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bethrsmith

Gansevoort, New York

Member since May 2005

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Reviewed Eggplant Timbale

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

This looks so impressive that even friends who claimed to hate eggplant were dying to try it. A bit of advice for the reviewer whose timbale fell apart--do not pack the pasta too much. If you don't, it should stay together when you unmold it and when you slice it."

Reviewed Loin of Pork with Fennel and Garlic

Nov 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I learned a very important lesson making this. Rack of pork with the bones frenched as shown in the picture makes for a great presentation BUT be sure to have the butcher remove the chine bone that runs on the underside of the ribs. If I didn't have a big cleaver and a strong boyfriend who was somehow able to cut through it, I would have had to...

Reviewed Popovers

Nov 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I definitely agree with previous reviewers that the cups need to be about 2/3-3/4 full for a really impressive looking popover. I have found that 1 cup flour, 1 cup milk, 3 eggs, pinch of salt and about a tsp, of veg oil is the perfect amount for a 6-cup popover pan.""

Reviewed Chicken Pot Pie

Sep 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cannot make pastry or pie crust without a real disaster. Luckily I have discovered frozen puff pastry and use it all the time. It worked very well for this recipe.""

Reviewed Salmon with Puff Pastry and Pesto

Apr 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

One very important step that the recipe omitted--be sure to poke holes all over the puff pastry with a fork before baking or it will just puff up way too much. I too cooked the salmon in another pan. "

Reviewed Salmon with Puff Pastry and Pesto

Apr 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

One very important step that the recipe omitted--be sure to prick the puff pastry all over before baking or it will just puff up way too much. I too cooked the salmon in another pan. "

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