Curryholic Profile - Allrecipes.com (13060572)

cook's profile

Curryholic


Curryholic
 
Home Town: Minneapolis, Minnesota, USA
Living In: Huntsville, Alabama, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Camping, Biking, Reading Books, Music, Wine Tasting, Charity Work
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Curryholic
About this Cook
Originally from Canada (wasn't an option on the "hometowns" list!), lived in Minneapolis for 13 years, then moved to the South where my husband is from. Done a lot of international traveling - been to every continent except Asia so far - and experienced a lot of fun food along the way!
My favorite things to cook
Curries of every variety, with spiced rice dishes, chutneys, and all the other "fixins" ... working with dough and pastry ... and anything with fresh herbs or whole spices.
My favorite family cooking traditions
Loved making holiday dinners, especially the things that took days of preparation in advance, like cabbage rolls and hors d'oeuvres and things like that. In the absence of family while traveling, I find my way to the kitchen every chance I get to learn more home cooking with women of other cultures and enjoy their unique sense of humor.
My cooking triumphs
Serving Thanksgiving dinner to my Southern in-laws, with my own spin on fried okra that had them raving; and creating vegan versions of my favorite desserts for friends ... among the best were pineapple cream cheese carrot cake, and a luscious banana cream pie.
My cooking tragedies
The first omelette I ever made for my husband, which "looked like it was dropped on the floor and kicked" ... a botched batch of salsa ... tandoori chicken minus the paprika (it tasted great but looked like it was marinated in pepto-bismol...or else just still raw!) ... and serving a friend homemade pizza with WAY too much jalapeno!
Recipe Reviews 2 reviews
Grandmother's Buttermilk Cornbread
I love savory more than sweet, so I use the recipe part to a T, except only 1/4 cup of sugar. Then change up the process a bit. That's why I didn't give it a full 5. For southern style goodness, you want to use the whole stick of butter in the batter, and another 3 Tbsp in your 9" cast iron skillet. Keeps it super moist and, well, buttery! Heat up that extra bit of butter in the pan in the oven while you preheat it and mix the batter in a separate bowl, then carefully pour it into the hot, buttery skillet and bake as directed. The butter will ooze up the sides and over the top of the batter, making a beautiful crust. (If you get interrupted while mixing, though, pull out the pan so you don't scorch your butter.) Also key is the buttermilk...I don't keep that on hand, so I mix a half cup of plain full-fat ("traditional") Greek yogurt with enough whole milk (or even ranch dressing!) to make a cup, then stir in a Tbsp of lemon juice. Then, when you mix in the baking soda, it reacts and foams up really nicely, keeping the bread nice and fluffy. t's also great with some corn or chilis or grated cheese or all of the above...just stir it into the batter before you pour it into the pan. It's dangerous to have this around the house because I find excuses to have just one more piece (warm and toasty with milk or cream soaked in for breakfast? Yes, please!) so before I know it' it's gone and I have to make more!

0 users found this review helpful
Reviewed On: Dec. 6, 2014
Soft, Chewy Rosh Hashanah Honey-Walnut Cookies
All the mild sweetness of baklava, but without the stickiness! The dough is about the texture of shortbread when you're scooping it up (and was very hard to resist - okay, so I had a few spoonfuls) and bakes into soft puffy cookies. They won't flatten much while cooking. You're not really looking for them to brown so much as for the surface to dry and not be sticky. Just follow the timing. 8 minutes had them done outside and slightly gooey inside (mmm!) and 10 had them done through but still soft and pillowy (mmm either way!). They're really similar in texture to some banana cookies I made once. I followed this recipe exactly and mixed it in the kitchen aid with the paddle (with a separate bowl for dry ingredients). I used clover honey and they came out great. I'm going to have another one now...

7 users found this review helpful
Reviewed On: Sep. 25, 2011
 
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