PeteE Profile - Allrecipes.com (11467062)

cook's profile

PeteE


PeteE
 
Home Town:
Living In: Long Island, New York, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Walking, Fishing, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I spend most of my day working, I'm a graphic designer and web developer. At the end of a long day, cooking is a great way for me to relax.
My favorite things to cook
I love savory dishes, not too big on sweets or desserts.
My favorite family cooking traditions
Both my grandmothers were immigrants, my Grandmom was from England, and my Oma from Germany. Both were great cooks, aren't all grandmothers? Roast beef and Yorkshire pudding has to be one of the best meals ever. And I have yet to completely master my Oma's pot roast or Sauerbraten, all in good time I hope. Attempts were made to write the recipes down, but as they both worked from memory, not a recipe card, the true essence of their dishes was never truly captured. And so it's through trial and error that I try to recreate the dishes they so masterfully, and lovingly, made.
My cooking triumphs
Every meal that I have made that put a smile on someone's face.
My cooking tragedies
I've recently decided to take up baking bread, my first few attempts have been anything but successful. My first loaf was a light rye bread with caraway seeds. Light it was not, better suited for a doorstop or boat anchor.
Recipe Reviews 1 review
Baked Garlic Parmesan Chicken
Excellent recipe. Simple to prepare. I can honestly say this was the best baked chicken breast I've had. So moist and flavorful. I only made a few minor additions/variations: added some ground herbs to the bread crumbs, used additional garlic in the oil, and used the broiler the last few minutes to brown the dish a bit more.

2 users found this review helpful
Reviewed On: Jun. 8, 2010
 
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