bonappetit Profile - (11769123)

cook's profile


Home Town: Louisiana, USA
Living In:
Member Since: Oct. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Dessert, Gourmet
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Recipe Reviews 10 reviews
Moroccan Peach Roasted Chicken
This is outstanding! Easy and very elegant, wonderful served with pilau. I have made this at least three times and never seem to have enough for everyone that wants more! I have a couple modifications that worked for us, ( but try the recipe as it is written because it is stellar as it is) I use a large Le Creuset pot, twirl it with some EVOO, then put a layer of extremely thin slices of onion down, then lay my boneless skinless chicken thighs on top. I do not like margarine, so we use butter for the sauce instead, doubling the rose water and adding 2 t. Orange blossom water. I do not stir to coat, just pour over, then cover the pot with the lid and put it into 400 degree F oven for about 40 minutes. At this point I remove the top, add the sliced peaches ( I omitted the extra sugar after the first time I made this because the peaches we had were very sweet already) and roast with the cover off until everything is golden perfection. The onions cook down into a nice dark sweet reduction that pairs well with the chicken and peach flavors. I cannot recommend this recipe enough, it's easy, impressive, and delicious.

0 users found this review helpful
Reviewed On: Aug. 23, 2013
Spanish Flan
A truly excellent flan of very high quality, with easy to follow instructions. This was wonderful in taste as well as ease of preparation! Thank you :)

0 users found this review helpful
Reviewed On: Jun. 6, 2012
General Tsao's Chicken II
Wow! This was really terrific- tastes exactly like Chinese restaurant General Tsao's. I did not have peanut oil, so I winged it with a T. of peanut butter and that worked well, and it also thickened the sauce so I got to skip the last step with the cornstarch, even though I also added 1/3 cup of orange juice to it earlier. I use fresh ginger juice for everything, and it was a little brighter in flavor than the powder. Our guests really went wild over this- they simply couldn't believe that this recipe could be made so easily at home. My only leftovers for lunch today :(

48 users found this review helpful
Reviewed On: Feb. 4, 2011
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