Sinn Profile - (13759067)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Southern, Nouvelle, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Walking, Photography, Reading Books, Music, Genealogy, Wine Tasting, Charity Work
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About this Cook
I started cooking with my mother and grandmother the moment I could stand(making stuffing was 1st). Mom and I cater special events for a very select set of clients.(aka friends and family) I now pass on the family classics like cfs and meatballs as well as the more gourmet recipes we use for events to my little girl. I am always looking for new addition to change up the weekly menu plan.
My favorite things to cook
Chicken cordon bleu, roladen, florentine quiche, country style steak and eclairs are among the top requests, although the 40 clove chicken noodle soup is a winter must.
My favorite family cooking traditions
homemade bread dough and butter making its amazing transformation into my mom's famous sticky cinnamon rolls.
My cooking triumphs
I just conquered Pear Tarte Tatin. My stove top is unpredictable so the caramel was a tough step. Made for my Dad's b-day... was so good he wouldn't share the leftover slices.
My cooking tragedies
Homemade puff pastry, I doubt I will attempt the laminating process without mechanical assistance anytime soon! Although may try scotched puff pastry, not as insane I hear.
Recipe Reviews 9 reviews
Chef John's Perfect Prime Rib
We just did 3 18 lb standing rib roasts for a catering gig and people couldn't say enough positive things about this. Used my secret blend of spices but followed roasting directions and was the most tender, moist, evenly coked medium rare prime I have done in ages. Was a little afraid that wouldn't work with roasts this size, but a dream! Thanks, Chef John, you saved my bacon!

6 users found this review helpful
Reviewed On: Dec. 13, 2013
Sushi Party
tons of fun! We did seared tuna rolls and made a wasabi soy dressing for dipping sauce, from the California roll salad on AR. Super important to wash off extra starch on rice 1st so you don't get globby rice. Rinse uncooked rice in cold water till water is clear.

1 user found this review helpful
Reviewed On: Oct. 21, 2013
Peppered Bacon and Tomato Linguine
This was a perfect example of an Italian pasta dish. The sauce was light and the pasta stood out. When cooking Italian and needing extra moisture to make the sauce coat the noodle, you simply add a ladle of the pasta water. This is not like the Americanized pasta where the sauce sits on top of the pasta. A really tasty dish. Thanks for submitting it!

3 users found this review helpful
Reviewed On: Jul. 31, 2011

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