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Burmese Chicken Curry (Gaeng Gai Bama)

Reviewed: Jan. 4, 2008

Everyone I cook this for always loves this recipe. A few tips. It is easy to overcook the chicken - keep an eye on it. I like to add additional vegetables sometimes (carrots, zucchini and straw mushrooms). I keep half the tomatoes fresh (uncooked) and use them to garnish the dish with the cilantro and shallots (see picture). Make sure that when you cook the shallots you cook them well, they are best when they are definitely brown and definitely crispy. Finally, red curry paste varies widely in how hot it is. Be careful the first time you use a new bottle - it is easy to add more as you go (doesn't have to all be added at the beginning). Frequently I find that there is too much liquid, just dump some off. The ratios of liquids are not that important and I frequently just add in the whole can of coconut milk. The liquid is great with the rice, so don't stress about how much liquid you have, just make sure the flavor is right. Great recipe! A nice dish for the winter because of the nice cheery colors and the spice.

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10 users found this review helpful

Black and Blueberry Muffins

Reviewed: Aug. 9, 2006

These muffins taste good, and are very easy to make, and healthful because of the wheat germ and whole wheat flour. They also freeze well, and taste just as good a few months later.

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Rainbow Trout with Yogurt Sauce

Reviewed: Aug. 9, 2006

This recipe was good. It could use a little more pep - although I'm not positive what kind of spice I would add (maybe I will try cayenne pepper?). It turned out tasting good, and definitely enhanced the flavour of the fish. I added lot's of salt and pepper, used fresh dill, and a little extra lemon zest.

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Blackberry-Chocolate Chip Pie

Reviewed: Aug. 6, 2006

I'll be the first to admit, this pie sounds weird. I was nervous from the time I started this dish, until the first bite...it was sooooo good. Just a touch of bitter-sweet chocolate to off-set the tartness of my hand-picked blackberries. This was definitely a winner. My family liked this pie. I would bet that it would be a huge hit with the kids. I took another reviewers advice, cooked it on the top oven rack at 425 for the first 35 minutes, then for 25 more minutes at 350 degrees to allow the pastry to cook (I handmade the pastry - maybe you don't need to cook it as long with premade stuff?). Also, next time I will only put 1/4 or 1/2 cup of chocolate chips in - a little more subtle.

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4 users found this review helpful

Penne with Shrimp

Reviewed: May 29, 2006

This recipe was easy and tasty. I've made it several times now. The last few times I have added more spices (salt, pepper, italian seasonings, basil). I have also used pre-cooked shrimp that were thawed and just thrown them in for a minute or two at the end...much easier. I was also generous with the wine. At first I worried about what wine to use, but now I just dump in whatever I've got going and it turns out great every time.

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116 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Feb. 7, 2004

Amazing salad. Only used 1/2 the sugar and it turned out perfect. You can save time by buying the prewashed, prepackaged spinach - instead of playing in the mud while you wash spinach bought in bundles. Also, you can save time by not toasting the almonds or seeds...still tastes great!

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4 users found this review helpful