FeedingDarragh Profile - Allrecipes.com (1426785)

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FeedingDarragh


FeedingDarragh
 
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Member Since: Dec. 2003
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Strawberry coffee cake
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Recipe Reviews 7 reviews
Blue Cheese Potatoes Delmonico
I give the recipe 2 stars, but my results were definitely 5 star. I had to make way too many changes to it. Just looking at the recipe, you can tell something's not right. For one thing, 1/2 cup each of butter and flour is WAY too much roux for just 2 cups of liquid. My bechamel would have been a brick! Additionally, this recipe needed flair. It has practically no flavoring except the blue cheese. So I sauteed some garlic and Herbs de Provence with the butter to infuse it with a little seasoning (I'm sure any other herbs you like would be fine) before I added the flour and liquids. I doubled the amount of blue cheese, added Kosher salt to taste, a hit of white pepper, and just a pinch of nutmeg to give it that little something that makes you go "Hmm." Remember to always TASTE your sauce and correct the seasonings as necessary. It's too late once your food comes out of the oven! I had a pouch of Simply Potatoes hash browns on hand, so I stirred those into the sauce instead of having to cook the potatoes first, and it made things MUCH easier on me. Topped off the casserole with panko bread crumbs, and the results were mouthwatering. So, 2 stars for a decent starting point, but I definitely had to change it to make it interesting.

33 users found this review helpful
Reviewed On: Feb. 28, 2011
Dijon-Tarragon Cream Chicken
My boyfriend and I loved this! We both had second helpings (albeit small ones), and he took the last of it to work the next day for lunch. I didn't use the tarragon because I sincerely hate the taste of licorice and was afraid that it would ruin the dish for me, but I think this recipe would work well with whatever herbs you happen to have around. I had a whole chicken on hand, which I cut up and skinned, removing the backbone from the thighs and breasts. I dredged the seasoned chicken pieces in flour prior to browning them, sauteed some garlic and onions in the drippings from the chicken and then deglazed the pan with 1/2 cup of white wine. I also added 1/2 cup of chicken stock, doubled the cream (but left the amount of mustard the same), used herbs de provence instead of the tarragon, and added a bay leaf. I added the chicken back with the sauce and let everything slowly simmer together to thicken. Served it over soft polenta, and it was incredible.

3 users found this review helpful
Reviewed On: May 19, 2009
Rich and Creamy Tomato Basil Soup
This is a good basic recipe so I'm giving it 4 stars, but it's not getting 5 because there's no reason that this soup needs all that butter and cream. It's listed as having 45 grams of fat per serving, for goodness' sake! And for the author to suggest that it won't taste good if you make substitutions is just silly. Fat isn't the only way to introduce flavor into food. Since it's the middle of winter, I didn't bother with fresh tomatoes. I used 2-28oz cans of whole tomatoes, seeded the tomatoes and reserved the juice (this gave me plenty of juice without having to use extra). I lightly sprinkled the seeded tomatoes with brown sugar and roasted them on a baking sheet for half an hour while the reserved juice simmered on the stove. I blended the roasted tomatoes with the basil (I added about 1 cup of juice from the pot to make it easy to blend), added that to the remaining juice with a combination of condensed skim milk and heavy cream (3/4 cup of milk to 1/4 cup of cream), 3 tbsp of butter instead of the whole stick, and salt and pepper to taste. I served it with homemade honey oat bread and it was a fantastic soup - without the extra 30 or so grams of fat!

6 users found this review helpful
Reviewed On: Mar. 2, 2009
 
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