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czewska

new york, New York

Member since Nov 2009

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Reviewed Perfect Burger

May 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Just wonderful! I was doubtful that anything this simple could really be "perfect", but it was. And not mixing other ingredients into the patty saved a huge amount of time, which I instead spent tossing my sliced mushrooms, Vidalia onions, tomatoes in oil, salt, pepper, and garlic powder and cooking them in a perforated pan on the grill while it"

Reviewed Catfish Soup

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

Delightful, and a real surprise! I'd always thought of catfish as "fishy", but here it's sweet and luscious. Observations: 1-Leave lemongrass and ginger in large pieces and remove them before serving the soup--the former will still be too woody, and the latter too chewy, even after cooking is done. 2-Cut catfish into 1/2" cubes pieces instead o"

Reviewed Thai Shrimp Spring Rolls

Apr 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious and fresh. Re the delicate rice wrappers, if you put a damp, clean dishtowel on the cutting board, you can lift it and easily roll the bottom 1/3 of the wrapper over the filling (the same principle as rolling sushi). And "Drain the noodles in the colander" means you also discard the water-soy mixture at that point. And it makes more s"

Reviewed White Bean and Chicken Chili

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

OK but texture lacking: ground chicken is mushy, better to use thighs (or even boneless breasts), sear, cool and shred, and add back to chili to finish cooking. Better to toast spices separately in advance in dry pan. (+ recipe doesn't make clear that Giada AT LEAST cooked the spices in the onion/garlic WAY before adding the chicken). No reaso...

Reviewed Brined Pork Chops with Soft Parmigiano Polenta

Mar 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

Extraordinarily tasty pork chops! Halved the recipe and quartered the (kosher) salt.""

Reviewed Edamame Dip

Mar 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious--followed the recipe exactly (cilantro, lime, and frozen shelled edamame, which my local Whole Foods sells, along with the brown miso and chili paste). I'm a dedicated meateater, and don't care for tofu or most soybean dishes, but I loved this. Don't overcook the edamame, and don't overprocess the dip---it's nice to have a bit of ligh...

Reviewed Beef Bourguignon

Dec 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wonderful! Used sliced bacon instead of slab--and might use a whole pound next time; the Red bliss taters needed more than 30 minutes--and I had cut the larger ones into sixths; next time will add them an hour into the oven time, then add the mushrooms 1.5 hours into the oven time, as Anne prescribed. The potatoes are key, both flavorwise and t...

Reviewed Beef Bourguignon

Dec 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wonderful--used sliced bacon instead of slab (and might use a whole pound next time)), the Red bliss taters needed more than 30 minutes (and I had cut the larger ones into sixths; next time will add them an hour into the oven time, then add the mushrooms 1.5 hours into the oven time, as Anne prescribed)). The potatoes are key, both flavorwise an...

Reviewed Beef Bourguignon

Dec 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wonderful--used sliced bacon instead of slab (and might use a whole pound next time), the Red bliss taters needed more than 30 minutes (and I cut the larger ones into sixths; next time will add them an hour into the oven time, then add the mushrooms 1.5 hours into the oven time, as Anne prescribed. The potatoes are key, both flavorwise and textu...

Reviewed Chicken Yakitori

Aug 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Note: there's mirin in the salad dressing, too, even though it's not mentioned in the ingredient list or directions above. The only mirin mentioned in either the list or directions goes into the marinade. But in the video Flay puts almost as much mirin into the dressing as he does rice vinegar, and less than the soy sauce. So, it looks like 3-...

Reviewed Chicken Yakitori

Aug 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Note: there's mirin in the salad dressing, too, even though it's not mentioned in the ingredient list or directions above. (The only mirin mentioned in either the list or directions goes into the marinade.) But in the video Flay puts almost as much mirin into the dressing as he does rice vinegar, and less than the soy sauce. So, it looks like ...

Reviewed New England Fish Chowder

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

Made this for a grouchy 60-y-o Maine bush pilot, who loved it: "Don't know who this chef fellah is, but you should write him a lettah and tell him this is great!"

Used bacon instead of salt pork, fresh Maine haddock fillets, a big salmon head--but no fish bones for the stock, added 2T salt + 1/2t pepper BEFORE the fish--I needed...

Reviewed Apricot Glazed Lamb Chops with Pistachio and Sumac

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

Rhonda, for the grilled bread salad recipe, you need:

1. lavash or day-old bread, grilled till dry, because you'll be adding moisture back into it

2. arugula, and

3. dressing, as follows:

combine:

peppadews or other small hot/sweet peppers, halved
heirloom...

Reviewed Apricot Glazed Lamb Chops with Pistachio and Sumac

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

Rhonda, for the grilled bread salad recipe, you need:

1. lavash or day-old bread, grilled till dry, because you'll be adding moisture back into it

2. arugula, and

3. dressing, as follows:

combine:

peppadews or other small hot/sweet peppers, halved
heirloom...

Reviewed New England Fish Chowder

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

Made this for a grouchy 60-y-o Maine bush pilot, who loved it: "Don't know who this chef fellah is, but you should write him a lettah and tell him this is great!"

Used bacon instead of salt pork, fresh Maine haddock fillets, a big salmon head (but no fish bones for the stock), added 2T salt + 1/2t pepper BEFORE the fish (I needed...

Reviewed New England Fish Chowder

Aug 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Part 2: I didn't salt/pepper before adding the fish (I used whole fillets both times, and would have wanted to break those up somewhat after cooking, anyway, so seasoning/stirring later wasn't an issue for me). The 2nd time, I ended up using just under 2 TABLEspoons salt and 1/2 tsp pepper. The unseasoned potatoes still bothered me, though; nex...

Reviewed Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce

Aug 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Part 2: In the case of the marinade, I didn't have fresh bay leaves, but dried, so couldn't put the dried ones through the blender, obviously (and the blender seems to be necessary ONLY if you're using fresh bay instead of dried). When the marinating was done, I picked off the dried bay leaves before I put the steak on the grill. Season with sa...

Reviewed Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce

Aug 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Part 1: Outstanding, and I agree with robyn--I ate the tomato escabeche with a fork while waiting for the rest of the dish to be ready!

Mindblowingly delicious--made only 1/2 of the skirt steak, and 1/2 of the mango sauce (because there were only 2 of us), but all of the tomato escabeche (I had fresh tomatoes to use up)--which turned...

Reviewed New England Fish Chowder

Aug 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Review Part 1: Made this for a grouchy 60-y-o Maine bush pilot--he loved it: "I don't know who this chef fellah is, but you should write him a lettah and tell him how good this is!"

Have made it twice now; used bacon instead of salt pork both times; used fresh Maine haddock the 1st time + fresh cod bought in NYC the 2nd; used...

Reviewed Baby Back Ribs and Young Collards Braised in Apple Juice

Mar 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

For everyone who ended up with too much liquid--the recipe is wrong. Watch the TV episode--Tyler uses half of a half-gallon of apple juice (so, he uses only a quart). Also, one can't get young collards unless one (1) shops at a farmer's market when collards are in season, or (2) grows them in his/her own garden. What's available in March in markets...

Reviewed Bahamian Fish Chowder

Dec 25, 2010 in Food Network Community Toolbox on FoodNetwork.com

Outstanding--used 1 jalapeno (with seeds and membranes) instead of other hot peppers, used 2 pounds IQF shrimp instead of lobster or fillets or whatever (though I do intend to try it with frozen whiting fillets, or something like that), and 2 large baking potatoes instead of one (you need more potato cubes to balance 2 pounds of seafood). Unbelievably...

Reviewed Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto

Dec 25, 2010 in Food Network Community Toolbox on FoodNetwork.com

The "Charred Corn Salsa/Relish" recipe seems to be as follows (I wrote it down while watching the show):

2-3 cups kernels from grilled corn (save husks and cobs for other recipes from this episode)
2 roasted jalapenos, chopped
1/2 red onion, finely diced
coarsely chopped cilantro
1/2 cup...

Reviewed Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto

Dec 25, 2010 in Food Network Community Toolbox on FoodNetwork.com

The "Charred Corn Salsa/Relish" recipe seems to be as follows (I wrote it down while watching the show):

2-3 cups kernels from grilled corn (save husks and cobs)
2 roasted jalapenos, chopped
1/2 red oinion, finely diced
coarsely chopped cilantro
1/2 cup fresh lime juice
olive oil
salt
pepper

All...

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