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MostlySunny1

Westford, Massachusetts

Member since Jan 2005

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Reviewed Shrimp and Banana

Apr 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

To say I was skeptical, based on the name, is an understatement..but I watched the episode of "Best Thing I Ever Made" and knowing this chef's sensibilities and background, and watching the people he served it to swoon, I knew I had to try it. A crazy, impossible, but perfect blend of exotic flavors that marry better than I could have even imagin"

Reviewed Fish Taco

Dec 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Although I cheated, and just used creme fraiche with a chipotle in adobo rather than making my own crema, I gotta tell you: these are amazing. The marinade is stellar. And because I can't help myself, I added avocado to the tacos. Pretty combination of flavors (and colors!), and suddenly in the middle of winter I'm off to a beach somewhere in M"

Reviewed Halibut in Cartoccio

Apr 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

Home run! I do think you need to season the fish, but aside from that I loved this! It is a decent amount of prep work, but if you want to get the wow factor sometimes that's what it takes,
"

Reviewed Couscous-Stuffed Peppers with Basil Sauce

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Giada, you have outdone yourself! This is a rock star recipe, and I'm adding it to my rotation. THANK YOU!!"

Reviewed Turkey, Kale and Brown Rice Soup

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

Loved it! Like another reviewer, instead of cooking the rice ahead of time I added 1/2 c. brown rice to the pot when adding the tomatoes and stock - and upped the stock a little by about a cup. The rice came out absolutely beautiful and soaked up all the flavors of the soup. On top of that, I added garlic and celery to the veggies, 'cause I can...

Reviewed Chicken Cacciatore

Nov 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

(found this draft of a review from a while ago - posting it now): Absolutely delicious. Layer upon layer of flavors, perfect amount of subtle heat, and man did the house smell good! I forgot to add the honey right at the end like I hear he did on the show, but I plan on doing that when I heat up the leftovers tonight. Five stars for delicious ...

Reviewed Roasted Grape Tomatoes with Tangled Noodles

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

I saw part of the show and thought it sounded good...but there's no mention in the recipe of toasting the pasta first and it had been a while since I'd seen the show so I didn't remember that. Without that, not even 4 cups of stock plus a generous splash of sherry could unstick and un-gummy the pasta. My gorgeous home-grown grape tomatoes taste...

Reviewed Salmon in Lemon Brodetto with Pea Puree

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

Make this dish! I was a little skeptical, and I was wrong. I essentially halved the recipe for two people, but kept the same amount of shallots in the broth (good call). It's a beautiful dish, and the contrast of flavors and textures is amazing. The absolute essence of spring flavors - it's a party in your mouth. Be sure to have some crusty b"

Reviewed Salmon in Lemon Brodetto with Pea Puree

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

pardon my lack of closing parentheses in my post - I got carried away!"

Reviewed Salmon in Lemon Brodetto with Pea Puree

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

Make this. Right now, while we are in the beautiful peak of Spring (at least here in New England - I got the mint right out of my garden, which was fun. What I'm amazed at is the balance of flavors and textures and how much of a party it creates in your mouth. I halved the recipe, basically, although I used the entire amount of shallots (good c"

Reviewed Salmon in Lemon Brodetto with Pea Puree

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

Make this. Right now, while we are in the beautiful peak of Spring (at least here in New England - I got the mint right out of my garden, which was fun. What I'm amazed at is the balance of flavors and textures and how much of a party it creates in your mouth. I halved the recipe, basically, although I used the entire amount of shallots (good c"

Reviewed Salmon in Lemon Brodetto with Pea Puree

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

Make this. Right now, while we are in the beautiful peak of Spring (at least here in New England) - I got the mint right out of my garden, which was fun. What I'm amazed at is the balance of flavors and textures and how much of a party it creates in your mouth. I halved the recipe, basically, although I used the entire amount of shallots (good "

Reviewed Easy Rice Bake Casserole

Apr 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

So good! My modifications (because it's what I had on hand) were 1 bunch fresh swiss chard, chopped, pepper jack cheese instead of cheddar, some frozen corn and fresh diced carrot which I sauteed with the onion. I also deglazed the veggies with a little sherry when I added the chard, and because I had skim milk I added a dollop of creme fraiche...

Reviewed Fresh Pea Ravioli with Crispy Prosciutto

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

To. Die. For. I made my own lemon infused olive oil by steeping a 2x3 in. piece of lemon rind (no pith) in olive oil over a low heat for 10 minutes and then allowing it to sit overnight. I also made my own ricotta (this is dead easy! I'll never buy ricotta again) by heating whole organic milk to a simmer and adding a small amount of white vinegar...

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