lv2ck Profile - Allrecipes.com (11053351)

cook's profile

lv2ck


lv2ck
 
Home Town:
Living In: British Columbia, Canada
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Mediterranean, Healthy, Gourmet
Hobbies: Gardening, Walking, Fishing, Hunting, Reading Books, Music, Painting/Drawing
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About this Cook
I come from a large family and have been cooking since the age of four.As I am into a second marriage, with children that I adore,and I am loving all the opportunities to go all-out once again on holidays, birthdays, and school events.
My favorite things to cook
Anything-even Pork,though personally I do not eat it. My hubby & sons enjoy it.
My favorite family cooking traditions
I have great childhood memories of both my parents and all of my six siblings in the kitchen making mounds of marzipan fruits & veggies. We also cooked massive platters of spenakopeda and tons of (yuk)dolmades. Children are never to young to assist with food prep in an age appropriate task. These are the memories that will be cherished later but enjoyed today.
My cooking triumphs
Baked Alaska for my Moms 60th Birthday. She said that "though the recipe was hers she couldn't have baked it better herself. Very high praise coming from my cooking mentor !!!
My cooking tragedies
No one ever became a great cook with out making many experimental mistakes.And so it was, when I made a large batch of (asked at The last 3 hours before) cookies for a fundraiser, on top of one already done. Double check and taste your sugar ladies because no one is impressed by salty but pretty cookies. Oh I can laugh now about it eh.
Recipe Reviews 2 reviews
Tender Pan-Fried Chicken Breasts
This is a great recipe - brought back memories of My Auntie Grace & Great Auntie Vera's awesome chicken.This is also good when chilled ,then sliced on diagonally, added to salads, served on a bed of rice- or steamed spinach, its very versatile. I have some tips that work well: *lower the salt/pepper amount *add 1- 1+1/2 tablespoon of garlic powder(best brand is Pride of Szegeo) I buy mine at The Butchers Shop or try a Deli. *set up EVERYTHING needed before hand and use tongs only to move chicken breasts, always grabbing at the same spot so the coating doesn't get messed up, if you have two tongs then even better-one for the egg mix & one for the flour mix +the flour tong is used to also cook/remove meat from deep skillet & best pan to use is cast iron *used 1/2 - 3/4 cup of solid crisco * this also is great on scallopini-style meats of chicken, turkey, or pork -kind of like a thin schnitzel. * the resting periods are crucial to success as is using a rack- I used my huge cookie sheet & put my large cake cooling rack on top, than laid down the meat.

202 users found this review helpful
Reviewed On: Feb. 20, 2010
Spanakopita II
I am part greek and though this recipe is similiar to my moms there are a few changes we would make; #1-change the veg oil for a better quality cold pressed olive oil.#2-as all Greeks know be sure to add plenty of sauteed garlic with one whole onion diced.#3-use fresh spinach that is wilted in the pan of sauteed onion/garlic. #4-omit the eggs.#5-when mixing ingrediants be sure to add 4-6 sprigs of fresh thyme.#6-my idea-mom hated it but instead of brushing on melted butter I spray butter flavoered Pam no-stick spray.This cuts out SOmany caleries and I prefer my Spanakopeda to not be greasy.#7-brush tops with stirred egg white and use egg-white to seal phyllo parcels.This is a good Base recipe kind of.

8 users found this review helpful
Reviewed On: Dec. 12, 2009
 
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