Cazuela Profile - Allrecipes.com (10301654)

Cazuela


Cazuela
 
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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Mint Juleps
About this Cook
Home cook for many years! I like trying new spices and experimenting with seasonings which are taking over my kitchen. Urfa biber, piment d'espelette, hibiscus salt, ras al hanout. You name it.
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 46 reviews
Lamb and Rice Stuffed Grape Leaves
Chef John's right about the time factor--these do take a while to roll up. But the lemon and lamb really take these to a whole new level. Brought them to a work event and people really loved them. I'm reserving the broth for another use---too good to toss!

0 users found this review helpful
Reviewed On: Jul. 21, 2015
Chef John's Classic Macaroni Salad
I guess even one tablespoon sugar was a bit much for us. Next time maybe just a pinch. But I liked the technique (making sure the pasta was completely drained and sticky to the touch before dressing), so will play around with this one.

2 users found this review helpful
Reviewed On: Jun. 22, 2015
Refreshing Sweet and Spicy Jicama Salad (Vegan)
This recipes makes enough for an army--I used half a large jicama and adjusted the other ingredients to try to cut it in half. But it still made an enormous bowlful. Also, I used just one Thai chile and half a jalapeno and--wow!--it had quite a kick. But still I love the contrasting textures and flavors in this salad and highly recommend it as a perfect summer side dish. Great with grilled food. We had it with the season's first Copper River salmon. Refrigerate the leftovers and happily serve the next day.

1 user found this review helpful
Reviewed On: Jun. 15, 2015
 
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