Ruthie Profile - (10420411)

cook's profile


Living In: Winchester, California, USA
Member Since: May 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music
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About this Cook
Born in Louisiana, lived in Dallas for a while, moved to Redondo Beach, California when I was almost eleven, lived there til age 29 moved to Cincinnati, then Cleveland, then a small town on the coast of Washington state, now back in So California -- my cooking has been influenced by all of these places. Check out my blog, if you like, at RuthiesRecipes/
My favorite things to cook
Something savory, healthy, and economical, of course!!! I find something super satisfying about a big pot of something on the stove all day, or in the crock pot. I love to bake, also, when I'm in that mood.
My favorite family cooking traditions
My maternal grandmother had a lot of country and Louisiana cooking dishes that were wonderful; my favorite is probably her potato salad, which includes salty and sweet pickles, green and black olives, chopped onions and hard boiled eggs, and chunky-mashed potatoes. Oh my gosh, I can close my eyes, and taste it, when she'd hand me a big, still-warm spoonful to "taste." The mustard and mayo wouldn't be completely mixed, so every moment there is something slightly different to taste, and all so good!
My cooking triumphs
I actually brined a turkey, seared it on high heat in the oven, then reduced the temp -- combining two chef's ideas on how to make the most flavorful, moist turkey. It was so amazingly good! Felt like a science experiment, hahaha, but so worth it.
My cooking tragedies
Oh, man, too many, since I like to experiment! Like when you keep trying to put in more ingredients or spices to "fix" something gone wrong. ug. Sometimes, it works, tho'! Sure hate to have to eat it when it doesn't.
Recipe Reviews 7 reviews
Almost perfect, but one ingredient is missing from the classic: 1 to 2 Tablespoons of powerdered sugar in the batter! This is per Joy of Cooking, for sweet, rather than savory crepes. Also, to serve, a bowl of powdered sugar with a spoon for folks to help themselves. If you want to go for truly decadent, rather than healthy, add a dab of butter before cooking each crepe. The melted butter plus powdered sugar added at the table is ... divine!

7 users found this review helpful
Reviewed On: Mar. 27, 2011
Cucumber-Cilantro Raita (Yogurt)
This is very good -- I adapted it to what I had on hand. I used Greek yogurt, Persian cucumbers, and a half a bunch of cilantro, and insead of chiles, I used about a half cup of chipotle salsa that I had. I blended the cilantro, yogurt, and salsa in the blender til smooth, and mixed it with thinly sliced cucumbers. Persain cucumbers are seedless. It was incredibly good. Sort of Indian-Greek-Mexican!!

3 users found this review helpful
Reviewed On: May 11, 2010
Carrot Cake
Yummy! Easily adaptable to your needs; for instance, prefer whole wheat flour, and no coconut. Thanks for the great recipe!!!

3 users found this review helpful
Reviewed On: Jan. 8, 2009

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