I am an old fashioned cook.I cook real food, with real ingredients, for real people. I enjoy this kind of cooking and don't believe that "easy" and "quick" always belong in a skilled, old fashioned cooks vocabulary. I believe in a challenge, and that in order to have pride in something you've cooked, there must be a level of effort and skill involved. I believe in cooking from scratch as often as possible but confess to loving the box cake mixes for the dreamy way they taste. It's difficult to find people who want to eat the way that I cook but I know their out there.
I recently landed a job cooking for a wonderful family who enjoys a lot of Asian foods of which I had no experience with until I began working for them. I have learned so much from this site and own no cookbooks. Allrecipes.com is my go to place for All my cooking needs.
My favorite things to cook
cheesecakes, cookies, cakes, pies, Italian pastries and being Italian, pretty much any kind of Italian food. I prefer baking desserts but can cook anything if you leave me alone in a kitchen for a few hours. I have an uncanny ability to make something out of nothing and have a wonderful ability with leftovers. I often come in on a wing and a prayer when lacking ingredients and often succeed. The wastebasket doesn't see as much action as it used to and the squirrels don't get as many treats as they used to and that's a good sign.
My cooking triumphs
I specialize in beautiful cheesecakes and trifles.
Lately I have conquered the Asian corner of the cooking world and have mastered some very good Asian recipes such as won tons, egg rolls, dipping sauces,peanut dishes sauces, stir frys and rice dishes.
My personal little triumph would be that I can make something out of basically, nothing. hand me a head of lettuce and a few minutes and I'll have a beautiful, delicious salad waiting for you in no time, with all the trimmings. hand me a loaf of stale french bread and watch the magic unfold. I can clean out your fridge and make a meal out of it. no sweat. All I need is some time alone(I find it a little hard to cook while distracted, I need to tackle this) and creative license.
My cooking tragedies
it took me quite a few years to finally figure out how to make soft, edible, delicious cookies. For a long time, the squirrels and birds ate like kings.They still get oatmeal cookies though, still working on those.
If I'm very unhappy with how a recipe is turning out, I toss it rather than sweat over it and either begin again, try something else, or call it a day. The beauty of my current job is that I have creative license to make whatever I please, in any way I see fit as long as it concurs with the families tastes. I have limits on my baking and desserts due to weight concerns and that's hard because its what I love the most in cooking, but I'm adjusting to the veggie and fruit world, learning more by the day about foods I never wanted to venture into before, and having a ball doing it.