Pete Profile - (13690252)

cook's profile


Home Town: Lakewood, Ohio, USA
Living In: Westlake, Ohio, USA
Member Since: Feb. 2009
Cooking Level: Expert
Cooking Interests: Asian, Italian, Mediterranean
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About this Cook
I've enjoyed cooking since college days 35+ years ago, and it's not so much the cooking, but enjoying good food myself and sharing the experience with others. I can be a lazy cook at times, but right now my interest is renewed by my quest to lose about 50 pounds I've acquired over the past few years from serial efforts to quit smoking.
My favorite things to cook
I work at home, and have the luxury of time to make soups, stews, pot roasts and other slow-cooked delights that fill the house with great aromas, so these are what I make most often.
My favorite family cooking traditions
My mom was a New England Yankee, so my favorite memories are of things like great roasts of beef, pork, or lamb with all the trimmings, stewed chicken with biscuits, New England boiled dinners, steamed brown bread, and desserts like Indian pudding.
My cooking triumphs
My wife and I catered our own wedding, with help from friends, and many people said that it was the best wedding meal they'd ever had! It was simple food, but we sought the best ingredients and it came out very well.
My cooking tragedies
We hosted a clambake, and I used charcoal instead of renting gas burners. Fatal error! The food was good, but not ready until 10 PM!
Recipe Reviews 8 reviews
Green Pepper Pork Chops
Dyn-o-mite recipe for simple, nutritious, and tasty everyday home cooking. It is likely to be a family favorite for us, I think. I used 6 big chops with bones, peppered liberally before browning (after sauteing the veggies plus 3 minced cloves garlic) and chicken broth for the cooking liquid. I used a cast iron Dutch oven for the browning, then for baking in the oven at 325 degrees for about 1-1/2 hours.

8 users found this review helpful
Reviewed On: Jul. 13, 2009
Potatoes Au Gratin with Fennel and Bacon
I wanted a more subtly flavored cheese to go with the fennel, so used a packaged 'fondue blend' of Emmenthaler and Gruyere cheese (this was less expensive than straight Gruyere), and that worked out nicely. Also, I cut the bacon to 1/4 pound because a less-meaty version went better with my menu that day. With the full pound, I think this would make a great main dish. The sauce directions were perfect; it came out just the right consistency. More cooking time should definitely be allowed for the oven. Mine were not done at the recommended time, but then they went in the crockpot for a couple of hours until serving time, so it didn't matter.

4 users found this review helpful
Reviewed On: Apr. 13, 2009
Baked Potato Salad II
This has been a huge family favorite for 25+ years. My own cooking tips: use 4# red potatoes and leave some of the skin on; use a regular round casserole dish to prevent drying out; Velveeta cheese is best for smooth blending and the correct amount of moisture; bacon should not be sugar cured, hickory smoked is good; mix the olives in with the other ingredients; use slightly less bacon (6 slices), chop, and bake from raw on top until brown and crispy, using broiler if necessary; give a stir immediately after removing from oven to blend ingredients.

4 users found this review helpful
Reviewed On: Mar. 23, 2009

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