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Tropical Shrimp Scampi

Reviewed: Apr. 28, 2009

This was an ok recipe, the flavors were interesting but they just didn't really appeal to me.

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I followed the recipe exactly, still had to add extra flour after the bread machine mixed the dough because it was too sticky. Even with that, after the dough had risen, it was still very very sticky. I had a hard time getting it out of the bread machine tub. Even so, the pretzels tasted good, especially brushed with butter and cinnamon and sugar. I think next time, I will need to add even more flour to the dough, I only added about a spoonful, but it seems like I could almost have added up to another 1/4 cup and been ok.

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Panna Cotta

Reviewed: Jun. 19, 2008

I made this for my dinner group this week. It was extremely tasty, though I wish I had read the recipe the night before and made it well ahead of time. Because of my lack of time planning, the panna cotta hadn't quite set fully. I served this in decorative glasses, so I didn't have to worry about getting the shape out of the ramekins (I don't own any ramekins). I made a rasperry puree sauce (bag of frozen rasperries, little sugar and vanilla, heated to just lower than room temperature) which I dabbed on top of each glass, and then drizzled a little fudge over the top. It was a huge hit.

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Traditional Osso Buco

Reviewed: Jun. 19, 2008

I made this for my dinner group this week. I had to make one substitution, there are several people in the dinner group that won't eat veal, so I used turkey cutlets instead. I had no idea what a shank was, but apparently the turkey cutlet wasn't even close to the right cut. The recipe still turned out amazing. I basically served everyone one turkey cutlet with the sauce spooned over it, decorated with the parsley,zest,garlic topping and garnished with a sprig of parsley. It made a very nice presentation and everyone really enjoyed it.

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Gnocchi in Fontina Sauce

Reviewed: Jun. 19, 2008

I made this for my dinner group this week and it was the most popular dish out of all the ones I served. The only trouble I ran into is that Fontina cheese is incredibly expensive here, I could only find it at Whole Foods. Because I was cooking for 10 people, I ended up using less Fontina than the recipe called for, and increased the butter and parmesan slightly to compensate. It was very rich, but extremely tasty. I do recommend tasting this sauce as you're mixing in the cheese to get the right combination of flavors.

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Warm Mushroom Salad

Reviewed: Jun. 19, 2008

I made this for my dinner group this week and it was very tasty. I wish I had seen the other reviewers comments about adding the cheese, that would have added the crowning touch to the salad in my opinion.

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Boilermaker Tailgate Chili

Reviewed: Apr. 18, 2008

I made this for a chili competition with my friends. Unfortunately I didn't win any awards, but everyone really enjoyed the chili. My signature chili is the Georgia Peach Chili, which is basically a chili with peaches in it. Last years chili was awful, very bitter aside from the peaches so I was looking for something that had a lot more flavor and wasn't bitter. This recipe is it. I followed it exactly (except for adding peaches) and I really enjoyed it, no bitter after taste, just lots of wonderful flavor.

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Spinach and Red Pepper Couscous

Reviewed: Apr. 18, 2008

I made this for my weekly dinner group with my friends and it was a huge hit. This was extremely flavorful and very colorful, which satisfied my need to have at least 3 colors at every meal. I served it with grilled lamb skewers and everyone went back for seconds. Some people even asked for it to bring home for lunch the next day. The only change I made was using regular white wine vinegar, because that's all I had on hand. This dish was wonderful hot, and is just as good cold as leftovers, I've been eating it with lunch for the rest of the week. This will be added to my regular recipe rotation. Thanks.

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