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bohemian81_12589950

Austin, Texas

Member since Jan 2010

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Reviewed Caprese Di Farro

Aug 3, 2014 in Recipes on Cooking Channel

This is one of the BEST salads I've ever made--and so easy! I really liked it at room temperature because the delicate flavor of the mozzarella stands out. After plating, we drizzled it with a tomato seed finishing oil, but an aged balsamic would be great, too. We've debated having the leftovers the next morning for breakfast topped wit"

Reviewed red passion

Apr 11, 2014 on FoodNetwork.com

This is a wonderful blend of favors--sheer genius to combine this mix of ingredients. Yes, it is more labor intensive than pouring a shot of tequila. However, the payoff is worth it. Since we first spotted this recipe years ago, we always have a squeeze-bottle of the cilantro/jalape���o simple syrup in the fridge b/c we use it in our margaritas....

Reviewed meyer lemon ricotta pancakes with macerated strawberry coulis

Feb 16, 2014 on FoodNetwork.com

Beautiful texture! The only changes we made were substituting buttermilk for milk, and since we had them on hand I used fresh-squeezed blood orange juice to macerate the fresh strawberries. It made for an intensely vibrant color in the coulis.

Reviewed meyer lemon ricotta pancakes with macerated strawberry coulis

Feb 16, 2014 on FoodNetwork.com

Beautiful texture! The only changes we made were substituting buttermilk for milk, and since we had them on hand I used fresh-squeezed blood orange juice to macerate the fresh strawberries. It made for an intensely vibrant color in the coulis.

Reviewed Herb Spaetzle

Dec 26, 2013 on FoodNetwork.com

This was my first time in years to use my spaetzle maker, so I tried Anne's recipe. It tastes delicious, but I made a few changes. First, I boiled them in low-sodium chicken stock instead of water. Secondly, as I took them out of the broth, I strained them into a skillet with a brown butter/sage leaves/garlic sauce. To the melted butter, I added...

Reviewed The Maple Perfect Manhattan

Nov 2, 2013 on FoodNetwork.com

Very nice fall cocktail, but if you want a more pronounced maple flavor then you'll want to add more than one tablespoon of maple syrup. It was a great sweetener for this libation, but I was expecting more obvious maple flavor when I followed the recipe as written.

Reviewed Maple Bread with Soft Cheese

Oct 20, 2013 on FoodNetwork.com

I went grocery shopping immediately after watching this episode because I couldn't get this dish off my mind. By sheer coincidence, the gourmet store where I shop regularly was having a cheese event and had brought in many specialty cheese makers to demo their products. The very Minnesota cheese maker who sells the cheese in that Madison, WI cheese...

Reviewed Asian Watermelon Salad

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a WONDERFUL salad. It was a huge hit with all of the guests, and the flavor profile is such a departure from typical salads that contain fruit. We didn't cut back on the lime juice, as Chefanie1311 suggested, but it is a good idea to strain your cut watermelon right before dressing the salad because the dressing and the melon will become"

Reviewed Cucumber-Mint Gimlets

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

Perfect starter for our Farm-to-Table themed summer supper club dinner. The only adjustment I made was to add a few tablespoons more of sugar. I made the drinks precisely as the recipe suggested and then tasted before serving. It was a little tart, but I didn't necessarily want it sweeter--only the overly tart, almost bitter, edge taken off. S"

Reviewed Coconut Margarita

Jun 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

OMG--this may be my new favorite margarita. Like the previous reviewer, even my gourmet grocer did not carry the frozen coconut puree; so, we substituted "Coco Real" Cream of Coconut that I found on the same shelf as the drink mixers. It worked beautifully, but for the next round I will not add half ounce of simple syrup because of the sweetener"

Reviewed Garlic Roasted Green Beans with Shallots and Hazelnuts

Mar 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

These beans are delicious, and so much better than any cooked on the stovetop. We only made several changes: I added some red pepper flake to the olive oil with the lemon zest and let the olive oil infuse for about 30 minutes before tossing the beans in it. In addition, we substituted slivered almonds for hazelnuts. Finally, we probably cooked"

Reviewed Creme Brulee

Dec 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is virtually foolproof, but it definitely makes more than six servings. We only had "jumbo" sized eggs on hand, and because the yolks were so large it made ten ramekins. Even with large eggs, it easily makes eight. As it was the holidays, both grocery stores we went to were out of superfine sugar. I substituted regular granulated sugar, a"

Reviewed Italian Meatloaf

Aug 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

I am VERY picky about meat loaf and have two favorite recipes that I prepare exclusively, so I was reticent to try a different one. However, Michael Chiarello's has moved into the #1 position. It is PERFECT. We made only two changes, and one of them was to the topping. We had some marinara sauce ready to use, but the day before a co-worker had"

Reviewed Creamed Spinach

Jun 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was excellent. It's delicious without being over-the-top rich because no heavy cream is used. But, if you're serving this side dish with a traditional steakhouse dinner (we did grilled rib eyes, Delmonico potatoes, and the spinach), cutting the cream is most welcome. I wanted to make a suggestion about the draining of the wilted spinach. "

Reviewed Chicken Kebab Salad

Apr 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Many thanks to previous reviewers for the suggestion to grill the bread separately from the meat. After grilling the kebabs (we added pieces of yellow onion to the skewers), we grilled the bread on a grill pan over the coals; it was perfect. Regarding the dressing, we added twice the amount of lemon juice and two generous dashes of Worcestershir"

Reviewed Tiramisu

Apr 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

The recipe sounded daunting in print, but it was really easy--for us, foolproof. The zabaglione was perfect, and it took exactly seven minutes--just as the recipe suggested. We used a very large lasagna pan, and it required one and a half packages of the ladyfingers. I can understand why some purists preferred not to add the mini chocolate chi...

Reviewed Gnocchi with Prosciutto, Spring Peas, and Chanterelles

Feb 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious! We cheated because we were short on time and purchased store-bought gnocchi in the refrigerated section. It was still wonderful. Fresh chanterelles were not available so we substituted shitakes (fresh blue chanterelles were available, but I wasn't willing to pay $39.99 per lb.). We did use fresh English peas, and those really made ...

Reviewed Rich Beef Barley Soup

Jan 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious! We followed the directions precisely; however, I just felt as though the finished product needed small bites of the beef in it. So, we pulled the oxtail pieces out after one hour of cooking and let them cool. Then we picked apart the meat from the bone and fat and returned it to the soup in bite-sized pieces. It was very savory and...

Reviewed The Ultimate Meatballs al Forno with Creamy Polenta

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This review is for the polenta only, as we didn't make the meatballs. We merged Tyler's and Emeril's polenta recipes. For the cooking liquid, we used 1/2 chicken stock and 1/2 milk (fat free only because that's what we had on hand.) As the polenta was near the end, we added a large dollop of creme fraiche. We also increased the grated Parmesa...

Reviewed Amarone Osso Buco Pot Roast

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

At $17.99 per lb., buying veal shanks will most certainly be reserved only for special occasions. But, this was one of the best Christmas dinners we've ever had. We merged Tyler's recipe with Anne Burrell's, but since we stayed "truest" to Tyler's I'm reviewing here. First of all, a $40-$70 bottle of Amarone is not necessary. We used a $12.99...

Reviewed Chicken Roulades with Chorizo and Manchego

Dec 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Anne's right: this is a great way to infuse flavor into bland boneless, skinless chicken breasts. Like other reviewers, we had a lot of filling left over. We probably could have filled 6-7 breasts if we'd planned ahead. And, I thought the pan sauce was a little on the bland side. It might be due to the fact that we didn't have any of our hom...

Reviewed Poinsettia Cocktail

Dec 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very refreshing holiday drink. We added a splash of Pama Pomegranate liqueur and some fresh pomegranate seeds for garnish. It appeared and tasted very festive.""

Reviewed Soppressata and Cheese in Puff Pastry

Dec 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Without question, the MOST visually appealing and tasty appetizer I've ever made! For mustard haters (as I am), it will feel like two tablespoons is too much mustard when you're applying it. But, I followed the recipe precisely, and the mustard was not overpowering. In fact, it's just right; the salt and fat in the cheese and sopressata need t...

Reviewed Foolproof Popovers

Nov 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

An easier popover couldn't be possible! We used fat-free milk, and I worried that might affect the result; they were still perfect. We made a homemade strawberry compound butter to serve with the popovers, and they were the perfect Sunday breakfast.""

Reviewed Pork Schnitzel

Nov 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Superb! The only change we made to the web recipe was that we used panko bread crumbs, but if memory serves that's what Tyler used on TV. It's perfect: tender, crunchy, toasty, tangy--everything you want in a schnitzel. This recipe is definitely a keeper.""

Reviewed Dill Creme Fraiche

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

My new replacement for any dish that calls for tartar sauce. Double the recipe because it's so delicious.""

Reviewed Beef Stroganoff with Buttered Noodles

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

This ain't your grandmother's Hamburger Helper beef stroganoff! This is delicious because of the short ribs. I've made beef stroganoff from scratch before, and my recipe did not call for cognac (or Dijon mustard). I followed Tyler's entire recipe to the letter, and it was wonderful. However, make no mistake: without those slow-roasted short ...

Reviewed Green Beans with New Potatoes

Jun 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Raised on Southern cooking, I can attest that these are just like Nana used to make. They're not particularly healthy, but they sure do taste good!
"

Reviewed Bourbon Peach Cobbler

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

We made this when the first crop of local Central Texas peaches became ripe, and OMG, was it ever good. The dumpling topping is the BEST cobbler topping I've ever had. The only changes we made were adding a pinch of chili powder and the juice & zest of half a lemon to the peach mixture. And just a note to reviewer JoeCool from Limerick, PA: Ja"

Reviewed Bourbon Peach Cobbler

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

We made this when the first crop of local Central Texas peaches became ripe, and OMG, was it ever good. The dumpling topping is the BEST cobbler topping I've ever had. The only changes we made were adding a pinch of chili powder and the juice & zest of half a lemon to the peach mixture. And just a note to reviewer JoeCool from Limerick, PA: Ja"

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