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NJFoodies
 
Home Town:
Living In: Brooklyn, New York, USA
Member Since: Feb. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Indian, Southern
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H&W
About this Cook
My favorite things to cook
Lately, bhoni bindi (Easy Indian Style Okra, on this site) and chicken tikka masala (also on this site, both really wonderful recipes).
My favorite family cooking traditions
Making goat cheese mashed potatoes at holidays or other times we just feel like some decadent mashed potatoes! Then, using the leftovers to make potato pancakes.
My cooking triumphs
Lately, adding fresh basil leaves to spinach when sauteeing. Really nice!
My cooking tragedies
Focacta stuffed shells. Something went off with my chicken. Bleh.
Recipe Reviews 18 reviews
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Cucumber Raita
Good base, but I used only 1 seedless cucumber, rough chopped; cilantro instead of mint; and added 1 tsp cumin. Pretty much exactly what I wanted. Thanks for posting!

0 users found this review helpful
Reviewed On: Jan. 25, 2012
Gourmet Thai Chicken Pizza
Yum! A bit of work, but worth it! I found the chicken mixture salty - I'll cut the salt by half or more next time. I added 1-2 tsp of sesame oil to the "pizza sauce", subbed fish sauce for soy (more like Thai) and lime juice for the tea. Added some red bell pepper to the toppings. I used the sauce and toppings for just 1 pizza, not 2 - worked great, but I had some sauce left over. I'll add a lil more sesame oil and mix with pasta for sesame noodles (very similar recipe).

0 users found this review helpful
Reviewed On: Jan. 25, 2012
Chicken, Cheese, and Wine
amazeballs! instead of canned mushrooms I used fresh (shitake and crimini), and instead of cheddar I used what I had on hand (leftover chunk of asiago + some fontina) and cooked for 40 minutes (NOT 90!), and it was so yummy! The sauce ends up the consistency of broth, NOT creamy, but the sauce was absolutely delicious. This recipe is a keeper and is going into my rotation. Thanks for sharing Fernando D'Agostino!

5 users found this review helpful
Reviewed On: Dec. 22, 2011
 
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