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

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Harriet Green




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Reviewed: Mar. 27, 2011
This recipe is just fine but as French woman and a professionel French Chef currently teaching culinary arts at a Community College I often have to distinguish between a crepe' and a pancake. The difference is in the application, to formalise this recipe to a real crepe, use 1 Whole Egg and 1 Egg Yolk, Non-fat (skim) milk and melted butter. A crepe should have a carmelly taste (oil prevents this) and try to use crepe pan very hot and cook the paper thin batter for one minute and flip for thirty seconds and keep war while doing the others.I should add that it is important to sift all flour, even when it states presifted for it has solidified in the package. This is best done by holding a fine mesh sieve at least twelve inches above the bowl to provide air. Always measure after sifting. To avoid mess, do this by placing a large bowl in a clean and dry sink. When this very basic procedure is followed to the letter, then all of the subsequent ingrediant additions will benefit. Baking, like cooking is an art form and when done with love and skill, then Heaven is within reach!
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2205 users found this review helpful

Succulent Roast Chicken

Reviewed: May 13, 2010
For me this is a pretty basic recipe which I do with a few variations of my own, like massaging the chicken with lemon rind and butter. One tip that I must insist on never, never cover the bird with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng.
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113 users found this review helpful

Creamy Potato Lasagna

Reviewed: Feb. 8, 2011
After a five year hiatus I have been persuaded to return to the "trade", albeit to teach a Culinary Arts course at a Community College. I tell students that in all faculties there are rules and there are diversions, and in diversions we find creativity. Technically Lasagna is a flat noodle; basically it is a starch used to bind (hold together) in layers and the potato resemblance in this creation achieves that purpose. The ingredients used here are substantial and the only caution I will offer is to suggest that a firm waxier potato (like Yukon Gold) be used, otherwise this recipe offers flavour, cosistency and imagination. It works well!
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55 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

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

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

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

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

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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22 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 21, 2010
Even temperatures and air is the secret to all baking, so assuming that you are treating this as a breakfast dish, leave all ingrediants on the work-station before retiring the night before. As I have stated on other occasions, bakers and pastry chefs use fresh butter (salted butter only for shortbread) and butter melts at lower temperatures (melted doesn't mean boiled) beat eggs with fork for more air and hold a sieve about eighteen inches above a large bowl to aeroate the flour. Cookware shops sell flour sifters that were never designed by bakers. Use a hand sieve and hold it high, let the flour snow into the bowl and add flour to recipe gently AS you mix and avoid lumping.
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19 users found this review helpful

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

Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 11, 2010
Bouef Tenderloin is always a hit and east to cook. Although it is an expensive cut it is the least flavourful and requires thoughtful preparatin and accompanying creation. If possible ask yur butcher in advance of your dinner supply a well aged cut (21 days) and I reccomend that the roast should be rested to room temperature in advance of cooking. By all means rub in herbs (never spices) and avoid salt to start, unless you can assure a good non iodized sea salt, (such as Maldon) and even then, sparingly. For a perfect sauce Instead of adding butter/flour, make a brown-roux in advance and add to strained sauce. A brown-roux is still flour and butter (or beef renderings) slowly cooked and then this nuty treat is added to the simmering sauc to provide a velvety smooth much flavoured rendition to a formal dinner table. This meal needs a starch and a good red Burgandy to finish.
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18 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

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

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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15 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

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

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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10 users found this review helpful

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