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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Toasting Spices
Cajun Spice on Chicken
Cajun Spice Mix
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 76 reviews
Lower-Fat Coleslaw
Really great coleslaw! I'm really pleased with how the flavors came together. I will say that the celery seed and pepper additions were critical to rounding it out, however. It comes out as a very VERY light/thin coating on the veggies (fine to me; it was a tortilla topping anyway) and I didn't even use as much cabbage as directed.

0 users found this review helpful
Reviewed On: Feb. 10, 2015
To-Die-For Butter Tarts
So these were delicious. Personally, no issues with the currant flavor and I love the pecan addition on top. So tasty, but two basic issues took these from great to good. Firstly, more direction needed on the pastry. I wanted to tackle this as a first-timer challenge. My later tarts, to which I added more water than was called for, worked out much better. The dough needs to be faintly tacky to be truly flexible and go down in your cups without cracking. Second, the filling is a tch dry. I would like a gooey-er tart. More cream? Bears investigating!

1 user found this review helpful
Reviewed On: Feb. 1, 2015
Sirloin Steak with Garlic Butter
This was good but not great. It didn't do anything spectacular to the meat--the fact is you can slather almost anything in garlic butter and make it taste better.

3 users found this review helpful
Reviewed On: Jun. 17, 2011
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