cook's profile


ERINUNC
 
Living In: Raleigh, North Carolina, USA
Member Since: Mar. 2003
Cooking Level: Expert
Cooking Interests: Baking, Asian, Italian, Dessert, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Reading Books, Music, Wine Tasting
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Asian Style Spicy Green Beans
Kentucky Derby
About this Cook
I've always considered cooking to be my creative outlet. Often, when I'm bored, I find myself leafing through cookbooks or browsing this website to discover something new to create. My hubby is my inspiration to keep rediscovering myself in the kitchen -- he is always eager to test my new dishes and is excellent at quality control. ;-) When I'm not creating in the kitchen, I'm experimenting with new crochet techniques, learning ballet, and earning a master's degree in sociology.
My favorite things to cook
I love to make appetizers -- fancy little canapés -- and baked goods.
My favorite family cooking traditions
I'm not sure if it's actually a tradition, but I love to outdo myself everytime I cook for an event. Each event's food (and presentation of the food) has to be better than the last. I figure if I constantly challenge myself, I'll improve each time. Baking is also in my genes. My great grandmother was a fabulous baker, and being of Dutch descent, always make rich, decadent desserts. From her, I learned never to sacrifice flavor for the sake of saving a few calories. Dessert is meant to be enjoyed thoroughly, in all its caloric glory.
My cooking triumphs
I hosted a bridal shower, and handled all the food -- appetizers, beverages, dessert, etc. Not only did I receive compliment after compliement for the beautiful spread and tasty provisions, but I was also asked to cater one of the attendee's next party. I have never catered before, so this opportunity could either be my next cooking triumph...or tragedy! ;-)
My cooking tragedies
Ugh...I had some baaaaaad luck with flan. I attempted to make it for a Mexican themed party, and figured it was easy enough. But when I went to serve it, I couldn't remove it from the pan. I tried to soften the caramel layer on the bottom by holding the pan over the stove burner, but that only scorched my pan. When I finally got the flan unmolded, it spread out in a half lumpy, half liquid pile of goo, and the caramel layer was burnt. I'm still not sure what I did wrong. I just trashed the whole thing -- pan and all -- and told the hostess that if she wanted dessert, I'd be right back -- there was a donut shop next to her apartment.
Recipe Reviews 11 reviews
Creamed Chipped Beef On Toast
My hubby always nagged me to make this. Growing up, my mom also used to refer to creamed chipped beef as SOS -- but it stood for something different (and not so nice). Thanks to her, I was dubious that "SOS" could taste good. But I finally caved and made this for dinner last week, and was so surprised how delicious it was! I actually had seconds and then thirds (the third serving is because I'm 8 months' pregnant and always hungry!). ;-) I was actually craving this again, so I made it last night. I had some extra English muffins, so we toasted those and served the beef over the muffins instead of regular toast. It was fantastic. Thank you for such a great, easy recipe! Once the baby gets here and I have limited time in the kitchen, I know this will be a meal I'll make often because it's so simple. Yum!

0 users found this review helpful
Reviewed On: Oct. 15, 2009
Lowcountry Shrimp and Cheese Grits
This was AWESOME! My hubby wouldn't stop talking about it for days. He brought the leftovers to work, where he became quite popular after offering samples to his colleagues. Like others suggested, I also boiled the grits in a combo of broth and milk. I also tossed in with the shrimp a (drained) can of Rotel to give it a bit of a spicy kick. Since I couldn't find the garlic cheese, I added 1 cup of shredded pepper jack and 3/4 cup of shredded cheddar to the grits. Turned out wonderfully. Thanks for such a delicious recipe! Even my mother-in-law (who's quite the gourmet) wants the recipe after hearing my hubby go on and on about it. :-)

0 users found this review helpful
Reviewed On: Oct. 15, 2009
Basic Crepes
This recipe is a keeper! I've never had such great results from a crepe recipe as I have from this one. I just mixed my wet ingredients, and then slowly whisked in my dry ingredients. Leftovers store well in the fridge, and taste just as great a day or two later. I put the leftover batter in a tupperware shaker and just gave it a good shake before I was ready to make another batch. Instead of oiling the pan (or using Pam/spray), I put a small amount of butter in a nonstick pan, swirled it around, and then wiped the excess out with a paper towel. The pan remained just oiled enough to make several crepes without making them too greasy.

2 users found this review helpful
Reviewed On: Aug. 19, 2009
 
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