E.H.H Profile - Allrecipes.com (10351685)

cook's profile


Home Town: Tirana, Albania
Living In: Chicago, Illinois, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Asian, Italian, Mediterranean, Dessert, Gourmet
Hobbies: Hiking/Camping, Walking, Reading Books, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
About this Cook
I am an international PhD student in the US. I grew up in the Mediterranean learning how to cook from one of the best cooks I know, my mom (and i am not saying that just because she is my mom.) Growing up in a country with a very diverse culinary background, living in the US for over 4 year and living with my Asian boyfriend has made me realize how much I love world foods and mixing spices and ingredients I had never thought would go together. I hate anything that comes in a box and will make everything from scratch!
My favorite things to cook
Mediterranean food, seafood, pies (phylo-dough pies, not the american ones), cakes, bread, asian (mostly vietnamese).
My favorite family cooking traditions
I love making the phylo-dough myself for Baklava and I love savory pies. My mom taught me the secret to wine sauces and gravy which I always make for New Years eve!
My cooking triumphs
Baklava, chocolate cake for my best friends birthday which was liked a lot even from dessert-hating boyfriend.
My cooking tragedies
I have not had any tragedies yet, but i have had my fair share of disappointments!!!
Recipe Reviews 5 reviews
Tom Ka Gai (Coconut Chicken Soup)
This was really good. The second time I made it I did not have limes at hand so I used the sweetened lime juice (the type you get for Margaritas) and it was so much better than the first time. I agree with the previous reviewers that sugar adds flavor to it. I also added mushrooms and a red bell pepper the second time around for more texture. We had it with homemade warm naan and it was so good, especially in such freezing weather!!!

1 user found this review helpful
Reviewed On: Feb. 1, 2009
Crispy and Creamy Doughnuts
These were amazing!! I tried making them with my bread machine and let the dough rise in there. I then shaped the dough and let them rise for about 30 min before frying them. I was a little nervous but they were equally good with the bread machine. I also like to deep them in a 1:1 mixture of honey and butter with some vanilla added to it or shake them with a sugar cinnamon mixture so that there is something for every taste.Great recipe, Thank you!

4 users found this review helpful
Reviewed On: Mar. 20, 2008
Easy Greek Yogurt Cucumber Sauce
The secret to the perfect tzatziki is home made yogurt/sour cream because the real greek sour cream is much more sour than the american sour cream which is actually very mild and sweet. This recipe is good but far from being authentic! There is no feta cheese or vinegar in the original recipe...but it tastes good and the lemon and vinegar are a smart solution for the lack of sourness in the sour cream!

81 users found this review helpful
Reviewed On: Mar. 20, 2008

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