Rouxbe

These are great. I have made them twice and served with pesto and pine nuts. I used my pizza cutter to cut them:)

When my sister flies out for her annual visit, we always choose a five star restuarant for a special dinner for one evening. I was so impressed when my husband cooked the halibut for me that I asked if he would make this as our special meal. He agreed and also made the cabbage, asparagus and creme brulee from this site. All were outstanding , particularly the halibut, and far better than any of our fine meals out. My sister was so impressed, she kept the menu we had printed up and keeps it on her desk at work ! My husband is a great cook and in 15 years of marriage this was his best meal ever. Thanks Rouxbe!

I enjoyed this dish. It was very economical as 6 legs with back on was only $6.00. It was a bit time consuming with making the stock but very satisfying making it from "scratch". Unfortunately I only had time to marinate for 2 hours and next time will marinate overnight. I left out the olives as my family doesn't like them but end result was great with a lemony taste and complex sauce. I am ashamed to admit that despite your warning of the handle being hot coming out of the oven, that I did grab it on the stove without a cloth. I'm sure I won't make that mistake again and promptly put an oven mitt on the handle!

The crust is amazing. It took 40 minutes for the onions to caramalize but they were so sweet that my guest asked if I had added sugar. The video is a must to watch to pre-bake the tart shell as the text recipe does not include the 2 steps nor the times. Wonderful recipe that I will be making again for sure.

I have not yet made the entire recipe but I thought the potatoes looked yummy on their own. I made them and they tasted better than my favourite
"twice cooked" french fries. I have no idea why soaking in hot tap water works, but it does. I didn't have russet potaoes so used yukon gold and used a stoneware baking pan. They really were great.

I made 2 (half) batches as I put too many chili flakes in the first. Just added the second batch to the first to even out the taste. I used fresh tomatoes the second time as it was all I had on hand but did have to pour off some juice half way through cooking so canned is easier. It took less than 40 min to prepare. Make sure to keep the peppers covered the full 15 minutes as I rushed it the second time and they didn't peel as easily. Great recipe.

This sauce was good. However, I enjoy my oven dried tomatoes ( Rouxbe recipe:)) more on their own and feel they were a bit "lost" in this sauce. I was happy to use an antique food mill I just acquired and pleased to remove the seeds but the Dutch in me rebelled a bit at losing some of the onion and fiber in spite of Dawn's recomendation to leave it in if we preferrred.

I had decided not to write a comment as I had changed the recipe so much but the previous comments seemed to make my experience relevant. I made this last week with thick fatty pork rib chops in a single layer and covered with only 2% milk. Everything else was the same and I had to cook the chops as long as the roast for tenderness. Of course the cream would definitely add to the flavour and consistency but I was impressed how tasty the sauce became. Even though it was thin, I reduced and blended it and it was great with pasta. A nice change from the usual pork sauces.

The posted comments and replies help as much as the detailed Video in attempting this challenging but rewarding recipe. Following the instructions to the letter I still found I needed to cook the torte for over 45 mins. At the time I removed it from the oven, the top was still soft. After cooling for 10 mins, while tipping out using cooling rack during transfer to plate, ridged indentations were left from the rack. The dessert when served 4 hours later was best described as "granular & crunchy" on the surface and edges but perfect inside. The appearance on the surface, beside the ridges, was pockmarked rather than smooth. Not sure if the final diagnosis is : slightly overcooked? Oven temp was monitored by an accurate in situ thermometer on middle rack. Two other comments: There is no way the Creme Anglaise can be made with care in under 30 mins. Whenever eggs are used for exacting recipes, the size should be stated. Depending on where you shop, the sizes vary enormously. I used Large from a US source but could have bought Xtra L or Jumbo at almost twice the size each.
With the right feedback, I intend to make this again and get it perfect - the dessert is potentially a 10.
John (husband of life member)

I made this with only minor changes (using Rouxbe oven dried tomatoes instead of fresh being one of them). One of my guests insisted on taking a photo of the platter before we could eat it! It was very impressive both in appearance and taste. I prepared and assembled all the ingredients the night before and was very quick to put together. I rate it 100%.

It seemed 2 Tbsps of soy sauce for the marinade was a lot but because the comments were so great, I decided to follow the recipe exactly. Everyone agreed they were it a bit too salty so I was disappointed that I hadn't followed my first instincts to reduce to 1 Tbsp. We tend to decrease salt on most foods - just a personal preference I guess.

I used a light soy sauce made in China so that could very well have impacted the result as it is very salty. I will try again using a Japanese soy sauce. Thanks for the feedback.

Wow, this was so good and deserves it 100% rating. Only change I made was to use pecans as hubby doesn't like walnuts. We have salad every evening and this was a great change. I will be serving this salad for sure at my next dinner party. Thanks Dawn for another great recipe.

I have made this salad 3 times with great success and lavish compliments . But this last time I had viewed "Removing bones from fish" and couldn't believe how easy it became to remove the bones. If I learn nothing else , this was worth the price of membership! Do you have any tips for making it easier to remove the skin from the fillet?:)

I have always loved roasted cauliflower. The lemon and garlic really kicked it up a notch.

This combination for an appetizer is very different but really works. I toasted the baguettes and put on the onions and cheese 2 hours before serving and did the pork last minute. I didn't add salt at the end because I had already brined it, and put salt on both sides of the pork before cooking and that seemed plenty for our tastes. This is a very substantial appetizer - it served 6 for us. Another winner:)

I don't have a pizza stone but have a large heavy duty non stick pizza pan with lots of holes in it so the crust can brown. I made one large pizza and made half with the prosciutto recipe and the other side with the pesto, caramalized onion and bocconcini (instead of the goat cheese). It was delicious - 2 of us ate the whole pizza for lunch! The dough was extremely easy to work with and I weighed the ingredients as suggested. I found that my half cup measurement had to be really pressed down several times to weigh 100 grams of semolina. I have made pizza dough before using my bread machine but this dough was 100% better and so easy to stretch. Delicious!

We enjoyed this meal first time around but I think it was even better tonight using the leftover frozen sauce. We kept repeating how good it tasted! It has a great consistency and real Italian flavour.

These satays were delicious. The cucumbers complimented the chicken very well. Instead of cutting the thighs in strips, my husband flattened the thighs a bit and used bigger pieces using 2 skewers for each piece. This is one of the best satays we have made and highly recommend it.

My husband cried when he saw me pour his beloved Guinness in the marinade and said "What a waste"! He was sure singing a different tune when he ate them and said they were the best ribs he had ever tasted. I had to cut down on the chili powder and left out the chili flakes to cater to those who couldn't stand the "heat" but they were still perfect. I did all the oven preparation the night before and brought the ribs to room temperature before grilling. Super easy and awesome taste. I will definitely be making these again.

Tired after a long day of shopping and not wanting to eat out, I thought about the simple ingredients of this recipe. Served with a salad and some fresh greens beans it was a very quick to prepare and satisfying meal. Two of us had no problem polishing off all 200 grams of this tasty pasta:)

This tofu is a great vegetarian dish - we really enjoyed it although I did marinate some chicken as well . Not only that , my 1 and 3 year old grandsons polished off the cold left over tofu the next day and were asking for more. Because I was using the light Chinese soy sauce, I took the suggestion to replace 1 cup with water. I was glad I did as the marinade was perfect. I am happy to have so much marinade left ( I froze it) - it will be a super easy lunch or dinner next time.

I used lamb with great results. The tzatziki was also the best that I have made. Another winner:)

I don't usually make this type of recipe as I am not a sausage eater but I found this dish to be very tasty. I bought spicy chiken chorizo at Trader Joe's in Washington as I couldn't find Spanish. I have no idea what the difference in taste would be. I had to cook the rice a little longer ( I used jasmine and don't know if that is a medium rice). I also followed the suggestion to reduce the saffron - I don't find it overpowering but I do find it expensive:) I think I was tempted to try this because of all the comments. I enjoy reading them and especially got a chuckle out of all the name changes:) I guess I am now a suasage eater as I was eating those pieces before the chicken.

We started the meal intending to serve the salmon gravlax but unfortunately our salmon developed a fishy smell after 2 days so didn't want to risk serving it. ( But I loved the smell of the house when we ground the star anise and love the creme fraiche:). Luckily, I always have the red pepper eggplant confit in the freezer and was an easy substitute appetizer. We served the Fraser Valley Duck with a blueberry/ port sauce as a main course along with the Smashed Sweet Potatoes and a variety of veggies including the fava beans from the drill down recipe. I have made them 3 times in 2 weeks as I have been able to find the fresh beans and just lightly saute them in butter after doing all the prep work. (Wouldn't want to serve these to a crowd as it is time consuming but so worth it). But best of all was the Panna Cotta. It was superb. Such a plus to be able to make it ahead as well. I used 2 nectarines, 2 plums and 2 peaches for the compote - all at the height of the season which I am sure helped with the flavours. Our guest was extremely impressed with his Rouxbe meal and has decided a membership will be a perfect Christmas gift for one of his friends.

My husband said make sure to give this pot pie a great review- every bite is full of flavour. I have made broth forever but never properly - with cold water, skimming and no boiling. ( Never too late or too old to learn:) Unfortunately I do not have individual dishes the right size for one serving so used a 6 inch wide round dish with 4 inch straight sides and it worked perfectly. It looked beautiful but it was messy to break the puff pastry away from the sides. That was OK for the 2 of us but if you made it for company, I think it would be a real plus to have the individual dishes. I made it the day before and it took over an hour to heat through with the larger size. Another plus of this dish is that there is leftover chicken and lots of broth as well. The fennel and cumin were just right for our tastes - we love those spices so we didn't find it overwhelming but you can definitely taste them.
PS - I agree that every bite is full of flavour.

I made these last night and it was 10 minutes from the time I picked the perfect figs from my son's tree to the time I served them. Didn't have Cambozola cheese but had some double creme brie and a bit of gorgonzola that needed finishing and they were very tasty. I was happy for the recipe as we have an abundance of figs this time of year and mainly just slice them up and add to our daily salad. I had already made the balsamic reduction. I didn't have a squeeze bottle but I added some drops to the plate and ran a toothpick thru them and it looked like a pretty gourmet presentation!

Does anyone have a suggestion for using up the leftover liquid in jars of marinated artichokes? I use the 65 oz. jars so have a lot of it and it seems too wasteful to throw out.

This was a great dish. I didn't have the dark stock so substituted with the light. Really delicious.

Every time I think I have a great recipe, Rouxbe comes up with a better one! Even though I mistakenly added a 28 oz can of tomatoes instead of 15oz it still turned out well. Luckily I had more of the other ingredients so improvised. After watching the cooking school videos, I cooked the bechamel sauce for 20 minutes - it actually need that much time to thicken anyway. Next time I will make that sauce first so it has time to cool. It was a bit time consuming but worth every minute - I now have 3 leftover meals for 2 in the freezer.

I enjoyed this flavourful soup. In North America , I think we assume pumpkins are orange. The picture looked like a buttercup squash and so that is what I used and it turned out great. I didn't freeze the whipping cream - just put a fresh dollop in the middle. The cream with the bacon on top gave it a real gourmet touch.

I assembled this salad on a huge platter in the kitchen but tossed it in the dining room because I wanted everyone to see how beautiful it looked. I had 8 adults and 2 children and they all oohed and aahed at the appearance but better yet they all raved about the taste. I had expected to taste the bitterness of the endive but it blended so beautifully with the rest of the ingredients. We have salad 7 nights a week and my husband wanted to make the dressing again for tonight but alas - we were out of basil and mint. I highly recommend this salad and will be making it again and again.

This was my first time ever to use tomatillos. I was a bit unsure cooking them as by the time they changed colour they still had not started to split the skin so I cooked them longer. When I cut the cores out , a lot of fluid escaped that didn't seem to happen in the video so I may have overcooked them. Also, I get confused by all those different peppers out there and ended up using jalepeno instead of serrano. The end result though was a delicious salsa that was plenty spicy enough for us. Another great Rouxbe recipe!

My husband said I should be proud to serve this to any Italian! It was really good. I made the tomato sauce using the paste you show in the drill down. It says it is double concentated so I was a bit unsure of the amount needed but figured this is not an exact science and the end result was great.

I have made this tangine at least 4 times. The first time, I made the ras el hanout and still have lots left which simplifies the recipe now. I love the blend of spices. Instead of shoulder, I have always used boneless leg of lamb. (Just a personal preference). The meat is very moist and delicious. Tonight I served it with rice instead of couscous and the best part is that I have 4 yummy meals for 2 tucked away in the freezer. I have never used a tangine pot but it is hard to believe it could taste any better than it does.

This was a great way to roast chicken. We brined a small free range organic chicken and just "eye-balled" a mix of tarragon, green onion and butter together to put under the skin. It was so moist and tender and made the best gravy. I had done a separate chicken stock reduction but just added that to the gravy. Yummy. I made the mistake of cutting out the bone before brining but that didn't seem to hurt it any. This will become a favourite way of roasting from now on.

Seems you can't go wrong with this recipe. I used everything on the list of ingredients down to the couscous and left out the onions, nuts etc. and it still tasted great. Instead of pouring the liquid into the couscous, I heated everthing in a small non stick pot and added the couscous to the pot. It stayed much hotter even though I always preheated the bowl before. It tasted great with the lamb tangine.