MLM-Miami Profile - (10496410)

cook's profile


Home Town: Seattle, Washington, USA
Living In: Miami, Florida, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Healthy
Hobbies: Walking, Reading Books
Recipe Box 2 recipes
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About this Cook
My favorite things to cook
I've done a lot of bread baking, including things like bagels and croissants, and I like homemade soups also. I lived in Russia for several years, so I like cooking Russian food, but I also like other kinds of ethnic and regional food. For everyday cooking, I like to keep things simple, along the lines of one-pot meals and the like.
My favorite family cooking traditions
Nanaimo bars, cherry dumplings (as a side with ham). Also, we often had cheese fondue for either Christmas Eve or New Year's Eve dinner. It was fun sitting in front of the fireplace around the round coffee table sitting on the floor eating the fondue. That was a nice tradition growing up.
My cooking triumphs
I'm not sure what counts as a triumph. I've had a lot of little successes, but nothing major, like a contest or the like. In junior high I won a cooking contest for my bread pudding with raisin sauce. That's probably the only cooking contest I ever entered, as far as I can tell.
My cooking tragedies
My family can't seem to forget the time, when I was about 16 or so, I made curried eggs. The eggs were hard-boiled and whole and they came out all green with the curry. They don't seem to remember so well my successes from that era, like boeuf bourguignonne and buche de noel.
Recipe Reviews 3 reviews
Cherry Chocolate Cake
If you like moist cakes, this is a good one to try. I used unsweetened pie filling and the cake was still sweet enough. I think next time I'd maybe add more almond flavoring. I didn't have cherry flavoring to add, but that might be good too. Definitely worth making again.

3 users found this review helpful
Reviewed On: Feb. 21, 2011
Valencian Savory Empanadas
This recipe is okay, but not great. Next time I'd like to try a different crust. I make a beef empanaditas recipe with a crust similar to pie crust, so I might try that. Also, if you peel and seed the tomotoes, it seems that the juices mainly come out of the tomatoes with the seeds anyway. (I'm saying this because of earlier comments about this).

3 users found this review helpful
Reviewed On: Aug. 11, 2008

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