed milk yogurt for a lighter one. One more tip, when buying mascerpone cheese, make sure it is genuine from Italy and not mascerpone cream which is a poor substitute.
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15 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Nov. 30, 2011
This is a good recipe and works well! Only variation I make is that for added flavour, I use Coconut Oil (specially with Pork) which we now use in the restaurant on most things. Also suggest that cooks get to know their oven. A 350F preheated oven top third provides higher heat than same oven bottom third shelf level. Enjoyed this with a nice Zinfandel.
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15 users found this review helpful

Steff's Shepherd Pie

Reviewed: Nov. 19, 2011
This dish is pretty standard and ingredients can be changed or adjusted to suit ones preferance. I finely grate rutabagaa, carrots and chop onions to saute with the beef. For information when the dish is made with beef it is Cottage Pie! Shepherds Pie is made with ground Lamb. The latter I prefer.
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4 users found this review helpful

Pan Seared Salmon I

Reviewed: Nov. 10, 2011
Living here on the Pacific Coast salmon is a staple and plentiful in season,whether it be Spring (Steelhead), Sockeye or Coho they all have different grades of fat and should be cooked accordingly, so don't assume that all salmon are similar.My preference is fresh Spring. Pan frying is fine but for full flavour and texture I sear one inch thick filets for 30 seconds per side and then lay on a parchment lined tray and bake on the middle shelf of the oven, preheated to 450F for about 4 - 5 minutes. Lemon wedges certainly but a Parsley sauce for satisfaction. A good Reisling for pairing. Bon appetit.
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20 users found this review helpful

Italian Meatloaf in Zucchini Boats

Reviewed: Nov. 8, 2011
I made this according to instructions and although edible and enjoyable I will continue to follow my own recipe for stuffed gourds. After preparing the zucchini I rub the inside with a mixture of Kosher salt and olive oil and leave for several hours, then I rinse under cold running water and dry in a low oven for about 10 to 15 minutes. I use half Beef and half Veal in the filling and use oregano to season. I prefer shallots and add caperberries and chopped green olives. I then mash one whole anchovie into the Tomato Sauce. Bake on the Middle shelf of a 375F preheated oven for 30 minuts. Pair with a good Chianti.
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4 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Oct. 9, 2011
Althogh I am not big on Pork this did make for a tasty sandwich. I find that canned products contain to much sodium, MSG, so I opt for an organic beef or vegetable broth, easy to find at my local Whole Foods or neighbourhood market.
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7 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Oct. 5, 2011
Sprouts accumulate a gas and to avoid this remove the tough outer leaves and aftr trimming stem cut a X about one sixteenth deep on the stem. I have been roasting sprouts for years with many variations, reduce salt and add some curry powder. In some kitchens the sous chef will steam them for about five minutes before roasting.
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3 users found this review helpful

No-Tomatoes-Required Italian Seasoned Stir Fry

Reviewed: Oct. 2, 2011
This is a good basic stir-fry recipe and as the contributer points out it can be made with any choice selection of vegetables. I keep a good supply of homemade strongly flavoured garlic oil so I can eliminate the garlic powder and also add Fennel, oregano and and fresh green olives, eliminate dressing, and make sure that all vegetables have a nice crunch to them aftr cooking. I also prefer chicken thighs but that is what we chefs do, we play with the bounty of the earth and the ocean. Good recipe, have fun with it.
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11 users found this review helpful

Rosemary Chicken with Orange-Maple Glaze

Reviewed: Sep. 28, 2011
This is a good standard recipe and I have used it many times, albeit with one change. I use boneless and skinless chicken thighs which I consider to be the most flavourful part of the chicken.
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8 users found this review helpful

Chicken Pot Pie III

Reviewed: Sep. 22, 2011
I dared myself to make and try this. I will not dare again. Too much MSG!
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8 users found this review helpful

Aussie Chicken

Reviewed: Sep. 21, 2011
I actually made this twice. The first time I made it exactly as written and found that the composition of the recipe lacked standard, although there are many such recipes in use. The next time I experimentd with the sauce. I still ket the same quantity of mustard by using one tablespoon of dry English mustard and three egg yolks along with one sweetener, Maple Syrup and blended them well, eliminating the Mayo. I grated my onions fine and used Prague cooked ham and eliminated the greasey bacon content. Worked well!
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Sep. 18, 2011
This is a good recipe for a hearty lunchtime meal and served with a medium bodied Alsace Reisling. Only change I offer is that I always make my own pastry.
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4 users found this review helpful

Polish Meat and Potatoes

Reviewed: Sep. 12, 2011
I made this for dinner last night and it brought back to me memories of my days as young Chef on the prowl around Europe where this and Polish Bigos were culinary attractions in the kitchens of the Victoria Hotel in Warsaw and in Pope John's favourite restaurant of the square in Krakow, where I learned that his favourite kielbasa was made by a Polish butcher in Hamilton, Ontario of all places. I enjoyed the recipe although I admit that I studded the sausage with garlic cloves and Polish style left the poatoes in their jackets.Even better when served with dollops of sauerkraut.
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7 users found this review helpful

Braised Pork Ragu

Reviewed: Aug. 26, 2011
Good recipe. I scrub carrots as nutrients are close to the skin and I prefered to use vegetable stock. Slight modification to suit me but recipe as written is just as good.
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3 users found this review helpful

Heather's Grilled Salmon

Reviewed: Aug. 14, 2011
I made this and I found little of the salmon flavour.
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9 users found this review helpful

Restaurant Style Beef and Broccoli

Reviewed: Jul. 27, 2011
This is a good recipe and pretty standard for Chinese home cooking and is always welcome as a comfort food; the ingredients are always handy. I use Chinese cooking wine instead of dry sherry and select Inside or Bottom Round for the beef (same thing but depending on where you live). I also use Fish Sauce rather than Oyster Sauce; it can be used in Thai and even in Mongolian recipes.
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14 users found this review helpful

Coconut Shrimp I

Reviewed: Jul. 24, 2011
A good recipe and even better when you use coconut oil ... and healthier too!
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8 users found this review helpful

Lemon Blueberry Bread

Reviewed: Jul. 22, 2011
This recipe works fine as written. Trying to avoid butter where possible I used coconut oil. I also floured the fresh blueberries before adding and thus kept them from gathering in the bottom of the loaf.
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4 users found this review helpful

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