Other than Mario Batali and Bobby Flay, Tyler Florence gets my vote for the best male cook on the network! I have printed many of his recipes and so far I've only tried a few, but they work like a charm! I recently tried making my homemade potato chips from a recipe for "Kettle Chips with Parmesan and Herbs". It was wonderful! The directions are very precise and yield excellent results! Stay tuned for when I try out the "Flourless Chocolate Cake" which I'm sure is going to be big hit!
Love and light,
Suzette
Friday, May 27, 2011
Saturday, May 21, 2011
Recipe Review for The Celtic Wheel Project #2 Giada DeLaurentiis
This is a review of just a few of the recipes put on line by my favorite person, Giada DeLaurentiis. One of the first of her recipes I ever tried was from her first show "Everyday Italian". "Tilapia Purple Potato Crust and Chive Rosemary Oil. The recipe works like a charm, very simple with ingredients that really weren't that difficult to find considering where I live, but the one complaint I have is the amount of salt used! It was way too much especially if you use Sea Salt or Kosher Salt.
I have the same complaint about another recipe for "Sweet Potato Fries with Basil Salt and Lemon Mayo. Salt was way too strong and far too much it needs to be cut way back especially if you're dipping it into mayonnaise. The only way you would get away with this is if you made your own mayonnaise with very little if any salt! Other wise the combination of roasted sweet potatoes and basil was great!
Another one I tried which really didn't go so well that is one of Giada's is "Gnocchi with Cinnamon Butter". I've yet try this one again using fresh made or frozen gnocchi. However, I must say that I don't particularly care for the gnocchi found on the pasta aisle of the grocery store. I'll have to try this one again with fresh and perhaps make a few more adjustments in this recipe otherwise I wouldn't recommend this one to anyone at this point.
One of the most stunning successes in Giada's repertoire which I prepared for New Year's Eve dinner just last year was "Bollito Misto"! It was incredibly simple, easy to follow, the ingredients were easy to find and for most part, inexpensive. And yet, it was a very elegant incredibly delicious meal that my mother absolutely loved! We didn't go out anywhere special, but to tell you the truth I don't think we could've honestly eaten all that well in any restaurant, plus the cost would've been more than it took to make this great dish at home!
Two more recipes from Giada that really work well are "Chicken or Steak with Balsamic BBQ Sauce" and "Balsamic Chicken Drumettes". The only thing I did different was to substitute the brown sugar and honey with agave nectar due to the glycemic index and I added some granulated garlic to the recipe(s). Actually the sauce from the "Balsamic Chicken Drumettes" wound up being used to create the BBQ Sauce in the Chicken or Steak recipe! Other than that both recipes were wonderful and I think people should give them a try!
I'll be back soon with more recipes and more reviews
Love and light to all,
Suzette
I have the same complaint about another recipe for "Sweet Potato Fries with Basil Salt and Lemon Mayo. Salt was way too strong and far too much it needs to be cut way back especially if you're dipping it into mayonnaise. The only way you would get away with this is if you made your own mayonnaise with very little if any salt! Other wise the combination of roasted sweet potatoes and basil was great!
Another one I tried which really didn't go so well that is one of Giada's is "Gnocchi with Cinnamon Butter". I've yet try this one again using fresh made or frozen gnocchi. However, I must say that I don't particularly care for the gnocchi found on the pasta aisle of the grocery store. I'll have to try this one again with fresh and perhaps make a few more adjustments in this recipe otherwise I wouldn't recommend this one to anyone at this point.
One of the most stunning successes in Giada's repertoire which I prepared for New Year's Eve dinner just last year was "Bollito Misto"! It was incredibly simple, easy to follow, the ingredients were easy to find and for most part, inexpensive. And yet, it was a very elegant incredibly delicious meal that my mother absolutely loved! We didn't go out anywhere special, but to tell you the truth I don't think we could've honestly eaten all that well in any restaurant, plus the cost would've been more than it took to make this great dish at home!
Two more recipes from Giada that really work well are "Chicken or Steak with Balsamic BBQ Sauce" and "Balsamic Chicken Drumettes". The only thing I did different was to substitute the brown sugar and honey with agave nectar due to the glycemic index and I added some granulated garlic to the recipe(s). Actually the sauce from the "Balsamic Chicken Drumettes" wound up being used to create the BBQ Sauce in the Chicken or Steak recipe! Other than that both recipes were wonderful and I think people should give them a try!
I'll be back soon with more recipes and more reviews
Love and light to all,
Suzette
THE CELTIC WHEEL/ GROVE OF EGLANTINE RECIPE PROJECT
Ever since I've had a special vision for a restaurant and entertainment venue (possibly one of many) I'd like to establish here on the Space Coast where I grew up I have gathered an amazing array of recipes. Many simple others very one of a kind and very rare. Some are easy others are a challenge, but the most important thing about any recipe regardless is whether or not it helps one to be successful in creating a great dish! Also there are concerns over health especially if one has an intolerance to onions and/or have diabetes or are simply trying to keep from having health concerns.
So here I have started to review the recipes I have gathered from many different sources. One of which, on many an occasion, is from the Food Network. There are many people I really like on the Food Network, but my two absolute favorites are Mario Batali and Giada DeLaurentiis. Others I really like are Bobby Flay, Adam Gertler, Claire Robinson, Anne Burrell, Paula Deen and Alton Brown.
So far I've only managed to try a few recipes and will review how they worked. I realize that how the recipes appear when they're printed from the internet are not always the way that the television chef is preparing it. One good example of this is the "ChocoFlan" dessert prepared by Marcella Vallod on "Mexican Made Simple". It's an excellent recipe and everything works great however if it wasn't for the fact that had previous made another dessert very similar to this I might not have known to reverse some of the instructions which told people to put the cake batter in the bundt pan before you pour in the custard! I of course put the custard in first then poured the cake batter in last otherwise it would've been quite a mess when I went to invert the pan! So a word of warning to all who have printed this recipe out, remember to put the custard in the Bundt pan first then the cake batter last!
I am especially on the hunt for great recipes that are onionless from the Food Network and so-far I've had a great deal of success at finding them.
Love and light,
Algaia!
So here I have started to review the recipes I have gathered from many different sources. One of which, on many an occasion, is from the Food Network. There are many people I really like on the Food Network, but my two absolute favorites are Mario Batali and Giada DeLaurentiis. Others I really like are Bobby Flay, Adam Gertler, Claire Robinson, Anne Burrell, Paula Deen and Alton Brown.
So far I've only managed to try a few recipes and will review how they worked. I realize that how the recipes appear when they're printed from the internet are not always the way that the television chef is preparing it. One good example of this is the "ChocoFlan" dessert prepared by Marcella Vallod on "Mexican Made Simple". It's an excellent recipe and everything works great however if it wasn't for the fact that had previous made another dessert very similar to this I might not have known to reverse some of the instructions which told people to put the cake batter in the bundt pan before you pour in the custard! I of course put the custard in first then poured the cake batter in last otherwise it would've been quite a mess when I went to invert the pan! So a word of warning to all who have printed this recipe out, remember to put the custard in the Bundt pan first then the cake batter last!
I am especially on the hunt for great recipes that are onionless from the Food Network and so-far I've had a great deal of success at finding them.
Love and light,
Algaia!
Subscribe to:
Comments (Atom)