Mimi Sardini Profile - Allrecipes.com (10129639)

cook's profile

Mimi Sardini

Mimi Sardini
Home Town: La Habana, Ciudad De La Habana, Cuba
Living In: Ft. Laudrdale, Florida, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Italian, Southern, Nouvelle, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Knitting, Needlepoint, Gardening, Boating, Biking, Walking, Photography, Reading Books, Wine Tasting, Charity Work
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Photo by Nelly Herman
Simple and Easy Stuffed Peppers
Photo by Nelly Herman
About this Cook
My parents owned one of the first Cuban restaurants in New York City. There, or at home, our traditional foods were prepared with the finest ingredients and lots of love. It's been fun for me to keep the traditonal meals updated with a better appreciation of healthy cooking. Shopping at local farmer's markets, it's easy to have fresh, organic, local fruits and vegetables and also interesting to discover new flavors and textures. Cooking for my family is truly a delight. The best part is when we sit around the dinner table and the grandchildren ask for seconds!
My favorite things to cook
Anything that I don't have to chase!
My favorite family cooking traditions
Christmas for me has always entailed the traditional "lechon, arroz, frijoles, y yuca". Yuca, a root similar to potatoes, is not available everywhere so I've substituted a myriad items over the years... the "lechon" (roasted whole suckling pig) is best cooked in a "caja china" a wooden pit that can handle a whole piglet, however, I don't have the room to store one when I'm not using it. My dream is that sometime I'll be able to "borrow" one just for the holidays!
Recipe Reviews 1 review
Roasted Beets, Apples, and Fennel
Gave it four stars because of the ingredients... after reading the other reviews, modified and it came out superb! Sliced the beets and the fennels, cut the apples in small wedges, salt, peppered, used olive oil then I covered and baked for 45 minutes. Uncovered and browned for 15 and tossed it with the dijon mustard dressing last. Will add this to my company repertoire! A beautiful looking dish, sorry I didn't take a picture.

36 users found this review helpful
Reviewed On: Feb. 8, 2008

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