cook's profile


Winelover813
 
Home Town: Detroit, Michigan, USA
Living In: Porter Ranch, California, USA
Member Since: Mar. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I am a registered nurse working with Oncology patients in a hospital setting. I work part time and LOVE to cook. I find it very relaxing and rewarding. I try at least 2 new recipes a week and I am always excited to have a dinner party so I can try new recipes on others as well. My kids think I should be on Fear Factor because I will eat or try anything!
My favorite things to cook
My current challenge is mastereing Indian cooking. The spices are so wonderful when melded together. I guess my passion is international cooking. I love experiencing learning about new ingredients and ways of cooking.
My favorite family cooking traditions
My favorite cooking tradition is during Thanksgiving. Everyone looks forward to that holiday here in this house.
My cooking triumphs
I feel that anything I try to do is a triumph.
My cooking tragedies
I set a few peking duck on fire in my oven with 10 people waiting for dinner! The rest of that night is just a blur!
Recipe Reviews 71 reviews
Chutney Baked Brie
Unbelievably easy. I love curry but next time I will use a bit less. It was a bit overpowering. I will also crush the nuts.

0 users found this review helpful
Reviewed On: Nov. 8, 2009
Grilled Salmon with Citrus Salsa and Baby Greens
This was amazing. Very fresh tasting. We used romaine lettuce and ate them as Salmon wraps. We were fighting over the last piece! Didn't have fennel so left it out. Next time I think I will add a bit more basil and a bit of cilantro too. We will be making this again soon!

0 users found this review helpful
Reviewed On: Nov. 7, 2009
Gourmet Mushroom Risotto
This was my first time making risotto too. The only thing I did different was to add an extra clove of garlic and I used a lot more wine, decreasing the amt of chicken broth. I used dried reconstituted mixed gourmet mushrooms, which really gave it an amazing taste. Next time I might even try using the mushroom soaking liquid as part of the stock. Very yummy.

0 users found this review helpful
Reviewed On: Nov. 7, 2009
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?