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Reviewed Chicken Carbonara

Jan 24, 2013 in Food Network Community Toolbox on

Good, but "carbone aira" in Italian (where the name is derived) literally means "coal air". This recipe needs a fair amount of black pepper, as the name implies, to really make this a bit more authentic. The walnuts and lemon zest are a nice touch but not necessary, but a sufficient amount of black pepper wakes up another flavor and gives it one "

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

Jan 24, 2013 in Food Network Community Toolbox on

Easy to make but takes some time. Needed to split chicken down the middle to make them thinner but not pounded. Added more dijon mustard, used a touch more mascarpone and finished slowly in the oven at 225 to make the chicken more tender. Good on pasta or as a stand alone chicken dish. Made with lemon risotto for a nice contrast in flavors. "

Reviewed Lemon Risotto

Dec 22, 2012 in Food Network Community Toolbox on

This was very good, BUT I had to deviate from the recipe substantially to get it "lemony" enough. I have been making risotto for years. You always need to add something acidic before the broth. Normally, this is wine. Here, I used the juice of 1 whole lemon to start and let it absorb into the arborio first, then proceeded with the hot low-salt veg"

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