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Reviewed Brussels Sprouts with Walnuts

Sunday, Nov 4, 2012 on FoodNetwork.com

"I just made this recipe and I think it is brilliant! The combination of the sweet bitterness of the sprouts, and the sharp tang of Parmesan (use only fresh-grated!) is perfect. And the nuts compliment the texture of the sprouts. Be sure not to overcook the sprouts. With a slightly sweet white wine it's heavenly."

Reviewed Savory Seafood Stew: Zuppa di Pesce

Sunday, Nov 4, 2012 on Cooking Channel

"This recipe is fantastic. The base preparation is just what it should be, though I doubled the wine. I did it with half the mussles, shrimp and calamari and it was still good. The key is to *just* cook all the fish. Overcooking it could ruin it. Fish requires very little cooking time.

Also, it seemed kind of thin so I thickened it at the end by m"

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