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foodisfabo

North Haven, Connecticut

Member since Apr 2005

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Reviewed Ricotta and Grana Padano Gnocchi

Saturday, Jul 7, 2012 on Cooking Channel

"I absolutely love watching David Rocco, but am terribly saddened by the results of what I have deemed my most utter culinary failure to-date. I purchased about $45 worth of premium ingredients to make this gnocchi, and to combine with the lemon sauce featured in one of his other recipes. While the lemon sauce was absolutely delicious, these gnocch"

Reviewed Quick and Spicy Tomato Soup

Sunday, Jan 2, 2011 on FoodNetwork.com

"This was very good, and with minimal ingredients it is also budget-friendly. I was a bit embarrassed to buy canned tomato sauce (I always make mine from scratch, but since I was pressed for time, I used the Bertolli Arrabbiata sauce, and it worked just fine.

The only reason I'm giving this 4 starts instead of 5 is because I found the cooking directions to be off. If you slice a whole onion and two carrots, it will take considerably longer than 2 minutes for them to become soft and tender. I cooked mine about 5 mins before adding the other ingredients, and I still found-after finishing the soup- that they could have used slightly more time to become tender.

Otherwise, this will make great left-overs and I plan to make again. Thanks Giada.

Reviewed Quick and Spicy Tomato Soup

Sunday, Jan 2, 2011 on FoodNetwork.com

"This was very good, and with minimal ingredients it is also budget-friendly. I was a bit embarrassed to buy canned tomato sauce (I always make mine from scratch), but since I was pressed for time, I used the Bertolli Arrabbiata sauce, and it worked just fine.

The only reason I'm giving this 4 starts instead of 5 is because I found the cooking directions to be off. If you slice a whole onion and two carrots, it will take considerably longer than 2 minutes for them to become soft and tender. I cooked mine about 5 mins before adding the other ingredients, and I still found-after finishing the soup- that they could have used slightly more time to become tender.

Otherwise, this will make great left-overs and I plan to make again. Thanks Giada.

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