Reviews by

This is wonderful. However, I recommend doubling the sauce recipe, and add some red pepper flakes at will. Perhaps some anchovy paste or an anchovy fillet. It has such a richness to it, probably from the olive oil and the oils in the marinated sundried tomatoes, that you would swear it had a substantial amount of cream in it. But, no.

By jperes422 | 

November 17, 2009

Miso and mustard are wonderful to use in marinades and dressings, and this dual-recipes coupling is an excellent idea yielding great results. Well, I'd recommend a tad more sri racha heat. . .. I've been reluctant to roast asparagus, but this miso treatment is outstanding.

By jperes422 | 

March 22, 2009

My only recommendation with this entree is to double the vinaigrette. We're trimming our sails more these days in consideration of cholesterol, and this has been a satisfying pasta dish. The turkey's lean; the sun-dried tomatoes and olive oil offer complementary richness; and the garlic and arugula contribute bite. We use a whole-grain penne, and it works together very well.

By jperes422 | 

March 22, 2009

A snap to make; can't wait 'til its dessert time.

By jperes422 | 

December 29, 2007

Perfection. Simplicity. To jump a couple clouds closer to Heaven, serve with a dulce de leche ice cream.  Not to be a brander, but, Haagen Dazs's is a sublime accompaniment.  However, this dessert is excellent all on its own, with a light blanketing of its own butter and maple glaze.

By jperes422 | 

October 5, 2007

This salad has a place on our holiday tables every other year or so.  A satisfying salad to accompany prime rib as easily as a roasted turkey.

A good combination of the contrasts between the savory smoothness of the grilled mushrooms and the sweet smoothness of pears.  Nice bite from the vinegar, the lemon juice and the fresh thyme.  It has nice body for a salad without being heavy or too filling to serve with a meat course.

By jperes422 | 

October 5, 2007