JJDON Profile - Allrecipes.com (1266890)

cook's profile


Home Town: Las Cruces, New Mexico, USA
Member Since: Jun. 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Boating, Walking, Fishing, Reading Books, Music, Painting/Drawing, Wine Tasting
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John and Jo-Ann
About this Cook
I'm an artist living in Oakland, Ca. and have a business in San Francisco
My favorite things to cook
Mushrooms of all kinds, polenta, shellfish, slow cook barbeque, souffles are the latest
My favorite family cooking traditions
My wife's Italian, so we do a lot of that for family gatherings - also go to Italy periodically and have their great cuisine first hand.
My cooking triumphs
Having Italians chow down my polenta with wild mushrooms, or my lasagna or fennel. Discovering a souffle isn't really all that hard.
My cooking tragedies
Nothing major - a few duds is all.
Recipe Reviews 12 reviews
Ten Minute Enchilada Sauce
I was browsing to see if my own recipe is here - this isn't it, but it's close. I can offer a few tips on this, though. My brother worked in a chile packing plant in Hatch, NM for a while. ("I quit when they put me on jalapenos!"). His advise is to never use chile powder because they grind up the whole chile - stems, seeds, branches, small animals (:

2 users found this review helpful
Reviewed On: Jun. 9, 2011
My wife says, "I like yours better....." HAHA, but it's not so different, either. I use no butter or oil beyond sauteeing the sofrito (onion, carrot, celery) in the beginning. The secret weapon is a fennel bulb instead of celery, there. It adds a unique sweetness that goes really well, and I got that from some famous chef (who I don't recall). I grind the stock to make a thick broth, and then add some fish to cook down, which makes a fish stew. Then I add the whole pieces and shellfish only at the end, as here. Rich, thick and yummy with french bread. Some advice for newbies: It doesn't matter a whole lot what fish you use, but you want lean whitefish in general - salmon really doesn't belong here. And a great cioppino is expensive - be ready for a $50 pot of soup..... Oh, yeah, a bit of red pepper flakes is standard for cioppono, too. It's supposed to have a bit of a kick to it - just a bit.

8 users found this review helpful
Reviewed On: Nov. 15, 2010
Cream of Mushroom Soup I
I was actually looking for variations of my own soup - this is a good recipe. A couple of thoughts, for better or worse: I start with sofrito/mirepoix - onion, carrot, celery, which gives MUCH more flavor, and then use broth, too. A TV recipe roasted the shrooms first, which I don't do but it looked good. I put a handful of (rehydrated) dried porcinis in, which gives it a real kick and depth. And I NEVER use flour in soups - as one said here, "It's just like Campbell's!" I reduce the soup to get a natural thickening, plus it concentrates the flavors. Chunky or no is a matter of taste, and this is good with or without cream, too. Make sure it has enough salt, it's the secret to a great soup, in general.. Good stuff.

2 users found this review helpful
Reviewed On: May 21, 2010
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