julietdavis Profile - Allrecipes.com (11421957)

cook's profile


Home Town: Indiana, USA
Member Since: Jun. 2010
Cooking Level: Not Rated
Cooking Interests: Asian, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
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About this Cook
I love to take whatever ingredients might be left in a sparse frig and create a new gourmet dish from imagination. The more limited or strange the combination of ingredients, the more fun it can be.
My favorite things to cook
The more novel and unusual, the better. I just saw a home page recipe on AllRecipes.com that had a sauce made of mustard and grape jelly. How cool is that? Unusual recipes usually mean unforgettable flavor.
My favorite family cooking traditions
Watching my grandmother cook in the kitchen. I think I love to cook because it reminds me of the great women in my family who have had such an impact on me. It represents creativity, nurturing, innovation, pleasure, community. It reminds me who I am and where I come from.
My cooking triumphs
1) My Corkscrew Pasta Salad receiving best pasta salad award on BigOven (even though I domt use BigOven). 2) My fusion shrimp pasta recipe, which has an amazing combination of flavors, very creative and distinctive, 3) Being able to rewrite my mother's recipes that she has mis-scribed from memory--by figuring out that she usually meant "Teaspoon" instead of "Tablespoon." :)
My cooking tragedies
The muffins that got 6 Tablespoons instead of 6 Teaspoons of baking powder; the strawberry pie that got 6 Tablespoons instead of 6 Teaspoons of corn starch . . .
Recipe Reviews 38 reviews
Spicy Sweet Potato Chips
The whole family loves these. I use a regular pan and put them in for 30 total minutes.

0 users found this review helpful
Reviewed On: Sep. 18, 2014
Chef John's Shrimp Etouffee
Another extraordinary recipe from Chef John. Thank you!! Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to your easy instructions. It was VERY filling, so it was okay that we only had a pound and a half shrimp. That easily feeds 6 or more. I actually had good-quality shrimp (which was a surprise) rather than water-logged, which meant I should not have drained and patted them dry. There was hardly any shrimp broth at the bottom to add back in, so I would have liked to know how to make stock with the shells instead of throwing them away (will research for next time). This was YUMMY! And my family loved it! Thank you!!

1 user found this review helpful
Reviewed On: Jul. 8, 2014
Braised Balsamic Chicken
We LOVED this chicken. We used fresh herbs from the garden (3 times what the recipe called for in dry herbs) and white balsamic vinegar. When it was done cooking, we folded in angel hair pasta, letting it sit to absorb the juices before serving. OUTSTANDING dish, of the sort you might have in a nice restaurant. Distinctive flavor, moist chicken. Wonderful. We will make this regularly.

3 users found this review helpful
Reviewed On: Jun. 28, 2014
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