New York, New York
Member since Sep 2010
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"Scrumptious! And ever so easy. I would have liked to know if it was light brown sugar or dark brown
sugar? And whether to take it off the heat before putting in the cream and vanilla? And how long one might expect it to to stay in the fridge? And if you (she serves it warm or cold? And the recipe
for the pears? They were poached as I recall"
"Fabulous flavor combination. And the presentation makes dinner guests feel they've
eaten in an upscale restaurant! I've done this recipe twice for dinner guests, once with
fresh local Black Sea Bass and once with fresh cod to wild acclaim which by rights goes
to you. Many thanks, yet again."
"I used baby Yukon Gold potatoes. And I used duck fat instead of EVOO thereby combining two of
your potato recipes into one. Fabulous. All my dinner guests were taken with the 'special' potatoes
and their presentation.
And by the way, I also used Argon Oil (which I ordered on line after you mentioned it on your show) on thick slices of fresh fa"
"When I last made this wonderful salad as part of my Easter dinner table, I had bought too many
ingredients. After the dust settled, I used the same ingredients to make a soup. I sauteed the
mushrooms in butter and when the were nutty and golden took them out of the pan and set them
aside. I sauteed the fennel and the shallots (which I had had"
"This is just so wonderful. The perfect country bread. Very French in taste, too.
It lasts for days! Amazing. I did leave it alone for 24 hours and made it exactly
as Laura wrote it and I am making it for the third time as I type. Oh, do try it!!"
"I've made this several times and I love it. Not only do I love it, but whoever I've had
over and made it for also loved it. It is a fantastic salad!! On the show where she made
this, I believe she drained off the vinegar after it had served it purpose of mellowing the
sharpness of the shallots and then just put the shallots into the dressing. "
"There are two other of Ina's recipes listed which have the recipe for
meringues: Mixed Berry Pavlova and Meringues Chantilly. There is even a video from which you can write down the recipe as well. For the person who couldn't remember the reason for their meringue being chewy, Ina's advice is not to make it on a rainy day. Other chefs agree. "