Barbara Profile - (12017828)

cook's profile


Home Town: Milwaukee, Wisconsin, USA
Living In: Brookfield, Wisconsin, USA
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Walking, Reading Books
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Betty and Barbara
About this Cook
Along with my cooking partner Betty, who is a nutritionist and Registered Dietitian, I teach healthy vegetable-based cooking under the banner, Nutriphoria (see I am also a Master Gardener through the University of Wisconsin Extension. I focus most of my gardening energy on perennials, but want to expand into vegetable gardening.
My favorite things to cook
I love Greek specialties like Moussaka, spanakopita, dolmades and pastitio. Dishes with tons of flavor like Jambalaya and lasagna are also fun. I also enjoy transforming traditional dishes into healthy vegetarian cuisine.
My favorite family cooking traditions
My grandmother was a wonderful Hungarian cook, so I love to add paprika to dishes, like Hungarian goulash. My daughter has been a vegetarian for the last 15 years, so whenever we have a family meal, I strive to combine traditional recipes with tasty and flavorful vegetarian dishes.
My cooking triumphs
I'm married to a Greek, so my triumph is when members of his family compliment my Greek dishes.
My cooking tragedies
I let my students know that unless they step out of their cooking comfort zone, they'll never move forward. Recently I was demonstrating making crepes on a new heating unit. I told them how easy it was to make a crepe, and after trying four times I gave up, walked away from the pan. Just shook my head and said crepes are sometimes fickle creatures. The next class the crepes came out perfect...yup they are fickle.
Recipe Reviews 1 review
End of the Line Ham Casserole
I loved this casserole but instead of using celery soup, I made my own sauce. 2 T butter, 2 T flour, 1/4 cup half & half, 3/4 cup skim mlk and 1/2 cup vegetable broth. Sauted flour in melted butter over medium heat. Added milks and broth, and cooked until thickened. Seasoned with salt and herb blend (like basil, thyme, oregano, etc.) and lots of pepper. Yummy!

35 users found this review helpful
Reviewed On: Jan. 3, 2011

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