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jesstipher

fort wayne, Indiana

Member since Jul 2004

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Reviewed Bacon-Wrapped Monkfish with Beurre Rouge

Jul 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Beyond delicious. This is quite possibly one of the best dishes I've made. I must admit I used white wine vinegar and white wine for the sauce (since I didn't have red wine on hand), but followed the directions exactly otherwise. Technically I made a beurre blanc, not a beurre rouge, but still...omg...so good. The sauce was so delicious I consider"

Reviewed Fillet of Beef Bourguignonne

Nov 5, 2010 in Food Network Community Toolbox on Food Network

This was simply amazing. I did not have pearl onions and sliced onions worked fantastic. I'm making it again but doubling (maybe even tripling) the sauce for later use. Since I made this, every time we eat another protein my boyfriend always says, "You know what would be great on this? That sauce you made for the steaks the other day"...funny how...

Reviewed Fillet of Beef Bourguignonne

Nov 5, 2010 in Food Network Community Toolbox on Food Network

This was simply amazing. I did not have pearl onions and sliced onions worked fantastic. I'm making it again but doubling (maybe even tripling) the sauce for later use. Since I made this, every time we eat another protein my boyfriend always says, "You know what would be great on this? That sauce you made for the steaks the other day"...funny how...

Reviewed Apple Cake "Tatin"

Oct 23, 2010 in Food Network Community Toolbox on Food Network

I have made this several times, all with fabulous results. The last couple of times I have varied the recipe by what I had on hand. Once I did not have sour cream, so I made pie dough and topped it with that, which is essentially a true tatin. Gorgeous! This last time I didn't have lemon zest, so I added fall spices (cinnamon, nutmeg, cloves, etc)...

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