Chef W Profile - (1221925)

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Chef W

Chef W
Home Town: Slc, Utah, USA
Living In: Logan, Utah, USA
Member Since: Jul. 2002
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Dessert, Quick & Easy, Gourmet
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Chef W.
About this Cook
I am a chef with degrees in culinary arts, English, and instructional technology. I'm not sure if it's because I can't decide what I love, or because I love it all. My culinary history began with my Norwegian grandmother who was a fantastic cook and hostess, and my American grandmother who was a home economics teacher and a magician in the kitchen. I learned American and European cuisine, and got a culinary degree to master the rest of it. I cook every day.
My favorite things to cook
I enjoy handcrafting semolina egg pastas, potato gnocchi, stir-fries, pad thai, smoked gouda cream sauce, and just about anything else. I'll tackle anything. I love to cook, no matter what it is.
My favorite family cooking traditions
Every Christmas, my maternal grandmother (the Norwegian one), prepares krumkake, a cardamom-infused, lacy cookie in the shape of a cone. They embody the essence of the smell of Christmas. Christmas mornings, growing up, were characterized by a savory egg custard casserole of my paternal grandmother's, studded with sausage and swirls of cheese. Despite a considerable culinary repertoire, I still prepare favorites from home--Mexican chowder, creamy chicken enchiladas, homestyle chicken noodle soup, and others. My family has a rich culinary legacy.
My cooking triumphs
Roasted rack of lamb with mustard-herb crust and creme dijon sauce. Rustic ratatouille. Pecan-crusted chicken breast in bourbon cream sauce. Bulgogi. Baklava. Demi glace. Tomato-apple Israeli couscous. Pistachio creme Bavarienne. Hand-pulled mozzarella. Chocolate pasta with white chocolate cream sauce and berry compote. Veal cordon bleu with plum tomato marinara.
My cooking tragedies
Once, while cooking for friends in a remote cabin in the mountains with very limited resources, I asked a friend to taste the pad Thai I had just finished. "It needs salt," he said, so I added more, though I didn't taste it myself. He suggested still a bit more, so I generously sprinkled it on, stirred it all together, and served it. The result was noodles and shrimp in an intolerably salty sauce, and to avoid starving, we had to rinse everything off in a small chinois. At the same cabin at a later date, I pulled a recipe for dinner in a pumpkin off a website and took it along without testing it first, something I rarely do. It was hideous, a concoction of tomatoes, baked beans, rice, and heaven knows what else.
Recipe Reviews 36 reviews
My Mom's Raised Doughnuts
Fabulous recipe. Added a tablespoon of vanilla paste to the dough, but it didn't need it, the flavor is so good: would just add to the glaze next time. Substituted oat milk for the dairy milk and you'd never know the difference.

1 user found this review helpful
Reviewed On: Jul. 7, 2014
Homemade Vanilla Extract
One word: IndriVanilla! I got my vanilla beans from them really inexpensively. I did my vanilla extract in a combination of gold and spiced rum instead of vodka but followed the same method and it's amazing. I've been adding the empty pods after I scrape them and use them in other recipes, too, and the flavor is just getting better and better developed. So much better than storebought!!!

5 users found this review helpful
Reviewed On: Nov. 19, 2011
Coconut Shrimp I
This is a great recipe. I use the batter on strips of chicken breast since husband doesn't like shrimp. Some sweet chili dipping sauce, and this is a slam dunk.

4 users found this review helpful
Reviewed On: May 23, 2011
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