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Joined Date: Feb 19, 2009
"This meal was quick and tasty. Although I plan to make it again, it did not blow my family and I away. Be careful not to slice the apples too thin--or the onions too thick--because in order to get the onions to cook properly, the apples will turn to mush if they're too thin. Or throw them in after the onions have cooked for a few minutes. We found that we did not need chicken stock in the sweet potatoes at all. We have lots of leftover sweet potatoes which I will turn into potstickers using won ton wrappers I have on hand. Will be a yummy second round meal using the gravy and leftover apples and onions as a topper!"
Reviewed Oeufs en Meurette
"I had this at Anthony Bourdain's restaurant, Les Halles, in NYC. I couldn't get the flavor out of my mind so decided to shop around online to see if I could find a good recipe. I settled on this one because the ingredient list seemed most true to what I had at Les Halles. I did not poach the eggs the way the recipe recommends; I poached them more simply in 180-degree water with some vinegar tossed in to it, as chefs like Bobby Flay or Claire Robinson demonstrate on TV. The sauce was simply divine. I was only serving for two, so the leftover sauce provided several delicious breakfasts afterward with a simple over-easy egg."
"Five stars for its simplicity, cost, and ability to generate a lot of flavor with a very minimal ingredient list.
Reviewed Butternut Squash Soup
"Delish, and so, so easy. I made this for my 2 year-old's birthday party, and she asked for 2nds!
"I thought this was good, but too much work for the result that I got. Be careful not to chop the chocolate too coarsely, or else you'll have blocks of chocolate inside your cake.
Reviewed Garlic Spaghetti
"Like other reviewers, I scaled back the amount of olive oil to 1/3 cup and it worked just fine. I think that the butter added to the flavor, but for those worried about the calories, the recipe would work just fine without it; the flavor just won't be as rich. I used Muir Glen fire roasted crushed tomatoes, and they tasted delicious. I agree with one of the other reviewers who said that it was "missing something." It lacked a little pizzaz, so I added dried oregano, which helped. In the future, I would add cooked pancetta to give it a little crunch.
Reviewed Squash Caponata
"I haven't made the dish, but to clarify, she did roast 3 lb of butternut squash (chopped in what looked like 1/2 inch squares) with oregano and a Tbsp of sugar. Everything else in the recipe looks accurate.
Reviewed Lemon Chicken Soup
"I made the chunks of chicken a little too big--not the recipe's fault, but it definitely affected the taste. I would recommend grilling or pan-frying the chicken prior to adding it to the broth rather than cooking it in the broth itself, although the latter option would introduce some extra calories. We're not big tofu fans, but I actually think tofu would work great in this recipe. On the positive side, the broth is absolutely fantastic. My kids, ages 5 and 23 months, absolutely loved the broth and begged for more--and my husband had several servings, which speaks to the potential of this recipe.
I did not grow up around the kitchen, and until about a year ago was capable of little more than reheating frozen meals (at the age of 34). I decided while on maternity leave with my 2nd child to perfect the art of the chocolate chip cookie, and I haven't looked back since. I discovered Food Network about 6 months ago and have learned so much. My family, my guinea pigs, are my biggest supporters. My favorite chefs are Rachael Ray, Bobby Flay, Melissa D'Arabian, and Brian Boitano.