Aline Louise Profile - (10648661)

cook's profile

Aline Louise

Aline Louise
Home Town: Westport, Massachusetts, USA
Living In: California, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Boating, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Sausage Linguine with Ginger Pumpkin Sauce
About this Cook
Funny, zany, quirky food and wine lover. I love travel, animals, and nature. I have no qualms about pairing a rich, bold red wine with a seafood or pasta dish. I'm fearless that way. :-)
My favorite things to cook
I enjoy preparing almost any kind of food. A few of my favorites are Baja fish tacos, Caribbean jerk chicken, apple cider and pumpkin pot roast, and various pasta dishes. I love seafood and chicken like nobody's business. I love using fresh herbs, and never tire of trying different olive oils.
My favorite family cooking traditions
We don't have any of those, beyond our holiday get-togethers. I'm sort of the "lone foodie" out of the family.
My cooking triumphs
My recently re-vamped linguine with sausage and pumpkin sauce, (thank you Silvercucumber for the great idea) my linguine and clams (heavenly), zesty Italian chicken, red beans and rice with coconut milk, and my "wicked good" apple cider and pumpkin pot roast. People go nuts over the pot roast, I tell ya.
My cooking tragedies
A tuna noodle casserole from six years ago that ended up being dry as a bone. (I still berate myself for that.) A coconut Bundt cake that collapsed in the oven, and somehow ended up coming out flat as a Frisbee, but weighing 300 pounds. It was a horrible failure.
Recipe Reviews 1 review
Sausage Linguine with Ginger Pumpkin Sauce
Great recipe, but I see what the prior poster meant by "unfinished." I left out the onions (hate em') and tweaked the sauce a little. I used the pumpkin and cream idea as a base, and made a slightly thinner, creamier sauce with sour cream and cream cheese instead of heavy cream. I also added olive oil, kept the garlic, plus added milk, chicken stock, Trader Joe's pumpkin butter, crushed fennel, cinnamon, salt, pepper, and ginger to taste. The result was a creamy, delicious sauce that was absolutely amazing, with a rich pumpkin flavor. Ok, so I tweaked the recipe a LOT, but the pumpkin sauce base found here was my inspiration to build this great sauce. Served with a side of baked herb bread, and a glass of Italian red wine - PRIMO!

28 users found this review helpful
Reviewed On: Nov. 7, 2007

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