Brynn Profile - (11595913)

cook's profile


Home Town: Rockville, Maryland, USA
Member Since: May 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Dessert, Gourmet
  • Title
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  • Overall Rating
  • Member Rating
  • Peach Pie
  • Peach Pie  
    By: Marcia Kammann
  • Kitchen Approved
About this Cook
love to travel, garden, photograph. more often than not, those three things relate back to my love, food.
My favorite things to cook
marinara sauces, pancakes, portobello burgers, spinach-artichoke dip, and lately, gnocchi!
My favorite family cooking traditions
butter-encrusted pancakes on the electric griddle that shows its age by its avocado-colored enameling. still using approximately the same recipe, minus a bit of butter.
My cooking triumphs
my strawberry-rhubarb pie success prompted me to sign up for an account here to rave about it! and in a few months, hopefully i will have pix of a marinara made with all homegrown tomatoes! i'm cultivating about 30 little plants in a small urban rowhome garden right now. can't wait til results are in.
My cooking tragedies
about once a year i get motivated to make a bread of some sort. always such a disappointment.
Recipe Reviews 4 reviews
Apple Crumb Pie
i love crumb pies. i added a little extra crumb (not nearly double - just a little extra). i didn't have walnuts or raisins, but i did steal some dried cranberries from my roommate and added those, along with 1/4 teaspoon cloves. i also went heavy on the cinammon and nutmeg, and used only 1/2 cup white sugar. i precooked the apples for about 10 minutes on the stove, drained the liquid, reduced that further on the stove, and added back to the filling. the apples were still a tad crisp; next time i might precook them longer. the smell of my kitchen while preparing this pie was spectacular!

1 user found this review helpful
Reviewed On: May 28, 2010
Couscous with a Kick!
i loved my first attempt at couscous. i halved the water and couscous to make for a very green couscous salad, and omitted the feta. served alongside broiled fish marinated in the extra lemon juice and garlic, and a classic gazpacho - perfect summery meal!

7 users found this review helpful
Reviewed On: May 28, 2010
Gazpacho Andaluz
i don't know how many modifications i'm allowed to state before it officially becomes a different recipe entirely! :) a small backstory: i had the best gazpacho of my life at the (then) sheraton in key largo. (never been to spain however i've eaten in a number of spanish restaurants) i've been trying to replicate it ever since. -used 8 tomatoes, skins removed but seeds intact -NO water -1/2 cuke is all i had -2 cloves of garlic -handful of cilantro -no green peppers on hand, used 1/2 of a yellow and 1/2 of a orange -no french bread on hand, used the "heels" of an old rye loaf instead; just the two small pieces -reduced to 1 tsp olive oil -about 1/4 cup regular white vinegar -about 1/2 tsp salt -added a jalepeno pepper ...and then blended the whole lot with a cuisinart hand blender (love that thing!). other than that, i followed the recipe. :) definitely some gazpacho i can stand behind! i think reducing (or eliminating) both the water and amount of bread allowed the tomato flavors to come out. definitely try it!

3 users found this review helpful
Reviewed On: May 28, 2010

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