Arch Profile - (11730008)

cook's profile


Home Town: Rhode Island, USA
Living In: Johnston, Rhode Island, USA
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Italian, Quick & Easy
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About this Cook
I've been cooking since I was 13 and like to make up recipes based upon what I like. I don't measure, I use taste and smell to determine what will work for each dish. Cooking brings our my creative nature and relaxes me. I love entertaining and presenting my food attractively whether it be a dinner party or just a plate for myself. Final presentation is everything !!
My favorite things to cook
Anything quick, easy and makes our home smell like your favorite restaurant.
My favorite family cooking traditions
Themed parties and Christmas Eve.
My cooking triumphs
My cooking never tastes the same twice. I use seasonings liberally. No matter the serving size, I use a "dusting" method... I don't measure, I dust the top of the dish with the seasoning of choice, dusting heavier or lighter, depending on the seasoning. My dishes taste different every time and people chuckle when they watch me cook. I like figuring out how to make something I've tasted in the finest of restaurants and making them 10x's better !!! I like being creative and watching people enjoy my cooking.
My cooking tragedies
Baking..... I can't measure and don't like to follow instructions.
Recipe Reviews 2 reviews
Italian Broccoli Rabe Grinder
I still can't figure out the relation to the dish from the comment above, but this is a fabulous traditional grinder. Add prosciutto (aged Italian ham) and it's over the top!!

13 users found this review helpful
Reviewed On: Mar. 5, 2010
Foolproof Rib Roast
I give this cooking method 10 stars !!!! I used a rub of olive oil, minced garlic, onion and garlic powder etc., rubbed it before starting this cooking method, with not much hopes it would come out right because I was always taught HIGH heat initially and low heat for the duration. BUT to my surprise, IT WAS PERFECT !!! I did actually tape the oven like most readers stated, and I did have the urge to peak but didn't. The second cooking time I left it in for 37 min, took it out to rest for 15 minutes covered with foil, and OH MY GOD !!! I'm critical and could not find one thing wrong with the cooking method. Even my husband who eats his meats well well well dead-done, had a huge piece and loved it. Mine was a 5 lb roast and not even the best of a prime rib quality meat and it beat most all that I've ever ordered in a restaurant. THANK YOU for this recipe. It is FOOLPROOF.

1 user found this review helpful
Reviewed On: Jan. 2, 2010
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