Lisa Scott Provost Profile - (1339631)

cook's profile

Lisa Scott Provost

Lisa Scott Provost
Home Town: Lakeside, California, USA
Living In: Arlington, Texas, USA
Member Since: May 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Kids, Quick & Easy
Hobbies: Knitting, Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music
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About this Cook
I'm a mom of three girls, ages 22, 11 and 7 (yeah, I know... I was pacing myself). I really got interested in cooking about 15 years ago, not long after I got together with my husband - I decided I was going to be a GREAT wife! Well, he's gone, but I still love the kitchen. I don't always have the time to try new recipes or cook as much as I would like, but do as often as I can!
My favorite things to cook
I tend to come back to several favorites: Mexican food, Italian food and a few favorite desserts (like Margarita Pie, which I make with a little tequila - EVERYONE loves me for that one!).
My favorite family cooking traditions
My grandma is Icelandic, and I've only attempted her famous vinarterta ONCE, but it was really great! It's a seven-layered cake/cookie alternated with thick prune filling stack of deliciousness that's usually reserved for special occasions - Christmas, in my family. She would also make an Icelandic twisted-knot doughnut with plenty of cardamom called kleinur every once in a while. So good! More everyday was Icelandic pancakes, basically crepes, rolled up with a tiny bit of sugar inside. Lots of childhood memories wrapped up in those three foods.
My cooking triumphs
Big triumphs, I would say a full Thanksgiving dinner for in-laws AND my family. I have the photos of me sacked out on the couch afterwards to prove it! Another was an Easter ham with Champagne & vanilla bean glaze. The in-laws were still commenting on that one 5 years later! Small triumphs - my girls telling me dinner is yummy, or watching co-workers' faces light up every time they see me hauling Margarita Pie to the freezer, or cookies to the kitchen.
My cooking tragedies
I don't know if it qualifies as a tragedy, but it's what comes to mind: not long after I'd really gotten into cooking, I was tearing fresh basil for some overly complicated recipe; my husband got a strange expression on his face, started looking around and sniffing, then announced, "I think that cat has been peeing in here!". Um, no. That would be your dinner. Also, my pie crusts suck. BAD.
Recipe Reviews 101 reviews
Kentucky Biscuits
This is a nice soft biscuit - not flaky but tall and pillowy with a nice crunch to top and bottom. Kind of like a KFC biscuit but not full of chicken fumes, or like a 7Up biscuit but not sweet. I tried the grating frozen butter trick one reviewer mentioned but just gunked up my salad shooter - woops! Will try again with a longer freeze time because it's pretty nifty having little butter noodles to incorporate rather than breaking down a whole cube. Overall, a solid contender for a go-to biscuit recipe!

0 users found this review helpful
Reviewed On: Dec. 24, 2013
Classic Waffles
Love! The texture and the ease of this recipe is great- and it was very receptive to my fancying-up: we have been on a bit of a coconut kick lately, so I used coconut milk (the Silk kind, not the canned kind) instead of regular, used coconut extract instead of vanilla and tossed in about 1/2 cup shredded sweetened coconut (I also wasn't feeling all that butter so I substitited plain Greek yogurt for about half the quantity). Resulted in a surprisingly subtle but very delicious level of coconuttiness. It's a winner, either way!

1 user found this review helpful
Reviewed On: Dec. 15, 2013
Grandmother's Buttermilk Cornbread
The technique might seem weird, but when you're not washing three bowls, you'll understand the method to the madness! I like both sweet and non-sweet cornbread, and don't find this one too far on the sweet scale. It's nicely firm and develops a nice little crunch to the top. Do not overmix or you'll have tough bread, which would be a shame since this recipe really likes being fluffy. Mine came out exactly at 30 minutes, even though the toothpick was completely covered in batter at 25 - so watch carefully because it finishes quickly! This will probably be my go-to cornbread recipe from now on.

3 users found this review helpful
Reviewed On: Oct. 14, 2012
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