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Reviewed Braised Carrots and Fennel
Aug 3, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Super! My only deviation was to sub chicken stock for the braising water. Because of the complex flavors here, make sure to use really fresh ingredients. The carrots and herbs came directly from my garden and that really made a difference.
My wife, an avowed carnivore, came back for a second helping. Nuff said? "”
Dec 25, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Way, way too much salt in the paste recipe: it masks the horseradish. I cut both salt and Pepper 30% and it was still too salty. My wife couln't eat the outside meat. Maybe 1/4 cup would work? Couldn't use the overly salty pan drippings. Saved the roast by making a separate demi-glace'.""”