sutra Profile - (11545367)

cook's profile


Home Town: Sayreville, New Jersey, USA
Living In: Pemberton, New Jersey, USA
Member Since: May 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Mediterranean, Kids, Gourmet
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Blog...  3 posts
Mar. 5, 2011 2:38 pm 
Updated: Mar. 6, 2011 7:26 am
I should probably have included this first section in the fruit blog yesterday, especially since I was munching on one while writing it but for whatever reason, it slipped my mind. Since I make an awesome tomato one (which I believe the argument is still on about it's veggie/fruit status) it… MORE
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About this Cook
My favorite things to cook
Only the freshest ingredients in my kitchen. Almost nothing out of a box. I mill my oun flour for pasta, bread, and cerial, my own mayo, mustard and ketchup and all of our soft cheeses.
My favorite family cooking traditions
Piggie roasts in the back yard.
My cooking triumphs
Homemade beer and cordials
My cooking tragedies
The first time I tried a basic cheese sauce recipe the temp was too high and all I got was a big melted lump at the bottom.
Recipe Reviews 38 reviews
Pierogi Casserole
This recipe would be a dream come true if not for one thing. I did try it as is just to be sure but my Polish guilt forced me to make a second batch at the same time using real pierogi dough. I know it's much more filling, but it's worth it to whip the dough up yourself. I think mine is somewhere in the ballpark of 3 medium pastered eggs, a cup of sour cream, + or - 3 cups of flour, TBSP of baking powder, and a few pinches of salt. Make a well and generally proceed as though you were making lasagna. I can definitely see myself using this time saver instead of pinching dumplings all day. Thanks for the thought. How did this never occur to me?

6 users found this review helpful
Reviewed On: Nov. 5, 2011
Home Made Top Tarts!
I've been making homemade pop tarts for years. Smitten Kitchen has a recipe for the dough published that adds egg to the dough that really knocks these out of the park. "regular" pie crusts are awesome in a pinch but I think you'll be surprised if you try it. Instead of jam which is rather loose for this sort of thing, go for fruit concentrates or heat and thicken the jam with a bit of corn starch. Nut butters make another really great filler for these and avoid all the unnecessary sugar from the frosting. A light dusting of sugar gets the job done.

44 users found this review helpful
Reviewed On: Aug. 7, 2011
Japanese Soup with Tofu and Mushrooms
Oh so good. We don't eat un-fermented soy so I substituted tiny pork strips for the tofu. Thanks so much for a recipe everyone in the house loves!!

4 users found this review helpful
Reviewed On: Apr. 28, 2011
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I am a 33 yo SAHM, living in Ohio with my… MORE

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