METALMOMMY Profile - (1107566)

cook's profile


Home Town: Union Beach, New Jersey, USA
Living In:
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Gourmet
Hobbies: Gardening, Hiking/Camping, Reading Books, Music, Painting/Drawing
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About this Cook
I'm 31 years old, married with a 10 year old son. I used to cater, professionally, but now I work as a "sniffer/taster" at a flavor and fragrance factory. My interests (besides food, and cooking) are history, theology, reading, writing,etc. I read Tarot cards semi professionally, am an avid gamer, and I love LOVE to cook. Reading about food, and cooking wonderful things for people I love, is a huge hobby of mine.
My favorite things to cook
My favorite cuisines are southeast Asian, and Mediterranian. I love making light, healthy meals, loaded with fresh veggies, little meat, and complex flavors. My all time favorite meal to prepare is Green Curry, Pad Thai, Chicken Lemongrass soup, rice, and a coconut pudding, for dessert. I also love making homemade noodles, smoking huge hunks of meat, experimenting with slow foods, like stews from all different cultures, and 'street foods' fancied up. Also, lately, I've been cooking all over the Caribbean. I love food from where the sun shines strong.
My favorite family cooking traditions
I come from a string of horrible cooks, and people who generally wenre't interested in food, and eating. All of our little family's traditions, we started ourselves. Apple picking the second weekend of October, pies, sauce, butter, dumplings etc, that follow. Our Thanksgiving quirk of having 4 different kinds of cranberries on the table, for 4 different picky eaters. (canned, fresh whole berry, a chutney recipe from this site, and a raw orange cranberry relish) Prime rib for Christmas dinner. Barbecue season is our favorite, we love trying out barbecue and grilled foods from other cultures. Basic stuff!
My cooking triumphs
I catered my own wedding reception, for 125 people. That was a pretty big deal. I've been known to host legendary barbecues, that people talk about for years after. Smaller scale triumphs, are when I finally perfected the pancake, when the family would rather stay in, on a Saturday morning for my pancakes than go out...yeah :) Learning how to cook over an open campfire, actually managing to turn out good Dutch oven baked goods, as well as entrees. Turning out the perfect, meltingly tender right down to the bone smoked pork shoulder, with homemade barecue sauce. Finally perfecting my own signature jerk paste.
My cooking tragedies
I've had many... My recurring tragedy is rice. I can't make sushi rice, or sticky short grained rice to save my life. Love my rice cooker. There's so many...all the fried chicken mishaps, the fallen cakes, boiled over, scorched soups. All in the process of learning, right?
Recipe Reviews 32 reviews
French Leek Pie
Really really terrific. I added some extra seasonings, as per my tastes (nutmeg and garlic, as I feel like anything with leeks and cheese needs nutmeg and garlic!). Otherwise, so incredibly good. I dislike eggs, but like certain quiches, like, the softer more creamy types,where the emphasis is more on the fillings. I dislike the really stiff eggy kind, and this THIS is perfect ideal. So good, thank you so much for this recipe. So easy too!

3 users found this review helpful
Reviewed On: Nov. 5, 2010
Love this recipe! I normally compile a few recipes from this site, and tweak and play with ingredients, but this was the first Moussaka recipe I found. I looked it all over, and decided to try as (almost) is, with the addition of a few egg yolks to the bechamel. Thanks for this, and thanks for making my life easy. Great recipe, it turned out just like what I was picturing in my head, when I got in the mood for a good Moussaka.

1 user found this review helpful
Reviewed On: Sep. 8, 2010
Black Bean Hummus
Love this! Just whipped up a triple(!!) batch tonight, for company tomorrow. So great, so easy, and a striking looking variation from the norm. It's creamier, too. We added more heat and more lemon, per our tastes, but as it is, 5 stars! Thanks for this recipe!

0 users found this review helpful
Reviewed On: Jun. 24, 2010
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