sourdough girl Profile - Allrecipes.com (1163471)

cook's profile

sourdough girl


sourdough girl
 
Home Town: Eugene, Oregon, USA
Living In: Marysville, Washington, USA
Member Since: Oct. 2001
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Gourmet
Hobbies: Gardening, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Mediterranean Bean Salad
DH and me after a successful day crabbing on Puget Sound!
About this Cook
I have been cooking since I was 11 years old (over 50 years!) when my mother started teaching me. I found I really enjoyed it! I have hundreds of cookbooks, subscribe to MANY cooking magazines and e-zines... it is WAY beyond a hobby! I was a Deli Manager for an upscale grocery company in the Puget Sound area for over 7 years (and in the Deli for over 12!) but quit when a huge, Cincinnati-based chain bought us out and changed the company. Working in the downtown Seattle stores was great fun... we had the good fortune to do the catering for many LARGE events!
My favorite things to cook
Dungeness Crab that my DH and I catch fresh from Puget Sound! I also love to use my smoker and grill for lots of delectable dinners. I have also been chasing a really good loaf of SOURdough bread! I have a pizza stone in my oven for that nice CRISP, chewy crust. I have even captured my own "Marysville" strain of yeast starter from airborne wild yeasts... it's performing VERY well! I also make my own homemade wine from the fruit in my backyard.
My favorite family cooking traditions
Bouillabaisse on Christmas Eve, with hot, crusty garlic bread. My mother usually makes the soup base, with white fish, and freezes it a few days in advance. This really helps intensify the flavors of the tomatoes, herbs and veggies. Then, on Christmas Eve, we thaw it out and add clams, scallops, prawns, Dungeness crab and Sauterne. Steaming bowls with lots of napkins... and glasses of white wine!
My cooking triumphs
homemade ravioli, pot stickers, sourdough bread, beef jerky... as well as homemade garlic salt, celery salt, onion salt and lemon pepper. Also, catering my daughter's wedding for 100 people! Complete with brining and smoking turkey breast and roast beef, making several kinds of salads, deviled eggs.... all garnished with edible leaves and lovely flowers made from acorn squash!
My cooking tragedies
40 years ago, when I was expecting my first baby, I got a craving for creamed chipped beef on toast (!) so I went to the store and bought a jar of chipped beef. Made homemade white gravy, toasted up some bread and stirred the chipped beef into the gravy. Poured the gravy mixture on the toast and settled in for a feast... took one bite and realized that I had done something WRONG! Dog wouldn't even eat it... went back and read the jar... chipped beef has to be SOAKED to remove excess salt!! It was so salty, it burned my tongue!!
Recipe Reviews 62 reviews
Asian Beef with Snow Peas
I find it interesting that people have rated this recipe down for being too vinegary when there is no vinegar in the recipe... perhaps they added rice wine VINEGAR instead of rice WINE, which is what the recipe calls for? Anyway, since the recipe already includes sugar, I opted to use saki instead of the already-sweet mirin. This recipe, if you look at the ingredients, makes a teriyaki flavored beef dish. With fresh snow peas from the garden and served over jasmine rice, it was quite good and reasonably quick to make. I took off one star since I really thought it could have used a little more sauce for the rice and, with the slicing of the beef, mixing the sauce, and chopping the garlic and ginger, it was NOT ready in 15 minutes. Next time, I will double the sauce ingredients.

2 users found this review helpful
Reviewed On: Sep. 23, 2011
Ultimate Hoagie Dip
WOW! this does taste like a hoagie! beware... it is RICH and filling! you might spoil your dinner! also, don't try to heat it up like i did... it separated. it was a good idea while it lasted! but, it was GREAT served cold as intended!

31 users found this review helpful
Reviewed On: Apr. 23, 2011
Restaurant Style Beef and Broccoli
I really liked the flavors of this beef and broccoli! I added some coarsely chopped onion because I needed to use it up and also chopped the garlic and ginger and left them in. I also added a touch more cornstarch, based on reviews and, since oyster sauce is sweet on its own, I left out the sugar. I think it would have been too sweet with the sugar added. Next time, I will double the sauce because there was not enough to use on the jasmine rice I made as an accompaniment. Doubling the sauce would make it a 5 star recipe, IMHO.

1 user found this review helpful
Reviewed On: Apr. 22, 2010
 
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