Vincent M
Marietta
Georgia
United States
About Vincent
Member since Feb 22, 2008
Vincent has no recipes published on Rouxbe.
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Café Latté Ice Cream
by Kimberley S
Ultra smooth and creamy ice cream infused with roasted coffee beans.
| Active Time: 1 hr | Comments: 8 |
| Total Time: 1 hr 30 mins | Views: 1325 |
Crème Brûlée
by Dawn T
This classic French dessert literally translates to "burnt cream". Rich and creamy custard is topped with a sprinkling of sugar and caramelized to ...
| Active Time: 30 mins | Comments: 30 |
| Total Time: 4 hrs | Views: 12410 |
Panaeng Paste
by Dawn T
This fresh panaeng paste can be added to stir-fries, curries, soups and many other dishes.
| Active Time: 1 hr | Comments: 3 |
| Total Time: 1 hr | Views: 593 |
Thai Coconut Squash Soup
by Joe G
This exotic vegetable soup, is made with squash, chickpeas, and cauliflower and just a hint of Panaeng paste.
| Active Time: 45 mins | Comments: 1 |
| Total Time: 1 hr | Views: 910 |
Milk-Braised Pork
by Kimberley S
A family favorite - lightly seared pork shoulder braised in a combination of milk, cream, garlic and rosemary.
| Active Time: 1 hr | Comments: 10 |
| Total Time: 3 hrs | Views: 1305 |
Tortilla de Patatas
by Dawn T
Tapas from Spain at it's best and most simple…onions, potatoes and eggs are all that you need to make this famous tortilla.
| Active Time: 30 mins | Comments: 25 |
| Total Time: 45 mins | Views: 2680 |
Chocolate Torte with Crème Anglaise
by Dawn T
A decadent chocolate torte that melts in your mouth, finished with Crème Anglaise.
| Active Time: 40 mins | Comments: 19 |
| Total Time: 3 hrs | Views: 5073 |
| Active Time: 10 mins | Comments: 11 |
| Total Time: 20 mins | Views: 1459 |
Roasted Lemon and Cilantro Chicken
by Dawn T
Oven roasted chicken stuffed with fresh herbs, lemon and garlic.
| Active Time: 45 mins | Comments: 12 |
| Total Time: 2 hrs | Views: 17553 |
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Hi Rouxbe,
I made this last night. It turned out pretty tasty, but somewhat less beautiful than the one in the video (as can be expected with an inexperienced home cook like myself).
I'm wondering: I don't have any non-stick pots or pans, and used cast iron when I made it. Even though I thought I kept it moving okay and oiled the pan adequately, it stuck, resulting in chunks of potato falling out when I flipped it, and I had to work to get it to release from the pan. Any tips for inexperienced folks like me when it comes to using cast iron (or any non-non-stick surface) for cooking this recipe?
In retrospect, I think my pan was too hot, but I'd like to know what more experienced cooks think.
Thanks!
I made this last night at family dinner--my first time cooking for a crowd of 12. People went back for seconds, then thirds. I used more milk than cream, so the sauce was a bit thin, even after reducing for a long while. Everybody loved it, though. I'll keep the roux tips in mind for next time, because I'll definitely be making this again.