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Baricat
 
Member Since: Mar. 2000
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Quilting
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My Brand New Baby!
About this Cook
My husband and I are avid scuba enthusiasts, and I enjoy quilting when I'm not cooking. I recently shed some 112 pounds, but still enjoy cooking for my husband and grown kids. Life sure is different when you wear a size 2, but as I tell my family, just because I don't eat anymore doesn't mean I can't cook. Cooking is my life-line. It keeps me connected. Food is the great equalizer. Rich or poor, there are few who don't experience a truly visceral enjoyment via great food. Few pleasures equal creating something that makes people moan with near-ecstasy!
My favorite things to cook
Anything Italian, as that's my family background. Love to bake - cakes, cookies, breads, pies. Love Oriental cuisine. Originally trained classically in France, then completed chef training by graduating from Johnson and Wales University (Providence, RI) with a degree in Culinary Arts. I've worked as an executive chef for a private school, a caterer, and a pastry chef.
My favorite family cooking traditions
Home made pasta, sauces and pizza, ice creams and sorbets, Christmas cookies, fruit combo pies.
Recipe Reviews 157 reviews
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Good Old Fashioned Pancakes
Good, but not stellar. The best pancakes are always made with buttermilk or sour milk to achieve maximum tenderness and flavor. Truck Stop Buttermilk Pancakes on this site is much better. That said, they're dependable and won't disappoint. But to dazzle 'em with your kitchen prowess, sour that milk up (2 Tb vinegar or lemon juice, add milk to make 1 cup, allow to rest at room temp 10 min, or zap for 20 seconds in the micro) before you use it in pancakes. Add 1/2 tsp soda when using buttermilk or sour milk to neutralize the acidic taste.

0 users found this review helpful
Reviewed On: Nov. 7, 2009
Truck-Stop Buttermilk Pancakes
Light, melt-in-your-mouth tender. Definitely needs the salt for flavor. If you leave it out, you'll know it's missing something. If making the full recipe, 1/2 tsp salt is about right (not a pinch.) So quick and easy (and cheap!) to throw together that you'll never so much as think of buying Bisquick ever again.

0 users found this review helpful
Reviewed On: Nov. 7, 2009
Banana Cake VI
I was tempted to bake in the conventional way (350 degrees for about 30 minutes) but in the end, the curiosity about the low temp and freezer cooling got the better of me. I'm glad it did. This is spectacularly moist and delicious. The only changes I made was to halve the recipe and bake it in a 9" square pan for an hour, added 1/2 tsp cinnamon, and subbed Splenda for 2/3 of the sugar. Phenomenal!!! Because it's baked at such a low temperature, the top doesn't get brown like other banana cakes, so frosting adds a lot for eye appeal. Also used Splenda in the cream cheese frosting (I'm diabetic.) I've never had such a super moist banana cake, and I've made some incredibly moist banana cakes before. With the Splenda, it doesn't cause my blood sugar to spike, a huge bonus because even we diabetics crave a baked goodie now and then.

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Reviewed On: Oct. 17, 2009
 
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