PYTNPLACE Profile - (1151981)

cook's profile


Home Town: Ithaca, New York, USA
Living In: Cincinnati, Ohio, USA
Member Since: Nov. 2001
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Quick & Easy, Gourmet
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About this Cook
I love to entertain. Besides cooking and collecting cookbooks, my hobbies include gardening, reading (in my garden), camping, spending time with family and friends and working out.
My favorite things to cook
I'm pretty much a seasonal cook, I like to cook from scratch, using fresh,natural ingredients. We don't eat a lot of red meat. Mostly chicken, fish, pork tenderloin, ground meat is turkey, etc. In the summer I use a lot of fresh herbs from my garden and cook outdoors as much as possible. On busy days I'm prone to quick sautee's with a pan sauce. I also love to braise slow food and soups. I could eat pasta with some sort of red sauce every day! I also love to experiment with different grains. Not big on desserts, to the dismay of my DH who very much is!
My favorite family cooking traditions
My mother was a very good cook but she preferred flying solo in the kitchen. She and my Father were both ordained ministers and were very busy with their profession. They spent long hours at church. With 5 kids to raise, I think my Mom needed peace and quite in the kitchen - a chance to decompress. I have fond memories of my maternal Dutch grandmother. She loved to bake. I still crave her homemade cinnamon rolls - 30 years later how I wish I had that recipe! Her applesauce was memorable, as were so many of her "creations" in the kitchen. She didn't mind having us underfoot in the kitchen and shared many stories with us while she cooked.
My cooking triumphs
Brined turkey, smoked Carolina style pulled pork, Italian meat sauce, enchiladas, and gumbo are a few of my favorites.
My cooking tragedies
Nothing too major. I have pitched some things in the trash a time or two. The first time I cooked a Turkey I cooked it upside down, not knowing where the breast was. But now some chefs recommend cooking turkeys upside down! I keep trying but don't seem to have the knack for Asian cooking.
Recipe Reviews 58 reviews
Quinoa and Black Beans
I made this early last week and have been thinking about this dish everyday since. I cut in half, soaked the quinoa for 20 minutes or so. I used about 1/2 the cumin and toasted it with the quinoa as it sauteed. I love cumin, but not everyone does. A smaller dose is just enough to add a delicious flavor, and no one has any idea that the flavor is cumin. Added the corn and beans at the same time - cooked the whole dish about 10 less then suggested. Also subbed parsley for the cilantro - love cilantro but was using what I had on hand.

2 users found this review helpful
Reviewed On: Mar. 1, 2009
I rated this years ago. It was the top rated review but it mysteriously dissappeared so I'll try again. Ever since I found this recipe my search for the perfect Margarita has ended! In my former life I spend many, many years bartending in a popular restaurant know for it's signature drinks. Despite that experience I struggled to duplicate a decent margarita at home. I didn't have the secret spice mix, none of the (expensive) mixes out there even came close, and messing with all of those limes and sugar was, well, a mess! Search no more folks, this is sooo easy and makes the perfect Margarita to boot. Ialways add a splash of O.J. to the blender. To make it "golden" sub Gran Marnier or Cointrau (sp?) or a combo of both for the Triple Sec. In the summer I often replace half of the ice with frozen chunks of watermelon and it is devine! If you prefer your margarita on the rocks, cut the recipe with 1/2 h20, put in a shaker with ice, shake shake shake and pour into your ice filled glass.

25 users found this review helpful
Reviewed On: Nov. 13, 2007
Creamy Dill Cucumber Toasties
Disappeared at a shower. Really yummy. After making using the original recipe, I now use fresh dill instead of dried and use salt, white pepper, and a little bit of onion and garlic powder instead of the italian dressing mix.

3 users found this review helpful
Reviewed On: Nov. 13, 2007

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