aj12754's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
By Joanne Weir, Penina Meisels
Simon & Schuster - 2004
Autumn Cheddar, Apple and Walnut Salad : page 103
The flavors here are spot on, especially if you have great apples and go ahead and spring for a really good aged cheddar. But the vinaigrette seemed to need a little something more. I suggest dressing this salad with Barefoot Contessa apple cider vinaigrette (found in her recipe for roasted squash salad in the Back to Basics cookbook).
useful (1)
Orecchiette with Brussels Sprouts and Bacon : page 194
Tried this as a week-night main dish in fall/winter. My family didn't love the hazelnuts called for in the recipe and not much is lost by omitting them. Still, it is just an ok recipe although I like the idea enough to fiddle around to get something we'll like better. Maybe some combo of the orecchiette and the balsamic braised Brussels sprouts from Smitten Kitchen.
useful (1)
Risotto with Gorgonzola : page 190
Straightforward and tasty -- the gorgonzola is not overwhelming at all. Still ... it's a bit boring and there is no visual interest at all. I wish I'd had a little Swiss chard on hand to liven this up both for the eyes and the taste buds.
useful (1)
The recipe sounds more appetizing than it turns out to be and there is a mistake in the recipe as well. You begin by cutting your prosciutto into half inch strips and roasting them until they crisp. The recipe directs you to save the roasting pan for baking the fish but the next step has you pan-roast the fish in a non stick skillet. I just used the roasting pan and baked the fish while I made the lemon-shallot relish ... which is in fact just a vinaigrette ... tasty but nothing really special.
Once the fish comes out of the oven, you add the relish and top with the crisped prosciutto ... and both my husband and I found the prosciutto was unnecessary and we didn't really care for it -- and we both love prosciutto.
useful (0)