ChefSuzie Profile - (11474045)

cook's profile


Home Town:
Member Since: May 2010
Cooking Level: Professional
Cooking Interests: Baking, Italian, Mediterranean, Healthy, Gourmet
Hobbies: Biking, Walking, Photography, Wine Tasting, Charity Work
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About this Cook
Live in the Bay area and own a catering business. I do mostly private catering for clients and also have catered several dinner parties, weddings and other occasions. I have published a cookbook and have contributed to two others. I am a "not so strict" Pescavegetarian and enjoy a juicy burger on occasion.
My favorite things to cook
Seafood, rustic breads, homemade pastas and sauces.
My favorite family cooking traditions
Growing up in an Italian family, my meals were mainly pasta-based and my parents owned an Italian bakery. They still do, actually and I continue to work out of their bakery because baking is my passion.
My cooking triumphs
Catering a private party for 100 people with only 6 hours notice.
My cooking tragedies
Trying to teach others how to cook.. NOT GOOD!
Recipe Reviews 14 reviews
Savory Cheddar Zucchini Muffins
Was looking for a base biscuit or a muffin to change up for a catering job I'm doing and decided to try these. I was concerned with all the fat in less than 2 cups of flour and I was right. As they cooled, the cheese began to congeal and they sat in a puddle of fat. The flavor was so bland that all you could taste was the bacon - the zucchini flavor was lost and I saw nothing savory about any of the ingredients.

25 users found this review helpful
Reviewed On: Sep. 30, 2010
Berry Cream Dream
Far too sweet, especially if adding liquor. Reminded me of a cheap bar drink and the whipped cream was way too much. My guests all passed on this one for our cocktail mixer.

21 users found this review helpful
Reviewed On: Sep. 29, 2010
Toads in the Hole I
Try baking your sausage until it is halfway cooked in your pan in the hot oven. Then, when the grease is smoking hot, pour in your batter. The crust does not get high depending on how you beat your eggs. The crust gets high if #1 you leave your batter out on the counter for at least 30 minutes and #2 if you pour it into a very hot, sizzling dish with fat that is smoking hot on the bottom. I'd increase the temperature of the oven to 425 degrees and make sure you use a metal pan, not glass. Overall, this is a good, basic recipe for TITH and keep in mind that it is a British dish, which is historically not overly spicy or flavorful. This is comfort food at its best. Cover it with a nice brown gravy, some mashed potatoes, peas and carmelized onions. Delicious.

31 users found this review helpful
Reviewed On: Aug. 4, 2010
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Cooking Level: Intermediate
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