dovelette Profile - (10170380)

cook's profile


Home Town: Geneva, New York, USA
Living In: Porto Novo, Santo Antao, , Cape Verde
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests:
Hobbies: Hiking/Camping, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I'm currently a Peace Corps Volunteer living in Cape Verde, Africa. I've been cooking since I was a child; being a "latch-key kid" from a single parent home and a nurse for a mom (who also was a horrible cook), I started concocting my own creations when I was about 7 years old.
My favorite things to cook
I love cooking chilli in huge batches, and right now (living on an island in a port town) I love learning new ways to cook fish!
My favorite family cooking traditions
My great aunt makes the best gnocci I've ever had; my grandmas sauce is the bomb, and my mom has perfected her meatballs. Can you tell we're italian?
My cooking triumphs
I've managed to pull of cooking some pretty complex things here in Cape Verde, despite our limited ingredients, spices and sporadic electricity, plus the worlds smallest stoves. This Christmas I've got a full spread planned for the other volunteers on the island, and 7 types of cookies, hummus and stuffing down, I think it's going to be fablous if I can keep it all warm! It'll also be my first time making homemade pita bread.
My cooking tragedies
I bought an organic free range turkey once for nearly $4 a pound and it turned out awful; super dry. After spending about $70 I almost cried. Also my aunt has this fantastic "raw" pasta sauce she makes with cherry tomatoes, basil, garlic, oil and parmasean cheese; the first time I tried to copy her I added waaaay too much garlic (I do this frequently cause I love garlic and tend to go overboard) and it was totally inedible. Major bummer.
Recipe Reviews 23 reviews
April's Roasted Red Pepper Cheese Ball
Giving it 5 stars with modifications as others suggested - double seasonings (including Worcestershire sauce, for me), added tbsp of red pepper juice, and 1 tsp of dijon mustard. I think I added a bit more red pepper - maybe 1/2 cup. I drained it well, but then added in the additional juice. I just threw it all in food processor, and added a tbsp or two of parsley. Instead of forming a ball and rolling it in parsley, I just put it in a decorative bowl and let it sit overnight. Very, very delicious - my favorite cheese ball, hands down.

0 users found this review helpful
Reviewed On: Jan. 5, 2014
Creamy Hollandaise Sauce
I think there must be a typo in the recipe...there is no way there should be 3.5 TABLEspoons of lemon. I even cut down and made the recipe as is except but with 1 3/4T of lemon...STILL too much lemon. This is the first time I"ve made hollandaise sauce but I eat it all the time, so I'm certain that this is just not how it should taste. The was very easy to make and came out super creamy. I might try it again...

3 users found this review helpful
Reviewed On: Dec. 4, 2011
Breakfast Sausage
I live in africa and can't get breakfast sausage - this recipe has made me a VERY happy Peace Corps Volunteer!! I will admit I change it up a bit, I don't have marjoram here, so I skip it. I also use 3+ tsp of sage and liquid splenda instead of brown sugar. I don't measure the pepper or red pepper but I bet I use about double of the red pepper. So normally I hate to rate a recipe and then list the changes, but the point is that this recipe can be tweaked to your individual tastes with salt, sage, sweetness and heat. Will make this even when I get back to America!!!

2 users found this review helpful
Reviewed On: Jan. 5, 2010

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