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Brighton, Massachusetts

Member since Dec 2009

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Reviewed Red Velvet Cake

Oct 15, 2012 in Food Network Community Toolbox on

I used the cake recipe to make the base for a "brains cake" I was making for a Walking Dead dinner party, and it was a HUGE hit! Cake was moist, had just the right amount of chocolate flavor, and came out the perfect color. Alton Brown never fails me."

Reviewed Sourdough Strata With Tomatoes and Greens

Sep 3, 2012 in Food Network Community Toolbox on

This was delicious! The roasted tomatoes are definitely essential - every bite that I got with a roasted tomato was like heaven in my mouth. I used a combo of arugula and spinach for the greens because I needed to use both up, and I substituted cherry tomatoes for the plums because my roommate had just collected a TON of cherry tomatoes from her"

Reviewed Peach and Blueberry Crumbles

Sep 3, 2012 in Food Network Community Toolbox on

DELICIOUS! I just served this at a Labor Day bbq and it was gobbled up in minutes. The only problem I had was that my peaches' skin did not come off easily at all, even after I boiled them. I wound up leaving the skin on, and it was no big deal. The lemon really brightens up the dish and cuts the sweetness, and serving it with vanilla ice crea"

Reviewed Tartar Sauce

Aug 28, 2012 in Food Network Community Toolbox on

Delicious! I substituted onions for the capers (I irrationally hate them) and substituted lemon juice for the vinegar (goes better with fish generally). I small diced regular pickles because that's what I had, but I don't think that makes that much of a difference. Ina does it again!"

Reviewed Herbed Polenta

Jan 5, 2012 in Food Network Community Toolbox on

Made this polenta to serve under vegetarian ratatouille for my family's Christmas dinner this year, and it was FABULOUS! The fresh herbs made the polenta so vibrant, and it came out super creamy (I wound up adding a handful more of cheese, to amp up the salt). We rolled the leftovers into a log to cut into discs to broil and serve with sausages...

Reviewed Buttermilk Battered Fennel Fries with a Creamy Buttermilk Dipping Sauce

Jan 5, 2012 in Food Network Community Toolbox on

I only used the dipping sauce, for some baked sweet potato fries I made. Overall excellent recipe, but the sauce came out a little thin, so I made a few changes. I added about 2 tbsp more mayo, some dried parsley, and some dried chives, and used dried dill instead of fresh (this is what I had on-hand, and I chose to save some money and not buy ...

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