gabrielleattack Profile - (13061530)

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Recipe Reviews 5 reviews
Mid-Eastern Chicken Thighs
I made this with a few changes right off the bat--I added garlic in with the carmelizing onions, and used an equal amount of marsala and curry powder. I also sauteed some green beans to add some veggie element, but next time I would add them about five minutes before simmering time is over, rather than at the beginning when they get soggy. I think next time I'm going to cut the amount of marsala and add some spicier curry powder--for me, marsala can be a bit too sweet and cloying if not cut with something sharper. It's a great base for a recipe, though, and has a lot of room for creativity in the future.

2 users found this review helpful
Reviewed On: Jan. 1, 2012
Sweet Potato, Carrot, Apple, and Red Lentil Soup
I really like the flavor of this soup--it's a good spice balance and has a heartiness that's very nice. Instead of going the more vegetarian route, I added some meaty richness to the soup. I fried bacon, cooked the vegetables in the bacon fat instead of butter, and then when the soup was pureed, chopped the bacon up and put it on top. The soup needs something to counteract the sweetness of the apples and sweet potatoes, and the fattiness and saltiness of the bacon did that well. I also added some garlic in the original spice mixture, and a couple of dashes of cayenne pepper to bring sweet-cutting heat. If you decide to try the bacon, I'd suggest holding off on salting the soup until it's done. Depending on what kind of bacon you use, it can sometimes provide all the salt you need.

0 users found this review helpful
Reviewed On: Dec. 15, 2011
Italian Wedding Soup I
Really great base for a soup, however it lacks a depth of flavor. I doubled the amount of meatballs, and bumped up portions of everything else. I also used a mix of chicken and beef broth that added some nice flavor. Kale worked instead of endive and was still delicious--it was what I had on hand, and it's really good for you. The broth is going to need more seasoning than just the meatballs--prepare to add salt, pepper, and oregano/basil/garlic. Next time, I think I'll sautée some garlic and onion before adding the broth. Also, some people have said cook the meatballs before to get some of the fat out--I did this, and I think it was a mistake. A lot of the flavor of the soup comes from the meat, so cooking the meatballs in the broth may add that depth that was missing the first time around. Plus, if you use lean ground beef, the amount of fat shouldn't be an issue. (Authentic Italian Wedding soup has an oily texture because of this.) Overall, though, it's a very tweakable soup, and I'll definitely experiment with it more.

1 user found this review helpful
Reviewed On: Dec. 15, 2011

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