Julie-In-The-Berkshires Profile - Allrecipes.com (11968428)

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Julie-In-The-Berkshires


Julie-In-The-Berkshires
 
Home Town: Boston, Massachusetts, USA
Member Since: Apr. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Knitting, Gardening, Camping, Boating, Walking, Photography, Music, Charity Work
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About this Cook
My favorite things to cook
I love to bake and homemade breads (no bread machine, thank you!) are my favorite. I keep a homemade sourdough starter in the refrig at all times. Cookies and muffins of all kinds are also some of my winners. And, being 100% Italian, well, you know...I just love cooking and eating with family and friends or just making something special for my wonderful husband and me. Homemade soups are also a big favorite and my husband often requests his favorite, split pea with ham.
My favorite family cooking traditions
Family holiday gatherings where my brother and I both contribute to the feast at his home. He's a great cook and always asks that I bring the homemade bread or rolls and pies!
My cooking tragedies
"Grease-ball" soup! My husband lovingly named it that after I'd made what should have been a wonderful crockpot soup with small meatballs in it. I learned when it was time to eat that the little meatballs can't handle cooking all day in the crockpot and they had disintegrated into little shredded floaters leaving a thick layer of melted grease at the top of the pot!
Recipe Reviews 4 reviews
Real Hummus
Sounds good but to really make it 'from scratch' make your own tahini! Bob's Red Mill brand of White Sesame Seeds has recipes for both the tahini (made from the sesame seeds) and hummus on the package. Tahini is simply toasted white sesame seeds ground in a food processor with some olive oil. His recipe uses a 16 oz. bag of white sesame seeds and 3/4 cup olive oil. Toast the seeds in a single layer on a baking sheet in a 350 oven for about 10 minutes stirring a couple of times to prevent edges from becoming too brown. Remove from oven and let them cool for at least 20 minutes. Then pour sesame seeds into a food processor, turn it on and drizzle the olive oil into the seeds, processing until creamy (about 1-2 minutes). Makes about 2 cups and can be stored in the refrigerator for about a week. Enjoy!

48 users found this review helpful
Reviewed On: Mar. 1, 2012
Irish Soda Bread in a Skillet
The baking time on this is obviously a misprint. It takes much longer than 15 minutes to bake, more like 30 minutes at least, until it is browned, not just firm to the touch. Otherwise, it tastes good.

3 users found this review helpful
Reviewed On: Mar. 22, 2011
Grandmother's Buttermilk Cornbread
Delicious, buttery and moist! I used coarse ground cornmeal and soaked it in the buttermilk before adding it and it gave the cornbread a wonderful crunchy texture. As soon as it came out of the oven, my nephew and I had a piece each and then he had another for dessert! My new favorite for sharing with our cornbread-loving 89-year-old Dad!

3 users found this review helpful
Reviewed On: Jun. 29, 2010
 
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