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jvbailey_raspberry

Egg Harbor City, New Jersey

Member since Jul 2005

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Replied to blackberry cobbler

Jun 11, 2014 on FoodNetwork.com

This is really more like a clafouti, not a tart, but a rose by any other name would smell just as sweet right?

Reviewed chicken bouillabaisse

Mar 10, 2014 on FoodNetwork.com

This recipe is probably not for everyone, but to my taste it was one of the best things I've ever eaten. I did not spring for Pernod, but followed the recipe in every other regard, and it was plenty fennely.

The key to the rouille is adding the oil SUPER SLOWLY. It took a long time, and the result was the most gorgeous mayonnaise....

Reviewed chicken bouillabaisse

Mar 10, 2014 on FoodNetwork.com

This recipe is probably not for everyone, but to my taste it was one of the best things I've ever eaten. I did not spring for Pernod, but followed the recipe in every other regard, and it was plenty fennely.

The key to the rouille is adding the oil SUPER SLOWLY. It took a long time, and the result was the most gorgeous mayonnaise....

Reviewed Irish Soda Bread

Mar 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Terrific--it will make a soda bread lover of anyone. It also worked when i used half whole wheat flour."

Reviewed Orange Olive Oil Cake

Dec 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm not a big fan of sweets, and this cake, which some reviewers have called bland, was to me delicately-flavored and superb, partly because it wasn't very sweet. I thought it was even better the next day. Also, this was so easy and quick I was able to make it after my company had eaten dinner without anyone noticing. Do bake on the shy side of Me"

Reviewed Salmon in Lemon Brodetto with Pea Puree

Oct 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish is not only incredibly delicious, it's also free of significant pitfalls--I've made it once and had it at two other people's house, and every time it was fantastic. Make this dish. Honestly.""

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