Cazuela Profile - (10301654)


Home Town: Saybrook, Connecticut, USA
Living In: Seattle, Washington, USA
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Asian, Indian, Italian, Mediterranean
Hobbies: Gardening, Walking, Photography, Reading Books
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About this Cook
Home cook for many years!
My favorite things to cook
I like trying new spices and experimenting with seasonings. I'm on a hot and spicy kick, with urfa biber and piment d'espelette as my current obsessions.
My favorite family cooking traditions
Lots of Christmas cookies, fruit cakes. Lamb cake at Easter. The usual.
My cooking triumphs
Successfully baking a huge Italian Easter bread from my best friend's family recipe. A dozen eggs, a pound of pecorino romano. Big, round beautiful loaf!
My cooking tragedies
For a dinner party years ago, I made lemon chicken, a recipe I'd successfully made many times. But I didn't realize that the chicken I bought was a tough old stewing hen. We were able to bounce the chicken pieces off the table. Not so great. Now I know about chickens.
Recipe Reviews 43 reviews
Sunshine Coast-Style Nanaimo Bars
Sweet tooth? This will satisfy it! A co-worker made these and shared with us. Layers of rich creaminess. I like the nutty, chocolate base layer, and the blueberries provided a nice hint of fruit. This will get me through the afternoon. Lovely treat!

0 users found this review helpful
Reviewed On: Jun. 12, 2014
Fish Tacos
Wow, amazing flavors. The beer batter was fabulous. I cut the cod into chunks small enough to fry in batches in a small sauce pan so I didn't need so much oil. We had leftovers, so I just heated the fish at 350 degrees for 10 or 15 minutes. Even leftovers were good. Oh, definitely make some fresh pico de gallo to serve with this.

0 users found this review helpful
Reviewed On: Feb. 7, 2014
Hungarian Mushroom Soup
Made this not long ago. This year we have had an abundance of all kinds of mushrooms here in the Northwest--chantarelles, shitakes and more! I like to oven roast them in a bit of olive oil and fresh rosemary before I use them in soups. And this versatile and easy recipe showcases them beautifully. Delicious!

0 users found this review helpful
Reviewed On: Nov. 14, 2013
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