All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Feb 08, 2007
Birthday: Dec 26
Reviewed Lemon Yogurt Cake
"this was very easy to make. i made it with greek lemon yogurt.
it helps the sugar/lemon to penetrate if you stab little punctures
with a tester or toothpick while the cake is slightly warm.
i skipped the glaze and served the slices of fruit (blue berry,
strawberry or black berry."
Reviewed Coq Au Vin Blanc
"this is very different from the classic coq au vin
but it it quite good. very creamy and sort of a
i also used boneless/skinless chicken breasts because
that is what i had in the fridge. i rolled and tied them
like a pork loin and lightly dusted with flour before
browning. they stayed nice moist and tender."
Reviewed Pork Loin with Fig and Port Sauce
"i make this for all "company dinners"
when i want to wow 'em. but i stop the cooking at 130 degrees and then tent the pork because i like it a little less cooked. i serve with polenta that i bake with cream and parmesan and haricots vert with crisped shallots.
a nice dessert would be giada's panna cotta and pine nut cookies."
Reviewed Italian Breakfast Skewers
"this is a good as a munchie with cocktails...lightly brush with your
favorite barbeque sauce"
Reviewed Brandied Cherry Crepes
"sandra is darling and charming. she has her place and space in
time. i am mostly a "scratch" cook;however, in a pinch i have
used canned stock, sauces, fruits and frozen puff pastry and
even purchased pate. get off her case. some people work and want
to put out a decent meal but have to take shortcuts."
Reviewed Antipasti Chopped Salad
this is a very good salad. if you want a more substantial meal
mix in some cooked penne or cork screw pasta or orzo. kalamata
olives are a nice touch also."
Reviewed French Toast Bread Pudding
"a really easy "no brainer" to make. it is good warm or cold.
i triple the recipe for large brunches and serve with a side of mixed fresh fruit, glasses of champagne or prosecco or wine coolers.
it makes for an elegant buffet presentation with very little real effort.""
Reviewed Basic Brussels Sprouts
"this is your BASIC brussel sprout. i "fancy" it up
with what i had in paris. mix some honey mustard
with heavy cream and douse. DIVINE. i never liked b-s
before. now, i adore them. but, pick the smallest ones
you can find.""
i live in denver. my fav cookbooks are anything by julia childs, barbara kafka, james beard, jaime oliver, ina garten, marcella hazan, or madeleine kaman.
my friends request cassoulet, pork tenderloin, roasted duck and creme caramel.
i love to travel internationally and always find a cooking class wherever i am.
i hate when people "sport eat" tons of bad
food and people who are super snobs about good plain food.
if i could only have ONE cook book, it would prob. be JC's "the way to cook".
i am passionate about fresh produce, pretty china and cloth napkins, candles and nice glasses. also, i hand make gorgeous quilts.
all vegetables except okra. i love veal,pork, fish, most smelly cheeses, pasta,
potatoes and home made bread. i will NOT eat beef liver or sweetbreads or monk fish.
i love dim sum and tapas and hors d'oeurves. they are just fun to make and share
anything in thailand is great...even if you can't say the name or know what it is.