Leigh Profile - Allrecipes.com (13382161)

cook's profile


Home Town: Warrenton, Missouri, USA
Living In:
Member Since: Nov. 2008
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Southern, Nouvelle, Quick & Easy
Hobbies: Gardening, Hunting, Wine Tasting, Charity Work
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About this Cook
Owner of Tasteful Affair Catering:totally custom food events. We specialize in small corporate events, off-site sitituations, and are willing to travel. We also do in-home parties, and showers. Regrettably, we do contract for weddings at this time. I'm married to a great guy named Randy who is my favorite recipe guinea-pig, and proud mom of Hatchie* our rescue kitty. *Ask how you can get free kitten with egg-roll.*LOL
My favorite things to cook
I am an appetizer junkie! Give me canapes, give me crudites displays, stuff my mouth with meatballs or cream cheese and I'm yours forever. Seriously, a good 'amuse bouche' sets great restaurants and home cooks apart from merely okay ones. It's the one part of a meal where you can boldly play with flavors, textures, and ingredients with-out anyone second guessing you.
My cooking triumphs
Pulling off a corporate event for 20 people without electricity at the venue. Only a standard sized gas grill and running water!
My cooking tragedies
Failing "Introduction to Basic Baking Principles" my first year of Culinary School. To this day if flour is the main ingredient in a recipe I skip right over it. Cooking is an artful science,allowing for play and improvisation. However, Baking is a scientific art, no if's and or butter substitutions allowed.
Recipe Reviews 4 reviews
Renaissance Stuffed Mushrooms
I get where she was going with the filling but like other users--I realized there were tweaks necessary to the recipe. First off when doing a totally binder free mushroom you need THE BIG CAPS. The ones usually found in Restaurant supply or Club stores. Skip the cheddar and go with another Italian cheese (mozz. or better Fontina).

3 users found this review helpful
Reviewed On: Apr. 16, 2012
Marinated Mushrooms II
simple. tasty, not too oily. A snap to make. A classic addition to anti-pasta platters. My only swap is to use fresh chopped parsley (3x amount listed on recipe), and a tiny pinch of oregano (just under 1/4 tsp.)

0 users found this review helpful
Reviewed On: Nov. 19, 2009
Turkey Brine
I had a HUGE turkey to cook on Thanksgiving (22 lbs.!!!) so I doubled the dry ingredients in the recipe. However, I took a cue from another reviewer and added 1 gallon of Apple Juice instead of the ice water. I also added all my apple peels from 4 Granny Smith and 2 MacIntosh apples from a pie I made. I did dump about 2 pounds (by measure) of ice into the holding container after I poured in the cool liquids. I stuffed the Turkey with Rosemary, Sage,Thyme and 2 cut Lemons.

2 users found this review helpful
Reviewed On: Nov. 28, 2008

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