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Hudson Pernod

Cape Coral, Florida

Member since Oct 2010

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Reviewed fusilli with pea pesto and smoked mozzarella

Jul 9, 2014 on FoodNetwork.com


Wish I had read the reviews before making this. It sounded very interesting but was not -- just odd. And it is more labor-intensive than other better recipes of GIada's. As others noted, there is an error in the written recipe (olive oil) so an inexperienced cook would not make this correctly.

For us, not a do-again....

Reviewed artichoke risotto

Apr 24, 2014 on FoodNetwork.com

I made my first risotto after watching Everyday Italian some years ago. I enjoy the process and have tried a number of recipes. This one is lovely -- fresh and light. The only change I made was to omit the shallot, since I thought chive would provide enough "onion" flavor, which for us it was. I'm sure most people would prefer this dish as Giada...

Replied to artichoke risotto

Apr 24, 2014 on FoodNetwork.com

I agree -- there is no point to reviewing a recipe that you really didn't make.

Reviewed crispy mustard-roasted chicken

Mar 4, 2014 on FoodNetwork.com

I just re-read the reviews of this dish and I'm amazed that nobody but us found it incredibly salty. I cut the recipe in half and used the coating for two large breasts. I chose NOT to salt and pepper the poultry before coating it -- I only included the recommended amount of salt in the panko. I would omit salt altogether the next time. Otherwise...

Reviewed truffled mac and cheese

Mar 4, 2014 on FoodNetwork.com

After several years of wanting to try this recipe, I found an excuse -- a birthday dinner. I was monumentally disappointed. Even if it had not been fattening, expensive to make, labor-intensive, and messy to clean up after, it was boring. I followed the recipe to the letter EXCEPT for omitting the garlic, which we don't love and which I thought...

Reviewed truffled mac and cheese

Mar 4, 2014 on FoodNetwork.com

After several years of wanting to try this recipe, I found an excuse -- a birthday dinner. I was monumentally disappointed. Even if it had not been fattening, expensive to make, labor-intensive, and messy to clean up after, it was boring. I followed the recipe to the letter EXCEPT for omitting the garlic, which we don't love and which I thought...

Reviewed crispy mustard-roasted chicken

Mar 4, 2014 on FoodNetwork.com

I just re-read the reviews of this dish and I'm amazed that nobody but us found it incredibly salty. I cut the recipe in half and used the coating for two large breasts. I chose NOT to salt and pepper the poultry before coating it -- I only included the recommended amount of salt in the panko. I would omit salt altogether the next time. Otherwise...

Reviewed Lemony Shrimp and Risotto

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

My husband and I watched this episode together and agreed the dish sounded great. I made it as written EXCEPT I used the classic risotto technique (learned from Giada) of adding warmed broth gradually to ensure the release of starch. We thought the dish was good, but not as good as other shrimp dishes (like Ina Garten's lemon pasta with roasted "

Reviewed 4-Hour Lamb

Nov 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

A friend of mine had made four hour lamb for a dinner party and I remembered it as being divine. Meat is not my strong suit, so I was nervous about doing it myself. I shouldn't have been. It was easy and make-ahead, so there was minimal last-minute fussing when my guests were here. The sauce is wonderfully aromatic and absolutely delicious; le"

Reviewed Stuffed Mushrooms with Pecorino and Herbs

Oct 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made these last night for our gourmet group. People said they liked them, but my husband and I were really disappointed. We thought the filling had a gritty texture and tasted like nothing but crumbs, even though I had used a very flavorful high quality pecorino. On the positive side, they are very easy to make, but I am surprised by the rati"

Reviewed Mini Lasagnas with Sweet Corn and Mascarpone

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

It took me a couple of years to find 10-ounce ramekins, and then I wasn't prepared to pay $8 apiece for an untried recipe. I used 10-ounce pyrex "custard cups" which were cheap and worked very well.

That said, I finally got to make the dish and LOVED it. I followed it exactly with the exception of using nonstick cooking spray...

Reviewed Kevin's Crab Cakes

Sep 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I will try this recipe again because the flavor was exceptional -- with almost no "filler" and delicate seasonings, the crab really shone! However the texture was "soupy" -- my cakes were more like puddles. Perhaps I added to much milk, although at the time I didn't think that was true.
Fabulous flavor."

Reviewed Chocolate Mascarpone Pound Cake with Coffee Meringue Icing

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

I wish I had read these reviews before baking the cake. I am bringing dessert to a dinner party this evening and will be stopping at the grocery store for something bought. I followed the recipe to the letter and had the same problems others did: cake overdone around the edges but collapsed in the middle, and icing that is pure liquid. Before...

Reviewed Orzo with Smokey Tomato Vinaigrette

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

I just read all the reviews of this recipe and I am surprised at the raves. I had seen it prepared on the show, and bought some (expensive!-- $13.80 Chardonnay Smoked Salt so that I could make it myself. My husband and I, who love most of Giada's recipes, both thought it was quite bland. On the positive side it is very easy to make, but we tho...

Reviewed Chocolate Mascarpone Pound Cake with Coffee Meringue Icing

Jan 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I wish I had read these reviews before baking the cake. I am bringing dessert to a dinner party this evening and will be stopping at the grocery store for something bought. I followed the recipe to the letter and had the same problems others did: cake overdone around the edges but collapsed in the middle, and icing that is pure liquid. Before...

Reviewed Orzo with Smokey Tomato Vinaigrette

Nov 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I just read all the reviews of this recipe and I am surprised at the raves. I had seen it prepared on the show, and bought some (expensive!-- $13.80) Chardonnay Smoked Salt so that I could make it myself. My husband and I, who love most of Giada's recipes, both thought it was quite bland. On the positive side it is very easy to make, but we th...

Reviewed Chocolate Sorbet

Sep 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fabulous, and so easy! I initially made this as Ina did, but like some others found the cinnamon overwhelming. I have now made it many times, reducing the sugar to 3/4 cup and omitting the cinnamon and the liqueur. It is still richly flavored and delicious.

NOTE: I have now been making this for several months. My husband has...

Reviewed Potato Basil Puree

Sep 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this last night as an accompaniment to Ina's veal chops with roquefort butter. The potatoes were the star of the meal. Fabulous.
To rice or not to rice was the question, based on other reviewers' comments. Since I don't have a hand mixer, the decision was made for me and I did rice the potatoes. The texture was lovely. I forgot...

Reviewed Potato Basil Puree

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

I made this last night as an accompaniment to Ina's veal chops with roquefort butter. The potatoes were the star of the meal. Fabulous.
To rice or not to rice was the question, based on other reviewers' comments. Since I don't have a hand mixer, the decision was made for me and I did rice the potatoes. The texture was lovely. I forgot...

Reviewed Veal Chops with Roquefort Butter

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

I struggled with how to rate this recipe. We followed it to the letter. The good news: the roquefort butter was tasty and dressed up the chops. The bad news: the cooking times were way too long and our pricey veal was as dry as an overcooked pork chop. I will try this again but caution other viewers to use your own cooking sense or a thermo...

Reviewed Fusilli with Pecorino Romano and Black Pepper

Aug 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Luscious! We had this last night for dinner and we're still talking about it this morning. It's ridiculously easy, and the combination of flavors is just fabulous. Based on reviewers' comments and a bad experience with another chef's recipe for pasta, pecorino and pepper, I used just a few grinds of pepper in the pan and we seasoned the dish a...

Reviewed Linguine with Avocado and Arugula Pesto

Aug 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

If I could give this 6 stars, I would. It is absolutely scrumptious. It's sinfully easy to make and has an amazing combination of unusual flavors that really works. The lime juice is what brings it all together. ""

Reviewed Capellini al Forno

Jul 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

SInce Nonna Luna's Rice is one of our all-time favorite recipes, I had high hopes for this dish. I would make it again, but only for a pot-luck or similar event for which I wanted a make-ahead meal that would feed a group.
On the positive side, the presentation is lovely and the "cake" slices beautifully. On the negative side, it is bland...

Reviewed Chocolate Sorbet

Jul 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fabulous, and so easy! I initially made this as Ina did, but like some others found the cinnamon overwhelming. I have now made it many times, reducing the sugar to 3/4 cup and omitting the cinnamon and the liqueur. It is still richly flavored and delicious."

Reviewed Short Rib Lasagna Rolls

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

If you are a real meat-lover you will probably enjoy this dish. My husband thought the lasagna rolls tasted like beef bracciole, which he loves (and which are actually easier to prepare). But relative to other recipes for lasagna rolls or lasagna, I don't believe this recipe is worth the effort. Very labor-intensive.
I followed the...

Reviewed Short Rib Lasagna Rolls

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

If you are a real meat-lover you will probably enjoy this dish. My husband thought the lasagna rolls tasted like beef bracciole, which he loves (and which are actually easier to prepare). But relative to other recipes for lasagna rolls or lasagna, I don't believe this recipe is worth the effort. Very labor-intensive.
I followed the...

Reviewed Artichoke and Bean Crostini

Jul 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is truly delicious -- much better than you would think given the simplicity. I made it as an appetizer for our gourmet group and everyone wanted the recipe. My husband and I ate the leftover spread the next night on crostini, MINUS the prosciutto, and actually liked it better that way. Granted I made this with a very fine aged Pecor"

Reviewed Quinoa and Herb Crusted Lamb

May 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

We found this recipe to be very interesting -- a different and tasty way to prepare lamb, which we both enjoy. The sauce was rather sweet, but if you think about it, the traditional way to serve lamb is with mint jelly (ugh!) which is sweet as well. I prepared this exactly as written (except that I did wash the quinoa thoroughly) and did not fin"

Reviewed Wild Mushroom and Truffle Ragu over Fettucine Pasta

May 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

My friend made this dish for our gourmet group last week. It was absolutely delicious. If you have not splurged on truffle oil but liked this recipe anyway -- SPLURGE. The small amount needed is well worth the expense and makes a real difference in dishes that call for it. This is a keeper. "

Reviewed Mascarpone and Dark Chocolate Cream in White Chocolate Cups

May 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I confess to cheating on this one. I purchased the chocolate shells at a gourmet shop, which made this quite easy. I think it was my fault (mascarpone maybe should be at room temperature??) but my filling's texture was not what it should have been. The whipped cream did not fold in well at all, so the filling was not light and airy but dense. "

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