I was just cooking for myself, so I used one .41-lb steak (about an inch thick) and halved everything else. Instead of arugula, I had a spinach-arugula mixture and chopped that up. Threw all of the "sauce" ingredients, including the chopped greens, into a little saucepan on the lowest setting while the fish cooked to meld them together a bit better and allow the flavors to open up. I only flipped it once in the 15 minutes, as I would with a beef steak. The result was fantastic. I would do it exactly the same next time.

Reviewed On: Jan. 31, 2012

This is a white russian (coffee liqueur = kahlua). I've made a few espresso martinis in my day, though, and can say that the best way is: shot of espresso, vanilla vodka, and kahlua (or whatever sweetened coffe-ish liqueur you prefer). If you like yours creamy, add Baileys (although I tried it once with Amarula, and my oh my it was tasty! So, really, a creamy liqueur of your preference). ... and like with many martinis... shake that thing till you can't shake any more - a frothy beverage is a good one.

Reviewed On: Jul. 21, 2009

Wow, delicious! This is a pure comfort soup. I made some changes: (1) I used 3 1/4 cups of chicken broth instead of the water/bouillon combo, (2) I added chopped baby carrots to the vegetable medley and then frozen peas about 10 minutes in to the cooking time - I'm trying to put more veggies in our diet, and (3) the ham in the freezer is starting to scare me, so I chopped 5 strips of pre-cooked bacon, put half in the broth and half in the butter while it was melting, before I whisked in the flour. Basically, I added peas, carrots, and bacon. Yummy. :) I'm thinking, too, that the original recipe could be completely VEGETARIAN if (a) one used vegetable bouillon cubes (Maggi) instead of chicken, and (b) one substituted the peas, carrots, and maybe some more veggies suggested by others for the ham: "Delicious Veggie and Potato Soup".

Reviewed On: Jun. 10, 2009