Reviews by
piacere
Good enough to be glad we tried it one time. Not so good as to want to add it to a "keeper" file. One note, given the audience for which we were cooking, we cut back the four jalapeno peppers specified in the recipe to one. It was more than adequate.
By piacere |
October 29, 2009
The surprise of this dish is how "pretty" it was with the red cherry tomatoes and green zucchini with the white chicken breast and coconout milk. The better the cherry tomatoes, the better this dish will be. We also found we wanted to add a touch of palm sugar for the hot, sour, sweet character that we so like in Thai food. It's a "keeper" for an easy tasty meal.
By piacere |
October 17, 2009
This was a delightful finale to a Cuban themed meal. We reduced the sugar by 1/4 cup, using 1 cup in total, and it seemed the perfect sweetness to us. (Having had natilla before and finding it too cloyingly sweet for our palates.) The subtle flavor of lemon and cinammon is wonderful. The flavor profile is similar to crema catalona (sp?) and we actually prefer this. One note, it took only a few minutes for the custard to thicken to the perfect consistency, not the approximately 18 minutes the recipe specified.
By piacere |
May 9, 2009
Delightful flavors and texture. Just for personal preference, we used a little less oil (and substituted olive oil for canola) and a little more lemon juice. This is something we'll make again for a light meal.
By piacere |
February 21, 2009
Very simple to make and very tasty. It didn't take anywhere near the time specified in the recipe to bake. Good thing we could smell the cake wws done way before the timer went off! We thought it was best the day it was made.
By piacere |
February 16, 2009
These cocktails were lucious! Worth the effort to find the sour cherries and make the syrup. The syrup is also great in virgin beverages for those who chose not to use alcohol or those who are to young to use it. We had two pounds of cherries so made extra syrup, which held nicely in the fridge for several days. We got "thumbs up" from everyone who had this syrup in any kind of beverage.
By piacere |
January 4, 2009
This was good, but not our favorite of several similar salty/sweet/herby roasted nut recipes we have. Made it a couple of times and we prefer the walnuts and pecans to use with this because the uneven surface of those nuts helps capture and hold the flavors.
By piacere |
January 4, 2009
Not bad, but not as flavorful as we expected. With so many recipes and so little time, it won't be a "keeper".
By piacere |
January 4, 2009
These were fun to make once, but probably not something we'd do a second time because on the whole they were just a little more trouble than seemed worth the outcome.
By piacere |
January 4, 2009
These cocktails were lucious. Worth the effort to search out the sour cherries and make the syrup. The syrup is also great used in virgin cocktails for those who choose not to use alcohol or for those too young to do that. We had 2 pounds of sour cherries so made extra syrup, which kept nicely in the fridge for several days, and got big "thumbs up" from everyone for every beverage we made using it.
By piacere |
January 4, 2009
Given the spices and herbs in this recipe, expected more in flavor profile. In particular from the date barbecue sauce, which was good but not the "knock your socks off" flavor expected. With so many recipes and so little time, it won't be a repeat for our kitchen. But we're glad we tried it once and would recommend others try it too. Three stars is only because of the disconnect between expectation and outcome for my husband's and my palate.
By piacere |
January 4, 2009
Subtly scented and flavored, a good accompaniment to the chicken mole recipe listed with it and also with other Mexican dishes.
By piacere |
January 4, 2009
Had a different experience than the other reviewer. I'd never used achiote paste in a recipe before this, but my expectation was the flavor would be subtle and it was. Added great color for visual appeal on the pate and the rice fluffed up nicely. Not "knock your socks off" but as an accompaniment to a Mexican meal, would use it again
By piacere |
January 4, 2009
The vinaigrette is very tasty and euqlly good with other fish or shellfish. Great with diver scallops.
By piacere |
January 4, 2009
Was expecting more flavor than it delivered. Not a bad recipe, but just so-so and won't be a repeat in our kitchen.
By piacere |
January 4, 2009
Delicious and so simple. Consistenly great outcome each time we've made it.
By piacere |
January 4, 2009
Good but not good enough for our "keeper file". We have several recipes for a Catalan style spinach and this was a tad more vinegar than we prefer. Still glad we tried it.
By piacere |
January 4, 2009
I've enjoyed a lot of mole at good Mexican restaurants and tried several different recipes at home. The flavors of this mole are great, but the recipe misses one crucial step, in my opinion for a top notch mole. That step is to pass the sauce through a fine strainer at the end (after blending), preessing on any solids that remain in the strainer. Mole should have a velvety texture and this sauce would be entirely too grainy if made according to the recipe and not strained at the end. The rating is based on ease of preparation, good flavors and if strained to correct texture.
By piacere |
December 23, 2008
We were expecting more flavor based on the ingredients. Not a bad recipe, but our rating is based on expectations and reality being out of synch. With "so many recipes and so little time" this won't be a repeat, but it was good to try once.
By piacere |
December 23, 2008
I made this recipe a couple of times, using rice noodles instead of chow main noodles to accomdate gluten intolerant family members. Good recipe, but like another reviewer I used serrano instead of jalapeno. I also start with a good quality already roasted peanut, rather than frying my own and that seems to work well.
By piacere |
December 22, 2008
Delcious flavor, delightful aroma and so easy to make. This is even better made a day ahead and reheated. We used quite a lot of cilantro at the end and it added a nice fresh flavor punch too. A keeper. In happy coincidence we happened to have a bottle of the Planeta wine on hand and it was a nice pairing.
By piacere |
December 15, 2008
By piacere |
December 15, 2008
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