Aredendra Profile - (10436908)


Home Town:
Living In: Toronto, Ontario, Canada
Member Since: May 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Middle Eastern, Mediterranean, Vegetarian, Gourmet
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About this Cook
I'm a writer and hobbyist chef. I'm slowly developing a wonderful kitchen of whozits and whatsits to make cooking that much more convenient and fun. Though some things, like bread and ice cream, are more interesting the old-fashioned way, in my opinion.
My favorite things to cook
I get attached to a recipe and make it over and over again for months--so my favorites rotate. I'm very interested in expanding my pallet, though, and learning to cook some of the Middle Eastern classics I crave as well as some slightly experimental vegetables in more healthful dishes.
My favorite family cooking traditions
I come from a dysfunctional family - a mother who hates to cook and a father who adores good food but orders pizza best. I've learned by experimentation, practice and interrogating my best friend and her mother who cook like their lives depend on it.
My cooking triumphs
Baking bread for the first time and having it come out beautiful and fluffy and golden.
My cooking tragedies
Occasionally the workings of new ingredients still elude me. I recently hosted a dinner party for some friends and the desert--a low-fat vanilla panna cotta--was ruined when I picked up jam jelly mix instead of actual gelatin. Still learning!
Recipe Reviews 89 reviews
Prawn Saganaki
Who doesn't love prawns?! I divided the whole recipe by a third and ate it all for myself as a main. Lots of seafood but that's what I'm into :) This isn't five stars for me because I felt the overall dish was a little too sweet rather than savory. It needed some salt for sure and in retrospect, I'm surprised s&p wasn't listed, at least 'to taste'. The feta doesn't quite cover it.

1 user found this review helpful
Reviewed On: May 24, 2015
Perfect Match Arby's(R) Sauce
This is OK so far as barbeque-esque sauces go, but this is NOT Arby's sauce, I'm sorry to say. The molasses overwhelms it and mostly I just smell baked bean sauce of some kind. The hot sauce also seems a little excessive--between hot sauce, steak sauce, Wocestershire and ground pepper, be prepared to get a real pepper kick in there. I'm alright with that, but again, not Arby's sauce. To cut the heavy molasses taste and the sweetness, I added more Worcestershire and steak sauce and it ended up an odd sort of BBQ sauce as I said. Totally edible with the pulled brisket I made but not at all what I was expecting.

0 users found this review helpful
Reviewed On: May 3, 2015
Namasu Rice Salad with Pickled Daikon Radish and Carrots
A couple things when you're making this recipe. Firstly, I'd suggest making slightly more dressing than it directs. The coating is VERY light. Especially if you add a protein, as I did (shrimp). Second, don't let the dressing's taste scare you before you actually dress the salad! It's definitely meant to be paired with the pickled vegetables. I made this recipe in steps and while the rice was a little dry (it had been refrigerated overnight), it was nice to be able to do pieces here and there. My pickles were refrigerated for a little over 24 hrs and they were still crisp and delightful. Ultimately, this still gets three stars because the flavor profile is just a little too tame. I served the salad cold which does dull flavors a touch but I'd say maybe a little more chili paste. A little more lime juice. Just some overall kick!

1 user found this review helpful
Reviewed On: Apr. 20, 2015
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