SURFWENCH Profile - (1265215)

cook's profile


Home Town:
Living In:
Member Since: Jul. 2002
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies: Sewing, Gardening, Camping, Boating, Biking, Walking, Reading Books, Music, Wine Tasting
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About this Cook
My favorite things to cook
I must have lived on the Mediterranean in a previous life because I am forever drawn to recipes with olive oil, garlic, eggplant, tomatoes, capers, basil, lamb, chicken, fish...Greek, Provencal, Italian.
My favorite family cooking traditions
My mother was born a New Englander, but spent a great deal of time in the South, while my Father brought his Chinese heritage to the family kitchen. Needless to say our cupboards were always stocked with food items not often seen together.
My cooking triumphs
When my children were small and I was a stay at home mom I received as a gift volumes one and two of Julia Child's Art of French Cooking. For 3 years I labored to produce each dish, cover to cover at least once.
My cooking tragedies
There are no tragedies in cooking so long as pizza is still being delivered and Asian grocery stores are open on Christmas Day!
Recipe Reviews 45 reviews
Cranberry Sauce
perfectly simple and fool proof. I cooked mine too way past the pop stage and mashed half the berries. cannot stand to not tinker with a recipe so I added Grand Marnier, a few cloves, a few paper thin slices of ginger and zest of one lemon. Stirred in diced green apple, walnut pieces, chopped celery, and a can of mandarin orange segments at the end. I'll never buy canned again!

3 users found this review helpful
Reviewed On: Dec. 2, 2010
Maria's Stuffed Chicken Breasts
Very good; used fresh spinach instead of frozen, much better texture. Also slipped a few slices of proscuitto in for more complexity.

1 user found this review helpful
Reviewed On: Jun. 21, 2008
Old Fashioned Sicilian Succo
Pretty good. Substituted a can of crushed for the sauce. Added a splash of red wine. I prefer using stale baguette buzzed in the blender then soaked in a little half and half instead of boxed bread crumbs. Also you needn't cook the meatballs in the fry pan, they can gently simmer in the sauce and their texture will be much softer. Don't leave the pork out of the meatballs! Mangia

13 users found this review helpful
Reviewed On: Jul. 10, 2007
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