LaCuocaEnza Profile - (10920039)

cook's profile


Home Town: Long Island, New York, USA
Living In: Naples, Campania, Italy
Member Since: Jan. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Dessert, Gourmet
Hobbies: Sewing, Needlepoint, Gardening, Hiking/Camping, Boating, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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  • Crepes
  • Crepes  
    By: Erin Nesbit
  • Kitchen Approved
me trying to be cleopatra
About this Cook
I was born and raised in New York. My father was born in Brazil (his parents were born in italy though) and my mother was born in Italy. I'm currently living in Naples,Italy. My mother started "training" me to be a traditional italian house wife ever since i was able to hold a spoon..........
My favorite things to cook
I love to create new things and mix weird flavors, but my favorite things to make are gnocchi alla sorrentina and desserts of all kind.
My favorite family cooking traditions
My family traditions are a little screwed up, depends what side of the family im talking about, my mothers side is all italain which means on chrismas eve your gunna be eating alot of fish and no meat, chrismas day you eat everything you can imagine and the day after minestra, which is supposed to be a light dish to digest everything the two days before but turns out to be a dish with 10 diffrent meats and melted cheesses. That's just saying a little bit of the italain way. My fathers side although mainly Italian as well throw in some Brazilain traditions like rice and black beans, guarana, plantanos, yuka and of coarse alot of papaya.
My cooking triumphs
gnocchi alla sorrentina, pesto sauce, chocolate chip icecream brownie fudge layer cake. cialde all chocolato(chocolate filled cigarettes).....
My cooking tragedies
My mom likes to make pancakes but buys the box were you just add water (she gets lazy). But she opens the box and pours the "flour" into a plastic bag and saves extra flour in the fridge. I also keep regulare flour in a bag in the fridge for certain recipes. One morning I made a simple pizza dough for my mom to make, and went to work. After rising my mom made the pizza. I cant even explain how bad it tasted when i tried it. And couldnt figure out what went wrong. The next morning my mom had made her favorite breakfast....pancakes...well lets just say i figured out what went wrong.
Recipe Reviews 2 reviews
Crispy Fried Chicken
Great simple recipe, but i did add some changes well prep steps and tips not flavour wise. I soaked the chicken in cold ice water for 30 minutes (helps all the blood out of the meat)then soaked in room temp water with dissolved sea salt for another 30 minutes or so. Then soaked over night in the butter milk. Makes my chicken super tender and tastey. I like a really thick coat of bread so i double dip. When frying i add a stalk of celery to the oil, it deepens the color of the fried chicken without needing to overcook it. I also dont use paper towels, i recomend letting the chicken drip on a wire rack, the paper towel although it soaks some of the oil the chicken tends to reabsorb the oil making it soggy! Comes out perfect, with a side of gravy and mashed potatoes what more could you ask for!!

68 users found this review helpful
Reviewed On: Apr. 6, 2011
Red Velvet Cupcakes
This is a very good cake, even though i changed it a bit but nothing that would change the overall taste much, just a lack of ingredients. I used yogurt instead of sour cream, added extra 1/2 cup cocoa powder and 1/4 cup butter milk. I didnt add the food coloring. The results were perfect chocolate moist rich melt in your mouth cold or warm cup cakes/ cake. I didnt even get the chance to frost them before they disappeared, luckly half the batter was used for a square 7x7 which i will split and fill with a white chocolate and cherry frosting covered in whip cream. If it comes out the way i plan ill post the recipe. Thanks again for this very tastey treat.

4 users found this review helpful
Reviewed On: Apr. 5, 2011
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