SeattleGal34 Profile - (10295701)

cook's profile


Home Town: Chelan, Washington, USA
Living In: Magnolia Bluff, Seattle, Washington, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Healthy, Quick & Easy, Gourmet
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SeattleGal34 Profile Pic
Stehekin picnic
About this Cook
I started cooking in the 70's when my parents, who ran a resort on Lake Chelan, were simply too busy to cook family dinners for my little sister and me. I started with simple things, then my aunt Linda bought me the Joy of Cooking. Next thing you know, I was whipping up Coquilles St. Jacques at the age of 12! I also made grasshopper pie by filching my parents' Creme de Menthe. My sister, a picky eater, started eating again and my family actually sat down to dinner together. I felt like a star! And I've loved cooking for people ever since.
My favorite things to cook
I love to cook everything from down home comfort food to exotic middle eastern to european. But mostly I like to cook with local ingredients. I live in the Northwest, so seafood takes a central role. I love to shop at farmer's markets and see what unfolds in the kitchen after.
My favorite family cooking traditions
We are a strong Irish Catholic family and we all cook. Mostly the family gets together for holidays and everyone takes a dish, no one is left with the entire responsibility. I am in my 40's and single, with no kids. My sister is married with no kids. Dad lives nearby, and we frequently get together for family dinner on Sundays, which usually is a roast, potato something or other, and a vegetable thingy. And of course chocolate for desert! I'm grateful we have such wonderful times shared over food.
My cooking triumphs
Once I was the backup for a private party for 60 people. The chef did not show, but I rose to the occasion! I hijacked a couple of the guests (it was a fundraiser) and since everything was staged, away we went. I also was an editor/production specialist on a cookbook, called "Sand in Your Shoes" by Rafael Antonio Nazario. You can get it on Amazon! It features the cuisine from venerable Puerto Vallarta restaurant, Daquiri Dicks.
My cooking tragedies
I once dropped the turkey on the floor. (Who hasn't??) I also followed a recipe that had a typo in it and used 3 Tbls of cayenne when clearly the recipe called for 1-2 tsps. Oops! We ended up drinking a lot of beer that night so it all worked out okay.
Recipe Reviews 37 reviews
Marinated Tuna Steak
Absolutely top notch. I have made this a few times now! I've substituted sherry vinegar when I didn't have a lemon, I imagine any acid would work. I've also subbed other fresh herbs from my garden, chives and thyme also work. The key is the oj and the soy. I cook it in a skillet, and after, while the steaks are resting, I simmer the marinade along with a tsp of cornstarch and serve along side with rice.

1 user found this review helpful
Reviewed On: Feb. 5, 2015
Sausage Pasta
I used smoked spicy Italian sausage, casings removed and crumbled. I used Rotini shaped pasta to caputer all the goodness in the swirls. I watched carefully while adding the liquid so it wouldn't get too soupy. I also used fresh spinach and fresh basil. I had some leftover roasted butternut squash and tossed that in, too! DELISH, I will be making this over and over.

0 users found this review helpful
Reviewed On: Oct. 1, 2014
Sicilian Pineapple Pork Roast
I'm on my third batch, and just love it and so does my family. I add carrots to the pot and trim down the pineapple a bit as the carrots are sweet. I also add lots of cracked pepper, and serve it with quartered boiled potatoes to soak up the juices. Be sure to brown the roast first if you want a super tender pork roast! I've also done this in the crock pot, starting out on high for an hour, then reducing to low for 5-6 until done.

1 user found this review helpful
Reviewed On: Sep. 18, 2014

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