REOlsen Profile - (13189891)

cook's profile


Home Town:
Living In: Mclean, Virginia, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests:
Recipe Box 3 recipes
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Night at the Opera in Budapest
About this Cook
Business and securities lawyer, suburban Washingtonian, public interest litigator, defrocked diplomat, dispossessed spouse, gardener, political progressive, computer and Internet enthusiast, book and movie reviewer, father of the next Ricky Martin, ex-coach, ex-opera and choral singer, ex-radio announcer, ex-tango dancer, ex-book club member, ex-banker, ex-business owner, ex-Ph.D. candidate, ex-taxi driver. None of my ex-es live in Texas.
Recipe Reviews 4 reviews
Adams Family Duck
We had never roasted duck before. For a Christmas dinner for six, we roasted two six-pound ducks following this recipe with only a few changes. Our ducks were already heavily browned after a half hour, so we lowered them in the oven and covered them with foil. We removed them from the oven after two hours when the thermometer read 172 degrees F. In retrospect, we probably should have cooked them longer because the flesh around the bone, though warm, was still reddish pink. Our stuffing included cranberries, and we sauteed the onions. Everyone raved over the recipe, which we joined with sauteed brussels sprouts, sauteed spinach, garlic mashed potatoes, red wine, and flan. Another change we made was to add a second sauce made from a reduction of about one-third cup of balsamic vinegar, one-third cup of raspberry preserves, a splash of red wine, and a splash of chicken stock with salt, pepper, and cinnamon. (Next time I would probably thicken with cornstarch.) Boil, then reduce the heat and strain the mixture to remove the seeds. Our guests preferred this more pungent sauce for the duck. Thank you Adams Family.

0 users found this review helpful
Reviewed On: Dec. 25, 2013
Duck Fat-Roasted Brussels Sprouts
Tasty, but not terribly distinctive, the duck fat notwithstanding. I personally like the flavor of onions and butter with sprouts.

0 users found this review helpful
Reviewed On: Dec. 25, 2013
Chocolate Bourbon Pecan Pie
Very tasty recipe. I altered it to use (1) a deep-dish 9" pie shell, (2) 2.5 ounces of Jack Daniels, (3) 4 ounces of semi-sweet chocolate melted and spread on the bottom of the pie shell (which I put back in the freezer) to create a bottom layer separate from the very delicious vanilla-bourbon-corn syrup-sugar-eggs filling, and (4) more pecans. Our guests loved it. My suggestion is that the pie not be served warm because the filling won't fully congeal until it has been in the refrigerator for a while. I have some extra filling. Where did I put those mini-pie shells?

0 users found this review helpful
Reviewed On: Nov. 29, 2013

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