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Reviewed Poached Salmon

Oct 23, 2013 in Recipes on Cooking Channel

Easy and excellent. Really enjoyed it. Thanks."

Reviewed Butterscotch Sauce

Sep 23, 2013 in Recipes on Cooking Channel

Scrumptious! And ever so easy. I would have liked to know if it was light brown sugar or dark brown
sugar? And whether to take it off the heat before putting in the cream and vanilla? And how long one might expect it to to stay in the fridge? And if you (she serves it warm or cold? And the recipe
for the pears? They were poached...

Reviewed Fish en Papillote

Aug 18, 2013 in Recipes on Cooking Channel

Fabulous flavor combination. And the presentation makes dinner guests feel they've
eaten in an upscale restaurant! I've done this recipe twice for dinner guests, once with
fresh local Black Sea Bass and once with fresh cod to wild acclaim which by rights goes
to you. Many thanks, yet again."

Reviewed Squished Baby Potatoes

Aug 18, 2013 in Recipes on Cooking Channel

I used baby Yukon Gold potatoes. And I used duck fat instead of EVOO thereby combining two of
your potato recipes into one. Fabulous. All my dinner guests were taken with the 'special' potatoes
and their presentation.
And by the way, I also used Argon Oil (which I ordered on line after you mentioned it on your show)...

Reviewed Fennel and Mushroom Salad

Apr 9, 2013 in Recipes on Cooking Channel

When I last made this wonderful salad as part of my Easter dinner table, I had bought too many
ingredients. After the dust settled, I used the same ingredients to make a soup. I sauteed the
mushrooms in butter and when the were nutty and golden took them out of the pan and set them
aside. I sauteed the fennel and the...

Reviewed The Miracle Boule

Mar 12, 2013 in Recipes on Cooking Channel

This is just so wonderful. The perfect country bread. Very French in taste, too.
It lasts for days! Amazing. I did leave it alone for 24 hours and made it exactly
as Laura wrote it and I am making it for the third time as I type. Oh, do try it!!"

Reviewed Fennel and Mushroom Salad

Mar 8, 2013 in Recipes on Cooking Channel

I've made this several times and I love it. Not only do I love it, but whoever I've had
over and made it for also loved it. It is a fantastic salad!! On the show where she made
this, I believe she drained off the vinegar after it had served it purpose of mellowing the
sharpness of the shallots and then just put the shallots...

Reviewed Meringues with Cassis and Raspberries

May 31, 2011 in Food Network Community Toolbox on

There are two other of Ina's recipes listed which have the recipe for
meringues: Mixed Berry Pavlova and Meringues Chantilly. There is even a video from which you can write down the recipe as well. For the person who couldn't remember the reason for their meringue being chewy, Ina's advice is not to make it on a rainy day. Other chefs...

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