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Reviewed Coconut Pork and Chilli Chutney

Nov 11, 2014 in on

I am not a fan of eggplant, so I used summer squash. Otherwise an easy and delicious meal, my chutney sweetened the dish a bit too much, so I added sliced Kaffir Lime leaves as it simmered. Thai sauces are not generally thickened so I always use arrowroot or corn starch in a slurry near the end to make the sauce "cling" to the ingredients. With ...

Reviewed Family-Style Pot Roast

Nov 13, 2012 in Food Network Community Toolbox on

This is a great dish. The technique of using an immersion blender to puree the aromatics into a sauce is superb! I always use more of the herbs and vegetables to increase the quantity of the sauce. I extend the liquid with good stock. There is no need for cornstarch. I serve it with roasted fingerling potatoes and carrots and crusty Pugliese brea"

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