Rouxbe

This soup has it all. Great flavour, wonderful texture & fun to make. I used an egg slicer to slice to mushrooms in no time flat.

I knew I would love making this recipe when I read it. The only comments I can make are: Allow at least 5 hours to prepare. Have plenty of counter space & clean towels, and I did use both my cooktops. The effort was rewarded with the best lasagne I have ever tasted. Next time, however, I will make the pasta ahead of time & freeze it, as it is worth the extra effort, but quite time consuming. This should bring the total prep time down to about 3-1/2 hours.

An absolutely amazing marriage of a tough cut of lamb, onion, & wine, transformed into a rich, mellow sauce and melt in your mouth lamb.
Served over fresh cavatelli pasta, surrounded by vegetables made for a perfect meal.
Thank you 'Rouxbe'..

I own 'many' books on cooking & food in general. I love the ones that take the time to explain & describe, the ones you can take to bed. I admit that I'm addicted, constantly looking for more. Hence, the question: If you could only have 3 books about food & cooking, what would they be?

Really a great dish to impress your friends. The key is to 'prep' all ingredients (ok, 'mise en place' as learned on Rouxbe), before guests arrive. Instead of 'slaving' in the kitchen by myself, I decided it would be fun to entertain there (after all, that's where the wine fridge is). This is not only fun to cook, but is truly delicious. I served it on a large platter, which was devoured with pleasure.

The burst of flavour, did bring tears to my eyes! I've cooked hundreds of steaks, primarily using the BBQ, never dreaming a 'pan fried' steak could deliver. This recipe has converted me (definitely during the winter months). I had my butcher (it's worth getting to know one) cut a NY strip two inches thick & shared it with my wife. I was aware of the importance of bringing the meat to room temperature & pre-salting (ref: Zuni cafe). The results were magnificent. The acidic tomatoes & lemon, tempered the salty cheese & sweet balsamic. All I can say is 'Fabulous'. Thank you Rouxbe, for another recipe added to my repertoire.

Using Rouxbe's chicken stock, this soup turned a cool fall evening warm cozy. I did make a mistake with the ingredients, in that I used fresh hocks, not 'ham' hocks, but compensated by adding a hot Portuguese dry smoked sausage I had in the fridge, which made up for the missing 'smoked ham' flavor. Accompanied by a baguette, it made for a simple, yet delicious meal.

I am confused as to where to post. To the Forums or the Blogs?
They seem to be somewhat redundant.
A clarification of what to use when would be helpfull.

I have brined turkey many times before, so I was already sold on that concept. My issue was with not stuffing the bird, as we have always stuffed our birds.. The 'outside' stuffing was every bit as good, if not better than any I have made in the past. What I question today (the day after Thanksgiving), is the speed at which the bird cooked, & the oven temperature. Following the T-Day instructions, I checked the turkey temperature at the 3 hour mark, only to find it at 170 degrees. Kind of three me a curve (it was only 3:00PM). But it held well & was still delicious when served at 6:00PM.
I had been counting on 15min/lb. as collaborated by several of my 'goto' reference books, but now also note that most recommend cooking at 325 degrees. So, next time (probably Christmas), I will cook the first hour (breast side down) at 350, flip & continue at 325.
My only other issue with the T-Day steps, involved 'placing the stuffing in the oven alongside the turkey'. I have a standard size oven, & this simply couldn't happen. Good thing I have a second kitchen in the basement.
All in all a terrific meal, appreciated by all.

Our 'old' traditional sweet potato recipe involved par boiling & then simmering in a mixture of butter & brown sugar, turning to coat every 20min or so. Not a prep & leave affair at all, let alone the calories!! This recipe is supper simple & just as delicious.