crainny Profile - (1020056)

cook's profile


Home Town: Odessa, Odessa Oblast, Ukraine
Living In: Atlanta, Georgia, USA
Member Since: Feb. 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mediterranean, Low Carb, Quick & Easy, Gourmet
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Green Borscht
About this Cook
Jack-of-all-trades, currently exploring the culinary arts
My favorite things to cook
I am a big fan of casseroles, stews, and all kinds of sauces. I love experimenting and improvising.
My favorite family cooking traditions
My family is known for it's cooking. Recipes were passed from generation to generation, perfected by many skillful house cooks. The base of our family "cousine" derives from the mixed crowd that lived in my native town of Odessa - where Jewish, Greek, Ukrainian, Russian, Bolgarian, and Georgian cultures were thouroughly mixed up and created unique fusion of cousines - Odessan :).
My cooking triumphs
Hmmmmm.... I think they are all ahead...
My cooking tragedies
No tragedies, just lots and lots of drama. "We know drama" was stolen by TNT from me :)
Recipe Reviews 9 reviews
Carrot and Ginger Soup
Excellent flavor and thickness. I used coconut oil instead of olive oil, roasted pumpkin instead of butternut squash, and stock instead of water.

2 users found this review helpful
Reviewed On: Jan. 19, 2012
Buttermilk Pancakes II
Excellent recipe. Regarding the serving sizes - I scaled back by 1/3, and still produced 15 5" pancakes. So beware of quantities. I also had to add a bit more milk (1/4 cup of so) after I mixed everything, because the mixture was a bit too thick and didn't spread evenly on the skillet. But that always differs based on flour quality. Thanks!

1 user found this review helpful
Reviewed On: Jan. 14, 2012
Sweet Potato Cheesecake
I agree with the above reviews in that the recipe is good, but leaves it wide open for variation. Spicing it up is always a good idea. My selections were lemon zest, cinnamon, ground ginger (just a pinch). I would add nutmeg if I had any. I think ground cardamom would work nicely in the crust to make it extra festive. I should try that next time. And there will be next time, I am sure. Baked for about 55 minutes over a water filled roasting pan. No issues, no cracks. As for the topping, I had to improvise because this cake goes to a school Thanksgiving feast, and they forbid nuts of any kind. I used 2 packages of fresh cranberries, sugar, 1 lemon juice, cooked them all together, and added a bit of butter and cream in the end to make it look silkier and not like jam. Great post, thanks!

2 users found this review helpful
Reviewed On: Nov. 17, 2011
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