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Joined Date: Sep 23, 2009
"I made this for Sunday breakfast this week. The flavors were good, but I felt the crust was lacking.Way too thin and not nearly big enough. I think what I will do next time is roll out both sheets of puff pastry together to give the tart a thicker crust. Also, it needs to be bigger than 12". There was so much filling I couldn't leave a 2" border. "
"I have always loved French Onion soup, but now I am totally ruined for Geoffrey Zakarian's version with braised short ribs!!! I set aside an afternoon to prepare this recipe since it does call for approximately 4-5 hours of prep and cooking time. I had never "braised" before or cooked my onions for 2 1/2 hours. All went great! The flavors were so "