doll Profile - (10415185)

cook's profile


Home Town: St. Petersburg, St. Petersburg (Federal City), Russia
Living In: Seattle, Washington, USA
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I am totally awesome and I rock. I'm the ocean where it meets the sky. I'm obsessed with my cat. I run, jump, skip, and play. I bike harder, faster, and longer than you do. I hate the desert. I have salt water for brains and coffee for blood. I think ventricles are sexy. I love thunder storms, damp grey mornings, and the smell of cedar in the fireplace.
My favorite things to cook
Vegetarian! I'm big on fresh pasta, anything with basil and piroski. :-)
My favorite family cooking traditions
The kitchen is where the action is; we all pack in there to snack on holidays.
My cooking triumphs
I have the ability to poach salmon like it is no one's business, even though I've never eaten it myself and do not taste it while cooking because I'm a vegetarian.
My cooking tragedies
I have a fear of souffles falling, so I have never tried. ;_;
Recipe Reviews 4 reviews
Instant Russian Tea
We skip the sugar so it isn't too sweet, but we have always loved this recipe.

4 users found this review helpful
Reviewed On: Feb. 21, 2009
Perfect Lemon Curd
This was the first time I've ever made a lemon curd, and it was spectacular. I love lemon desserts, mind you, but this is so quick and requires minimal ingredients; it would be easy to whip together if you had unexpected guests. It's lovely cold or hot off the stove. I sprinkled mine with confectioner's sugar to match some of that tartness.

1 user found this review helpful
Reviewed On: May 26, 2008
Cheese Fondue
This is a splendid, easy cheese fondue. I find that the taste can vary easily depending on the wine used; I use a local Chateau St. Michelle and it bring out a lovely flavor. Next time, I plan on throwing in some English cheddar as well, for an extra cheesey umph.

1 user found this review helpful
Reviewed On: May 26, 2008
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