Samitestar Profile - (10325832)

cook's profile


Home Town: Los Angeles, California, USA
Living In: Vancouver, Washington, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Vegetarian, Kids, Gourmet
Hobbies: Gardening, Walking, Reading Books, Painting/Drawing
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About this Cook
I like trying new foods.
My favorite things to cook
I love ethnic grocery stores and am always on the lookout for recipes using the exotic ingredients I find there. Anyone have a recipe using rose petals or tamarind paste?
My favorite family cooking traditions
Cooking fresh vegetables picked by my son.
My cooking triumphs
Fruit and Nut Biryani with chicken-paneer masala
My cooking tragedies
Hairy meatloaf. Tip for the day: Don't pet the dog while making dinner! (I was 9!)
Recipe Reviews 103 reviews
Kofta Kebabs
This recipe made eight skewers and each one was devoured by my appreciative family. Even my 13 year old son really liked it and he hates meatballs, meatloaf and salisbury steak with equal fervor. Most ground beef foods really gross him out. I served these on garlic naan with a mince of cucumbers, cherry tomatoes, arugula, parsley and mint. I didn't have yogurt to make a tzatziki sauce, so I made do with a lemon-garlic-tahini sauce and they were so tasty that I'm going to get the ingredients to make these again and try freezing them. Like others, I put these in the oven and they were done in 12 minutes. So easy! Thanks for the lovely recipe.

0 users found this review helpful
Reviewed On: Feb. 7, 2014
Blueberry Cream Muffins
Nice muffin recipe and easy to customize if you don't have all the ingredients; yogurt for sour cream (I used vanilla yogurt which made them much sweeter, I don't like it but the family does, I think plain yogurt would have been a better substition), part whole wheat for all purpose flour, part brown sugar for white. I had blueberries, but in the summer we have blackberries and I bet these would be even better with blackberries. I think the other reviewers idea of sprinkling these with streusal is nice, I was low on butter, so I sprinkled them with lemon sugar for crunch sweet top. The cooking time was a little different, my muffins were done in 22 minutes (in a tin without liners so that the muffins get that tiny bit of golden crispiness on the bottoms) and they puffed up and over the muffin tin prettily.

0 users found this review helpful
Reviewed On: Jan. 13, 2014
Lemon Cupcake with Blackberry Buttercream
This is just a review for the cupcake, I made a lighter, strawberry whipped cream + gelatin frosting instead of the jam buttercream. After the batter was mixed up, I had doubts, it was just too darn easy, there were no whipped egg whites, no multi bowl directions, i.e., having one bowl for egg whites, another for the wet ingredients and another for the dry, this was a one bowl recipe. I diverged just a bit, not in ingredients, those I followed exactly, but in the execution, I mixed in the baking powder before adding the flower and mixed the lemon zest in with the sugar, being sure to squeeze them a bit, hoping to extract even more lemon flavor. The cupcakes didn't rise as much as I expected, I ended up with 12 smallish cupcakes and 4 regular size (after filling the first tray, I decided to fill the baking cups higher on the second batch so that I'd have fuller, above the paper brim cupcakes this time). Before making the frosting, I tested one cupcake, it was light, spongy and had a nice hint of lemony flavor. All in all, a lovely little cake. Since the cakes are so light and airy, I think they could stand up to a heavier frosting, something cream cheese based. I chose a whipped frosting because that is what my family prefers, but a thick, chocolate frosting would be amazing on these cupcakes.

2 users found this review helpful
Reviewed On: Jan. 2, 2013
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