Magpie Profile - (10215185)

cook's profile


Home Town: Rochester, New York, USA
Living In: Watertown, Massachusetts, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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    By: Tee Lopez
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About this Cook
I am a mid-20's foodie. I love to be challenged in the kitchen, study how different flavors, textures, and combinations work together (or don't), and to find new ingredients or cuisines I've never tried... to a fault. When I find something I love, or get an idea in my head about the way something should be, I'll do whatever it takes to create that dish. I am a nanny and I have a wonderful boyfriend, so I prepare at least four meals a day, and have my own set of critics judging every dish.
My favorite things to cook
I love anything that seems complex, but is rather simple. Right now I'm into fresh, local produce, breads, and French cuisine.
My favorite family cooking traditions
Making Italian Meatball Cookies at Christmastime, "pizza bread" for any holiday or gathering, and the smell of the house on Thanksgiving morning. (I'm always part of the chaos, but it is just that, and I can never remember what goes on in the kitchen afterwards.)
My cooking triumphs
Soups. I make soups out of everything and anything, and have never gone wrong (yet). I adore a nice, hearty soup on a cold day. Or any day, really.
My cooking tragedies
My boyfriend is Jewish, and I thought I'd try and cook with matzo... as an adventure, and to give us some things to eat during Passover. Most were successful. But the matzo balls were a giant failure. They sunk. Like rocks.
Recipe Reviews 2 reviews
Scrambled Eggs Done Right
I always cook my eggs with water, to make them fluffy, so I thought this would be a good change of pace. It didn't taste very good. There are better ways to add flavor. Won't be doing this again.

6 users found this review helpful
Reviewed On: Sep. 20, 2008
Stuffed Peppers
This is similar to how I've always cooked my peppers, but I cover them, so I don't have to baste or blanch the peppers during cooking. Use a muffin tin to stand peppers up in - then you don't have to cut the bottoms!

4 users found this review helpful
Reviewed On: Sep. 11, 2008
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