SlashChef Profile - (10134611)

cook's profile


Home Town: Seattle, Washington, USA
Living In: Roslyn, Washington, USA
Member Since: Jul. 2007
Cooking Level: Professional
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Gourmet
Hobbies: Hiking/Camping, Camping, Walking, Reading Books, Music
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About this Cook
After graduating from culinary school I moved to the small mountain town of Roslyn, WA where I cook for the beautiful Suncadia Resort. I'm recently married (to another chef) and we've already got a baby on the way. I love reading and learning about food and am always looking for new recipes. I recently am into bread baking, with my bread machine, and my husband is experimenting with home beer brewing.
My favorite things to cook
I love vegetarian food and many different ethnic cuisines, especially Asian and Indian.
My favorite family cooking traditions
My Dad makes a wonderful Paella.
My cooking triumphs
I was crew chef for a fabulous art festival in Seattle last year. It was a blast and quite a challenge to feed so many people for an entire week on a very small budget.
My cooking tragedies
Don't let me bake anything. My desserts are a disaster.
Recipe Reviews 14 reviews
Golden Yam Brownies
I gave it 4 out of 5 stars only because I made some changes. I followed most of the other reviewers and cut the sugar down. I used 2/3 cup white sugar and 3/4 cup brpwn sugar. I added a good heaping teaspoon of cinnamon and then substituted orange juice for the milk in the glaze. They turned out delicious. I really wouldn't call them brownies, it seems more of a sheet cake style cake to me but I will definitely be making them again, they were a hit with the whole family.

0 users found this review helpful
Reviewed On: Jul. 4, 2012
Bread Machine Pizza Dough
This dough turned out great. I added garlic powder and dried oregano and it was delicious as both pizza dough and bread sticks.

4 users found this review helpful
Reviewed On: Apr. 16, 2011
French Baguettes
My husband and I have made this recipe several times now and it always comes out great. We sprinkle the bread with kosher salt after we brush it with the egg wash and the crust comes out cripsy and salty, delish! My only complaint would be that it doesn't hold very well, after two days the texture really suffers, so use it the day you make it, then use leftovers for french toast or bread crumbs.

5 users found this review helpful
Reviewed On: Jan. 18, 2011
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