Kitty Profile - (10132881)

cook's profile


Home Town:
Living In: Stone Mountain, Georgia, USA
Member Since: Jul. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Gourmet
Hobbies: Knitting, Sewing, Gardening, Walking, Reading Books, Music, Genealogy, Charity Work
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About this Cook
My job requires me to travel internationally and live abroad for months at a time. I am fascinated with world cuisine and culture. Food IS culture. I've recently started assisting with cooking classes locally and am learning so much. My kitchen is one of my favorite places.
My favorite things to cook
Anything. OK. Shrimp and grits and Osso Bucco. Thanksgiving is my favorite meal to cook. I try new things with the turkey every year.
My favorite family cooking traditions
None. My family always ate dinner together every night but it was "If it's Wednesday it's Hamburger Cheese Bake," "If it's Friday it's Tuna Noodle Casserole." Very limited menu. As a single person I often do simple thingslike a chicken breast and a veggie but I do try to mix it up.
My cooking triumphs
The aforementioned shrimp and grits and osso bucco! Also I did a Peking Duck one Memorial Day. On the grill!
My cooking tragedies
Chicken liver pate. Tragedy in the extreme. But looking back over my 30 years of cooking I think this is the only one.
Recipe Reviews 5 reviews
Berdean's Cube Steak
Really excellent comfort food. So easy and the end result was tender and delicious. The photo does not do this dish justice. I never buy cube steak but bought some on sale and found this recipe. With some brown rice and a salad it is an excellent meal!

2 users found this review helpful
Reviewed On: Nov. 14, 2010
Avocado Shrimp Ceviche-Estillo Sarita
I forgot the avacado! I used 1/2 lb bay scallop and 1 lb shrimp. I let them marinate overnight only because of convenience. I also added a minced jalapeno and one clove of grated garlic. The seafood in this recipe cooks very well - just not with heat. If you cook it you aren't making ceviche! Really awesome recipe and I have shared it far and wide already.

1 user found this review helpful
Reviewed On: Aug. 15, 2010
Sauced Fish
I think this has potential but redoing it to be more palatable would make it an entirely different recipe. As others have mentioned this was kind of a "bottom of the fridge" meal for me prior to my holiday menu shopping. My first red flag was "mayonnaise" which is about equal in my book to "open a can of cream of mushroom soup." In terms of something to add on the fly that might make this palatable it was a toos up between dill and ground red pepper. I chose the pepper and it gave it a bite which was the only thing that made it edible. I think the dijon also might work and I might try it again with that change just to see. Butter AND mayo? That much fat overpowers the fish. Also this sauce makes the cod fillets (a hearty, flaky, firm fish) quite soggy and miserable. Sorry. I do see the potential (without mayo and with something that tastes like something) but this is a full thumbs down for me. About as white bread middle of the country as it is possible to get. Without cream of mushroom soup that is.

3 users found this review helpful
Reviewed On: Dec. 21, 2009

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