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Roxbury, Connecticut

Member since Sep 2005

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Reviewed Lemon Madeleines

Monday, Mar 11, 2013 on Cooking Channel

"finished madelines tended to be too dark. Used Bouchon Bakery recipe for better product. Butter molds and freeze. Prepare batter day ahead and refrigerate. Fill molds with oven preheated at 350. Bake for 7 min. in covection oven, 8-9 min. in standard oven. Confirm done with toothpick....unmold immediatly."

Reviewed Oranges with Amber Caramel and Candied Zest

Tuesday, Oct 23, 2012 on Cooking Channel

"Really nice finish for a light dinner. I made simple syrup and reduced to make caramel, then added zest to finish and cool, adjusting viscosity with water before service."

Reviewed Beef in Beer

Tuesday, Oct 23, 2012 on Cooking Channel

"Great dish! Made it with trimmed top blade chuck; served it with homemade bread and green beans & almonds."

Reviewed Duck Fat Potatoes

Monday, Sep 24, 2012 on Cooking Channel

"Really good! Duck fat lends flavor better than EVOO. Err on the side of over cooking, to get the crispy skin on the wedges. Used Thyme, rosemary and bay leaf."

Reviewed Chevre and Walnut Tartlets

Wednesday, Sep 5, 2012 on Cooking Channel

"The combination of crisp p-pastry and poached figs is superb. This would work with a Stilton too, if chevre is an issue with some diners."