aunt tilly Profile - (16208460)

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aunt tilly

aunt tilly
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Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Nouvelle, Dessert, Gourmet
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Recipe Reviews 20 reviews
Chef John's Make-Ahead Turkey Gravy
I'm going to rate Chef John's recipe because it is virtually what I have done every year for many years other than also roast the neck with all the veggies too before simmering them for hours. I agree that two wings would not seem to add enough flavor. I save about 2 cups of my turkey stock for basting my turkey in the oven on the big day and make my gravy a bit thicker so I can pour some the pan drippings into it and into my dressing before placing that dish in the oven. No one would guess my dressing is not cooked in the bird! I don't mind a bit having my gravy done ahead of time, either. Great time saver when you really need it in the last hour trying to get this 'labor of love' meal on the table!!

32 users found this review helpful
Reviewed On: Oct. 30, 2013
Cream of Green Garlic and Potato Soup
Green Garlic is VERY hard to find but please please PLEASE go to the extra effort if you have local Farmer's Markets in your area. Stores to not typically sell it. Yes, it 'looks' like green onion but it's garlic. You can grow your own ~ I do. Easiest thing in the world. Buy a head of garlic at the store and peel the cloves then push cloves root side down into a pot of planting soil. Cram as many in as you can, they don't take up much room (leave an inch or so in-between cloves. Water when needed and very soon you'll see the shoots come up. Pull up shoot when about 1 foot tall and you'll have exactly what Chef John uses. Full sun is good for growing if you have a spot that gets it. If not, place the pot where it will get as much light or sun as possible (except in hot hot hot summer). Freezes well too in an airtight freezer bag. Love the stuff!! This soup is even more awesome when the green garlic is used. Do NOT substitute regular garlic...not the same at all......listen to his description of what Green Garlic tastes like. He's spot on. You'll be glad you did it!!

13 users found this review helpful
Reviewed On: Jan. 22, 2013
Peppermint Meringues
Giving this 4 stars instead of 5 as making the meringue was SO easy and fast!! Loved that these were in the oven so quickly without a whole lot of clean-up needed!! I teach cake decorating, so of course, I piped the meringue into beautiful swirls before sprinkling them with the crushed peppermint candy. Unfortunately, a few hours after taking them out of the oven, they became VERY sticky and chewy when they'd initially been just perfect ~ light, crunchy and great flavor! I thought perhaps I'd done something wrong so quickly whipped up another batch......same issue. A few hours out of the oven and they were just as the first batch. I tried putting one of the batches back in the oven with the door ajar and that worked great! Then again, a few hours later, they were sticky & chewy. Now, a few days later, they are not sticky anymore but still a bit chewy melting very quickly instead of sticking to our teeth like glue. I want to try this recipe again because it was so much fun and so very very easy~ and who doesn't have 2 egg whites in the house when you suddenly need cookies for something or a quick home-made gift or dessert to take along somewhere? If anyone else had the experience of them turning sticky & chewy please let me know how you resolved it ~ I'd greatly appreciate hearing that ~ my resolution was to just eat them anyway!!

0 users found this review helpful
Reviewed On: Dec. 28, 2012
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