Asteroid Profile - (13091103)

cook's profile


Home Town: Chicago, Illinois, USA
Living In: Lisle, Illinois, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Vegetarian, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Genealogy, Painting/Drawing
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About this Cook
I'm a grandmother cooking for a household of two. I entertain at the holidays and participate in potluck parties where everyone brings something for the meal. I haven't used recipes much in recent years but I need some inspiration from time to time.
My favorite things to cook
Stir frying is my favorite cooking method. It's easy to put a meal together if you have fresh vegetables, rice and lean meat or fish on hand.
Recipe Reviews 5 reviews
Lemon-Sesame Asparagus
I'm sure this is good, but I was looking for my Sesame Asparagus recipe and finally found the right old, dog-eared cookbook. I don't want to infringe on any copyright so I'll just say that this one is served room temperature. After peeling and lightly steaming the spears, they are marinated in rice vinegar, sesame oil, honey and soy or tamari sauce. Garnish with toasted sesame seeds and lemon slices. Yum! And you can bring it to a party without worrying about how to keep it warm.

2 users found this review helpful
Reviewed On: May 12, 2009
Blender Hollandaise Sauce
When my mom first got an Osterizer (in the '50s)she began making Hollandaise this way. It is so light compared to the gloppy stuff they serve in some restaurants. I once was pressed into making Eggs Benedict for a friend's birthday brunch. With no recipe but the one in my memory, I was able to reproduce a pretty good facsimile of the blender Hollandaise. I'm glad to have the actual recipe now.

1 user found this review helpful
Reviewed On: Feb. 11, 2009
Slow Cooker Venison Stew
This was good stew, even better the second day. However, I don't think venison should be cooked this long, as it has little to no fat content. As often happens, some bites were tender and others were chewy and dry. I used a cut labeled by my hunter as "hind roast." I'd be interested to know what cut of meat others used. In my opinion, the gaminess that some people complain of is due to the age of the animal or perhaps not butchering promptly. The meat my hunter provides always has a pleasant flavor.

87 users found this review helpful
Reviewed On: Jan. 21, 2009

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