Descolada Profile - (13708345)

cook's profile


Home Town: Minneapolis, Minnesota, USA
Living In: Knoxville, Tennessee, USA
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Quilting, Needlepoint, Gardening, Hiking/Camping, Walking, Fishing, Reading Books, Music, Wine Tasting
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Pork Schnitzel with Austrian Potato Salad
Thanksgiving Stuffing
Granny's Corn Flour Tortillas
Coq au Vin
English Muffins
About this Cook
I like trying new recipes and cooking for me is a way to show love for my family. There are very few foods I wouldn't at least try once.
My favorite things to cook
I like the process of cooking so I like to cook anything. I also like to make most things from scratch whenever I can.
My favorite family cooking traditions
Every month we pick an ingredient from the store that we've never tried before and find a recipe for it. We try to learn a little history about the food and the culture and make the dish as authentic as possible.
My cooking triumphs
I'd never been a good bread baker so I took time to diligently read the first 100 pages of The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart. I've never turned out anything but exceptional bread since then. Thank you, Mr. Reinhart!
My cooking tragedies
I served a hot dish of apple-molasses pork chops for my parents on a glass serving dish. When I placed the glass dish on a metal trivet, the glass shattered. I'm glad it happened with my parents! They were very forgiving, plus I'll never forget the hot glass on cold metal effect.
Recipe Reviews 36 reviews
Amazing pesto recipe and so quick and easy. Used almonds (toasted) instead of pine nuts and a squeeze of lemon. The taste has a strong garlic flavor but it's not overpowering. Tossed a little of this pesto with fresh diced tomato on my pasta and broiled tomato halves brushed with pesto for a side dish! Tasty!

0 users found this review helpful
Reviewed On: Aug. 24, 2012
Granny's Corn Flour Tortillas
I soaked the cornmeal in the 110 degree water for an hour before adding the other ingredients plus 1 TBSP of water. It rendered about ten 2 1/2 ounce balls of dough. The dough was definitely not dry and was very pliable. I rolled each ball out between a gallon sized Ziplock bag. I did cheat and use a little spray oil though to keep it from sticking. I wouldn't say the end result of these cornmeal tortillas are as versatile as a soft flour or corn flour tortilla because they're a little tough. But I made these specifically for use in making enchiladas where corn flour tortillas tend to be a little too fragile. I let these tortillas soak in the enchilada sauce for a few seconds until it was pliable enough to assemble the enchiladas. Tasted great and held up well! I'll always use this recipe for enchiladas.

8 users found this review helpful
Reviewed On: Nov. 4, 2010
Fajita Marinade I
We added about 3 TBSP of chopped cilantro to this recipe and reserved just a little of the marinade to baste on after grilling. The marinade is also great for the bell peppers and onions. Very nice flavor!

1 user found this review helpful
Reviewed On: Oct. 11, 2010
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