A very nice and flavourful recipe to dress up the common pork chop, if not overpowering the taste of the pork in the process, but I am ok with that. I added some high quality fig jam to the balsamic vinger to add that second element to it, which I think helped bring out the pear flavour too. Thank you.

Reviewed On: Feb. 9, 2011

A very nice version, though I admit that I did salt down the eggplant for an hour prior then rising it and sauting it afterwards, along with some butternut squash and mild Italian sausages. I used my madoline to slice and layer everything, adding the paresman with some paprika, thyme and little fresh basil at each layer. I added about a cup of merlot wine over the top and left it uncovered in the oven. I drained the fat (from the sausages) before serving, using a ring to serve a nice tiered cylinder, allowing the accent layering. It was very tasty, and my wife who normally hates eggplant and was complaining when she heard I was making Ratatouille, loved it. Thank you.

Reviewed On: Jan. 30, 2011

My wife said it was the best quiche she has ever had. I am giving it 5 stars because it was a great way to do an easy and cheap meal that still tasted great. Of course, using fresh crab meat (although the imitation meat probably holds in chunks better) and adding garlic and a few herbs and spices would add extra flavour, but it is simple, inexpensive and quick to whip up. Thanks for a nice recipe, I will make it again.

Reviewed On: Jan. 18, 2011