loves2cook Profile - (10226415)

cook's profile


Home Town: Mountains, California, USA
Living In: Mountains, California, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian, Gourmet
Hobbies: Camping, Fishing, Reading Books, Wine Tasting
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About this Cook
Looooooove to cook since I was 7 and my mother gave me my first cookbook. Worked in restaurants, catered, ghost wrote a cookbook, "Lilies of the Kitchen," and have studied with some heavyweights--Michael Field, Barbara Batcheller, Wolfgang Puck. But best of all is sweating over the pots and pans and learning even to "hear" the ingredients cook, as well as see and smell.
My favorite things to cook
Pasta, seafood, ethnic--Moroccan, Indian, Thai, Mediterranean--the world gets smaller around a table of beautiful, shared food.
My favorite family cooking traditions
My southern roots and the world's cuisine.
My cooking triumphs
Nailing a rack of lamb, a souffle, ganache, making cheese from yogurt. Best of all was having an friend from Puri, India tell me I cooked like his favorite aunt. Wow.
My cooking tragedies
The worst...trying to turn leftover Italian into fresh Mexican...egad!
Recipe Reviews 12 reviews
Mexican Salad
Nice basic recipe, but a bit on the sweet/bland side. More lime juice, less olive oil (about 1/4 to 1/4 C of each). Made the dressing in a small bowl, but kicked it up with a clove of finely minced garlic, a big pinch of cumin, some fresh minced oregano, s & p to taste, and no sweetening. Then added the dressing to the salad and tossed, tasted for seasonings, and tossed again. Used red onion for taste and color.

0 users found this review helpful
Reviewed On: Feb. 6, 2013
Spaghetti Squash I
This is my go-to SS 101 recipe. It's almost (nothing is perfect) infallible. I always oven bake it in halves, salted--noticed that micro deadens flavor. I use EVOO, omit the onion (too sweet), add more garlic (4-5 minced cloves), then add the remaining recommended ingredients. You can't go wrong here. Then, fellow adventurers, let your taste buds and stock-on-hand dictate the rest. Sometimes: other herbs or spices (do try fried cumin seeds and garam masala--oh my!), roasted red peppers, and/or toss in any greens (lots of baby spinach, or chiffonade chard, escarole; even wild malva), and/or sun dried/oil cured tomatoes, and/or (if you aren't a vegetarian, like me), slivers of dried salami or proscuitto. If you can dream it, let it happen. This is simple alchemy, not science. Some fun!

1 user found this review helpful
Reviewed On: Feb. 5, 2013
Thai Spicy Basil Chicken Fried Rice
This is an outstanding recipe

0 users found this review helpful
Reviewed On: Oct. 3, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: Looooooove to cook since I was 7 and my mother… MORE

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