JANINE PERKINS Profile - Allrecipes.com (1298496)

cook's profile

JANINE PERKINS


JANINE PERKINS
 
Home Town:
Living In: Clayton, California, USA
Member Since: Jul. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Wine Tasting, Charity Work
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Cooking companions, Debbie and Janine
About this Cook
I've been cooking since I was a kid. I went to cooking school in Sonoma County after my children started school. I became a caterer and enjoyed being a part of the food and wine scene in the wine country of Sonoma and Napa. I have since retired but enjoy the sharing that food brings to family and friends. My husband is not one to cook but I have a dear friend, Debbie, who shares my passion. Debbie is in my all recipes photo...she's the tall one. We team up in the kitchen with a little wine and music and cook to our hearts content. I absolutely love friends in the kitchen. Recipes I discover are always shared. My son is a fire fighter so my recipes show up at the local fire house often. This recipe site is fantastic and plays a big roll in my over-stuffed recipe collection that I will be passing on to my children and their families.
My favorite things to cook
I cook a lot of everything! One section of my family recipe collection is stuffed full of cookie recipes. That is the largest section of my collection so I guess cookies are my favorite thing to cook/bake.
My favorite family cooking traditions
My mother was raised in the Blue Ridge Mountains. I love cooking the country recipes of my youth. I see Southern cooking is getting noticed here in California... it's about time!!
My cooking triumphs
My cooking triumphs are actually the triumphs of others. I have taught cooking to various groups. Some have gone on to become excellent chefs and home cooks. I think cooking and caring for one's family and friends is very important. 'Breaking bread' brings people together...good food is a bonus.
My cooking tragedies
I was hired to bake a cake for a baby shower. I had busied myself for hours making royal icing roses, daisies, and violets. I set them on baking sheets to dry. I left one of the trays on a kitchen chair. My Golden Retriever devoured an entire tray. I was so mad when I realized what happened!! All I could do was rant about hoping it all went to his hips...then went on to make more roses, daisies and violets. My dog was burping for days!!
Recipe Reviews 44 reviews
Cherry Fizz
I had some marachino cherries on hand (stemless). I made ice cubes with a cherry in each cube. It looked pretty and it was fun for the kids to see the suspended fruit. For the adults I served this in wine glasses with a splash of white wine to make it a cherry wine cooler. Refreshing! They liked the cherry ice cubes too.

33 users found this review helpful
Reviewed On: Jun. 28, 2006
Baked Pork Chops I
This was a delicious and easy pork chop dish. I seasoned the chops before the breading, adding black pepper to the meat and a little grated parmesan to the bread crumbs. I also add about 1/2 tsp. oregano to the sauce and was heavy on the wine, light on the milk. It smelled so good and the flavor was that of "comfort food". My husband ate several chops and he usually only eats one and avoids seconds. That right there says this recipe is a keeper! Use a metal spatula to scoop out and serve the pork chops making sure the breading underneath comes up with the chop. These are wonderful with garlic mashed potatoes and a green salad.

4 users found this review helpful
Reviewed On: Jun. 22, 2006
Apple Cake V
I like spice in my apple cake so I added a heaping tablespoon of cinnamon. I used tart green Granny Smith apples. Make sure to mix the flour and the oil mixture well before adding apples and nuts. That should stop the problem of "crumbling" that some people are experiencing. I baked this in a 9X13 stoneware baking pan. It came out moist and stayed that way for days. I used dark brown sugar in the topping and added 1/8 tsp of salt in the glaze to make the tongue more receptive to all the flavors (a baker's trick). Be prepared to have trouble putting the fork down!! This is habit forming!

113 users found this review helpful
Reviewed On: Jun. 18, 2006
 
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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