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Hoboken, New Jersey

Member since Jul 2005

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Reviewed Vegetable Tarte Tatin

Dec 2, 2012 in Food Network Community Toolbox on

Made it, loved it. Everyone went back for seconds. I used a greater ratio of sweet and gold potatoes, and fewer parsnips. It felt like the right balance. I also went half sugar, half maple syrup for the sauce. I liked the sweetness of it, but then again I was serving it with a salty meat dish that balanced it. It popped right out of the baki"

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