brwbailey Profile - Allrecipes.com (10378111)

cook's profile

brwbailey


brwbailey
 
Home Town: Merrimack, New Hampshire, USA
Living In: Auburn, Massachusetts, USA
Member Since: Feb. 2007
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy
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3.30.08
About this Cook
I am a happily married stay at home mom of 2 kids under the age of 2. I also have a work from home position with a healthcare agency in Massachusetts. When I have free time I am always reading cookbooks, trying new recipes, and feeding people! It's what I love to do!
My favorite things to cook
Italian dishes!
My favorite family cooking traditions
My Mom is an exceptional cook. I know that I have a respect and love for cooking because of her. Our favorite foodie tradition is her extraordinary French Onion soup (from home made beef stock!) and a standing rib roast on Christams Eve. Everyone in the family looks forward to her dinners!
My cooking triumphs
I enjoy cooking for people and it is a treat for me to hear "that was great! is there more?". I especially love when a first go at a recipe turns out exactly right!
My cooking tragedies
My one great tragedy was adding garlic powder and cinnamon to Libby's canned fruit salad when I was 9 years old. Looked pretty and tasted pretty disgusting! I've learned since then!
Recipe Reviews 3 reviews
Country Sausage Gravy
Beautiful recipe! Way better than the usual pasty white with pepper flecks stuff that I usually encounter! Simple process with an exceptional outcome! Thank you so much for sharing! I had neighbors coming over to see what smelled so good ;)

0 users found this review helpful
Reviewed On: Jan. 3, 2008
Braised Chicken Breasts in Tasty Mirepoix Ragout
Wonderful recipe to have on hand. I changed just a few things. I cut my chicken breasts (3 good sized - boneless, skinless) on the bias in thick strips. I knew I wanted to mix in pasta so I needed the chicken to be smaller. I actually returned the chicken to the pot after cooking the mirepoix and let everything go on low for 2 hours. I used half the stock called for (a reduced sodium brand after reading the other comments) to create a thicker consistency. I cooked off 8 oz of radiatore pasta and mixed it all together. I topped it with grated Pecorino Romano cheese for added bite and with the rest of the bottle of wine, my husband and I had a fantastic meal.

9 users found this review helpful
Reviewed On: Feb. 28, 2007
 
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