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Cookin Cotati

Cotati, California

Member since May 2006

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Reviewed Grilled Skirt with Herbed Breadcrumbs and Bagna Cauda Sauce

Jan 1, 2014 on FoodNetwork.com

Have made this twice and it always is a hit with my hubby. It is rich so bear that in mind when planning a menu with this dish.

Reviewed Easy Sticky Buns

Jan 1, 2014 on FoodNetwork.com

Good but mine did not turn out exactly like Ina's did though I believe I followed the recipe faithfully.

Reviewed White Chocolate Lollipops

Dec 31, 2013 on FoodNetwork.com

I substituted dark and semisweet chocolate as I really hate white (is it even chocolate?) and it came out fantastic. I made these for client Holiday gifts and everyone raved about them. Will do them again. Thanks, Ina for another great recipe!

Reviewed Tamarind Glazed Baby Back Ribs

Apr 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor and color. Some of the best ribs I have ever made or, eaten with the exception of a local rib joint where the Cordon Bleu trained chef smokes his for hours and hours in his huge smoker. His do not need a sauce or glaze. Ingrid's are sticky good and this recipe is a keeper for me until I buy a big-boy smoker of my own!"

Reviewed Winter Minestrone and Garlic Bruschetta

Apr 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good but not like my Nonni used to make! Less pasta and more cannellini beans and I prefer swiss chard to baby spinach and find green beans add a lot to the soup. For added flavor, toss in a hunk of Parm rind or just a big slice of the cheese to the soup while it's cooking. Now we're talkin' Minestrone!!!"

Reviewed Blueberry Pie with Chantilly Cream

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor and fairly easy to make. I used a ChicagoMetallic, non-stick 4-tart pan with removable disc bottoms. The sweet pie crust was heavenly flaky and easy to make in a stand mixer fitted with the paddle attachment. I will use this pie dough recipe for other creations. One recipe change to consider. Cutting down the amount of whipping cr"

Reviewed Striped Bass and Preserved Lemon Dressing with Grilled Carrots

Mar 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this dish after watching Ina and the Chef prepare it. Even without the Preserved Lemon Dressing, it was a huge hit. I LUV crispy fish skin! Just make sure your pan is smokin hot before you put the filets in."

Reviewed Israeli Couscous and Tuna Salad

Feb 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great salad. Very tasty and easy to make. I roasted my own red bell peppers. Takes 10 mins to blister the skins on top of a gas range; then another 10-15 mins to steam in a bowl covered with plastic wrap. After that, run cold water over peppers to remove skin; cut open, remove stems, seeds and white parts and chop up in medium dice."

Reviewed Israeli Couscous and Tuna Salad

Feb 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great salad. Very tasty. I roasted my own red bell peppers. Takes 15 mins to blister the skins on top of a gas range; then another 10-15 mins to steam in a bowl covered with plastic wrap. Run cold water over peppers to remove skin; cut open, remove stems, seeds and white parts and chop up in medium dice."

Reviewed Arugula and Roasted Fruit Salad with Panettone Croutons

Jan 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

Served this last New Year's Day for lunch along with Anne Burrell's "Ham & Mortadella Panni with Pickle Hot Pepper Relish" - my family loved every bite! Both receipes are now a tradition for New Year's Day."

Reviewed Coriander Chicken with Hammered Cauliflower

Mar 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great flavor on the chicken, excellent really! Not a big fan of cauliflower but, have to say this recipe was not bad. I did thicken the sauce with a flour roux before putting everything in the oven and it helped. ""

Reviewed Asian Braised Pork Shoulder

Mar 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

AMAZING! I call it "Hawaiian Pulled Pork" so tender and flavorful. Did not make the salad and wish I had. Next time. I served the pork over a curried rice with pine nuts and raisins and it went well. The sauce will reduce down without flour if you let it just do it's thing. Thanks, Anne for another hit at our house!""

Reviewed Seafood Chowder

Feb 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor! One of the best chowders I have had. Had to substitute sea bass for monk fish and it was very good. I was fortunate, my fish monger had been cleaning fresh fish and gave me 4 heads with tails. I used 2 in the stock and froze the other 2 for future. Making your own fish stock is key to the flavor of this soup. If you crack and cl...

Reviewed Tri-Berry Oven Pancakes

Feb 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a wonderful and easy recipe to prepare and fancy to serve to over-night guests or brunch company. Just make sure the butter in your gratin dishes (I used non-stick cake pan rounds) is hot and slightly browned before pouring the batter in. The orange infused flavor is wonderful. This is definitely a keeper. Thanks, Ina for another winner.""

Reviewed Chestnut and Pear Stuffing

Jan 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Really a terrific stuffing recipe! Easy to make after your prep work is done. A keeper for sure. Thanks again, Anne for another winner at the table.""

Reviewed Crispy Louisiana Crab Cakes with Mango Salsa, Spiced Tomato Glaze and Cilantro-Avocado Emulsion

Jan 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is possibly the best crab cake recipe with various sauces I have ever eaten! OMG is this the bomb.....indeed. My best tip: make the mango salsa, spiced tomato glaze 1-2 days ahead of time and keep in the frig. Make the Cilantro-Avocado Emulsion day of or at the time of frying off the crab cakes. I served ours on a bed of Spring salad leafs d...

Reviewed Crown Roast of Pork

Dec 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow! What a great recipe. First time I tried and it was a complete success. Loved the wet rub; added great flavor to the roast and the pan sauce which, I pureed with an immersion blender. I served this roast for Christmas dinner with the accomplanying Pear, Chestunut, Dried Cranberry and Bacon Bread Stuffing along with 2 sides from a Gordon Ramsa...

Reviewed Scalloped Potatoes Au Gratin

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

Easy and very tasty! I added a good sprinkle of nutmeg for that little somin somin extra taste. Will make it again.""

Reviewed Potatoes with Gruyere and Dijon

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great smashed potato recipe. Made the "Salisbury Steak with French Onion Gravy" too and this meal was a huge hit with my hubby. Left-overs were just as good, too. Keep em comin, Rachel."

Reviewed Salisbury Steaks with French Onion Gravy

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor. My mother used to add Worcestershire sauce to ground meat and now I see why. Even my hubby noticed the wow factor it added to the meat. Steaks were just moist enough with the addition of the milk-soaked bread slices (I used french bread with crust removed). Smashed potatoes with Gruyere and Dijon were Fab and went so well with th"

Reviewed Salisbury Steaks with French Onion Gravy

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor. My mother used to add Worcestershire sauce to ground meat and now I see why. Even my hubby noticed the wow factor it added to the meat. Steaks were just moist enough with the addition of the milk-soaked bread slices (I used french bread with crust removed). Smashed potatoes with Gruyere and Dijon were Fab and went so well with th"

Reviewed Salisbury Steaks with French Onion Gravy

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor. My mother used to add Worcestershire sauce to ground meat and now I see why. Even my hubby noticed the wow factor it added to the meat. Steaks were just moist enough with the addition of the milk-soaked bread slices (I used french bread with crust removed). Smashed potatoes with Gruyere and Dijon were Fab and went so well with th"

Reviewed Salisbury Steaks with French Onion Gravy

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavor. My mother used to add Worcestershire sauce to ground meat and now I see why. Even my hubby noticed the wow factor it added to the meat. Steaks were just moist enough with the addition of the milk-soaked bread slices (I used french bread with crust removed). Smashed potatoes with Gruyere and Dijon were Fab and went so well with th"

Reviewed Plum Prosecco Cocktail

Apr 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Plum Prosecco Cocktail has great flavor and sooooooooooo easy to whip up! Luv it. Not a fan of drinking anything that is blue......"

Reviewed Amarone Osso Buco Pot Roast

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

This is the real deal, Osso Buco recipe. Any big body red wine will have excellent results if you cannot fine Amarone. Only tip I would recommend, put the chopped vegg in a food processor and make into a paste; oil up your pan and brown the heck out of them. This should take 10-15 mins to do but you will be rewarded with rich and thick sauce. Remember...

Reviewed Amarone Osso Buco Pot Roast

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

This is the real deal, Osso Buco recipe. Any big body red wine will have excellent results if you cannot fine Amarone. Only tip I would recommend, put the chopped vegg in a food processor and make into a paste; oil up your pan and brown the heck out of them. This should take 10-15 mins to do but you will be rewarded with rich and thick sauce. Remember...

Reviewed Osso Buco

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

Not up to Anne's usual standards. Made this tonight for company. They liked it. I did not. I thought the idea of adding 3/4 cup of tomato paste was too much. I was wrong. It was WAY too much. The finished dish still tasted to me like tomato paste. And, yes. I followed the recipe exactly. Even watched the video of her making it. Also, white wine did...

Reviewed Grilled Lobster and Avocado Cocktail

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

INCREDIBLE...Beware, this could get addictive! But, as usual, FoodNetwork does not proof-read recipes before putting them on the website. Mark this recipe with "Add lemon juice to dressing, to taste." I used one, 8oz tail for 2 servings and didn't think it was enough so I added 4, jumbo size shrimp that I grilled along with the tail. Definitely add...

Reviewed Salmon with Lemon, Capers, and Rosemary

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

A friend sent this recipe to me after raving about it for a week! I tried it last night and he was not wrong to go on and on. Delicious and easy peasy. A definite keeper and company worthy. It's too cold outside to grill yet so I popped it into the oven. No muss no fuss. Paired it with Cannellioni beans with canned corn and red peppers and crumpled...

Reviewed Arugula and Roasted Fruit Salad with Panettone Croutons

Dec 8, 2010 in Food Network Community Toolbox on FoodNetwork.com

Served this last New Year's Day for lunch along with Anne Burrell's "Ham & Mortadella Panni with Pickle Hot Pepper Relish" - my family loved every bite! Both receipes are now a tradition for New Year's Day.

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