Barb the Bee Profile - (10860504)

cook's profile

Barb the Bee

Barb the Bee
Home Town: Los Angeles, California, USA
Living In:
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Slow Cooking, Mexican, Southern, Gourmet
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About this Cook
Unlike many, I didn't grow up cooking with my Mom - when I did learn to cook from her I was in high school and cooked basic things like roasted chicken and pot roast. When I married the first time, my husband's mother was a wonderful and inventive cook, and it was from her that I learned to explore. My then-husband accused me of not being able to cook since I had to use recipes - I disabused him of that notion very quickly, noting that his own mother used recipes for many of her meals!
My favorite things to cook
I enjoy making appetizers and main dish casseroles; also soups. I am not a big fan of dessert and as a consequence have not learned to make great desserts. I do an acceptable pie and great cheesecake, but that's about it.
My favorite family cooking traditions
Thanksgiving day - the way the house smells when turkey is roasting and pumpkin pies have come out of the oven and are cooling.
My cooking triumphs
Cooked a gourmet meal for eight guests, one of whom was an accomplished German gourmet cook. He was very complimentary.
My cooking tragedies
Hasn't everyone had one with the pressure cooker? Mine was applesauce - sprayed all over the kitchen ceiling!
Recipe Reviews 11 reviews
Simple Time Pork Chops
I was looking for something I could put together quickly and stick in the oven so I could work on other things while dinner cooked ... I live alone, and this recipe is SO easy to adapt to just one chop, so I tried it. Measurements don't have to be exact, and you could probably use any seasonings you want ... I stuck with the recipe and it was delicious. I did broil it for an extra couple of minutes just to get the cheese a little brown and bubbly. It was delicious ... will go back to this again and again !

2 users found this review helpful
Reviewed On: Dec. 15, 2014
Kevin's Asian Baked Salmon
The oyster sauce was so thick I couldn't even pour it out of the bottle, and had to use more wine to thin it enough to even mix with the mushrooms. It ended up masking the flavor of both the salmon and the mushrooms. I won't make this one again.

0 users found this review helpful
Reviewed On: Jul. 26, 2014
Farro Salad with Asparagus and Parmesan
I was a bit hesitant about this, having never cooked or used farro. However, it was really delicious! The chewy, nutty texture of the cooked farro was wonderful. I plan to try it in other dishes. One caution: 2 cups of uncooked faro makes a whole lot of cooked grain! So be sure to check servings for this recipe - I wasn't serving a crowd and could have cut the recipe in half. As other reviewers did, substituted almonds for walnuts and as another Easter dish had asparagus, used haricots vert for the green veggie. Surprisingly good. Will share with others.

11 users found this review helpful
Reviewed On: Apr. 8, 2012
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