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Westlake Village, California

Member since Aug 2004

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Reviewed Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers

Sep 26, 2013 in Food Network Community Toolbox on

I usually make quite a few changes to any recipe, but not so much to this one. I added extra capers and the lemon zest. That's about it. Didn't have the parsley, so I missed the color but no loss to the flavor. This recipe is incredible and simple. Served with truffle oil mashed potatoes which I poured some of the lemon wine sauce on to as well. T"

Reviewed Creamy Parmesan Polenta

Jul 22, 2012 in Food Network Community Toolbox on

Easy and quick polenta recipe. The creme fraiche adds a nice creaminess and richness to the polenta. If you can't find creme fraiche, substitute sour cream.

No way do you want to put a tablespoon of salt in there. 1 tsp. is more that enough because of the cup of Parmesan cheese (which is salty). Next time, I will cut back a bit...

Reviewed Celery and Parmesan Salad

Jul 21, 2012 in Food Network Community Toolbox on

"At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. "
Do not use 2 tsp. of salt. I ruined an entire batch by following this part of the recipe. Has to be an error in the recipe....

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