AmericanInZurich Profile - (10596107)

cook's profile


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Member Since: Mar. 2008
Cooking Level: Not Rated
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Fussball Game
About this Cook
I'm 32. I moved to Zurich, Switzerland at the end of September '07 with my little family of 3.
My favorite things to cook
I have a knack for fresh salads, homemade pasta sauces (nothing canned or jarred with anything -ever), and apple compote (for pies, etc.), and steak marinades.
My favorite family cooking traditions
Making Tamales with the women in my extended family. Making jam with my friends.
My cooking triumphs
Figuring out how to cook in Switzerland. It's not even remotely as simple as one would think. Between trying to figure out their names for things, where to get them, IF they even have it here in this country is a huge challenge and then the Oven is it's own seperate issue all together! We have to do some of our grocery shopping in Germany to get certain products that are not available here (ex: cheddar cheese, black beans, unflavoured buttermilk, etc.)
My cooking tragedies
Having my husband's friends over for dinner and being so nervous that I messed it up -ROYALY! Dinner wasn't cooked all the way through and desert was burned. Pizza anyone?
Recipe Reviews 8 reviews
Foolproof Rib Roast
Umm... I thought the recipes were supposed to be originals. Funny, it's even called the EXACT same thing.

17 users found this review helpful
Reviewed On: Dec. 11, 2011
Crispy Rosemary Chicken and Fries
Super good!! I put on 450° for the last 15 minutes and basted to get it to brown properly. Skin wasn't actually "crispy" but it was definitely edible! Didn't exactly measure ingredients, just dusted generously and evenly. Also, used sea salt. Next time, will probably use more rosemary because it was super food when it was crispy and salty! Yum!

4 users found this review helpful
Reviewed On: Jan. 27, 2011
Chicken Piccata II
This recipe is great, but I couldn't figure out what was missing... white wine! Of course! I too, like another member, butterfly the chicken breast and then between 2 pieces of parchment paper, pound the breast until it's about 1/4" thick before I dip in egg mixture. Then after, I return the chicken to the pan and add the broth. I pour a small amount of white wine (about 1/4 - 1/3 cup) white wine, place the lid on and simmer on low for 15 minutes. This time, I used sauvignon blanc -it's what was in the fridge and already open.

2 users found this review helpful
Reviewed On: Jun. 4, 2009
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