cook's profile


Suzy
 
Home Town:
Living In: Portland, Oregon, USA
Member Since: Mar. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Reading Books
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Plum Clafoutis
Apricot and Black Raspberry Cream Cheese Thumbprints
Fruit and Nut Shortbread
About this Cook
Not much to tell. I'm the mother figure for two (sometimes three) teenage boys, work full time, and love to cook!
My favorite things to cook
Currently, I'm into Asian and Indian dishes. Desserts are always favorites! My husband wants me to find some authentic Russian dishes. If you have one, please pass it on!
My favorite family cooking traditions
Our best tradition was getting to choose the meal for your birthday. I've continued this tradition with my own family, though we have much more adventurous dishes to choose from than when I was a kid growing up in the Midwest. Though I have to say, bratwurst here isn't as good as it is in Wisconsin!
My cooking triumphs
Recently, I made a Pork Vindaloo that the boys (even the big one I'm married to) said was better than any restaurant.
My cooking tragedies
Early in my baking career, I completely forgot the flour in my banana bread. When we got home from church, I found that it was only an inch high! It made a pretty good topping for vanilla ice cream, but wasn't what we were looking for during Sunday brunch.
Recipe Reviews 54 reviews
Plum Clafouti
Delicious! What a nice way to use Italian plums that are a litte past their prime. To me, it tasted like a plum version of the traditional French Clafoutis, made with black cherries. I was surprised to find that the plum/lemon zest/cinnamon combo really worked well. Don't change a thing when you try this for the first time. You won't be sorry!

3 users found this review helpful
Reviewed On: Oct. 2, 2011
Chrissy's Sweet 'n' Sour Tomato Salad
We really enjoyed this, with a slight modification to ingredients, and big modification to prep. First, I mixed the vinegar and sugar in a container a couple of days ahead. We've used just that for a simple leaf-lettuce dressing for as long as I can remember, and I knew it would take some time to dissolve the sugar into the vinegar, and this mix keeps forever. Then, based on the number of tomatoes I had (I used grape, cut in half), I put some of the vinegar/sugar in a bowl, whisked in a little bit of olive oil, salted and peppered and put the onions in, about 2 hours before we ate. Just before sitting down, I whisked the dressing up again, and stirred in the tomatoes. Mmmm!

2 users found this review helpful
Reviewed On: Aug. 28, 2011
Shrimp and Sweet Red Pepper Linguine
Not a bad starting point. Made it as written, and the garlic burned before the onions were tender. We prefer our onions a lot more cooked than our peppers, and by adding them at the same time the peppers were mushy before the onions were tender. This was also a bit bland. I like the other reviewer's idea of adding spinach. I think I'll be using this as the basis of something new, but won't make it as written again. At the very least, I'll be caramelizing the onions before adding the garlic to the pan. I realize that takes this from a quick meal to something that takes longer to prepare, but the taste is worth it. Maybe adding the peppers and shrimp at the same time will keep the peppers the way we like them.

11 users found this review helpful
Reviewed On: Aug. 8, 2011
 
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