ANDYNBRON Profile - Allrecipes.com (1331722)

cook's profile

ANDYNBRON


ANDYNBRON
 
Home Town: Lived All Over The Country & Overseas, Too, Virginia, USA
Living In: Williamsburg, Virginia, USA
Member Since: May 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music
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Where I wish I could be right now...
shoveling tons of snow...in DC!!
About this Cook
I graduated from university in May, and am now working at an art museum at the university. My husband is a computer netwok administrator at a candy and gourmet food distribution company. We just closed on our first house a few weeks ago!!
My favorite things to cook
I love cooking anything, but my favorite foods to prepare are ethnic and regional foods, because they're so flavorful, and I also like to bake. I am a vegetarian, so I do a lot of that type of cooking. However, my husband likes meat, so it's a bit of a challenge for me to make meat for him, but I enjoy trying out recipes and wowing him!
My favorite family cooking traditions
My mom has a great sugar cookie recipe from her mom, and every Christmas she would make the sugar cookies, and my brother and I would decorate them (and get pretty messy ourselves!)--it was so much fun! I hope that in a few years when I have kids I will be able to do the same with them.
My cooking triumphs
I just finished creating my own blueberry vinegar for a blueberry vinaigrette--it was a bit of a challenge to get just the right flavors, but I finally got it just right! Another triumph was a triple chocolate mousse cake I made for my husband's birthday two years ago. It had dark, milk, and white chocolate mousse between 4 thin layers of not-too-heavy chocolate cake. To finish, it was frosted with a chocolate ganache. It took forever to make, and was a semi-painful process, but it was oh so worth it--it looked and tasted like it was made by a professional!!
My cooking tragedies
Umm...I know I have some, but I can't think of any right now...
Recipe Reviews 23 reviews
Zucchini Mediterranean Style
I thought this was alright, but certainly not great. By itself it was way too bland. I even added a ton of extra garlic as well as crushed red pepper, but it was still bland. I served it with couscous as others suggested, and I don't think it worked well, because everything in the dish is a bit squishy, so the couscous becomes unnoticeable. I think rice would go much better--it's a bit more substantial. Unless chickpeas were substituted for the cannelini beans--then couscous might be ok with it. I served the leftovers the next day over brown rice (would also work well with whole grain macaroni) & topped off with some ground vegetarian "sausage" (Morningstar Farms brand--tastes just like the real thing!!).

6 users found this review helpful
Reviewed On: Feb. 3, 2007
Cajun Dirty Rice
I made this tonight, and it was great! I served it with cornbread, and it was an awesome meal! I did made some changes, though. I halved the recipe because it was only for 2 people, but as other people suggested I doubled the amount of dirty rice mix (so in my case I used 1 box of the mix). Even with making only 1/2 the recipe, I still had plenty of rice leftover--it will make great lunches along with the leftover cornbread. The changes I made included adding some green and yellow bell peppers, as well as 3 cloves of crushed garlic. I also doubled the amount of tomatoes with chilis, as I like tomatoes and spicy food. Also, since I am a vegetarian, I used meatfree "ground beef" & spicy "sausage" (I use Morningstar Farms, which tastes so much like the real thing that no one believes it is vegetarian and totally meat free!). This was really good, and I will definitely be making this again!

37 users found this review helpful
Reviewed On: Jan. 20, 2007
Macadamia Nut Crusted Mahi Mahi
I've made this twice now, and each time it has really impressed! I first made it for my husband on our anniversary, and have made it again recently. I have served it with green beans or asparagus and potato corn cakes, as recommended. The sauce smells awesome while it's cooking!!

0 users found this review helpful
Reviewed On: Jan. 14, 2007
 
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