JC Loves to Cook Profile - Allrecipes.com (11060030)

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JC Loves to Cook


JC Loves to Cook
 
Home Town: Hollywood, Florida, USA
Living In: Spring Hill, Florida, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Charity Work
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Blog...  1 post
 
Nov. 27, 2009 6:36 am 
Updated: Nov. 28, 2009 11:21 am
I don't know how to classify my food interests.  I only eat poultry and fish in terms of meat.  I like healthy food but I am more concerned with food being real and not processed (some food can be "vegetarian" but still not be good for you).  By keeping this blog I hope to sort… MORE
 
 
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About this Cook
I am an Instructional Designer by profession but have always enjoyed cooking. I have been cooking for over 30 years but I still feel like a student, learning something new all the time.
My favorite things to cook
I love cooking healthy, fresh and real food. I am primarily interested in vegetarian recipes that are healthy, fresh and real, and come from sustainable, green sources, however I do eat poultry and seafood.
My favorite family cooking traditions
It's funny I don't have "traditions" as such, I always like to change things up, but I did learn to cook from my my and I am passing what I can down to my daughter.
My cooking triumphs
I do well with Mediterranean ingredients. I seem to be the most creative with these.
My cooking tragedies
After years of following different recipes I like to focus more on techniques that can be applied to a variety of ingredients. This allows me more freedom to work with ingredients available in season, rather than fixating on precise ingredients not matter how impractical they may be. I also follow my instincts and common sense more closely that the recipe. I also like to learn from the practical experience of other cooks.
Recipe Reviews 2 reviews
Chicken Breast Cutlets with Artichokes and Capers
This was great as is, flavorful and easy. I added chopped red pepper with the artichokes not because it needed it, just personal preference. I will try to add more flour to the pan after taking the chicken out or letting sauce reduce further to see if I can get the sauce a little thicker. Thanks Pina for a fabulous recipe will make again.

2 users found this review helpful
Reviewed On: Jan. 22, 2010
Shrimp Scampi ala Norelllaura
I made this an my whole family loved it. Regarding comments from other reviewers, I cooked the garlic and peppers for 20 minutes, as I thought this would infuse the flavor into the oil more, which it did. I just had to adjust the temperature to ensure the oil did not boil and burn the peppers. Also regarding the flour. Next time I plan to sift the flour and use less, but I save the cooking liquid from the pasta and added about a cup back to the sauce to loosen it, I also added the pasta back to the sauce to finish cooking. Next time I will add more olive oil and garlic but less lemon. I may even experiment with finishing it with a tablespoon or two of cream. All in all this recipe is a winner because the base recipe works and there are infinite modifications you can make to suit your taste that work as well.

21 users found this review helpful
Reviewed On: Dec. 10, 2009
 
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