LotusX Profile - Allrecipes.com (103397)

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LotusX


LotusX
 
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Member Since: Mar. 2000
Cooking Level: Not Rated
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About this Cook
I've been baking and cooking since I was 5. I learned from my mom and my grandmother and developed a real love for baking at an early age. I've dabbled in everything from simple casseroles to making my own yogurt and cheese, artisan breads, high-end bakery cakes, pastries, bagels, you name it. I love trying new recipes and challenging myself to create something not only scrumptious, but gorgeous as well.
My favorite things to cook
Anything baked - I love making bread, cookies, cake, pastries, etc.
My favorite family cooking traditions
My mom's "brown bag turkey" and her California casserole. I grew up in a household of adventurous cooks (especially my father) so I wasn't one of those picky kids who wouldn't try anything. I have a great love of food and I think that's the best thing my family has passed on to me.
My cooking triumphs
Making my first truly gourmet cake at age 12. It was a black forest cake covered in chocolate with chocolate leaves (that I made from leaves I had picked in the backyard, washed, dried, and coated in chocolate). Also, when I wanted to make crepes when I was 10 and my father just said "well, they're pretty hard to make" and didn't think I'd be able to. I ended up making them better than he did! My first danish and croissants - they were a true labor of love and I only tried danish twice more after that, but it was something I just had to try. They were soooo good hot out of the oven. Making lasagna from scratch - homemade sausage, cheese, pasta, and sauce. The only thing I purchased was the ricotta.
My cooking tragedies
Too many to count! Anyone who bakes/cooks a lot is bound to fail some of the time, but that's how we learn what not to do.
Recipe Reviews 4 reviews
Salmon with Brown Sugar Glaze
My husband and I make a similar recipe with whole grain mustard and brown sugar. We place a whole salmon filet on a wood plank and grill it - it's probably the best salmon I've ever had. Even my picky brother said it was the best meal he had on his trip to the PacNW. The mustard and brown sugar can't go wrong.

0 users found this review helpful
Reviewed On: Feb. 7, 2013
Ten Minute Enchilada Sauce
It's a good BASE recipe to start with. With mine, I use the full amount of chile powder and add more cumin to it - that, to me, is the real flavor of enchilada sauce. I also tripled this for a 9" x 13" pan plus a bit left over (great in egg, refried bean, and cheese burritos) and used 2 15oz. cans of tomato sauce and 2 cups water with the amount of oil and flour called for. I like my sauce on the thicker side so I let it cook about 30 mins. The real secret to full flavor in mine is that I added 1 packet (or 1 cube) of beef bouillon. That's really what gave it great depth.

2 users found this review helpful
Reviewed On: Jan. 8, 2011
Spanish Flan
While the ingredients may be great, the recipe itself results in a curdled flan. This really needs to be baked in a water bath. I've made flan many times, but wanted a simple recipe using sweetened condensed milk and evaporated milk. I was wary of the lack of a water bath in this recipe, but made it anyway. Once cooled, it came out curdled and chunky - not smooth and creamy as flan should be.

6 users found this review helpful
Reviewed On: Dec. 30, 2010
 
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