West End Daisy Profile - Allrecipes.com (10750647)

cook's profile

West End Daisy

West End Daisy
Home Town: Austin, Texas, USA
Living In: Providence, Rhode Island, USA
Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Hiking/Camping, Camping, Reading Books, Music
Recipe Box 2 recipes
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Maine lobster! With my dad and his wife.
About this Cook
I live in Providence, RI, but I'm a Texas transplant. One of the lovely things about my surrogate home is the number of great little restaurants. With a world-class cooking school here (Johnson and Wales), many young chefs stick around and make their first debuts here because it is a growing, affordable city with a young, artsy vibe. Providence is also very diverse, which works out well for me since I love trying new types of foods and cooking with out-of-the-ordinary ingredients.
My favorite things to cook
I just bought a new professional series kitchenaid (LOVE it!) so I've been baking a lot of bread. Current favorite is the hearty multi-grain from Shirley Corriher's CookWise. I also love to make soup in the winter and have been perfecting a roasted butternut squash and sweet potato recipe. Trying new things and challenging myself is my favorite part of cooking - I hardly ever make the same thing twice - and I enjoy making things that take some time but aren't fussy.
My favorite family cooking traditions
Grandma's southern rolls, mom's banana pudding and posole (pork stew with hominy), and Joe's pot roast. My grandmother in Mexico is renowned for her chiles rellenos and mole, which I recently got to sample when I went to Mexico City for my cousin Itzel's wedding. Out of this world!
My cooking triumphs
Made a slammin' loaf of bread yesterday! This past Christmas dinner was another highlight. I have a good friend who runs an organic farm in Narragansett, RI, and he gave me a beautiful heritage-breed turkey for Christmas. I carted it home to Santa Fe (where my parent's live now) and roasted it for Christmas dinner. It was fabulous!
My cooking tragedies
No such thing. I've learned the most from my mistakes, and I will never stop making them. Being afraid to fail is what holds people back from pushing themselves to be the best.
Recipe Reviews 2 reviews
Tofu Quiche with Broccoli
This is a great tofu recipe... especially if you are looking for something to make to change a tofu skeptic. I added more veggies - steamed cauliflower with the broccoli, sauteed mushrooms with the onions, and added a diced roasted red pepper. I also added asiago cheese to the tofu mixture as well as sprinkling it on top. Since I don't really do pie crust (never comes out right and I don't like storebought) I did a crust with wholewheat couscous. It was easy and tasty(plus it has a lot less fat than pie crust). Mix cooked couscous (make sure it's pretty dry) with salt, parsley or other herbs, and a couple egg whites. Pat it into place like a graham-cracker crumb crust into an oiled or cooking-sprayed pie plate. Bake it for ten minutes at 350 before adding the quiche ingredients. Thanks for a fun, flexible recipe. Can't wait to try other "filling" combinations.

61 users found this review helpful
Reviewed On: Feb. 19, 2007
A Plus Carrot Cake
YUM! Try my alterations if you want a healthier version of this great carrot cake. I made several changes to the original recipe (based on some of the recs) and it came out smashing... Split the flour 1/2 white, 1/2 wheat... Split and reduced sugar 3/4c brown, 3/4c white, added 1c unsweetened applesauce and 1/4c oil to cut down on grease factor, added pecans instead of walnuts (only about 1/3c smashed) and golden raisins instead of brown. I also didn't add the coconut (forgot!) and instead mixed it into the cream cheese frosting (also made with 1/3 less fat cream cheese and less sugar than recipe called for). The frosting was AWESOME... just let it sit for an hour or so to let the coconut flavor permeate. Also... use a hand mixer to incorporate the wet ingredients and MAKE SURE to DRAIN the pineapple very well by pushing out excess liquid in a metal colander/sieve.

129 users found this review helpful
Reviewed On: Sep. 20, 2006

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