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jfordyce_11686302

New York, New York

Member since Feb 2009

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Reviewed potato basil frittata squares

Apr 6, 2014 on FoodNetwork.com

I just took it out of the oven and cut off a tiny square, and it's delicious! I followed the recipe almost exactly--carefully measured both cheeses, used extra large eggs--although I did throw in a couple of leeks because I had them. Two words of advice: the frittata was **almost** too big for the pan (I used a half sheet, as instructed) so be careful...

Reviewed wholegrain mustard and ginger cocktail sausages

Mar 25, 2014 on FoodNetwork.com

I did a test run on English "bangers" (larger sausages) before a party next week, at which I will be using chipolatas (English breakfast sausages). The result was a little disappointing; the ginger mustard sauce wasn't prominent. I think I'll increase the amount by quite a bit before the party.

Reviewed wholegrain mustard and ginger cocktail sausages

Mar 25, 2014 on FoodNetwork.com

I did a test run on English "bangers" (larger sausages) before a party next week, at which I will be using chipolatas (English breakfast sausages). The result was a little disappointing; the ginger mustard sauce wasn't prominent. I think I'll increase the amount by quite a bit before the party.

Reviewed White Bean and Chicken Chili

Jan 22, 2014 on FoodNetwork.com

Bland, but salvageable. I added a bit of salt and some more chili powder, then squeezed in the juice of a whole lime (I halved the chili recipe). Also added a bit of cinnamon. It's good with those adjustments, but not great.

Reviewed White Bean and Chicken Chili

Jan 22, 2014 on FoodNetwork.com

Bland, but salvageable. I added a bit of salt and some more chili powder, then squeezed in the juice of a whole lime (I halved the chili recipe). Also added a bit of cinnamon. It's good with those adjustments, but not great.

Reviewed Garlic-and-Greens Spaghetti

May 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

A good way to use kale. I make something similar with broccoli.

I cooked the onions and pepper flakes first, then added all the garlic and cooked it very slowly, for 15 minutes or so. It softens and sweetens, but doesn't burn.

For the person who claimed it was flavorless--hard to imagine anything with that much...

Reviewed Herb-Marinated Pork Tenderloins

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

I've been making a variation on this for years, adapted from Robert Carriere. It's wonderful, easy, quick and virtually foolproof. I don't brown the tenderloins first, but put them directly in the oven for about 30 minutes, depending on size. I also put in another tray with small potatoes and, at the end, asparagus. No stovetop mess!"

Reviewed Ragu Bolognese

Nov 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this with ground short rib/brisket mix that Fresh Direct has --- I'd never seen it before, but love both, so how bad could it be? It makes an extra rich sauce that's delicioso."

Reviewed Blue Cheese and Walnut Crackers

Mar 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've made these a number of times, and they've always been a hit. I just finished making a double batch (! for a party tomorrow, using Gorgonzola Cremata (on sale at Murray's--a false economy for this recipe and the crackers aren't nice at all. I'm giving it three stars based on earlier experience with Stilton. I understand the reviewers who said...

Reviewed Raspberry-Ricotta Mousse

Feb 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very tasty, very easy and very quick. I used home made ricotta (Ina's recipe which is very rich -- lots of cream) and that was a plus. I also crumbled some meringue cookies over it, which gave it a nice crunch. But I only gave it four stars because the flavors aren't very deep. I wonder if some lemon zest or juice would've picked it up and cut th...

Reviewed Raspberry Sauce

Jan 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is nice, but needs a squirt or two of lemon to pick it up. Frozen raspberries will do as nicely; and if you can't find seedless raspberry jam, it's easy enough to strain the final product. Like some others, I used a bit less sugar and jam, and am glad; it would've been overly sweet.""

Reviewed Green Green Spring Vegetables

Dec 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a workhorse of a recipe (and I mean that in a good way). I blanche and shock the vegetables as soon as I get home from the market, per the recipe, and then divvy it up, as there are only two of us. The first batch I might dress as Ina does here. The second batch will find its way into risotto. The third I might toss with a lemon vinaigre...

Reviewed Limoncello

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

I made two batches, one with vodka and the other with grain alcohol (legal! as I read in many other online recipes that it was preferable. I've got to tell you, the vodka version was better --- the grain alcohol version was far too strong. Also, I let the peels macerate for a few weeks, not a few days.""

Reviewed Italian Fruit Punch

Jun 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I want recipes for punch, not videos, but the search engine only turns up videos. Highly annoying!"

Reviewed Lemon Ricotta Cookies with Lemon Glaze

May 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

When I read the recipe, I knew they'd be like the Italian lemon cookies I get at Faicco's on Bleeker Street. But they're better! The person who said that they were like Madeleines wasn't far off; they are more cake than cookie. A little less baking powder may work for those who want something a bit flatter.

Happily, the recipe halves...

Reviewed Sweet Potato Oven Fries with Avocado Dip

May 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

I appreciated the tips on the cooking. And I paired the sweet potatoes with a garlic/lemon aioli sauce, as I wanted something a bit sharp to contrast with the sweetness of the taters. A big hit!"

Reviewed Incredible Roasted Shoulder of Lamb with Smashed Vegetables and Greens

May 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Crazy good. The mint gravy makes it."

Reviewed Hard Boiled Eggs

Apr 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Unless the site changed the title of this piece, I don't understand all the complaints from those who said they were looking for deviled egg recipes (not how to hard boil eggs). Anyway! A tip: for reasons I don't understand, old eggs are better to hard boil than fresh eggs. The shells don't stick as much."

Reviewed Lentil Soup

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

This is very good, and an easy way to load up on vegetables: I used a ton of carrots and added some diced fennel. I also pureed it a little bit, so that it was creamier but still visibly lentil soup (with pretty diced carrots and bits of tomato floating around). As an earlier reviewer said, one pound was about 2 cups (not 1 1/4). As I only had two...

Reviewed Weekday Cassoulet

Mar 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this with the delicious lamb sausage from Ottomanelli's on Bleeker Street, and it was wonderful. Left out the bacon and used rosemary instead of thyme (as I was using lamb. I'll try it with chicken another time; I'm kind of 'chickened out.'"

Reviewed Weekday Cassoulet

Mar 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this with the delicious lamb sausage from Ottomanelli's on Bleeker Street, and it was wonderful. Left out the bacon and used rosemary instead of thyme (as I was using lamb). "

Reviewed Cinnamon-Chocolate Fudge

Jan 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Scrumpdillyishus! And easy as 1-2-3. The cinnamon flavor is noticeable, but people who don't know what's in it are sometimes hard-pressed to say what the "mystery' spice is. For the person who said it didn't set -- try it again. You must've got the measurements wrong, because it's foolproof.

Reviewed Turkey Osso Buco with Parsley and Rosemary Gremolata

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

Has anyone made this in advance and reheated it? I'm going to serve it for Thanksgiving dinner, and it would be marvelous if I could cook it on Wednesday.


Reviewed Turkey Osso Buco with Parsley and Rosemary Gremolata

Nov 11, 2010 in Food Network Community Toolbox on Food Network

Has anyone made this in advance and reheated it? I'm going to serve it for Thanksgiving dinner, and it would be marvelous if I could cook it on Wednesday.

Reviewed Turkey Osso Buco with Parsley and Rosemary Gremolata

Nov 11, 2010 in Food Network Community Toolbox on Food Network

Has anyone made this in advance and reheated it? I'm going to serve it for Thanksgiving dinner, and it would be marvelous if I could cook it on Wednesday.

Reviewed Turkey Osso Buco with Parsley and Rosemary Gremolata

Nov 11, 2010 in Food Network Community Toolbox on Food Network

Has anyone made this in advance and reheated it? I'm going to serve it for Thanksgiving dinner, and it would be marvelous if I could cook it on Wednesday.

Reviewed Spaghetti all'Amatriciana

Oct 25, 2010 in Food Network Community Toolbox on Food Network

It was delicious, quick and easy. I would ask those who didn't follow the recipe not to rate it. It's hardly fair to ding it if you either don't like pancetta, or didn't use it.

Reviewed Spaghetti all'Amatriciana

Oct 25, 2010 in Food Network Community Toolbox on Food Network

It was delicious, quick and easy. I would ask those who didn't follow the recipe not to rate it. It's hardly fair to ding it if you either don't like pancetta, or didn't use it.

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