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svasana

United States

Member since Dec 2010

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Reviewed Eggplant and Potato Moussaka

Mar 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I skipped frying the eggplant--roasted them in the oven instead. When making the bechamel sauce, cool it in an icewater bath before adding the eggs, so you don't have cooked eggs floating in the sauce. Also, if all the ingredients are cooked right before assembling, it really only needs about 25 minutes in the oven—I think the 50 minutes...

Reviewed Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash

Feb 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent, simple meal. I omitted the butter for the au jus, and it still seemed thick enough to flavor the cutlets, though next time I might add a small pat. Kids loved it, and husband ate all of his and half of mine!

Reviewed Herbed Pork Paillards with Sundried Tomato Butter and Asparagus

Jan 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just made this for dinner--whole family devoured it! I swapped out the asparagus for roasted Mandelbrot cauliflower (found it at the farmer's market.) When making enough for 4-6 people, keep the finished pork warming in the oven at 300 F on a baking tray cover with parchment paper, which also helps to absorb any excess oil.

Reviewed Herbed Pork Paillards with Sundried Tomato Butter and Asparagus

Jan 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just made this for dinner--whole family devoured it! I swapped out the asparagus for roasted Mandelbrot cauliflower (found it at the farmer's market.) When making enough for 4-6 people, keep the finished pork warming in the oven at 300 F on a baking tray cover with parchment paper, which also helps to absorb any excess oil.

Reviewed French Onion Soup

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe right after Thanksgiving, when I had a load of onions and some leftover beer (from beercan turkey) so I substituted that for the white wine. Turned out quite robust, sort of a "German-onion soup" more than French onion, but quite tasty!

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