Laura Parrino Byxbe Profile - Allrecipes.com (10848513)

cook's profile

Laura Parrino Byxbe


Laura Parrino Byxbe
 
Home Town:
Living In: Milwaukee, Wisconsin, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Wine Tasting
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Laura Parrino Byxbe
About this Cook
I'm a career management professional and motivational speaker and passionately love my work. I work in outplacement, where I help people who have been laid off from their jobs. The last year has been very stressful, and I like to unwind by cooking and dining with friends. Live with my mom and friend, a former professional executive chef. Oh, forgot to mention three cats. Someone is always cooking in our house!
My favorite things to cook
I'm definitely a member of the slow foods movement. Love slow roasted meats, fresh salads, long simmered soups and sauces.
My favorite family cooking traditions
I remember watching the original Julia Child series on PBS when I was a little girl and pretending to have my own cooking show. Would still love to have one! I was also adventurous with food, cooking gorumet rescipes as a kid because I was interested in learning how new things tasted. Come from a lineaage of great cooks - I'm Italian/Sicilian/Cuban, and my maternal grandmother, Nonee, was a fab cook. A big pot of sauce bubbling on the stove is a Sunday ritual.
My cooking triumphs
My smoked pork shoulder is to die for.
My cooking tragedies
Not good at baking - hate having to be precise. To me, if I can't dump an extra cup of wine in the pot, then it's no fun.
Recipe Reviews 3 reviews
Egg Breakfast Pizza
Great pizza! Used fresh pizza dough from the local Italian bakery. Puffed up very high - poked it to flatten, and poked several other holes to let gravy permeate the "deep dish" crust. Used country gravy mix instead of soup mix, added minced parsley and fresh sage to eggs, with a good dash of siricha sauce. Nuked onion shreds in butter while cooking eggs. Had a package of cooked bacon on hand, so sliced it on top of egss after adding onions. Used colby-jack cheese to top it off. My executive chef friend loved it and said she was going to make it a special at her restaurant.

0 users found this review helpful
Reviewed On: Jul. 28, 2013
Shrimp Egg Foo Young
I worked for a Chinese family in their restaurant while I was a young adult and this comes close to their popular recipe. I used fresh bean sprouts instead of canned, and defrosted salad-size shrimp in a salad spinner to ensure that all excess liquid was gone. I used a vietnamese soup stock (pho) concentrate instead of chicken broth which added additional flavor to the sauce. I love to eat egg foo young for breakfast!

66 users found this review helpful
Reviewed On: Oct. 18, 2009
Killer Shrimp Soup
Loved this soup. Used only 1 tbsp of rosemary and 1/2 c. butter - it's the best shrimp soup I've ever had.

2 users found this review helpful
Reviewed On: Jan. 23, 2007
 
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