Diva Dawn Profile - Allrecipes.com (10143858)

cook's profile

Diva Dawn


Diva Dawn
 
Home Town: Lagrange, Illinois, USA
Living In: Benton Harbor, Michigan, USA
Member Since: Sep. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Southern, Low Carb, Dessert, Quick & Easy
Hobbies: Scrapbooking, Sewing, Gardening, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I am 45 and I love to cook. I have never been a professional cook, but I do love cooking. I loves it so much that I took a coorespondence cooking course because it fit into my schedule. I enjoy cooking for large groups and one day I would like to open my own catering business. I grow fresh vegetables in my garden and I also have a herb garden that I love. Theres nothing like a fresh batch of pesto right out of the garden.
My favorite things to cook
I love those create a meals. I often bring together a group of ingredients and then create something out of the blue. I tend to favor recipes with red sauces. I love using fresh herbs out of my herbal garden.
My favorite family cooking traditions
My favorite family cooking tradition is Thanks Giving time. This is a time when my family and friends all come together and share. I usually enlist the help of the family. Everyone has a spot in the kitchen and we all go to work creating master pieces. I usually oversee the activities and then add in all my special touches. We just enjoy our time together. Its always a happy time. I feel real special because my family finds every opportunity to spend time together. We love to celebrate life.
My cooking triumphs
I enjoy the art of cooking. My mom was an herbologist and an excellent cook who had spent some time working as a professional cook, so I learned a lot from her. I spent ten years working in Corporate America and sometimes I managed special projects. Well, one year I had a big project and very little money. On a shoe string budget of $1000 I needed to plan a dinner rection party for 100 people. I completely transformed a cafeteria into an elegant reception hall. I used real china and glass stemware. I served a complete buffet that consisted of 2-appetizers, 2-entree selections, 2-side dishes, salad, dessert, beverages and all condiments. I prepared all the dishes myself and enlisted the help of others to help with the project. The food went over big. After that I received plenty of invitations to cook. So many that I probably could have started a catering business.
My cooking tragedies
As much as I love cooking I haven't been able to master the art of baking. My worst tragedy was trying to make a loaf of bread from scratch. When it was all said and done, the bread was so hard and heavy that it nearly broke the floor when it fell off the table. I'm still working on that skill, but with the invention of bread making machines, I've been a little lazy.
Recipe Reviews 1 review
Simple Garlic and Basil Pesto
This was a very easy recipe and very tasty. I did however make a few changes. I cut the Extra virgin olive oil in half, a whole cup made the pesto very oily. I eliminated the brazil nuts and the chili powder. I added a little extra parmesan cheese which added good flavor. I also added salt and pepper. Don't forget to toast the pine nuts.

1 user found this review helpful
Reviewed On: Sep. 30, 2007
 
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