My Profile

NYNJCalAustin

Member since Jan 2011

Flag This ProfileFlag as Inappropriate

Reviewed Sauteed Chilean Sea Bass

Dec 22, 2013 on FoodNetwork.com

Wow. Who knew something so simple could be so good? I've made this lots of times. I've tried other fish - none as good as sea bass. I generally stick very close to the recipe; my favorite variant is with the Japanese red pepper blend (shichimi) in lieu of salt & pepper. Mmm!

Reviewed Sausage, White Bean, and Swiss Chard Soup

Jan 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I used only 4 1/2 c. broth, and added 3 1/2 c. spinach to the swiss chard. The extra greens make it healthier without being overwhelming, and they take on a nice flavor in the broth. I ate the soup sans bread - cornbread seems weird with this I may try some French bread w/ the leftovers, tho).
I would not serve immediately. It...

Reviewed Sicilian-Style Cauliflower with Whole Wheat Pasta

Jan 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good, but didn't blow me away. Interesting blend of flavors. Better on the second day - I think the vinegar flavor needed to mellow a bit more. Kept true to the recipe, except added two portobello caps, as I was a little short on cauliflower. Next time, I would add more veggies, and cut back on the vinegar a bit. ""

Reviewed Tomato Bisque

Nov 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delish! Made similar modifications to other cooks: no bacon, added tomato paste, subbed whole milk for cream, pureed but didn't strain. Also added 3 freshly-roasted Roma tomatoes...not sure if that's what made it so good, but it was...I kept going back to the pot for "just a little bit more..."""

Reviewed Pumpkin Muffins

Nov 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum! Made some minor tweaks: added 1 Tbs molasses (since using lt brown sugar), increased spices ~50%, used whole can (15 oz) organic pumpkin, used 2/3 appleasauce, 1/3 oil, mixed in, rather than sprinkled, pumpkin seeds (which were already toasted), and mixed in 1/4c raisins. Moist, tasty, and with the pepitas inside, a nice surprise of crunchy...

Reviewed Potato Leek Soup

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

Probably the best potato leek soup I've ever had. I did a slight redux: subbed 1/2 half-n-half, 1/2 skim milk for the heavy cream; still creamy and buttery on the tongue. I'm glad I did - I uploaded the recipe to my calorie tracker, and this cut down 8.5 grams of fat, and quite a lot of calories, per cup (tho still not exactly a diet food)

Not what you're looking for? Try: