Holly B. Profile - Allrecipes.com (13345346)

cook's profile

Holly B.

Holly B.
Home Town: Chicago Area, Illinois, USA
Living In: Chapala, Jalisco, Mexico
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Reading Books, Music
Recipe Box 0 recipes
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About this Cook
I've been severely disabled for many years, and live alone. I have no car and hardly ever leave home. It's hard to cultivate new friends that way! I'd like to meet some good folks who can speak with me in English. I don't mind speaking Spanish, but I'll never be good at it. Doing it all the time makes my brain feel like it's frying sometimes! I've been in Mexico over 15 years, and love it here. Many good people. I'm also an author, and love reading as well as writing. I can be contacted at a yahoo e-mail account named hollybergeim. Use Holly in the subject line; I'll delete all the rest. Though I love to cook, my pain makes it very difficult to do so. Sometimes a meal will take me 5-6 hours! I can't be on my feet more than a couple of minutes without support - a distinct bummer. I'd like to meet some people who live in the area nearby.
My favorite things to cook
Better to ask what I DON'T like to cook! I'm constantly thinking up new recipes and making text files of them on my PC. I'd love to share them, and other "foodie lore" with local people. I'm an inveterate recipe-changer. I can't seem to leave a recipe alone (there ARE exceptions, though). I'm always asking myself, "what can I DO to make this even better?"
My favorite family cooking traditions
My mother was a great cook, even if not a very inspired one. She cooked in a mixture of German and American styles. All of it good, but the lack of variety made me into an addictive foodie - I love international foods, and often concoct my own recipes that mix cuisines - like taco-filled wontons.
My cooking triumphs
I have had quite a few, but feel no need of boasting. I make no point of remembering a triumph more than a few days after blissing out on one.
My cooking tragedies
Oh, I've had a few of those! The worst, I think, was when I grabbed a bottle of vanilla instead of Liquid Smoke (they are almost the same size and look a little similar) - and used it to flavor meat I was barbecuing on the grill. There was no salvation for the meat. A total catastrophe. As bad as the legendary time when my mother mixed up the tubes and brushed her teeth with my brother's Clearasil... Gak. I've had tragedies that I turned into victories, though, like the time my chocolate mousse just REFUSED to set. So I added some beaten egg and just froze it. Best chocolate ice cream I ever had!
Recipe Reviews 5 reviews
Absolute Best Liver and Onions
Very good! I'd never tried soaking in milk. I found that it mellows the "liver taste." This is either good or bad, depending on whether you like that flavor in liver. The criticisms are coming out of personal preferences, rather than anything not so good about the recipe. Some don't mind - or even enjoy - that slightly bitter taste, while others DO. The milk definitely helps reduce it. Flouring the liver is also a matter of preference. I usually prefer not to use flour, because I can keep better tabs on the internal doneness, which IS a vital factor for good liver. It should remain at least a tiny bit of pink, to insure moistness AND to avoid that "granular" quality that liver has when it is too well cooked, and which almost nobody likes. Overcooking is the most important thing to avoid. I'd love to make it crispy outside and slightly pink and moist inside, but it's not truly possible unless the liver is quite thick. I also brown my onions (LOTS of them) very thoroughly, and always include rashers of crisp bacon. Some garlic in the butter is also nice.

2 users found this review helpful
Reviewed On: Jun. 15, 2013
Salmon with Lemon and Dill
This is pretty classic for almost any kind of fish. People seem to think that the more off-the-wall the ingredients are, the more "classy" the dish is. In the process, they seem to forget that the simple often trumps the "elegant." I make this dish myself, on the stovetop. It isn't precisely the same. Most important is NOT to add the dill to the fish while it's cooking. Garlic should also wait until near the end, to avoid burning it. Dredge thick salmon filets in flour. Avoid the sides as much as possible. Put into a frypan, skin side down, with melted butter, let sit, without being messed around with, until the bottom feels firm to the spatula and browning is visible. (I'm partial to the crisped browned skin.) Turn it carefully (two oiled spatulas help here), and repeat the cooking on the other side. As it cooks, the butter becomes browned butter, which is lovely. (If you want the taste of melted butter, add some at the very end of cooking, but not too much.) By watching the color of the sides, you can know when it's done. The color should be uniformly pale pink, rather than the almost-gelatinous darker color. It is then done. Remove to a plate. After that, squeeze lemon juice into the pan, scraping off all the browned bits. This reduces and strengthens the flavor of the juice, and brings those flavorful bits to your plate. Pour the liquid over the fish, sprinkle with dill (fresh or dried), and it's done. Use lemon or lime, garlic and dill to your taste.

4 users found this review helpful
Reviewed On: Oct. 14, 2011
German Potato Salad
This is a good, but American-style German potato salad. The kind my German grandmother used to make also had caraway seeds and some powdered mustard. There were ALWAYS caraway or celery seeds in hers. There are other optional delights which can be included that wouldn't offend my grandma's sense of propriety one bit. After frying the bacon (not quite crisp), adding onions (maybe some chopped celery), cook till onion is yellow, then throw in celery seeds and/or caraway seeds, simmer till fragrant. A roux is made by adding cornstarch or flour to the mixture, using the bacon drippings for fat (adding butter if needed). When the flour bubbles, add the mixture of vinegar, sugar, S&P, maybe some garlic and/or dry horseradish. These are pre-mixed, then added to the roux - cook till it thickens. (You can add water or chicken broth to increase the quantity.) The best recipes are those which have a GENEROUS amount of sauce - and BACON! I pre-mince my bacon before frying because it isn't always cooperative when I try to crumble it. It should not have mushy spuds, but they MUST be very thoroughly cooked. So I cook them in the skin - usually in a steamer, but boiling works. Red potatoes are the VERY traditional standard, but I've found ordinary spuds will work, especially thoroughly cooked in their skins. I can't always get the red ones. They're preferred because of the slightly "waxy" texture, but plain skin-steamed potatoes will be somewhat that way. When cooled, I strip

24 users found this review helpful
Reviewed On: Mar. 29, 2011

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