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wineanddineme

Member since Jan 2013

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Reviewed soppressata and cheese in puff pastry

Thursday, Apr 10, 2014 on FoodNetwork.com

I took this to a cocktail party and it disappeared. Everyone loved it...I did use paper thin sopprassata, but I used several layers. I also sliced it with an electric knife because I wanted bite size pieces. I will keep this recipe in my back pocket for a " go-to" recipe.

Reviewed Italian Braised Beef with Root Vegetables

Sunday, Jan 20, 2013 on Cooking Channel

"I found this dish to have great depth of flavor. Allow plenty of time to prepare this dish so that the flavors can develope. I added two tablespoons of butter, and a handful of fresh chopped herbs(parsley and chive) and freshly grated parmesan to the penne before topping with the braised beef. It got rave reviews. I can't wait to make it again."

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