Krazyquilts Profile - (18729553)

cook's profile


Home Town: Lakewood, New York, USA
Living In: Cleveland, Ohio, USA
Member Since: Apr. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Reading Books, Music
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Recipe Reviews 41 reviews
Portobello Mushroom Sauce
Very nice sauce! I used Aphothic Dark because it was the only red in the house and it was great in the sauce. I also added 2 garlic cloves and substituted fresh thyme for the basil and added some fresh chives. And about half a cup of fresh grated Parmesan. A super easy sauce to make and very impressive. My husband and I had this sauce with filet mignon and I thought that the sauce while amazing, was a bit overpowering for that cut, though my husband disagreed and thought they went well together. Next time, I will probably have this sauce with a cheaper cut.

0 users found this review helpful
Reviewed On: Jul. 29, 2014
Corn Fritters Southern Style
My husband *loves* this recipe and requests it all the time. I usually half the recipe when it's just the two of us and use a quart-size freezer bag of locally grown corn that we freeze ourselves. I also add some kind of onion or leek too. And since we like these served with fresh tomatoes and bacon, I usually fry them up in bacon fat. ;-)

1 user found this review helpful
Reviewed On: May 7, 2014
Creamy Wild Mushroom Ragout
Fabulous recipe! My husband picked some gorgeous Chicken Mushrooms this past weekend and I had no idea how to cook them (besides the boringly obvious butter saute of course) and once again, Chef John has come to my rescue! We wanted to use what we had, so we substituted leeks for the shallots, brandy for the Cognac and vinegar, heavy cream with a little sour cream for the creme fraiche. The creme fraiche sounds Awesome but since I wanted to make this dish tonight, I wasn't going to be able to make the creme fraiche in time, but next time I am definitely going to make it in advance. We used about 8 oz of chicken mushrooms (which looked identical to the lobster mushrooms used in the video for this recipe, btw), 4 oz of shittaki, and 6 oz of portobellos.

1 user found this review helpful
Reviewed On: Sep. 11, 2012

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