12116 Profile - Allrecipes.com (13130941)

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12116


12116
 
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Member Since: Jan. 2009
Cooking Level: Intermediate
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About this Cook
I'm an avid cook, gardener, kayaker, and hiker. My interest is in "unfussy" recipes, reflecting what great home cooks from many lands make from what they have. I will never use fennel pollen, nor will I feel the need to deconstruct foods to play with my kitchen chemistry set. I love food from the garden, but using canned tomatoes or dried herbs is not a crime in my kitchen when fresh is no longer available. Food orthodoxy gives me claustrophobia.
My favorite things to cook
I love to cook/prepare anything with tomatoes; I love making brunch; and I love the challenge of making something tasty with what's at hand. My current challenge is in creating the best vegetarian meatball for the vegetarians in the family. Hospitality and creativity are at the heart of my love of cooking. I love foods that can be prepared in advance so I can enjoy my company.
My favorite family cooking traditions
My favorite cooking traditions are preparing holiday foods from the many ethnic traditions that make up our family. Our Feast of the Seven Fishes on Christmas Eve usually includes lox and mini-bagels, and bacalao ceviche. Easter includes foods from Slavic and Polish traditions. I love it when guests bring something from their traditions whether it be shrimp dumplings or Low Country sweet potatoes. We celebrate those who came before us and nurtured us with love and good food.
My cooking triumphs
Finding ways to make lentil soup like my grandmother, burdock fritters that others have learned to love, and a fabulous meatball that even the oldest, most critical family members have praised.
My cooking tragedies
I have never had success with foods that require unflavored gelatin. My Julia Child's chocolate cake was inedible. Since dessert is my least favorite part of the menu, it is also my weakest. Not sure which came first.
Recipe Reviews 23 reviews
Garlic Shrimp Linguine
The ingredients are way off. This recipe has potential but 1 T of butter for a pound of pasta is so far off.

0 users found this review helpful
Reviewed On: Aug. 26, 2014
Aunt Norma's Rhubarb Muffins
I made these exactly as directed and I found the contrast between the sour rhubarb and the muffin mix unpleasant. The muffins were too moist even though I baked them for an additional 5 minutes. I love using rhubarb in the spring, but this recipe won't be one I use again.

0 users found this review helpful
Reviewed On: May 31, 2014
Tzatziki Sauce -Yogurt and Cucumber Dip
This was delicious. I used Greek yogurt so I didn't need to strain the yogurt, only the shredded cucumber. I added just a pinch of mint at the end. This was also delicious on fish/shrimp tacos.

1 user found this review helpful
Reviewed On: Jan. 6, 2014
 
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