Sarah Profile - (10494460)

cook's profile


Home Town: Washington, Pennsylvania, USA
Living In:
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Indian, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Reading Books, Genealogy, Wine Tasting
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Baked Chicken with Fresh Gerbs
Sweet and Sassy Pork Tenderloin
About this Cook
I've been cooking since I was five years old, when I learned how to boil water and toss in Ramen noodles. Since I have friends who tremble at the mere thought of boiling water, I think being able to cook your own meal, no matter how simple, counts.
My favorite things to cook
There are people who cook, and people who bake. People who do both with ease? Well, they are chefs! As a self-pronounced cook and lover of all things salty, exotic and spicy, I am constantly trying out new recipes. My tried and true favorites, however, are simple dishes from my childhood, like Golden Mushroom Chicken and Rice, No Peek Chicken, Stuffed Peppers or Hot Chicken Salad. Since my favorite food in the world is soup, come fall I find myself drawn to hearty stews like Chicken Vegetable and flavorful soups like my friend Peg's world-class Italian Wedding. Is your mouth watering yet?
My favorite family cooking traditions
Ha! My family doesn't have "cooking" traditions, we have "eating" traditions!
My cooking triumphs
My first triumph was for my mother's fiftieth birthday. I was just 15, and a week before her birthday I convinced her to bake a pie. My mother's pie crusts are classically divine, and after carefully watching her and asking subtle questions about what she had done to make that perfectly flaky crust or design those intricate doughy flowers on its top, I was prepared. The day of her birthday I got home an hour before she did from school and set to work. Using all my stored up training I baked her a cherry pie, just like she usually did, and then carefully cut the number "50" across its top before popping it in the oven. She was so proud of me she photographed the surprise pie. It was excellent, too!
My cooking tragedies
My biggest disaster happened when I was 14, and it was at that time that I learned the importance of moderation when it comes to herbs and spices. I had decided to make a tuna noodle casserole, a recipe that had been delivered to my house as part of one of those "collect-them-all!" programs. I admit, the recipe probably wasn't all that great to begin with. It called for dried dill leaves, but I went a little dill-happy. It wasn't pretty. The resulting concoction has left me with a strong dislike of dill, and even now, over a decade later, I can still clearly remember its taste. Ugh.
Recipe Reviews 6 reviews
Easy Tilapia
This is one of my new favorite recipes! It is so easy to make and it tastes divine. I've already cooked it three times this month! I made some healthy alterations to my dish, adding a bit of garlic and mushrooms and cutting out the butter and half of the capers and white wine (or its too watery). But since I'm playing with the recipe, I've made it differently every time - and EVERY TIME it has been delicious! This is definitely a keeper. I love that I can substitute different vegetables for the asparagus as necessary, and that the fish and sauce are so easy to whip up. Thank you!

1 user found this review helpful
Reviewed On: Aug. 19, 2008
Sweet and Sassy Pork Tenderloin
This was a very good recipe. I was AMAZED at how quickly this cooked up. I cut the pork into slices and simply baked them with some veggies. I used Pam instead of olive oil and shook salt and black pepper over the tray before popping them in the oven (10 minutes per side). The mixture of seasonings and liquids cooked down nicely into a sweet, yet spicy sauce. I would recommend that if you aren't a fan of spicy foods or are using a mustard that is spicier then Dijon (like I stupidly did) then you should cut the amount of mustard and horseradish in half. Other then that, it was great!

30 users found this review helpful
Reviewed On: Aug. 8, 2008
Mexi-Italian Salsa
My father's remark, upon trying what I call a "Bruschetta Salsa": "You could bottle and sell this stuff!" (said between chip bites). This is an excellent salsa, and the taste is truly unique and satisfying. Since "salsa" means sauce in both Italian and Spanish, it makes sense that this dip bridges the two cultures as well. I chopped the ingredients up in my food processor for a more minced-like texture and then poured the salsa over some plain, broiled chicken. Then, of course, I popped out the tortilla chips and we all chowed down. Wow, what a taste experience!

24 users found this review helpful
Reviewed On: Jul. 16, 2008

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