bax Profile - (12076419)

cook's profile


Home Town:
Member Since: Dec. 2010
Cooking Level: Professional
Cooking Interests:
Hobbies: Gardening, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting
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About this Cook
From RN to culinary consultant, to published writer.
My favorite things to cook
This changes with my mood of the moment. I am pretty global and love to mix cuisines. I still love to recipe develop, and love to learn from others too.
My favorite family cooking traditions
Sharing recipes and cooking with my sons when we manage to get together at holiday times. Seeing how they have reinvented my traditions into their own family lives.
My cooking triumphs
The culinary shows that I wrote and hosted that 20 + years later I still see mentioned on web sites. My dining room with a feast of food chosen for client book cover. My food styling featured on front covers and inside magazines, and for television commercials. These are highlights of an interesting & enjoyable culinary career.
My cooking tragedies
The time that I worked all night on a special cake for the front cover of an International professional culinary magazine and dropped the finished cake on the floor, and had to start again.
Recipe Reviews 3 reviews
French Country Bread
Thank you Stephen for sharing this recipe. I free formed two loaves and baked on bread stone in oven. The best rustic, chewy crusty bread ever.

3 users found this review helpful
Reviewed On: Mar. 6, 2011
Mom's Italian Beef Barley Soup
V.G. with delicious rich broth. I cut the marbled meat into very small dice and sealed in hot oil before deglazing pan and adding to crock pot. I also added teaspoon of vinegar to give added piquancy, and as added meat tenderizer. I used a good Bouillon base with a good beef, and lower sodium content, my choice - 'Better Than Bouillon', beef base. I cooked on high setting for one hour then simmered on low for four. I added a little thyme, and two Bay leaves that I removed towards the end of cooking, before I added the vegetables. I cooked diced vegetables such as celery and carrots, etc., ( and added to cooker for last half hour of cooking to blend flavors. Even better the following day. I freeze in single portions, so made double batch.

3 users found this review helpful
Reviewed On: Jan. 8, 2011
Chicken Tagine
I adapted the basic recipe to meet with what I had in my pantry/refrigerator. Also as I wanted a quickly made meal I made it as a casserole which I cooked at 375 for 35 minutes. I used leeks instead of the onion, and didn't have the eggplant. As my sister had said the cranberries were too sweet when she made the recipe I substituted currants, and also left out the carrots. I used fresh garlic which I sauteed with the leeks. Very delicious result. I'll try the slow cooker next time to compare results.

1 user found this review helpful
Reviewed On: Jan. 8, 2011

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