chaplainesque Profile - Allrecipes.com (12979755)

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chaplainesque


chaplainesque
 
Home Town: Copenhagen, Hovedstaden, Denmark
Living In: Saint Louis, Missouri, USA
Member Since: Mar. 2011
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Knitting, Needlepoint, Gardening, Music, Wine Tasting, Charity Work
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About this Cook
I am an Anglo-Dane who married an American in Oxford. I have now lived in Saint Louis, MO, over 40 years.
My favorite things to cook
!)I learned to cook from my mother and grandmother in Denmark. Then I learned to cook French from Julia Child. I have cooked through most of "Mastering the Art", though over a lifetime, and not every day as in the movie. My favorite passtime is to bring family and friends together, and nice food helps to do that. I love making really delicious soups. One I like is bouillabaisse. I am proud of my Thanksgiving turkey which is fresh, brined, and stuffed with cornbread dressing, but it took me at least 25 years to get it exactly right!
My favorite family cooking traditions
I like cooking old-fashioned Danish meals like Christmas dinner with roast pork with crackling, red cabbage and caramelized potatoes, or Christmas or Easter lunch with a "cold table" or openfaced sandwiches. My grandmother (Mormor) made wonderful Danish pancakes and aebleskiver and pretzels, and I like to do that, though I think hers were better. In England my mother learned how to make incomparable roast beef with Yorkshire pudding, and I learned that from her, I also learned how to make steak and kidney pudding and pie as well as pork pie, Melton Mowbray style. My husband's family is from the American South and I quickly learned how to make seafood gumbo (thank you Mrs. Vandavender), pralines, and ambrosia.
My cooking triumphs
Meeting the challenge of serving up good, scratch-made meals for large crowds on short notice. But my greatest triumph is that my son wrote his college application essay about food, including my cooking. After completing college in fine arts he also graduated from the Culinary Institute of America and now works in the sustainable organic food sector.
My cooking tragedies
Having meatballs for Thanksgiving because I forgot to thaw the turkey.
Recipe Reviews 20 reviews
Fried Cabbage
This is very good. Amazing how much better cabbage tastes if it's sautéed rather than boiled. One can add in shredded onions and sweet peppers as desired, a little bit of chopped fresh hot pepper or garlic, whatever seems to fit and the family or guests like. I would do a bit of bacon in the microwave until crisp and then crumble it over the dish last thing. It gives a nice finish and leaves out the a lories and fat in a whole pound of bacon.

1 user found this review helpful
Reviewed On: Apr. 2, 2015
Moussaka
Thank you for this recipe for a dish that was really popular in the 1960s and needs to be revived. I had continued to make it, but modernized it by microwaving the egg plant (5 minutes). I use fresh tomatoes when possible - two are enough. I have always topped the dish with a cup of Greek yoghurt rather than bechamel. I add a couple of eggs to the yoghurt, and it is probably good to whip the eggwhites though I never used to. I do not use any cheese - it is not necessary. I always use ground lamb for a more authentic flavor. You can also use left-over lamb roast if you chop it fairly small - it's a delicious option for leftovers! This dish can be very healthy and low fat (just omit the egg yolks).

1 user found this review helpful
Reviewed On: Mar. 4, 2014
Chicken Wraps
This is a really nice idea. I have two suggestions to make it even nicer - use prosciutto instead of bacon to get a leaner, more delicately=flavored effect, and use fresh pineapple without marinating it. So I marinate the chicken cubes first, and, when they are ready, thread them on the toothpicks with the pineapple and a little piece of prosciutto. Lower the heat to 350 as there is no bacon to brown, and remove from the oven as soon as the chicken is cooked. This is quite a healthy morsel! For the summertime, when you might wnat it cold, I plan to pre-cook the chicken, spear it on the toothpick with fresh pineapple when cold, and stretch a large basil leaf around the two components. Should be good, though I haven't had a chance to do it yet.

6 users found this review helpful
Reviewed On: Feb. 23, 2013
 
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