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MorganaLeFey

United Kingdom

Member since Dec 2010

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Reviewed Brooklyn Chili Burgers with Smoky Barbecue Sauce with Oil and Vinegar Slaw

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

Sauce, slaw, and burgers are to die for! The deep, dark, smoky flavors combine so well. This was love at first bite. "

Reviewed Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream

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

At first I was a bit suspicious of the smoked cheddar, as I feared it would be too overpowering but it added an unusual, new flavor to these quesadillas with their fruity-hot salsa and refreshing minty sour cream dip.

I'm not really a big fan of Rachael, as I don't see much sense in creating 30-minute meals from store-bought...

Reviewed Apricot and Nut Cookies with Amaretto Icing

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

These are not too sweet, decadently buttery, wonderfully crunchy, and full of fruit and nuts. I haven't got round to doing the amaretto icing yet, but they're still great without, and keep nicely in an airtight container. Next time I make them (3rd time) I'll ice them up."

Reviewed Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise

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

Here in England, we get albacore only canned. I learned it doesn't keep long once out of the water. First time I made it I used canned albacore and warmed it up in a frying pan with the oil and all, keeping the chunks as whole as possible and finally drained them to go on the ciabatta. It still tasted great and was incredibly juicy.

The...

Reviewed Grilled Asparagus and Melon Salad

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

Earthy asparagus, sweet melon, soft creamy mozzarella, chewy pine nuts, and salty-sweet pancetta (my stand-in for prosciutto, which I forgot to buy on that day) whose savor bleeds into the light, lemony dressing made using fruity extra virgin. This has a real 70s look and feel to it. A real standout treat! "

Reviewed Linguine with Lemon, Garlic and Thyme Mushrooms

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

The thyme really intensifies the mushrooms' flavor, and the lemon brightens the dish. Add to that it's quick to make and it's perfect for a weeknight supper with some salad of arugula to follow."

Reviewed Souvlaki -- Small Skewers of Pork

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

I had souvlaki me pita in Greece many many years ago, where it is available as street food. I loved it. Thank you very much Cat, for giving a recipe to make at home. Memory can play tricks on the mind, but I swear these are every bit as good as the ones I had in Lamia."

Reviewed Greek-style Nachos

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

This recipe lent itself to a little experiment: In August, I prepared "conventional" nachos and these Greek-style ones on the same occasion. Guess which ones were gone in no time?

Not being a big fan of store-bought stuff other than crushed tomatoes and the odd can of beans, I went through the bother of roasting and peeling Romero...

Reviewed Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil

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

This is an incredibly fragrant dish, and the halibut turns out juicy and melt-in-mouth. May not need to be said, but the tomatoes must be very red and ripe to stand up to the acidity of the capers, lemon, and wine. Within 30 minutes, I had a most healthy and yummy dinner on the plate. It looks spectacular, too. "

Reviewed Panini with Chocolate and Brie

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

This must be the single most inventive and ingenious panini recipe out there! The cocoa flavor of the dark chocolate and the mushroomy flavor of a ripe brie combine perfectly with the fresh basil and a premium quality extra virgin olive oil. I used Sicilian oil (primarily nocellara and cerasuola), whose slight grassiness brought forward the flavor"

Reviewed Egg, Gorgonzola and Pancetta Sandwiches

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

Heavenly! The gorgonzola, when it has the correct serving temperature (i.e. not straight out of the fridge), is a melt-in-mouth dream, the pancetta adds crunch and smokiness, the eggs texture, and the lemon zest and chives a summery refreshing zing.

I used 1 egg for my sandwich as I was forced to boil a whole one, and found it's...

Reviewed Frittata Party!

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

It is saddening to read that Nigella does not seem to know the difference between an omelet and a frittata. The execution shows that this is neither... nor. It's just a European-style pancake with a funky name. For those who would like to read up on how to make a proper omelet, Judy Rodgers is your woman. "

Reviewed Squink Risotto

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

1 1/4 cups rice for 2 people?!? This has to be a typo. Which average person can eat that much stuff in one go? I also found the rice ended up too dry, with less broth than rice as indicated in the recipe. "

Reviewed Rapid Roastini

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

Don't get me wrong, it does take some skill to open a package of factory-made gnocchi, empty the contents into a frying pan, and toss them around in some oil until browned. Who needs seasoning? It's overkill."

Reviewed Barbados Potatoes-Sweet That Is

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

I know this recipe from her book Classics with a Twist, and it really really deserves 5 stars. There, the potatoes roast for 1 hr, and no curry powder is added, but the rest of the ingredients is unchanged. I made the dish twice, and both times I didn't have fresh ginger, so I used a pinch of ground which may not have produced the bright flavor of"

Reviewed Penne with Treviso and Goat Cheese

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

The sweetness of the balsamic vinegar was just the right thing to counter the slight bitterness of the treviso. I loved the dish! Though I found the veggies turned out a tad too soft. I will give them less cooking time next time I make it. "

Reviewed Gorgonzola and Porcini Mushroom Risotto

Dec 23, 2010 in Food Network Community Toolbox on FoodNetwork.com

I liked the dish, but I like strong flavors and found the combination of earthy porcini and my beloved gorgonzola just heavenly. I don't know if a blue cheese called 'dolcelatte' is available in the States; it is made by a company called Galbani, has a much milder flavor than gorgonzola, but is still an Italian blue cheese. Those who found the gorgonzola...

Reviewed Prosciutto and Melon Soup

Dec 23, 2010 in Food Network Community Toolbox on FoodNetwork.com

I do not like the taste of uncooked, canned tomatoes at all. I don't think they did the soup any favor; made with fresh tomatoes and a little bit more seasoning, however, it tasted quite nice but the tomatoes need to be really flavorful and ripe; too tangy and they will compete with the flavor of the melon. As printed (with canned tomatoes), the recipe...

Reviewed Spaghetti with Beef, Smoked Almonds and Basil

Dec 23, 2010 in Food Network Community Toolbox on FoodNetwork.com

Leave out the beef and you have a modernized version of a classic Sicilian recipe, pasta con il pesto alla trapanese. Giada uses smoked almonds instead of ordinary blanched ones, and adds a little lemon zest and juice, which I find lend a refreshing zing to the dish - especially welcome on a hot summer day. Goes to show how subtle changes can improve...

Reviewed Butternut Squash and Vanilla Risotto

Dec 23, 2010 in Food Network Community Toolbox on FoodNetwork.com

This recipe is out of this world. The vanilla adds such a subtle flavor that is barely there yet clearly there would be something missing without it. I used oak-aged Chardonnay, which I found is just sweet enough so it doesn't wipe out the vanilla and butternut squash, but not too sweet and overpowering. A similar recipe, just much less refined, is...

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