Maria Profile - (11915091)

cook's profile


Home Town:
Living In:
Member Since: Apr. 2010
Cooking Level: Not Rated
Cooking Interests: Nouvelle, Low Carb, Healthy, Gourmet
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About this Cook
I try to eat gluten free but splurge occasionally. I eat real grass fed butter because of the health benefits (low fat turns out to be unhealthy). Artificial sweeteners are made with questionable ingredients, including Splenda; these are a big no no. Stevia is the only non-glycemic sweetener but I rarely splurge so when I make something indulgent, I keep it real.
My favorite things to cook
Potato encrusted salmon, Sheppard's pie, choppino, pumpkin bars, lava cakes and many dishes with wine in it.
My favorite family cooking traditions
We love making pork apple cider stew with dumplings in the fall. We will pick a cold Saturday sometime in October or November and whip up a huge pot of this terrific stew. The sweet and tangy aroma touches your senses in a special way; it sends the signal to make you feel the comfort of home sweet home.
My cooking triumphs
Sherry shrimp fettuccine, oh my gosh! Mini salmon rolls that almost seamed Michelin star quality.
My cooking tragedies
One Thanksgiving, I made a butternut squash bourbon bisque. That sounds terrific but when you miscalculate a recipe and quadruple the garlic content, that is a recipe for disaster. The dinner table was filled with faces exhibiting anguish. When I finally had a chance to sit down and try the soup, I couldn't believe it, my throat refused to allow the soup to pass. I tried but to no avail. That was the funniest Thanksgiving ever and my soup was memorable to say the least.
Recipe Reviews 5 reviews
The Best Caramel Apples
Here are some things I've learned while making these caramel apples. 1. If the caramel is not sticking properly, you need to heat caramel up again to 248. The caramel will stick perfectly until it starts to cool then the butter separates and it will not stick. It really is useful working with a candy thermometer because you can monitor the temperature closely. With one of the batches I overheated the caramel when reheating and it turned into hard toffee. 2. Placing apples in the boiling water made them seep juice, will try them without following that step the next time. I had many extra apples and kept them near a cool door, that made the caramel hard but once it was placed in a warm room they started to soften again. Definitely worth trying, flavor is far superior compared to store purchased caramels. Also, it is useful to have a helper hold dipped apples upright to cool a moment before placing on parchment otherwise you will have the hot caramel puddle.

10 users found this review helpful
Reviewed On: Nov. 4, 2012
Grilled Zucchini
We also forgot the balsamic but it was still terrific. Doing the low starchy carb thing so we just had the zucchini with grilled steak. Did not have fresh rosemary so I used 1/2 the amount dried and it worked just fine. Very good and healthy.

2 users found this review helpful
Reviewed On: Jul. 21, 2012

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