hisbiscuit Profile - Allrecipes.com (10945056)

cook's profile


Home Town: Pullman, Washington, USA
Living In: Seattle, Washington, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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Athens & the Ruins
On vacation in Utah w/hubby
Visiting family in Greece
About this Cook
I love to cook; my husband loves to eat; works out great! Since my husband is from Greece, I am getting pretty good at re-creating his Greek favorites along with trying out new healthy ethnic recipes. It's been so much fun learning to prepare new cuisines and and cooking methods, although I must admit I'm a beginner when it comes to many of them. Our life is full of work, laughter, good food, precious family time, wonderful smells from the kitchen, good wine, and the love that makes every day an experience to treasure and pass on. He's a professional; I'm a home maker and we hope to retire in a few years so we can travel and spend more time together and with family.
My favorite things to cook
Mediterranean (often Greek) foods and trying out new veggie/meatless, wholesome recipes.
My favorite family cooking traditions
Good food, good company, lots of laughs, good wine. It doesn't get better than that!
My cooking triumphs
Spanakopeta (Greek spinach pie), my version of Stifado, braised and roasted lamb shanks, Keftedes, and a few others.
My cooking tragedies
Many...as I try new cuisines and recipes and spices.
Recipe Reviews 3 reviews
Roasted Garlic Zucchini and Tomatoes
I made this last night and it was beyond delicious!!! The roasting of vegetables together with a good EVOO is simply heaven on earth! Truly the flavor is far greater than simply the sum of its parts. So simple yet so elegant and flavorful - a side dish OR main dish that is pretty enough and tasty enough to please even the most discriminating husband or guest!! I changed only slightly - using 2 large ripe tomatoes from my garden (not sure of the measurement but close to 2 cups - maybe more, 1 whole sweeter onion, 4 cloves garlic, added a good sprinkling of MSG and Fines Herbes (delicious herb). I added the veggies to a sprayed 10x14" glass baking dish and liberally sprinkled the herbs/seasonings over top and gently tossed. Eyeballed the EVOO but used more than 1/4 cup and tossed again. Also salted generously and maybe more than 1/2 tsp red pepper flakes. I let it sit "accidentally" for an hour so there was some juice from the tomatoes that I worried about in roasting (thought it too much liquid). Let it roast for at least 30 minutes and it was perfect! Sprinkled a couple handsful of Parmeson cheese on top after taking it out and chopped basil (about 4-5 leaves) and it was to die for! The tiny bit of extra liquid (and there wasn't much) is perfect for dipping a corner of bread in - my Greek husband thinks that's the "dessert" so the extra liquid will now be an on-purpose strategy! You have to try this!! Thank you SweetBasil!!!

8 users found this review helpful
Reviewed On: Oct. 1, 2009
Chocolate Ganache
This is the most wonderful icing! Yummy! I used Dove dark chocolate bars and 1 tbsp Grand Marnier and 1 tbsp Amaretto liquors instead of the rum. I drizzled some over my thoroughly cooled bundt cake (Dark Chocolate Cake II from this site), then refrigerated it, drizzled more, then back to the fridge, again and again about 8 times until it seemed to have sufficient chocolate icing and it was hardened enough to be very pretty. (I had to microwave the unused icing for about 10 seconds before drizzling each time.) For the same cake I also prepared a white/coconut icing using 1 big bar of Lindt white chocolate and a bit less than 2 bars Lindt white/coconut, plus 1 tbsp coconut rum. It didn't harden as well as the chocolate icing but it was delicious. When drizzling as explained above, I drizzled the chocolate, then the white, then the chocolate, then the white, etc. Very pretty to have the white AND the chocolate. Not a cheap cake to make for hubby's work, but aaahhh, the compliments! Thanks for this recipe!!!

5 users found this review helpful
Reviewed On: Jun. 30, 2008
Dark Chocolate Cake II
This cake is not only amazingly delicious but so easy to make! I baked it in a bundt pan for 35 minutes and it was moist for over a week in the fridge. Drizzle iced it with Chocolate Ganache icing from this site w/1 tbsp Grand Marnier and 1 tbsp Amaretto liquors and everyone raved! Thanks for the delicious cake recipe. My new favorite!!!

2 users found this review helpful
Reviewed On: Jun. 30, 2008
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I love to cook; my husband loves to eat; works… MORE

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