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laurie.harrison_8736625

New York, New York

Member since Oct 2007

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Reviewed Red Berry Trifle

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

Wow! Yes, I'll repeat what others have said numerous times - the cognac cream is to DIE FOR!!! Be patient and it will thicken and be glorious. Great crowd pleaser; have some leftovers and I found myself at the frige @ midnight with a big spoon and happy face. Another great one, Ina - thanks!"

Reviewed Stuffed Braised Veal Breast

Oct 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Although it was not easy finding a veal breast (I had to special order it at the butcher), it was worth the extra effort. What a tasty and great dish. Takes some time to prepare and to cook - but the house smelled fantastic and the veal was oh so tender.....Would make for company as it was beautiful also. However, we had leftovers last night a...

Reviewed Buttermilk Cheddar Biscuits

Aug 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Was wondering if anyone out there made the dough a week before and froze it. I'm having guests over and really don't have the time to make the dough when they are there. I've made these bisuits before and they are incredible. But not sure if the dough holds up to freezing (although most doughs do!. Would so much appreciate any input. Thanks!...

Reviewed Olive Oil Cake with Blueberries and Mascarpone

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great cake - had a few olive oil cakes in 4-star NYC restaurants, and this one was every bit as good, but oh so much more satisfying since I made it. Couldn't find a meyer lemon, so used zest of orange and lemon. Agree with the comment re using foil if it browns too quickly. And strongly agree with the person who admonished another for giving l"

Reviewed Scalloped Tomatoes

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

agree with all the postings - this is one fabulous dish. I leave the crusts on my boule and actually prefer the crunchiness of it. Love the idea of some oregano and balsamic, as some have suggested and will try that tonight. For all who have not yet made this - don't forget the sugar, it really makes a difference, and get ready - because your h"

Reviewed Mussels in Lemon Grass Broth

May 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this a few times and it's delicious - always get rave reviews from friend and family. One note on the recipe instructions for the broth - it says to combine all ingredients, but do not combine all ingredients, just combine the first 8 ingredients - the stock through the shallots, do not add the oils to the broth mixture. "

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