Rouxbe

So, I have just signed up for the lifetime membership, and I hope to get my money's worth (I will therefore have to live long and happy).

I love to cook and this is how we spend almost all of our entertainment money and time. Husband is the bartender and thrower of thins on the BBQ.

I am not young, by any stretch, but am truly intrigued to think that I can learn (or re-learn or un-learn) techniques and recipes. I need to begin with the 'knife' section since I have recently purchased the MOTHER of all knives (I so adore extremely sharp knives, but believe I have really met my match with a ceramic variety) and am considering purchasing shares in Band-Aid products. We are growing accustomed to the taste and texture of bits of skin, bone and fingernails in the recipes. This is seriously a health hazard.

So, I will try and learn techniques for slicing/dicing or perhaps a first aid course could be added.

I will be excited to learn a lot of wonderful basic things, like stocks (chicken, seafood) for soups and how to cut up (oh, darn - knife involved again) a whole chicken. I have failed miserably at this task for years. I will take the laptop right into the kitchen and just replay the video until I GET IT, or I am too injured to continue. Who would have thought that cooking could be a blood sport?

So, I hope to meet others as I progress along and am totally excited about this fabulous concept where we can learn and practice in the privacy of our homes (for reasons stated above).

Wish me luck.

Judi

This is my first try at your recipes and this was an awesome one. It was delicious, different and not difficult to make. BUT I did not reduce the liquid enough so I certainly did not need any of the pasta liquid. I find it difficult to judge "reduce by a third/half whatever" and never know it we are talking 10 minutes or an hour. I think it depends on the size of the pan, but I need to work on that. Loved the chunky mushrooms (I have always sliced them finer and these are so much better). I was amazed at how little pasta made this a meal. I would have used way more, so I am learning that less can be much better. We have lunch for the two of us tomorrow, which is great...
I can't wait to try another couple of recipes on the weekend.

I have just put together the panna cotta and will sample it this evening.

I had one comment - perhaps I am the only person who really needs to follow a recipe to the letter, BUT in the written instructions, you are told to remove the vanilla seeds from the pods. It doesn't say when to add them, nor does it mention adding the whole pod. Luckily I had watched the video and when I was confused watched it again just to make sure. Alas, all worked out and I will tell you what I think of the finished product.

This is a fabulous recipe. I had to do a bit of mixing with the compote as I couldn't find all of the fruit ready to use, so added some mango, sweetened it with agave nectar (it's the BEST) and we were in absolute heaven eating this dessert. As you said, it can be made ahead of time so it's one less thing to worry about for dinner and it is absolutely sensuous. I had heard of this before but never dared try until I watched the video. And thanks for the correction - I know it seemed a bit nit picky, but some of us out there need all the help we can get. ABSOLUTELY AWESOME.

I took this to my sister's for lunch today and it was a huge hit... I did not have porcini but had dried shitaki mushrooms and also had to use up some portabello mushrooms as I didn't have enough button ones. I also had to substitute Marsala (I checked on line and it is a 'fortified wine') and it turned our really spectacular. I would make this again in an instant. And if it will tolerate all those changes, it must be pretty much bullet-proof.

The barley is really wonderful and I had forgotten how filling and nourishing it is. Add a salad and some home made buns and it's fit for a king.

I was entertaining my new in-laws and trying to impress (first mistake). We had returned from Europe with a beautiful fondue pot and matching plates. I actually found kirsch (this was 38 years ago), the the perfect Swiss cheese and as we sat around some sort of funky table, awaiting the plunging of bread into the pale yellow, bubbling mixture in the cauldron, a loud crack resonated throughout the room. We all sat dumbfounded as the fondue pot literally cracked open and the contents slowly oozed through onto the table as we sat staring at a huge bowl of cubed bread.

What had happened during the heating of the fondue was that not enough stirring had taken place and a skin (crout?) had formed over the bottom of the pot and as the heat from the burner underneath increased, VOILA, Mount Vesuvius before your eyes. I have come a long way, baby, but it has taught me to never assume things will go perfectly and to always have additional wine and supplies to minimize the trauma.

My next fondue pot was cast iron.

We just finished off a couple of bowls of this soup and it was excellent. Even though I had forgot to brown the pancetta in the oil (I am still working on ALWAYS doing the mis en place!) it was still delicious. And I was able to throw in some of the rind from my Parmesan as well. This is a great, quick recipe for a healthy, light, simple meal. mmmmmmm.

Made these tonight and they were delicious. But I will serve them for special occasions only and just for the two of us. I found it was quite a bit of fiddling around, so I wasn't convinced the time to get this on to the plate was well spent. And that is only one course. Maybe I will double the amount next time and make it the whole dinner. Mind you, I did learn some new techniques along the way. I NEVER did find sherry vinegar and I tried several shops.

I have made this many times and it always turns out and is a huge hit. A wonderful make-ahead starter. And the way you have laid it out on the plate is easy and looks wonderful and very professional! I learned something here.

Hi:

I am making this for dinner tonight and I just noticed that the printed recipe calls for RED PEPPER flakes and the video says CHILI Flakes. I will go with the red pepper, which aren't as hot, but which one is the correct one (for next time)? It looks delicious....

This turned out to be a real winner and the sauce is fabulous, but had enough heat with even the red pepper flakes. I actually managed to get the garlic ALMOST to the same state as in the video so a great learning experience. I will do this meal again. Thanks.

We had this for dinner last night - turned out perfectly. The best marinade yet. And I agree that the tzatziki was wonderful. But, instead of using the really high fat yogurt, which is sometimes even difficult to find, I always make my own yogurt 'cheese' which is simply strained with cheesecloth over a bowl for several hours or overnight. It thickens up beautifully, and is much very rich in taste and consistency. I use 2% and it is fabulous. A really lovely meal. Another item I won't be ordering at restaurants, now that I know how easy this is to prepare. Thanks!

I was SO intrigued when I read about the tomato sauce. I searched out the San Marzano tomatoes and found them at a great price and even found a passoatto (sp), so am set to go!! If this is half as good as described, and makes 3.5 liters it is well worth any expense. I will be making a batch to share with family and will let you know how it turns out, but based on previous Rouxbe experiences, it should be a winner. Another culinary adventure moves out of the starting gate. Thanks for the inspiration. Great writing.

Hi: I would love to try this recipe and can only find the large can of tomatillos. Can they be substituted? I hope so. Thanks.

I've learned a lot from this lesson. But now I am ready to give it a try and will possibly make the larger version that is on your site so I can freeze and share. Is there a recipe for turning this into spaghetti sauce and pizza sauce, which would be my favourites. Thanks.

We had this with pasta and a salad and I'm pretty sure this was the hands-down winner as everybody had more than 2 pieces. NO leftovers. I will make this one again and again. I've had a request for this recipe from each of the gals who joined us. And I used the processed cheese - if it ain't broke.... Thanks again.

I made this the other night for dinner and had the leftovers, as suggested, for lunch the next day. It's wonderful. I threw some toasted sesame seeds on the slices and that was perfect. A great way to make enough marinade to last a long time and I will give it a try on chicken and beef this weekend. Another winner and something I can share with my veggie kids.

My turkey turned out perfectly and I did not have to open the oven except to turn it (and a note from Dawn about "flipping the bird" by using two cloths helped tremendously as I was alone and have previously struggled with metal spatulas and pie lifters in the past... I may invest in the forks mentioned). I did the butter under the skin basting and my gravy was possibly the best ever and the turkey was moist (although it tested 'overdone' at 180 on my thermometer - perhaps I should have tested it sooner but was abiding by the 'no peek' rule). Nonetheless, it was still moist and delicious and the stuffing done separately (to accommodate vegetarians) and was great). I will try brining next time - it sounds like a home run based on the other comments and nobody complained about the process, which I assumed to be overwhelming. Thanks for a splendidly done video and Top Turkey Tips - ALL of which (sans brining) I followed with ease and success. And I will do it all again for Christmas!!!

I just RE-read my notes from the video and the internal temperature of my bird was correct at 180-185. Somehow I had the 160s in mind, so thankfully I was not relying on memory. It was perfect.

I just had this on my salad for lunch and it's really wonderful and SO FRESH tasting. I normally dislike marmalade in anything, but this was really great with the mix of flavours. Too bad there isn't enough left over for a marinade. I will double this next time. Thanks!

Wow, this is the best cornbread I've EVER made (or tasted). A huge hit, easy to make and the jalapeno was lovely (I did remove the seeds as I don't like the heat). Dill and cilantro - never added that before and it adds so much flavor. I also love that it makes a bit batch. It sure does make a wonderful meal alongside a bowl of chili. THANKS AGAIN.

I have been cooking eggs a very long time and just a while ago, stumbled on what I thought was the perfect way to cook hard boiled eggs (This was in a Martha Stewart book). The result is the same as yours, BUT you start with the eggs covered in COLD water, bring to a low boil/simmer, remove from the heat, cover and allow to sit for TWELVE minutes, - same time as your instructions. They turn out perfectly. Either way, I never overcook or undercook any more.

The scrambled eggs are not how I have done them, but I will be following your instructions very soon. A few new techniques and we will be there. Thanks..

Yikes, I thought I had heard it all, but HOPE that you meant Tabasco sauce, as I have Googled tobacco sauce and am pretty sure this isn't something one would want in their chili.

Other than that, this looks excellent and I will make it next group party, drop a lot of the stuff that I usually add and just go with this simple and delicious sounding recipe!!! Thanks.