Bart van Herk's

6out of6

Reviews

The Lady and Sons Lasagna ( Paula Deen )

(1 person found this helpful) Posted by Pianolady  

Seven different types of cheese seems a completely unneccessary complication. — Bart van Herk Sep 3, 2008

Recipe #113198

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Ravioli With Meat Filling

Posted by Ruth Tisdale  

onion powder, garlic powder, dried basil (yuk) - doesn't anyone cook anymore? What is wrong with onion and garlic? and dried basil has no discernible relation with fresh. You might as well put in straw. — Bart van Herk Sep 3, 2008

Recipe #27951

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Mornay Sauce

Posted by Tish  

The onion is not authentic. (Neither is the yolk and cream, but I could make allowance for that.) The onion changes the character of the sauce and it should not be called mornay in this form, imo. — Bart van Herk Sep 3, 2008

Recipe #21114

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Bechamel Sauce

(1 person found this helpful) Posted by evelyn/athens  

Good basic sauce recipe that neatly sidesteps the adding the milk in very small increments to prevent lumps.Use a bit more butter (by weight) than flour. — Bart van Herk Sep 3, 2008

Recipe #62371

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Pesto

(1 person found this helpful) Posted by ~Rita~  

The original authentic pesto, although when this was made with a mortar and pestle (pesto - geddit?) people used to add a little crude salt to help pulp the garlic. Don't go overboard on the salt though. — Bart van Herk Sep 3, 2008

Recipe #49909

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Eggs Florentine

Posted by PhoenixReborn  

Here at last is one which has the original mornay sauce (bechamel with cheese). All others I checked out are travesties of this classic. Fresh spinach would be even better. — Bart van Herk Sep 2, 2008

Recipe #242311

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