nola jacq Profile - Allrecipes.com (12696299)

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nola jacq


nola jacq
 
Home Town:
Living In:
Member Since: Feb. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
A visit to New Orleans inspired me to learn to recreate some of the amazing food found there. That love extended to the South generally. Prior to that, my idea of cooking was defrosting a pre-made meal. Thanks New Orleans! :-)
My favorite things to cook
Southern food - I can make a wonderful Cajun jambalaya (with chicken and sausage) with my eyes closed. I love American food generally, it's incredibly diverse and there is so much wonderful produce available. Don't take it for granted, I'm from Australia originally and didn't even know what pumpkin pie was until a few years ago! I love the way spices are used in Southern food and just wish Australia was more open and adventurous in it's cooking.
My favorite family cooking traditions
Usually burning or undercooking everything. My grandmama made wonderful pierogi though.
My cooking triumphs
I once made a King Cake in a very tiny camp stove whose temperature controls were 'low -med-hi'. It came out beautifully!
My cooking tragedies
You'd think having a Russian grandmama and Polish father I'd be able to produce decent pierogi. Nope. Unless you call various vague doughy lumps with unidentifiable filling and indeterminate taste a decent pierogi. Also, poached eggs. I get the water boiling, add a tsp of vinegar, stir the water with a wooden spoon, break in the egg and watch as it artfully disintegrates before my eyes. And we won't mention the 'summer pudding'!
Recipe Reviews 5 reviews
Cheesy Scalloped Potatoes with Ham
Loved this. I didn't have any ham or peas but it was just fine. I was worried about the sauce separating as another reviewer mentioned so I googled for solutions. One was to add mustard as an emulsifier. I added about 1 heaped tsp of dry mustard and all was fine. It also added a great flavor. Additionally I sprinkled some parmesan in the mix and on top along with the paprika. It took 2 hours but my oven is from the Flinstone era so most things do take a bit longer. Thanks for the recipe, will make often!

0 users found this review helpful
Reviewed On: Dec. 15, 2013
Garlic and Basil Baked Chicken Thighs
Very nice. I love recipes like this because you can really use it as a base and add whatever veggies you have. I used some fresh picked green beans along with the basil and onion. It's great that it doesn't need any kind of fat or oil added. Would also be excellent with mashed 'taters. Thanks for the recipe!

5 users found this review helpful
Reviewed On: Dec. 13, 2013
Savory Zucchini Chard Muffins
These are superb! I am trying not to eat them all before my husband returns. There was plenty of fat on the bacon so I didn't fry it in butter. I also greased the muffin pan with butter, no problems with sticking at all. I didn't have Swiss so used cheddar, it was fine but Swiss would've given it a kick. I'll be making these again soon and will sprinkle some grated parmesan on top before baking. Thanks so much for this excellent recipe!

0 users found this review helpful
Reviewed On: Dec. 11, 2013
 
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