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Joined Date: Aug 12, 2004
Birthday: Feb 12
Reviewed Cherry Tart
"Fortunately, I watched the TV episode because the recipe is confusing. So I make the dough, put it in the fridge, then roll it out. Now what? The TV episode told me to bake the shell first, let it cool, then add the filling; however, the written recipe isn't clear. I decided to bake the shell at 350 for 25 minutes. For the filling I used a "c"
Reviewed Coq au Riesling
"The only thing better than this recipe is Laura herself. I love her confidence, her wit, and her delightful charm. I had only two shallots, so I substituted two shallot-sized Vidalia onions, plus an extra clove or two of minced garlic. I used fine cognac--flambeed as she did on the show--then served it over a bed of wild+long grain rice. I coo"
A recreational chef, whatever I know about cooking I learned from working in restaurant kitchens, cooking with my grandmother and mother and lots of cooking. It's my way of being creative, having fun and sharing it all with guests.