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annk5


annk5
 
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Member Since: Sep. 2008
Cooking Level: Intermediate
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Recipe Reviews 5 reviews
Forfar Bridies
My Irish Mom (by way of London) used to feed us bridies all the time, from Winston's on 63rd St. Love them so! I think I'll try them puff pastry, as the pastry is so flaky, and use pork or beef, or a mix, for the filling.

2 users found this review helpful
Reviewed On: Mar. 11, 2010
Giblet Gravy II
most excellent! just like Grandma's. Just DO NOT add the liver, the flavor is too strong. Also, if you can, use more drippings and broth (we love our gravy). This is my Dad's comment, my Grandma would always grind, not chop, the giblets. Personally, I don't care, but he does. That's Dads for ya! And yah, other review was right, you must brown your roux before you add the juice, makes all the difference. Love sage! Forgot to mention, DOH! Simmer giblets in water or stock with onion, celery, bay leaf, sage, pepper corns for about half to hour before chopping/grinding.

14 users found this review helpful
Reviewed On: Feb. 17, 2010
Classic Irish Boiled Dinner
just like home!!! forgot to add, the rutabagas (or as we say rugabugas, lol) are good, too).

2 users found this review helpful
Reviewed On: Feb. 17, 2010
 
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