Member since Feb 2011
"I usually don't look at Ina's recipes but this was recommended because I am a Brussels sprout fan. The only thing I found moderately interesting was using the golden raisins. That is a nice touch. Two items beyond that: First, the chicken stock idea is okay, but it is easier to blanch the sprouts first to get almost tender and then just fry fa"
"I love and hate this all at the same time. My Irish whiskey just doesn't get mixed with anything, even for the sake of a good cocktail. A little respect for the Jameson's.......and don't even touch that bottle of Midleton.
The idea is great though, and a basic rye whiskey is a nice substitution. For the times when a dessert wine just isn't appr"
"This is a great recipe. I always use melted butter in my crepe batter, but this worked very well. If you are making these sometime soon, invite me over. I won't eat more than 10 or 12. Big tip here - If you refrigerate your batter overnight or make it with cold milk and eggs, make sure it comes up to room temperature before cooking. You will "
"This is a great recipe. I always use melted butter in my crepe batter, but this worked very well. If you are making these sometime soon, invite me over. I won't eat more than 10 or 12.
"I found this in a 'Buffalo Chicken' search and it isn't. Well, it's chicken. I'm not sure what Bobby thinks makes this Buffalo or not, but if he is talking about the classic chicken wing flavor, that would be lower calorie than the mango sauce and everything else. Kind of misses on what sliders are too. (no Bobby, a slider is not just a small "
"This review is about the 'waffles'. Add whatever toppings you want....mine was peaches. I use a Cuisinart waffle maker, Belgian, I think. It is the only one I've had success with. I use a setting of 3 and cook for 3 1/2 to 4 minutes. I don't go by the light like when cooking waffles.
I didn't cut the crusts off the bread, never, never... work"
"This recipe just doesn't make it. I like mojitos. I like grapefruit and vodka. I like agave nectar and syrup as a sweeteners. And, I like using prosecco or champagne for spritzers. I just don't like the combination. The agave gets lost and the mint doesn't fit. To each their own, but I've got a lot of things I'd rather do with these ingredie"
"I make this all the time, but not cut up or with quail eggs. I use regular eggs and serve one 'stack' as a dinner entree. This is an all around sensational recipe."
"A little bit of a chuckle here about 'Johnny cakes' Back way before Booby and most readers were born, Johnny cakes were a cross between a pancake and a biscuit, probably no egg or milk, most likely using bacon fat or shortening. You made a bunch for breakfast and stuck a couple in your pocket for lunch and you went out to work. The biggest reas"
"Very good recipe. I wasn't thrilled with the spinach, but it was still good. (it better be with good friends that don't mind seeing each other with spinach in their teeth) Quick tips. Toss cherry tomatoes with a little olive oil, salt and pepper put on a baking sheet and put in the oven with the strata for the last 1/2 hour or just until they "
"Great recipe, 5 for taste, 3 for preparation. Unless you are doing for a brunch for a bunch of people or want to impress, dice all the apples, cook in butter, cinnamon, cider, sugar, and pepper. Don't skimp, make the real deal McCann's steel cut oatmeal the night before, add milk and reheat in the morning. Put the apple mixture in the bottom of "
"This is a great recipe, but let me complain first. It's not about Bobby unless he wrote the text here. Bacon confit is on the verge of an oxymoron, or is that a redundancy? First.... bacon, one way or another, always cooks in its own fat and more importantly, it is not preserved in its cooking fat. It is already a preserved product. Using the"
"The important part of this recipe, and therefore the review, is the popover recipe. I've made this one twice to put it to the test and it seems to be a foolproof recipe for perfect popovers. They have a nice balance of a soft eggy interior, a large hollow interior, and good crisp but not tough outer shell. That's pretty much everything you want "
"This is a great recipe with all the right old time caponata touches except one. Here's the secret from the old Sicilian guy across the street, use a charcoal grill. No gas, no briquettes, just good hardwood charcoal to grill the eggplant and tomatoes. For an extra kick, try serving with a few grilled fresh anchovies."
"Confused rating for a confused dish. First, don't worry about the wine option. Red Burgundy is made from the pinot noir grape. If you can tell the difference between a Burgundy or a good California pinot noir after you have cooked with it, I truly applaud your taste buds. Next comes down to the fundamentals of boeuf borguignon. It is so-so mea"
"First - get an extra set of hands to either hold or tie the roast, doing it yourself usually leads to foul language. One person holds, the other ties. Also, start with a wrap close to the bottom. This will draw it in to the proper shape.
Next - Buy Anne's book 'Cook like a rock star'! Immediately hit my top 10 cook books....maybe top 5. Lots""
"The French claim it, the Germans claim it but tarte flambee is an Alsatian baker's lunch using a chunk of bread dough, onions, cheese and bacon, torched in a hot, hot, bread oven. The only difference from Anne's recipe is sometimes the onions aren't caramelized. I like fresh onions 'toasted' on this as well, but the caramelized onions are specia""
"I was going to pass on this recipe. For some reason it just didn't hit the right appetite buttons that make you get hungry watching the show. I had my own mole already made up, so I gave it try. This is outstanding. If you have the ingredients ready (the mole, leftover rice, roasted poblanos), this can be put together in about 20 minutes inste""
"Not my grandmother's German potato salad, but very good and worth keeping in the recipe book. The vinegar flashes off a little more than I'd like, but concentrates enough that a good tang is still there. It can always use a little black pepper too. One tip: skip the salt in the potato water. If you are cooking the potaotes properly, they don't""
"I'm not going to give this a bad rating and one of my fundamental rules of cooking involves "Can you put and egg on it?" My question is why. This is a standard, and perfect, recipe for weiner schnitzel, and it doesn't need anything more than a bit of lemon, parsley,and maybe German mustard on the side. The egg isn't a bad idea, just not necessa""
"Guy, you do know that muffaletta is the name of the bread that the sandwich is made out of, right? and that other than olives this bears no resemblance to anything muffaletta? This recipe is convoluted and the end result does not carry the ingredients that are in it. If you want these flavors in a pasta salad......simplify! Make it about a the""
"Anne and I differ a little on the herbs for this, but that varies restaurant to restaurant anyway. This is a great recipe. Okay.....one complaint. NE clam chowder screams for black pepper. For Zwena, you will never get the bacon flavor but try finishing each bowl with a pat of butter and a 1/2 tsp of cognac. You will get a rich back flavor th"
"This is almost ingredient for ingredient a recipe I do making a flatbread sandwich like a gyro with lamb tenderloin, salad, and tzatziki. Marinate the same, except use a lamb tenderloin. Grill medium rare to medium and slice super thin. Fill a folded flatbread with salad, meat, and drizzle with tzatziki. Make the tzatziki the same, but put it "
"To guanciale or not to guanciale. Fact is, even if you buy a type of cured pork jowl, it only vaguely resembles the good Italian versions that are cured with salt and pepper(s). Grandma used to take the fatty jowl meat and run it through a hand crank meat grinder, add salt, pepper, and red pepper flakes and let it sit a day or two. The extra por"
"Like the last rater, I also don't like giving out less that 5 stars. Unlike the last rater, I didn't get along with the lemon. Using Granny Smith apples brought enough tartness to the it without the lemon juice. I might be too used to the classic of just sugar, butter, and apples. What I did like was the more rustic crust than versions with puff pastry. Next time it will be Anne's pastry with my filling."
"Be fair to Anne. Don't leave a bad review for not understanding food. Israeli couscous is pasta not the couscous you are thinking of, which is a coated grain product. Totally different products. Israeli couscous seems to have replaced toasted orzo on most menus.
Two tips here. First, Anne dumped the pasta into the boiling water right from the canister. This isn't a good idea because it allows steam to get in with the rest of the pasta. Measure it out and put it in a separate bowl. Then dump the whole thing in. Rice, pasta, spices...the same thing. Don't let the steam get in the container and spoil what's left. Second. If you are using broth or stock, measure out what you need and warm it on the stove or in the microwave. For TV, Anne just grabs the container from the refrigerator and adds it to the pot. Unless you want to shock the cooking process or deglaze a pan, heat your stocks before adding to something that is cooking."
"First, this is a nice crepe recipe (I have about 6 different types). The one I have used for manicotti started off with a little more liquid and doesn't have to be adjusted later. Taste the same. One hiccup in the printed directions. The part of adding the melted butter to the batter is missing. The recipe above says not to add it before mixing the batter, but it doesn't say when to put it in. If you make the batter a few days ahead, don't add the butter until you are ready to make the crepes and the batter is back at room temperature. If the batter is going to be used right away, add it any time after the batter is mixed."
"First note: I can list about a dozen Italian dishes with 'seafood' that include some type of cheese. It depends on the seafood. Depends on the region. Next: Know your parm. From the stuff that comes in a can (gak!) to 20 yr old reggiano, they all have a different salt contents. For seafood use a fresher, sweeter parm. Last, if you want grandma's classic finish to linguini and clam sauce, pulse a couple of slices of fresh Italian bread in the food processor. These should be very coarse bread crumbs, like Grape Nuts cereal. Toss lightly with olive oil and a little salt and toast in a 425 oven until they barely turn golden. Use this to sprinkle on top of the linguini and skip the parmesan."
"Bacteria is everywhere. Salmonella isn't the only problem. The goal is to 1) kill it off, 2) limit the quantities, because you are probably eating it all the time anyway. Small amount usually don't hurt, the danger is when it sits around and multiplies and your body can no long dela with it. Cooking to posted temperatures kills bacteria. That works as long as the bacteria doesn't produce a toxin. Some bacteria are killed off by acids like vinegar and they also inhibit growth, thus pickling. Salt has similar uses. Bacteria can multiply (double) about every 20 minutes or so, given ideal conditions. Anne has the luxury of making the dishes on the show without thinking about any bacteria build up. The stuff all gets cleaned, tossed out, and started from scratch for the next set up. The TV folks should probably set an example, but they are worrying about the show."
"Be careful how much oil you use on the mushrooms, toss fast and get into the oven. They will come out like chips. I also put the proscuitto on a sheet with parchment paper and toasted that way. Use a light hand on the oil and vinegar so you don't overwhelm the pear. Do it the way Anne did and you will be that proverbial Superstah! "