cook's profile


Aredendra
 
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Middle Eastern
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Cajun Spice on Chicken
Cajun Spice Mix
Flan
First Flan
Myself
About this Cook
I'm a novelist and a budding chef; I've loved to bake since childhood, but since moving into my first apartment and setting up my own kitchen, I've never been more eager to prepare everything in sight!
My favorite things to cook
I get attached to a recipe and make it over and over again for months--so my favorites rotate. I'm very interested in expanding my pallet, though, and learning to cook some of the Middle Eastern classics I crave as well as some slightly experimental vegetables in more healthful dishes.
My favorite family cooking traditions
I come from a dysfunctional family - a mother who hates to cook and a father who adores good food but orders pizza best. I've learned by experimentation, practice and interrogating my best friend and her mother who cook like their lives depend on it.
My cooking triumphs
Baking bread for the first time and having it come out beautiful and fluffy and golden.
My cooking tragedies
Occasionally the workings of new ingredients still elude me. I recently hosted a dinner party for some friends and the desert--a low-fat vanilla panna cotta--was ruined when I picked up jam jelly mix instead of actual gelatin. Still learning!
Recipe Reviews 50 reviews
Sean's Mommy's Roasted Root Vegetables
Used this recipe to guide my own mixture of roasted roots. Cooked beneath a roasting chicken for the last 45 minutes of cooking, using the drippings for oil and hitting with salt and pepper

1 user found this review helpful
Reviewed On: Oct. 30, 2009
Busy Day Barbeque Brisket
I *really* enjoyed this recipe. Basically I followed all of these steps (without doing the dry rub overnight--didn't have time) on a 3ish lbs pork roast as I couldn't find non-corned beef. There was a little extra dry rub at the end so I just dumped it on top. Dropped about four cloves of garlic in with the onions 'cause that's just me. Also mixed 1/2 cup spicy Diana sauce and 1 cup regular BBQ sauce to give it a little extra umph. Cooked for 1 hr on high, 5 more on low and 1 last hr on high to make sure it was heated through. Tore up the pork afterward and it was wonderful! Was eating it for days.

1 user found this review helpful
Reviewed On: Sep. 17, 2009
Rosemary Chicken with Orange-Maple Glaze
Even though I had to use dried rosemary, I *really* enjoyed this recipe. The sauce is really tangy and fresh and I was surprised by how much I enjoyed it. Did definitely add cornstarch to thicken, however. Poured extra sauce over quinoa that was served on the side. Yum :)

0 users found this review helpful
Reviewed On: Aug. 27, 2009
 
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