healthyeater Profile - (12335034)

cook's profile


Home Town: Nebraska, USA
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean, Healthy, Gourmet
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Recipe Reviews 17 reviews
Cream of Green Garlic and Potato Soup
This is quite nearly the same recipe that I have used for about 10 years since being introduced to green garlic. I use prosciutto lardons for the pork flavor. Since my goal is to emphasis the subtle sweet flavor of green garlic, I halve the cayenne. Follow the reviewer Aunt Tilly's suggestion and grow your own green garlic in a pot and you will come to see that mature garlic and green onions are not a substitute in this recipe. They are are whole different, but good, flavor than green garlic in this soup. Once again Chef John you are advancing American cuisine recipe by recipe from house to house. Thank you.

0 users found this review helpful
Reviewed On: Jan. 23, 2015
Mini Chicken Pot Pies
I was inspired by the size of the little pot pies. What a good idea for portion control. I decided to make mine healthier and skip the canned soup and lower my sodium intake. I made a roux and used my homemade chicken broth to make a really thick sauce to mimic the canned soup. The rest was made just as the recipe was written. Thank's Campbell's marketing department for the idea.

3 users found this review helpful
Reviewed On: Jan. 21, 2015
Chef John's Smothered Pork Chops
Having read the recipe and the reviews, I would offer my version of Chef John's smothered pork chops. Take the buttermilk that you probably bought a quart of and use 2 cups of it to make a marinade with the garlic, salt and pepper and put it in a plastic bag with the pork chops and marinate the meat for up to overnight. The buttermilk will soften the meat fibers and you will find the resulting cooked pork very tender. Take the chops from the marinade, pat them dry with paper towels and proceed with Chef John's recipe as written as I did. Yum, those cooked onions with the hint of heat from the pepper flakes were a crowd pleaser. Chef John is such an asset to this website but even he would agree that tweaking some of his creations can please everyone at your table as this recipe did at mine.

0 users found this review helpful
Reviewed On: Dec. 9, 2014
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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