Gay Siriwangchai Purcell Profile - Allrecipes.com (10018352)

cook's profile

Gay Siriwangchai Purcell


Gay Siriwangchai Purcell
 
Home Town: Columbia, Missouri, USA
Living In: Kansas City, Missouri, USA
Member Since: Jan. 2007
Cooking Level: Not Rated
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Vegetarian, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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My husband, Brett, and I
About this Cook
I have so much fun cooking! I'm an internal medicine physician during the day, so I look forward to coming home to a nice glass of wine and making something quick, but semi-elegant and nutritious for dinner.
My favorite things to cook
Wow...I've never really thought of what my favorites are! My parents are both from Thailand, and my brother and I grew up cooking together as latchkey kids. My brother is an excellent chef and is now in the restaurant business, hoping to open his own restaurant someday. I love to make traditional Asian dishes, like Thai Chicken and Rice, or Chinese Spare Ribs. I also love Italian food and would like to finish my degree in the Italian language someday. My husband grew up in Iowa and loves my Alfredo sauce, mushroom risotto, good comfort food (i.e. stews, steaks,my garlic horseradish mashed potatoes, anything cheesy). I try to keep it a bit healthier with seafood, and vegetarian dishes from time to time. I love to make a chicken marsala. My godfather owns a winery, so wine is always a part of the meal!
My favorite family cooking traditions
One thing that's very important to both my husband and me is our "Family and Friends" night. On Sundays, we have friends and family come over for dinner. All kids and pets are welcome. It's a blast. We typically cook for between eight and fifteen people, depending on who's coming over. Usually dinner is buffet style and the type of food varies from week to week. I try to make it kid friendly, but also get the kids to try some things that they normally wouldn't otherwise. Both of my parents are also wonderful cooks, so when we visit them, we tend to have lots of aromatic, spicy Thai food. My father is also amazing on the grill!
My cooking triumphs
When I was in San Juan, Puerto Rico, I stopped in a tiny restaurant and ordered the paella...it was delicious!!! Big, bold flavor, calamari, chorizo, shrimp, mussels. When I got home, I played around with the saffron and turmeric until I got it to taste just like the original!!!
My cooking tragedies
Because I feed a lot of people on a weekly basis, my mishaps have come from doubling or tripling recipe quantities incorrectly, or getting distracted and doubling only part of a recipe. For instance, I once made a green savory rice with twice the amount of rice but then forgot to double all the other ingredients! It was a tasteless mess!
Recipe Reviews 4 reviews
Fast Chicken Soup Base
Loved this recipe...used along with her Chicken Noodle Soup recipe, it's absolutely delicious. I actually used a slotted spoon to remove the chicken bones and sauteed the veggies in a separate skillet to avoid having to drain it all into a colander. Then I added the sauteed veggies into the broth. It worked perfectly!

9 users found this review helpful
Reviewed On: Feb. 27, 2011
Hash Brown Casserole II
Delicious!! Everyone loved it. I followed the directions exactly. One caution: because most of the major brands, OreIda, for example, makes hashbrowns in bag sizes just under 2 pounds, you can definitely cut down on the amount of butter. I'd recommend 1/4 of a cup, or half a stick, instead of the 1/2 cup called for in the recipe. Otherwise, fantastic!!!

4 users found this review helpful
Reviewed On: Jan. 13, 2008
Simple Beef Flavored Gravy
What a wonderful, easy way to make gravy! It is especially nice to make with something like meatloaf, when you may not have beef drippings immediately available. I used 2 cups water to four boullion cubes, which worked perfectly. Added black pepper to taste, along with some Worcestershire for color and flavor. Make sure you make the roux first (cook the butter and flour together) so it will start to brown, then add the onions and the other ingredients.

230 users found this review helpful
Reviewed On: Jan. 8, 2007
 
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