cook's profile


M.J.
 
Living In: Edgewood, Kentucky, USA
Member Since: Sep. 2005
Cooking Level: Expert
Cooking Interests: Healthy, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
My favorite childhood memories are of being in the kitchen with my mom. I was the only child out of six that I can remember being there in the kitchen with mom nearly every evening. I watched her create wonderful suppers for our family and she always allowed me to help with something to put dinner on the table for our large family. I still love to cook and luckily my husband likes it too! We cook dinner in our well-equipped kitchen together most evenings, and he is the ultimate grill chef to boot. We had the good fortune to cook in Tuscany, Italy in June '07 with Chef Claudio Panitini and had a wonderful time cooking and eating our culinary creations with foodies from all over the world! The group cooked for several hours with the chef each of the four days in his private teaching kitchen, then enjoyed the fruits of our labors on the porch of Claudio's beautiful estate in Tuscany-pure heaven! I enjoy the recipes on allrecipes.com;so a big thank you to all who share your favorites.
My favorite things to cook
Fresh salsa (in season); marinara from scratch; anything with fresh ingredients, including fresh herbs. Meals I can make in my LeCreuset small dutch oven; braised meats and stews, soups, etc.
Recipe Reviews 7 reviews
Butternut Squash Soup II
Tried this tonight and it was really good. I did add 1/4 teas. curry powder as someone had suggested and I did bake the squash in a 350 oven for 50 or so minutes. Other than that I followed the recipe and it was velvety smooth and delicious. Will definitely make again. Thanks, Kris.

1 user found this review helpful
Reviewed On: Oct. 25, 2009
Coq au Vin alla Italiana
This was easy and tasted wonderful. We had some quail in the freezer from my husband's hunting excursion last fall so I used them. I think I overcooked the meat, but had some chicken tenderloin breast meat sauteed separately and that was good with the sauce. Speaking of the sauce....it's heavenly. I used some fresh thyme and rosemary (I had them on hand because I grow them)which really enhanced the flavors. I made a white wine risotto as a side with reggiano parmesano and pecorino romano melted in at the last minute and we really enjoyed this alongside the main dish. Will definitely make again but not with the small wild fowl; I'll use chicken pieces next time.

1 user found this review helpful
Reviewed On: Mar. 9, 2008
Blissful Rosemary Chicken
This is fabulous! I have made it many times and even my picky 12 yr. old daughter likes it. I have used flattened chicken tenderloin pieces instead of the breast halves at times. They're smaller but look just as nice with the sprig of rosemary holding them together. I've made it exactly as the recipe calls for, but have also substituted lean deli ham for the prosciutto when I didn't have any on hand. Thanks for the great dish--it's definitely good enough for company.

8 users found this review helpful
Reviewed On: Jan. 14, 2008
 
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