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Chef #1322414

Ardmore, Pennsylvania

Member since Dec 2008

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Reviewed Pie Crust

Aug 3, 2012 in Food Network Community Toolbox on

I've been testing various recipes for years. An all butter crust often resulted in a pie crust that was a wee bit tough. All shortening was flaky but flavorless. This is the perfect blend. I've quit testing (and the compliments are pouring in. As an aside, I've never needed weights or beans - I freeze my crust & pop it directly into the oven."

Reviewed Homemade Flat Bread

Jul 23, 2012 in Food Network Community Toolbox on

I used Antimo Caputo Chef's Flour and basil instead of thyme. I also baked my flatbread on a pizza stone in a 450 degree oven. It was amazing. All blistered like restaurant flatbread. Dare I say it, it was BETTER than restaurant flatbread!"

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