Courtney Profile - (18834781)

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Recipe Reviews 9 reviews
This is THE only fatoosh recipe you will ever need! Phenomenal and spot on. I have made it with and without the sumac and there is absolutely no comparison IMO. You MUST MUST MUST use the sumac if you are looking for the fatoosh you have had at the restaurants. I made the dressing as is and 2T was perfect. I skipped the pita chips as I was feeling lazy, and I added chopped radish to the salad mix (which is how I've always had it).

1 user found this review helpful
Reviewed On: Nov. 5, 2012
Eggplant and Lamb Stew
Ive been making this for a few years now, trying desperately to recreate my friends mothers recipe. Tonight I got as close as I'm ever going to get.... changes are as follows: 1) use more lamb - i used about 3 lbs of shoulder steaks, cut up prior to cooking. 2) i tossed the lamb with flour, salt, pepper and oregano and browned in olive oil. 3) i only used 1 eggplant, 1 green pepper and 1 yellow onion 4) For the sauce I used 1 large can (28 oz?) of diced tomatoes, 1 6oz can tomato paste, 32 oz of beef stock and 1/2 c red wine. 5) for seasonings (which i added in the last 20-30 min of cooking time) i used 1 T garam masala, 1 t hot madras curry, 1/2 t oregano and 1/2 t sage; salt, pepper to taste. Also used some cayenne pepper for kick. Cooked for a total of 2 hours. Flour from meat thickened up the stew nicely, even with the extra liquids. Served over basmati rice. Delish!

3 users found this review helpful
Reviewed On: Nov. 2, 2012
Beef Stroganoff III
My husband and I LOVED this recipe! I followed a few other reviewers and marinated the meat in some white wine with a tablespoon of worcestershire (I drained prior to browning meat). I only used 2 oz of butter (4 TBSP) to help cut down on fat and it did not affect the flavor at all. I also added 2 cloves of minced garlic to the onions. The sauce was a bit thin for my taste so I did end up adding about a tsp of cornstarch mixed with a bit of water to the gravy which worked perfectly. Added about a 1/2 T of worcestershire to the sauce. I used sirloin which turned out very tender, but it did require the full hour of simmering. I also used baby bellas mushrooms which i sauteed separately with a small amt of butter and added at the end with the wine and sour cream. Added a pinch of nutmeg as well. My husband has already requested me to make this again and he is not easily impressed.

1 user found this review helpful
Reviewed On: Nov. 13, 2010

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