Nicole Profile - (13722697)

cook's profile


Home Town:
Living In: Wisconsin, USA
Member Since: Aug. 2008
Cooking Level: Professional
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Middle Eastern, Dessert
Hobbies: Knitting, Gardening, Walking, Reading Books, Music, Wine Tasting
Recipe Box 3 recipes
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Yep, that's me.
About this Cook
I went to the California Culinary Academy in San Francisco, and I received from them a Certificate in Baking and Pastry Arts. I'm now a stay at home mom who loves to cook for her family. I'm always on the look out for good new recipes. :)
My favorite things to cook
Right now, Thai, Indian, stir fry, and anything made with local produce from our local farmers market. EAT and BUY LOCAL!!!!
My favorite family cooking traditions
Making christmas cookies together, and having big family holiday meals. Also, making rhubarb bread with my grandma in the summer. And when my mom and sister come over and we make dinner together.
My cooking triumphs
Making puff pastry dough at home(had never made it before), and it turned out beautifully! Everything I made in my Baking and Pastry program in culinary school. Also, my Masaman Curry, and my Tom Ka Gai soup.
My cooking tragedies
The first time I made real Thai green curry with the little thai eggplants in it, it was awful.
Recipe Reviews 6 reviews
Blitz Puff Pastry
Thanks for posting this recipe, I misplaced the copy I received in culinary school. I hate the ingredients in the store bought stuff, and this method of making puff pastry is great for making at home! I'm planning on using it for a roasted tomato tart with cheve! Yummy!

11 users found this review helpful
Reviewed On: Jun. 9, 2010
Puttanesca I
This recipe was wonderful! I unintentionally made some changes to it, because I made it from memory, so I forgot to add the chili flacks, and didn't add tomato paste, but I did add a little diced purple onion to it. I also ended up using a whole can of anchovies, which I melted in the oil, garlic, and onion mixture, because I was worried it might taste to fishy for my fiance if I just added them in with the tomatoes. Wonderful, fast, simple recipe. I will be adding this our regular repertoire of recipes. :)

1 user found this review helpful
Reviewed On: Sep. 16, 2009
Adrienne's Tom Ka Gai
I have to write a review based on the first reviewer who writes about making real tom ka gai. I have to say this was the first tom ka gai recipe I made a long time ago. Out of curiosity I researched it online and found this recipe wasn't very authentic, but I REALLY love it. Here are the changes I have made to make it a little more authentic, but you still keep the essence of a GREAT receipe I use less water and more coconut milk, usually 4 cans. I add kefir lime leaves. I don't use galanga, I use ginger, but this is a personal preference. I don't care for galaga, but I love ginger. I also use baby bok choy instead of regular, another personal preference. Also, be liberal with the spices, and the fish sauce! I usually will do rounded measurements of them spices. I keep the rest of the ingrediants the same, also I usually double the recipe, and the amounts I've given are based on that. I have had this soup at the best Thai restaurant in the city I live in, and I think that the alterations I have made to this recipe make min better. P.S. This is my FAVORITE soup!!!

9 users found this review helpful
Reviewed On: Feb. 6, 2009

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