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trink57

Kansas City, Missouri

Member since May 2004

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Reviewed French Apple Tart

Jan 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Love this recipe, it's my go to when I want to impress. I always use the puff pastry instead of making my own. Make sure you use the parchment paper, this tart trashes a cookie sheet.""

Reviewed Portobello Mushroom Lasagna

Jan 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I added 1/2 tsp fresh thyme and 1 clove chopped garlic to each batch of mushrooms. I also used a mix of wild mushrooms instead of just portobellas. I added mozzerella with parmesan between layers. I also toned down the salt in the sauce, I find Ina has a very heavy hand with salt. Made it the day before, increased baking time by about 15 minutes....

Reviewed Fusilli with Pecorino Romano and Black Pepper

Aug 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

As written, this is WAY to salty, I almost didn't add the 2 tsp salt since I knew the cheese was salty, but Giada is usually right on with her seasonings. I will make this again, but will decrease the salt and maybe even omit it all together.""

Reviewed Pork Chops with Fennel and Caper Sauce

Mar 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I don't even like pork chops that much, but I love this recipe. The fennel/tomato sauce is delicious! Very easy to cut recipe in half for small families, thanks Giada!"

Reviewed Baked Fontina

Mar 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

First of all, I bought Italian Fontina as suggested, it's $20/lb and you need 1 1/2 lbs. Second, the cheese has a very strange odor and made my whole kitchen smell funky. I followed another reviewers suggestion and cut the salt to 1/2 tsp, 1/4 tsp probably would have been better. Next time I would also cut back the oil too, a little greasy. Not one...

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