Free fall chef Profile - (10582086)

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Free fall chef

Free fall chef
Home Town: Long Island, Nassau County, New York, USA
Living In: Long Island, Suffolk County, New York, USA
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Italian, Southern, Nouvelle, Mediterranean, Healthy, Gourmet
Hobbies: Needlepoint, Reading Books, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
I come from a mixed European background, primarily Italian, Austrian and Belgian. My Belgian grandmom was a professional chef. I am a baby boomer and have loved food and cooking since early childhood. My Norwegian husband didn't have much of a palate until I came along. We are enjoying our retirement by reading cooking and wine magazines and trying all sorts of cuisines. And I'm exercising more to stay slim! My husband is naturally thin, so he gets all the leftovers.
My favorite things to cook
Anything pasta works for me, as long as I keep changing, experimenting, etc. I also challenge favorite recipes with new ingredients. Baked pasta and risotto dishes are my favorites, especially barley risotto. I also love cooking fresh greens - escarole, baby bok choy, chard, broccoli rabe, and beet greens (including the beets, of course).
My favorite family cooking traditions
My mom still makes great eggplant parmesan and home-made lasagna. She also makes her own rice balls (arancini) with mozzarella cubes and prociutto in the centers. Her fettucine alfredo is a rich (and very occasional) indulgence. I also love her chicken cutlet marsala, risotto and polenta (from scratch!). So I guess overall my tradition is Italian but not just the red-sauce side.
My cooking triumphs
A 10-course Chinese new year dinner for 10 people that was perfection. This required days of preparation and lots of last-minute cooking. Another was osso buco for a gourmet dinner club: I took the raw veal shanks off the bones, re-tied them, and put the bones in the pot with the meat. At serving time, I put a bone or two on each plate next to the cooked meat. Served with creamy mushroom risotto-BLISS!
My cooking tragedies
I am not a very good baker of pies. Most of mine come out soupy or sour or too sweet and my homemade crusts are like leather. So I resort to store-bought crusts and doctoring canned fruit pie fillings with fresh fruit and seasonings like cloves and nutmeg. Most of my other baking, including bread, is not so bad. I especially like experimenting with flavors in scones (a few hockey pucks have resulted!).
Recipe Reviews 17 reviews
Italian Cream Cheese and Ricotta Cheesecake
Delicious recipe. My secret for getting a crack-free cheesecake is to wrap the springform pan in foil and put it in a larger pan. Fill the outer pan 1/2 way up the springform with COLD water, not hot. The theory behind this is that as the water heats in the oven, the sides won't overbake before the center is done. Works for me.

3 users found this review helpful
Reviewed On: Jun. 19, 2010
Cheesy Polenta
The beauty of this recipe is its versatility. I've been making this for a long time. Adding 3 tbsp. or more of chopped scallions to the water/broth is nice. I've used a shredded four-cheese blend with lots of success. I even serve this for breakfast! Spreading the mixture in a cookie sheet to cool and then cutting into triangles or squares is a great way to use extra polenta. Lightly fry the triangles in a bit of butter or olive oil and you have a nice, new side dish.

1 user found this review helpful
Reviewed On: Apr. 5, 2010
Home Made Mayonnaise
I called the Eggbeaters company to find out how much to use to equal one whole egg. Answer: 1/4 cup equals one whole egg. If you need it, the equivalent of one egg yolk is one tablespoon of Eggbeaters. I like the safety of using a pasturized product instead of raw egg for this recipe. By the way, the Eggbeaters representative told me that Eggbeaters can be used to make ice cream!

89 users found this review helpful
Reviewed On: Apr. 1, 2010

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