Rebecca Profile - (13087544)

cook's profile


Home Town: Seattle, Washington, USA
Living In:
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests:
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
Growing up with four younger brothers, I learned to cook at an early age and became the expert at homey comfort food. Homemade mac and cheese, sausage gravy, tetrazzinni-these are all perennial favorites. I've also become known for my cookies: two improvised and perfected recipes created with my mother. They always fetch top-dollar at the bake sales.
My favorite things to cook
While I enjoy baking, I always have fun with the one-pan dinner recipes: ingredients thrown in at random until something delicious emerges. Experimentation is always interesting, and sometimes fruitful.
My favorite family cooking traditions
Holiday baking season: we typically spend two to three days preparing cookies, tarts, bars, and other sweet things, then go over to my aunt's house where she and her kids have been doing the same thing all week. The exchange ensues, with each family receiving 10-20 types of holiday baked goods.
My cooking triumphs
When I was fourteen, I made the most massive and elaborate chocolate cake ever, complete with homemade ganache and raspberry sauce. I was pretty proud of myself!
My cooking tragedies
Once I misread a banana bread recipe that I hadn't made in quite awhile, adding tablespoons of baking soda instead of teaspoons. Needless to say, there was a volcanic eruption in my oven!
Recipe Reviews 2 reviews
Almond Sauce Chicken Breasts
Had high hopes but was disappointed. Chicken was dry, sauce needs other spices to balance the almond, and really, two cups of almonds was waaaay too much-complete overkill. Tried to improve it with some spices, but needs serious adjustments.

5 users found this review helpful
Reviewed On: Dec. 11, 2009
Simple Whole Wheat Bread
Watch out: if you make this bread and leave it out, entire loaves will disappear because your family or roommates will eat them in less than a day. Fortunately, this is a simple and yummy recipe, so it is easy to make more, and it turns out great every time. I often knead in 1/2 cup each ground flax, cracked wheat kernels, and steel-cut oatmeal (substitute for 1.5 cups of the whole wheat flour) to make a healthy high-protein multigrain loaf.

11 users found this review helpful
Reviewed On: Apr. 16, 2009

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