kaye16's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
| Date | Rating
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
By Michael Ruhlman, Donna Turner Ruhlman
Chronicle Books - 2011
Very good marinade. I couldn't get mine to ignite to burn off alcohol. Oh well.
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Butter-Poached Shrimp with Grits : page 141
This was good—how could it not be with the huge amount of butter (one cup for four servings)—but not extraordinary. I'm not sure that just sautéing the shrimp in a smaller amount of butter wouldn't be fine.
- I used some strong chicken stock for the grits. This lent them a rather unpleasant color. Think I'd stick with water or milk or very dilute chicken stock to do this again.
- Used lardons for the bacon.
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Very good chicken. Good instructions for the grilling. As suggested, marinated the chicken first with Basic White Wine Marinade for Chicken and Fish.
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Chorizo Vinaigrette : page 213
Made this for the Pan-Roasted Cod with Chorizo Vinaigrette (p254), but I only broiled my cod, rather than fryng, then roasting, which would have been a lot more trouble.
This sauce was delicious. I have some leftover, which I might embellish with a bit more chorizo and red bell pepper and use over pasta.
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Panfried Pork Chops : page 315
DH said this was definitely a 5. Kind of pork chops done in a weiner-schnitzel fashion. The lemon-caper sauce was quite good too. Easy to do really. Good instructions.
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Perfect Roasted Chicken : page 249
A very good roast chicken. The trick is to dry it well, truss it up, sprinkle liberally with coarse salt, then cook in a hot oven (450F) for an hour or so till it's done. It comes out with crispy, brown skin with moist, flavorful meat. Yum.
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