Charles Aiken Profile - Allrecipes.com (10807736)

cook's profile

Charles Aiken


Charles Aiken
 
Home Town: Saint Louis, Missouri, USA
Living In: Oakland, California, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing
Recipe Box 3 recipes
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  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Finikia
  • Finikia  
    By: DIANALYNN
  • Kitchen Approved
Preparing Thanksgiving Dinner
Mediterranean Couscous Salad
About this Cook
I have been cooking and baking since I was nine years old. My first big accomplishment was making bread. My mother discouraged me because it took too much work. I persisted. It turned out so well she then encouraged me to enter the County Fair. I won a blue ribbon (first prize). I've been at it ever since--nearly 48 years!
My favorite things to cook
I love to bake! Breads, muffins, cookies, pies. Some of my favorite dishes include chicken and dumplings, scratch soups, casseroles. I invent new dishes all the time. Sometimes they come out so well I write them down. They might even appear here.
My favorite family cooking traditions
Fried chicken with mashed potatoes and gravy and corn on the cob (yellow, not white), prime rib with Yorkshire pudding, Beef Wellington, banana cake, Christmas cutout cookies, potato salad, waffles, fruit pies, German chocolate cake and, of course, chicken with dumplings.
My cooking triumphs
I made an authentic all-Italian dinner with gnocchi for my brother and nephew. Everything came out perfect! They thought it was normal. I was shocked! Once I made Thanksgiving dinner with roast turkey for 30 by myself. There was plenty of food and all 16 dishes came out right.
My cooking tragedies
I think by far the worst was when I had hot oil in a pan and it burst into flames. It was so intense I could not cover it fully. By the time I got the fire extinguisher, the kitchen was on fire. I had to call the fire department. Only time in over 40 years that ever happened. I was lucky the FD got there so quick and put it out with minimal damage to the cabinets. Dinner was, needless to say, ruined.
Recipe Reviews 1 review
Peking Duck
This was a very uncomplicated recipe and everyone raved at my spectacular Thanksgiving duck! I'd never made duck for Thanksgiving so I am so glad I tried this recipe. I did not have a steamer so I placed the duck on the wire rack in a large roasting pan and added about 1/2 inch of water to the bottom, covered it with lid and "steamed" it right in the roaster. Then just turned up the heat and removed the lid to crisp the skin and baste every 30 minutes till done. It was perfect. Even my friend's little dog (who never pays much attention to me when they come over) is now my best friend after I fed her some of this duck. The meat was quite moist and juicy and not fatty at all. Oh, I did add 1 tsp. of orange extract to the basting mixture which imparted a lovely aroma to the meat. The whole thing went great with my homemade chutney and greengage plum jam sauce.

9 users found this review helpful
Reviewed On: Nov. 27, 2008
 
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