corinaesq Profile - (10390001)

cook's profile


Home Town: Akron, Ohio, USA
Living In: New Franklin, Ohio, USA
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Dessert
Hobbies: Knitting, Reading Books, Music
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About this Cook
I'm a lawyer who would really rather run her own bakery. I love bread, and I've spent many years perfecting my technique, including taking professional courses at King Arthur Flour in Vermont. As much as I love cooking, I love baking even more. And I live by the credo that people eat with their eyes first!
My favorite things to cook
Anything except seafood and organ meats. I don't enjoy either, and consequently, I am not great at cooking them, although I am improving when it comes to fish and shrimp. I'll try anything else - fearless!
My favorite family cooking traditions
My parents are both German immigrants, so my favorite traditions are baking at Christmastime, especially Christstollen and Nuernberger Lebkuchen. My daughters have shown an interest and talent in cooking and baking as well, and my greatest joy is decorating cookies with them, as they are quite artistic!
My cooking triumphs
I have developed a number of original recipes, of which my husband's favorite is my Buffalo Chicken Chili. Tastes just like chicken wings in a bowl.
My cooking tragedies
I once exploded an entire pot full of meat sauce I made for lasagna because I put a glass casserole dish on the stove burner, and that dish was not supposed to receive direct heat. That was a mess to clean up!
Recipe Reviews 4 reviews
This pie is still popular in the UK (my husband and I traveled to Ireland in August, 2012). After I came home I had to make this for my husband and his all-Irish family. The first one lasted all of about 2 minutes, which was about the time it took to slice it all into about 12 pieces! I think the pie is too sweet, but everyone else I know LOVES it. Here's a GREAT TIP: Make the toffee by emptying out 2 cans of condensed milk into 8-oz. jelly jars (you'll need 3 jars to 2 cans of condensed milk). Fill to within 1/2 to 3/4-inch from the top of the jar. Place clean seals and lids on jars. Place in 6-qt. or larger slow cooker. Add enough water to cover jars completely. Cook on low 8 to 10 hours overnight. Not only will you not have to worry about letting the water get too low and having exploding toffee all over your kitchen, you can check how caramelized the toffee is before you stop cooking (which you can't when you cook it in the can) and add time if you need to, AND you'll have toffee ready for your next pie, because the jars seal themselves during the cooking!

9 users found this review helpful
Reviewed On: Nov. 6, 2012
Caramel Apple Bars III
My kids, husband and co-workers all LOVED these bars. I found them a tad sweet. I think they would benefit from a little lemon added to the apples if you're using sweet ones (I used Rome), or else use sour apples (like Granny Smith). A little sea salt added to the caramel might make the "caramel-ness" stand out a bit more, as well. But I liked the fact that I could use fresh apples for a bar cookie, and these worked out fantastic.

5 users found this review helpful
Reviewed On: Oct. 23, 2012
Sauerbraten III
My parents were born and raised in Southern Germany, and this is very close to the way my mother makes Sauerbraten. She adds juniper berries, removed after meat has marinated, and you MUST marinate the meat for at least 3 days, and it's better if you marinate for 4 or 5 days. She does not add tomato wedges either. After removing the bay leaves, cloves, and juniper berries, she thickens the gravy, then strains it through a fine sieve, mashing the onions through the sieve to add body to the gravy (I think she uses 2 or 3 onions, too). Her Sauerbraten is the best I've ever had, and I've never met its match (I haven't been able to completely re-create it either). The purpose of the marinade is to make a tough cut of meat tender and palatable. Other recipes suggest adding gingersnaps, raisins, or sugar, sweeteners being a common thing for Northern Germans, but I've never cared for that version of Sauerbraten. The recipe is great as is, but try my suggested additions/changes and see if you like it better the way my German mother makes Sauerbraten!

4 users found this review helpful
Reviewed On: Oct. 3, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I lived on a farm in Bremen Germany, English has… MORE

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