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bprashner_7217548

Austin, Texas

Member since Mar 2004

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Reviewed Roasted Dates with Pancetta, Almonds and Chile

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

LOVED this! Roasting the dates completely changes the profile of the date - texture is silkier and the flavor takes on caramel overtones. I served this dish over arugula and an heirloom tomato wedge as a salad/appetizer course and it rocked.

Taste to adjust for acidity - I added extra lemon juice. I was also a little generous...

Reviewed Roasted Dates with Pancetta, Almonds and Chile

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

LOVED this! Roasting the dates completely changes the profile of the date - texture is silkier and the flavor takes on caramel overtones. I served this dish over arugula and an heirloom tomato wedge as a salad/appetizer course and it rocked.

Taste to adjust for acidity - I added extra lemon juice. I was also a little generous...

Reviewed Emeril's Moroccan-Style Braised Chicken Thighs with Preserved Lemons and Green Olives

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is fantastic. I was sure to brown thighs well. They render a lot of fat and I drained a fair amount and then added back what I wanted to use along with a tablespoon of butter to saute the onions and make the sauce. After bringing the sauce to temp I added the browned chicken back and went low and slow to let the chicken benefit from a"

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