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Reviewed Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette

Thursday, Nov 10, 2011 on Cooking Channel

"I loved this! Though it's not difficult, I'd not necessarily label it easy - beginning chefs might be slightly overwhelmed by the steps. However, it's well worth it. Just be sure to read through all the instructions before you start, and prep accordingly.

I didn't have sherry vinegar on hand, so I improvised a little with actual sherry and some ""