dimitra Profile - Allrecipes.com (10664228)

cook's profile

dimitra


dimitra
 
Home Town: San Jose, California, USA
Living In:
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Gourmet
Hobbies: Reading Books, Music, Wine Tasting
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About this Cook
No canned foods ever, unless it's tomatoes. No preservatives or additives. I like to keep it simple and bring out the flavors of a dish. It doesn't have to be the healthiest dish as long as the ingredients are fresh and the dish is made from scratch.
My favorite things to cook
Multi-cooking method Mediterranean food, pan sauces and pan fried steaks and fish.
My favorite family cooking traditions
My mother was an excellent Greek cook. I miss her and her wonderful cooking style - simple and comforting!
My cooking triumphs
Filet mignon, mother sauces, and cooking for a crowd!
My cooking tragedies
That damned hollandaise.
Recipe Reviews 7 reviews
Greek Green Beans
I have to change my review a bit: I agree with the other reviewer, the onions should sweat a little before cooking the beans. You should use two small onions, 4 ripe tomatoes, and a whole head of sliced garlice for these beans -- one clove is definitely not enouh. A note to the other reviewers that do not like this recipe after cutting back on the oil - the name of this recipe in Greek translates to "Oily Beans." You must add the oil to get the flavor, then do not transfer the oil to the plate when serving. This dish must also rest for a period of hours to meld the flavors - as with most Greek dishes. Parsley should be added and the addition of oregano is a big no no. This is a main course, typically served with feta cheese and bread.

7 users found this review helpful
Reviewed On: Mar. 10, 2010
A-Number-1 Banana Cake
I remember making this recipe from allrecipes in college, 10 years ago! I still love it and it comes out great every time. I often freeze bananas once they have turned black for this recipe or just use black bananas when we haven't had a chance to eat them all. I never use fresh bananas as the recipe won't come out as sweet, moist or fluffy. I never have buttermilk handy, so I use milk or sour cream. Great recipe!

1 user found this review helpful
Reviewed On: Oct. 13, 2009
Smothered Pork Chops
The idea of this recipe is great; however, the simplifications in making the gravy is why so many of the reviewers are disappointed. To make proper gravy, you must make a roux, otherwise the gravy will taste like flour. To remedy this problem simply pull out the pork chops (they should be rubbed with spices and dredged in the flour first) after browning them, then add the flour and stir over low heat with the onion and garlic until golden brown. Then add in the liquid, extra salt, pepper and paprika, and bring to a boil. Place the pork chops back in, cover, and simmer for about an hour.

5 users found this review helpful
Reviewed On: Oct. 9, 2009
 
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