Isis West Profile - Allrecipes.com (13301280)

cook's profile

Isis West


Isis West
 
Home Town: Canton, Ohio, USA
Living In: Portland, Oregon, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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Me
About this Cook
When I lived and worked in Utah in 2006, I found it very difficult to have good dining out experiences. So I bought my first round of cook books and the result was a whole new world of creativity and a very happy husband. I pride myself in figuring out ways to renovate recipes according to what equipment I have and what ingredients I know I can get.
My favorite things to cook
Seafood (most fish, shellfish) - Mediterranean Seafood Stew, Scallops w/Beurre Blanc; seasonal produce side dishes-Roasted Winter Root Veggies, Honey-Pomegranate and Warm Chicken Salad, Apple-Walnut Brussels Sprouts;
My favorite family cooking traditions
For Thanksgivings I don't do anything traditional. Last year I made a mediterranean seafood stew without any tomatoes as my base--instead I stewed the shallots, garlic, celery, shellfish and halibut in chicken broth and dry vermouth. The final dish was a very chunky seafood stew placed on top of aldente linguini pasta circles mixed in a basil & butter cream sauce. It was rich and mighty tasty. Every year now I plan to do something unique and fun with seafood for Thanksgiving!
My cooking tragedies
Cowpie-like chocolate chip 'cookies' (too soft butter, too many chips). Congealed beurre blanc sauce. A father who was too sick on medicine to appreciate the seared salmon with watercress sauce and a mother who was too jealous.
Recipe Reviews 1 review
Alfredo Sauce
I loved this! Whole family loves it in fact (2yo, 5yo and dad). I added garlic salt and some garlic powder in the beginning. I kept the heat low so as not to overheat the cream or brown the butter. I took about 3tbsps of the heated cream mix out and put aside in a bowl where I whisked in the yolk. Then slowly added the yolk mix to the rest at a low heat and whisked together. The yolk did not cook. It emulsified beautifully, like a buerre blanc. Went great on sautéed broccoli and penne pasta!! Definitely adding this to our weekly menu rotation :)

0 users found this review helpful
Reviewed On: Feb. 16, 2014
 
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