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J de V

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Replied to Beef Bourguignon

Nov 24, 2013 on FoodNetwork.com

Good question. I had the same one. Anyone try both? I kind of think the whole idea of a bourguignon is that you don't have to use an expensive cut of meat. A whole filet is almost too good to not just cook as is.

Reviewed Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts

Oct 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a delicious, well-balanced salad. I was skeptical about raw brussels sprouts, but they were mild and blended well with the kale. The dressing, apples, cheese and nuts were perfect with it. "

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