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gnjohn2000_11611101

Irmo, South Carolina

Member since Jan 2009

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Reviewed Coquilles St. Jacques

Jul 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish requires a LOT of prep, so do that early in the day, covering everything in seperate dishes and the dairy in the fridge. It's really only about a 15 minute job to cook and should then be served right away. Broil the remekins 2/3 down into the oven, so they don't crisp the parmessan too much, 1 to 2 minutes....keep an eye. This dish was"

Reviewed Osso Buco

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

I thought that this recipe was very light on flavor. The meat and sauce were tender, but lacked that deep, rich flavor normally associated with osso bucco. I would make this again, but with a robust red wine and beef or veal stock, and a bit more tomato paste. I'd also add some herbs de provence to the general braising liquids as well. Giada's recipes...

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