The French Chef Recipe Reviews (Pg. 1) - (11785647)

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Gourmet Sweet Potato Classic

Reviewed: Nov. 26, 2009
Incredible - my family made this for Thanksgiving and made me put the recipe into our annual menu. Sweet potatoes from a can work great. I would include 1/4 tsp of salt in the topping.
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Fig and Olive Tapenade

Reviewed: Sep. 28, 2009
This was really spectacular, and unlike anything I'd had before. I served this at a card party on thinly sliced pieces of a good baguette and my friends devoured the whole plate. I used equal parts fresh goat cheese mixed with cream cheese and a few tablespoons of butter.
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Duck Confit

Reviewed: Sep. 21, 2009
Duck confit may be my favorite food, and this recipe did not disappoint. I made it for a large dinner party, and everyone cleaned their plate, including those who had never eaten duck before. However, this recipe leaves out a crucial step, which this the final frying before serving - warm the jar until the fat melts so you can remove the meat, pat it dry, then put it in a frying pan over moderately high heat until the meat is crispy and golden. I also made this recipe with turkey thighs, and it was a big hit - people who hated dark meat before couldn't get enough - I served it with Harry and David's cranberry relish.
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