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Tarte11

LA, California

Member since Sep 2009

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Reviewed Short Rib Ragu with Pappardelle and Pecorino Romano

Jan 22, 2014 on FoodNetwork.com

This is very close to being excellent, but I thought it was too rich. This could be my fault though because I added some veal demi-glace to the vegetables... but even still, I do think the beef plus the wine plus the port plus the beef broth is just too heavy handed. Next time I will use chicken broth instead of beef. With a couple tweaks, I think...

Reviewed French Toast

Jan 22, 2014 on FoodNetwork.com

My husband made this for me for my birthday a few years ago, and it was OUTSTANDING. As good or better than the best of the best restaurants we've eaten at...and we go out for brunch a LOT. Just sweet enough, just custardy enough....an absolute perfect version of a classic recipe.

Reviewed Creamy Parmesan Polenta

Jan 22, 2014 on FoodNetwork.com

This was too rich. It felt amateurish, like someone who doesn't know how to cook trying to impress by adding all the richest ingredients and thinking that would translate into success. It doesn't. I made it for company and was pretty embarrassed. Threw the leftovers out the following day.

Reviewed Short Rib Ragu with Pappardelle and Pecorino Romano

Jan 19, 2014 on FoodNetwork.com

This is very close to being excellent, but I thought it was too rich. This could be my fault though because I added some veal demi-glace to the vegetables... but even still, I do think the beef plus the wine plus the port plus the beef broth is just too heavy handed. Next time I will use chicken broth instead of beef. With a couple tweaks, I think...

Reviewed Creamy Parmesan Polenta

Jan 19, 2014 on FoodNetwork.com

This was too rich. It felt amateurish, like someone who doesn't know how to cook trying to impress by adding all the richest ingredients and thinking that would translate into success. It doesn't. I made it for company and was pretty embarrassed. Threw the leftovers out the following day.

Reviewed Chicken with Morels

Jan 19, 2014 on FoodNetwork.com

I made this dish for company without doing a test run, which I guess is never a good idea... but generally Ina's recipes are so reliable! I thought it was very rich in an unappealing way (and my palate tends to tolerate rich food more than most people's). My mouth watered when I reviewed the recipe online, but when I actually ate it I thought the...

Reviewed Devon's Award-Winning Chili

Jan 19, 2014 on FoodNetwork.com

I make this dish using Spice Island Chili powder, and it came out beautifully. The basil is a delicious and surprising flavor addition, giving an otherwise spicy and savory dish a subtle sweetness. It's little touches like that that give food a real gourmet flavor. My husband was impressed, and it's a definite "will make again."

Reviewed French Toast

Jan 19, 2014 on FoodNetwork.com

My husband made this for me for my birthday a few years ago, and it was OUTSTANDING. As good or better than the best of the best restaurants we've eaten at...and we go out for brunch a LOT. Just sweet enough, just custardy enough....an absolute perfect version of a classic recipe.

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