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AriadneK

Member since Mar 2011

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Reviewed Lemon Tart: Crostata di Limone

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this last night for a potluck lunch, and it garnered rave reviews! I followed the recipe exactly and it was just the right amount of sweet and tart. This is definitely not a good "last minute" recipe, but the instruction to chill the dough while making the tart filling definitely helped move things along. In my oven the filled tart took "

Reviewed Farmhouse Hash with Pot-poached Eggs

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great, quick meal for a hurried night and makes a good breakfast too. The eggs add an extra layer of flavor. I use turkey sausage rather than pork, but otherwise follow the recipe."

Reviewed Roasted Asparagus with Poached Egg and Parmigiano-Reggiano

Mar 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Forget "side dish" - this is a super fast dinner with minimal prep and easy clean up. I would have cooked the eggs for just a little longer; maybe the water wasn't quite hot enough. Still, served with a little leftover polenta (topped with Parmesan and warmed in the oven with the asparagus), this really hit the spot after a busy day."

Reviewed Tomato and Goat Cheese Tarts

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I could only find plain crumbled goat cheese, but this was delicious just the same! A good tomato makes all the difference - this will be even better in the summer when the tomatoes are ripe. Don't waste the "scraps" - roll them out a little thinner, dust with cinnamon and sugar, and bake for dessert."

Reviewed Crispy Polenta Cakes with Wild Mushrooms Ragout

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This tastes good, but I feel like I must have missed a step, as the mushroom ragout was quite watery despite being reduced by well more than half. It made for soggy polenta by the time the dish made it to the table."

Reviewed Crispy Polenta Cakes with Wild Mushrooms Ragout

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This tastes good, but I feel like I must have missed a step, as the mushroom ragout was quite watery despite being reduced by well more than half. It made for soggy polenta by the time the dish made it to the table."

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