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campagnes
 
Living In: Chattanooga, Tennessee, USA
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Southern, Nouvelle, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Photography, Reading Books, Music, Painting/Drawing, Charity Work
About this Cook
I love to cook.
My favorite things to cook
My focus is baking and pastry, but I enjoy trying any new recipe. I've recently decided to stop buying cookbooks until I've tried all the recipes in the books I currently own. They were starting to take over my kitchen.
My favorite family cooking traditions
My mother hates cooking passionately, so our family cooking traditions center around my mother chuckling, throwing a dish towel at me, and saying, "Well, get started, kid!"
My cooking triumphs
I consider cooking triumphs to be whenever I prepare something that people really enjoy. I also enjoy preparing foods that connect people with pleasant memories, like "My grandma used to make a chocolate cake just like this!"
My cooking tragedies
A sheet cake I made for an event attended by about 80 people. I don't know what I did wrong, but it was horrendous. Seriously. Luckily that's been my only tragedy so far.
Recipe Reviews 131 reviews
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Monte Cristo Sandwich - the Real One
I know it sounds nasty, but if you want to avoid a "fried" flavor, fry the sandwiches in shortening. There won't be any trace of oily/fried taste (and it won't stink up your house). We made two sandwiches and needed more batter than the recipe made, so we had to whip up more while the second batch of sandwich quarters were frying. I was a little concerned that the bread or batter would absorb a lot of oil, but they barely absorbed any as long as the temperature was maintained (we fried ours at around 380 degrees). This was AWESOME as an occasional treat, really close to the restaurant version.

0 users found this review helpful
Reviewed On: Jun. 22, 2009
Bread Pudding II
The flavor is outstanding. But it was very "wet," whereas I prefer a drier bread pudding. I picked some off the top but couldn't really eat a bowl of it because it was so custardy. I would definitely try this again, but maybe add an extra egg and decrease the milk a bit.

0 users found this review helpful
Reviewed On: Jun. 22, 2009
Pineapple Filling
To me, this was a good starting point. The texture is really nice. But the recipe as written is all sweet and not enough tart... really cloying and not a very bright flavor. If I didn't know it was a pineapple filling, I'd have to take a second to figure out the flavor; I imagine that when I use it to fill my cake, the flavor will get kind of "lost" because it's so dull. I added 1 tbsp. lemon juice to the filling, which helped a little. I usually make a pineapple filling with nearly-pureed pineapple, and I think the next time I make this, I'll treat the pineapple this way instead of just chopping it. I'll also cut the sugar in half. And definitely use lemon juice, maybe as much as 2 tbsp.

0 users found this review helpful
Reviewed On: Jun. 18, 2009
 
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