Joslibrarian Profile - (10170643)

cook's profile


Home Town: Detroit, Michigan, USA
Living In: Atlanta, Georgia, USA
Member Since: Jun. 2007
Cooking Level: Intermediate
Cooking Interests: Mexican, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian
Hobbies: Hiking/Camping, Camping, Biking, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
Vegetarian for more than 10 years--I'm constantly on the search for new foods. Although I am a librarian 40 hours a week, I still keep a part time job as a short order cook to keep me on my toes. Have been working as a cook in restaurants for about half my life.
My favorite things to cook
Soup--I love all kinds of soup. My other specialties include sandwiches (not your everyday stuff) beans, mexican, north african, italian, and I am trying to expand my basic asian knowledge.
My favorite family cooking traditions
Both of my grandmothers were great cooks--favorite memories would be preparing holiday meals with family--there was a job for everyone to do, no matter how young or old.
My cooking triumphs
It took about 4 years of experimenting, but I finally can do a truly exceptional (to my taste) red pasta sauce. A spectacular tagine, too. And I have to admit, when living in a palm frond hut on a beach in mexico for three months, I did surprise more than a few people with what I could turn out on a little electric burner.
My cooking tragedies
Let's just say that baking isn't nearly as forgiving as cooking on a stove. And I've eaten more than my fair share of not-cooked-long-enough dry beans.
Recipe Reviews 3 reviews
Argentine Lentil Stew
I wasn't sure about this--but it turned out quite well. I kept looking at the chunks of apple and going...that doesn't belong here...but the flavors married quite well.

1 user found this review helpful
Reviewed On: Sep. 11, 2007
Vegetarian Green Chile Stew
yum! This is really different--good with the tortillas!

5 users found this review helpful
Reviewed On: Aug. 8, 2007
Jamie's Minestrone
This is fantastic--good for using up all the squash, green beans and good stuff from the garden. I used kidney and white beans, fresh veg instead of canned, crushed tomatoes instead of sauce and I just dropped the raw pasta in during last 15 minutes of cooking. Fantastic!

6 users found this review helpful
Reviewed On: Jun. 18, 2007

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