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Recent Reviews

Re:Raviolo Bergese (Egg-Yolk Raviolo)

Created this raviolo as the 1st course at a dinner party for 9 last night. It does make for an impressive start. Creating is remarkably easy if you are comfortable making and handling pasta. Timing was a bit of a challenge as I was not sure how long prior to cooking I could make them and let them sit.A couple of tips. Make sure to make the hole big enough when you pipe the cheese mixture. My first several were too small for the egg yoke to sit properly. Air pockets do make a difference. Try to get all air out when you lay the top pasta sheet down. When cooking make sure to use a low simmer and use a timer. Several were overcooked so the egg yoke did not run.This is easy to make, is a great presentation and tastes good. I will make this again.

Posted: 06:25 pm on October 31st 2010

Re:Blood Orange and Mango Sorbet

The hardest part making this was finding the blood oranges. Finally found them at Whole Foods. This was very easy to make. The resulting sorbet was a tad tart but that was OK as we don't like our desserts too sweet. To change simply add more sugar and reduce the lemon juice a bit. The sorbet was smooth and had a great flavor.

Posted: 05:57 pm on March 27th 2009