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Santa Monica, California

Member since May 2013

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Reviewed cheesy polenta

Dec 31, 2014 on

Yummy and creamy. Used the polenta as a foil for Red Wine and Mushroom braised short ribs (Williams Sonoma recipe) -- gourmet meal. Used non-fat half and half, Smart Balance butter to try and cut some calories/make it healthier. Highly recommend! Using quality Parmesean cheese makes a difference.

Reviewed Bistro-Style Short Ribs

May 26, 2013 in Food Network Community Toolbox on

The short ribs were very good, flavorful and tender. Pureeing the sauce to braise the ribs in was different---I think I used too much garlic and salt. I used low sodium beef broth and it still came out too salty. In the future I will not add any salt other than the salt used to sear the beef ribs in the beginning because the beef broth already "

Reviewed Creamy Corn Polenta

May 26, 2013 in Food Network Community Toolbox on

This would have been a 5 star but I had to tweak the recipe a bit. The polenta came out too salty for my taste with 2.5 cups of chicken broth so next time I will do half chicken broth/half water. Adding the creamed corn at the end made this polenta extra special. I did add some sugar and water to offset the saltiness. I did not add cheese or a"

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