Harriet Green Recipe Reviews (Pg. 2) - Allrecipes.com (11723246)

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Zucchini Bread with Cinnamon Sugar Topping

Reviewed: Jun. 27, 2011
This is a good recipe, I have made it many times and it is so versatile. Lately I have taken to using coconut oil in this recipe and find that it makes a more flavourful addition.
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3 users found this review helpful

Juicy Marinated Steaks

Reviewed: Jun. 26, 2011
I did try this recipe but with a lesser cut of beef and it did enhance the structure but did little to justify the work.
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8 users found this review helpful

Personal Portobello Pizza

Reviewed: Jun. 25, 2011
Good recipe, nothing can go wrong when it is applied as written. I use Portobello caps and the only addition I make is to add anchovies, I love them.
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jun. 23, 2011
This is the standard Cordon Bleu and it is always a hit. I make mine by stacking Prossciutto ham and slices of Gruyere cheese then breading and baking. A sauce is an option. I recognized the preamble to the recipe, defining Cordon Bleu, coming word for word from Barrons Food Lover's Companion, a food dictionary I recommend to my students, and anyone else intrested in culinary arts.
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5 users found this review helpful

Baby Spinach Omelet

Reviewed: Jun. 19, 2011
Made this recipe just as it has been presented and found it to be a little bland. I believe that omletes are made on a whim, at least mines are, using whatever ingredients are on hand but with all egg dishes, assuring myself, that I never omit the nutmeg, so I may offer a tip to budding chefs, unless you are absolutely sure that the ground nutmeg you are using is very fresh, then grind your own (invest in a nutmeg grinder). Nutmeg, starts to lose flavour within days of grinding, so for omlettes and certain other recipes I always use whole nuts and grate directly into the dish. For cakes and some sauces where ground nutmeg is called for, I grind it very fine in my nutmeg grinder. Note; there is a remarked difference between grated and ground. Same goes for Parmesan, grind it from the fresh block.
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13 users found this review helpful

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Reviewed: Jun. 17, 2011
Mussels, what more can I say, I love them! This recipe was delightful and I like the ouzo touch. Nothing can go wrong with steaming mussels in any ingredients of your choice, I use varied recipes and always enjoy the soup which the mussel water helps to improve. As children in France we used the shells as spoons to eat the steamed mussels and the soup. It has to be mentioned that unopened shells MUST be discarded. Tip; I steam mussels (and clams) in a covered WOK, allows them to spread and steam better.
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13 users found this review helpful

Modenese Pork Chops

Reviewed: Jun. 13, 2011
This recipe is basic and has lots of merit, however I tend not to mix my animal fats when cooking so I substituted coconut oil (which I am using more and more of these days) for the butter and by using fresh rosemary I increased the amount to 1/2 cup. Not to detract from the given recipe, I questioned my decisions and to be on the better side of caution I eliminated the garlic and shaved a fennel bulb. My daughter followed the original recipe as presented here and gave it a fie star rating, I can only give mine a four star and next time I will eliminate the rosemary, if using fenne,l and substitute tarragon. Good recipe, and if I may offer a tip, in Kitchen culture a chef/cook accepts the initial recipe as a guide only and may choose to modify or change ingredients, this does not detract from the body or the dish, so experiment!
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9 users found this review helpful

German Pancakes II

Reviewed: Jun. 12, 2011
Nostalgia overwhelmed me as I read the reviews ahead. In my early days, pursuing what was to be my lifetime profession, I worked the "Morning Table" in the kitchen of the world famous Kadinsky Restaurant in the "Steinenberger Kurhaus Hotel" in The Hague and one of my tasks was to gather the discarded vanilla pods from the Pastry Chef and then add them to a sugar bin, labelled "For the Babies". The babies of course was the name given to the pancake, made very much like the one we are reviewing here. So I have now made this recipe, with the only addition being two tablespoons of vanilla sugar from my own home bin. I made a couple of heat and position adjustments but did not alter the body of the recipe. Turned out great. At The Kandisky, if memory serves me, the Babies were served with a sweet Dutch Chocolate and fresh fruit (usually rasberry) topping, and being Holland and breakfast, it was often presented along with coddled eggs. The hotel's Silver Tray tradition. Good recipe.Tip: After scraping seeds from Vanilla Bean for custards etc, keep the pod(s) in an airtight jar with granulated sugar, for many uses and flavours.
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31 users found this review helpful

Sirloin Steak with Garlic Butter

Reviewed: Jun. 11, 2011
I avoid barbeques, specially with good cuts, but I did it this time for this recipe which I followed to the letter. I used my standard thickness of sirloin (11/2" - 2') for I prefer bleu to rare and for this I assure that meat already has an internal heat before grilling. The texture of the steak was not as I wished but that accounted for the fact that in following this recipe I salted while cooking (something I never do). The meal was nevertheless entertained by my family. I used ghee instead of butter.
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4 users found this review helpful

Margarita Grilled Shrimp

Reviewed: May 29, 2011
I am rating the marinade only. I had difficulty detecting any shrimp falvour but then this is an appy finger dish so it doesn't really matter. Our Spot Prawn season is now in Vancouver and I can take whole live (very large) prawns and steam them in butter and lemon grass and mixed pepper corns and shalots in white wine and then peel them after cooking.
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7 users found this review helpful

Filet Mignon with Bacon Cream Sauce

Reviewed: May 21, 2011
Reading this recipe led me to feel that the imbalance of ingredients and the method of cooking would result in a blandness. I cooked it to the letter (disregarding of course the suggested temperature on a meat thermometer, learn to use the finger method for rare, medium rare/rare, and if you must medium rare) and it was as I expected, but edible. As most cooks already know,the tenderloin is an expensive cut of meat and yet not the most flavourful and does need perking, so I modified this recipe.. I cut my steaks two inches thick and to retain the juices I spring seared them on a very high heat in a grill pan ( I never use a barbeque for fine cuts) then plated them under a tent of foil to allow them to continue cooking to a medium rare/rare. I omitted the butter and used a little raw sugar to quickly help to caramelize the shallots and used prosciutto crudo and mingled it with the shallots quickly (30 seconds) and then stirred in some creme fraiche. Much better for flavour and structure. After plating, this can be flambed if desired.
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6 users found this review helpful

Pork Steaks

Reviewed: May 14, 2011
This recope works fine and my family enjoyed it. I however felt that it needed something and I found it difficult to pinpoint so I tried to make it more Asian fusion so I used sesame oil for butter, lemon grass instead of the scallions and a hot Ginger sauce for the soy and a half tsp of cream of tartar. All match to the Pork complimented each flavour.
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10 users found this review helpful

Chile-Garlic Shrimp

Reviewed: May 13, 2011
As a chef I do not use commercial herb or spice mixes but I do make a buffalo wings mix and I used that. The recipe is possibly a good beer accompaniament but I prefer to taste the shrimp. Thia is the start of spot-prawn season here and all they need is to be alive and steamed like a lobster or a crab, in fresh chives, butter, fresh milled black pepper and white wine.
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5 users found this review helpful

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Reviewed: May 9, 2011
As I often do, I offered this to my Level 2 Culinary Arts Class whose iterpretation of Feta was correct and used Cow's Milk Feta, however since most of the emphasis was on bacon and bacon fat (I loath the word grease) the subtle flavours of the chicken were masked. We also followed the rule and completed the accompanying onion mashed potatoes and fouind that here the bacon was also detected. I am always reluctant to have too many animals vying for attention so the combination of pig, poultry and dairy required some unorthodox handling and to those who may have added goat feta, the complexity of the compound is even more so. However, others who made it enjoyed it and the bottom line in cooking art is to enjoy the process and the result to be aimed for.
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31 users found this review helpful

Sirloin Steak Dianne

Reviewed: May 6, 2011
I was skeptical about cooking this dish with the recipe calling for so many unmatched ingredients, but I did and presented it to my family as a steak recipe. It is edible and all of us finished but left most of the sauce on our plates. I certainly don't want to dicourage others from using this recipe so I am giving it a three. For those who wish a Steak Diane ( named after the Roman "hunter" goddess), use filet mignon rubbed with garlic and crushed black peppercorns and fried quickly, very quickly, in butter; deglazethe pan juices with more butter, finely chopped shallots, heavy creme, beef stock and if desired, a dash of Worcestershire sauce, and flambeed with brandy. The sauce is then poured over the steak prior to serving. I serve pommes frites and pea pods to accompany. Bon Appetite.
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54 users found this review helpful

Quiche Lorraine II

Reviewed: Apr. 30, 2011
I made this for luncheon today and although edible and flavoured to a taste, the texture was rough. I put this down to the addition of flour and sliced onion rather than applying the French method (from Alsace-Lorraine) and incorporating duxelles into the custard, only takes a few minutes to whip up. Of course as a French women and French Chef I often express my bias for authenticuty. I prefer a French-Gruyere to the Swiss for flavour, and check the bacon for salt before adding it to the recipe. In my quiche I use 8 slices of smoked streaky bacon and 2 eggs and 1 egg yolk and I use double cream rather than milk. An addition of white pepper is essential. In France chestnuts often replace the mushrooms in the duxelles. Nevertheless my family finished the above pie and enjyed a good Alsace Reisling to accompany. I am still able to spend a month every year to visit my birth-home in Normandy and to eat, drink and converse on food and of course to enjoy the quiche of the region, made with tart apples, cambenbert, local ham and eggs, chestnut and truffle duxelles and creme-fraiche topped with fresh grated nutmeg and all in a beutiful pete-brise and specially knowing that, unlike Canada and the United States, there are no restrictions or additive imposed on the dairy products and flavours to die for. Bon appetite'.
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27 users found this review helpful

Roasted Easter Ham

Reviewed: Apr. 25, 2011
The concept of this recipe is good and works well in principle. For my family dinner I use a 9lb butt end Bone-In Ham and before any preperation I check for salt content and decide whether soaking is required. To proceed I take two lengths of Heavy-Duty foil and lay them crosswise on the counter. Then I place the Ham in the centre and loosley cover it, making sure that is completely enclosed. I place the whole bundle on a rack in a deep roasting pan and cook at 325F for 20 minutes per pound. Thirty minutes before it is done I lift the whole package and carefully remove the ham, carefully pouring the juices into a bowl. I then remove all the skin and make criss-cross cuts across the ham and increase the oven temperature to 425F. I then spread a mixture of dry mustard and honey and stud all over with whole cloves. I then return the ham (without the foil) to the rack in the roast pan and finish baking. The Ham should rest for at least thirty minutes before carving. The juices in the bowl will seperate into bacon fat, which can be used later for potato-boulagnes and the jelly for lentil or ham-bone soup. I serve with a Cumberland sauce.
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16 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Apr. 23, 2011
This recipe works just fine and the flavours are intense. I challenged two of my studens to prepare and enhance since we try to avoid white sugar and brown sugar is mainly molasses. The first substituted raw cane sugar and increased the acidity by using white wine vinegar and the heat by subsituting jalapeno chili for garlic and also avoided the pepper. The second used melon sugar (available at Asian markets) reducing the amoun to 1/3 C and also substituted the vinegar by using Mirin and retained the garlic. We did a blind test in the class and #2 was held highest but only by a slight point. However, the recipe presented above works fine.
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24 users found this review helpful

Sesame Seared Tuna

Reviewed: Apr. 6, 2011
This is a fairly standard recipe and suitable fr all Tuna lovers. There are different variety of Tuna and for this I used Yellowfin (ahi) for a less fatty presentation. I have been encouraging my students to experiment with salts and sugars and so for this I substituted Melon Tawny sugar for honey and to maintain the nuttiness from the sesame seed I substituted Peanut Oil for Olive Oil and watched my husband raise his eyes, for I am an advocate of Olive Oil and I import it directly from an Olive grower in Italy every year when I get the first Cold Pressed (suitable for drinking too). But for high flash cooking I use either Peanut or Grapeseed oils and occasionaly Canola, when I have been assured that it is not genetically modified. When purchasing Tuna do try to have a good Fishmonger cut it choice and examine the grain. I do not encourage guests to "dip" at my dinner table so try using the sauce to accompany or dress a salad when setting a formal course.
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5 users found this review helpful

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