Delia Profile - (13846559)

cook's profile


Living In: Carson City, Nevada, USA
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music
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About this Cook
I was a pastry cook for 15 years. When I lived in the Bay Area, I worked in the Mark Hopkins Hotel in San Francisco. I learned a lot about fine pastries. My husband ( a chef) worked next door at (what use to be) the Stouffer's hotel. Needless to say, we are both foodies!
My favorite things to cook
Pastries, naturally, but with only two of us at home, I try to only bake desserts for family gatherings or dinners (which is often) so that everybody eats the majority of the dessert. I also enjoy canning! I make my own sauces based on whatever is harvested from our vegetable garden (we have an acre of yard to play with). This year, I made tomatillo salsa, and will be making marinara sauce as well. Since they are both canned, I can easily use them as part of my christmas food gifts that I provide for family and friends.
Recipe Reviews 5 reviews
Jam Filled Butter Cookies
I tried it last weekend. I used regular salted butter, AND I added about 1/8 tsp of salt and two tsp of vanilla extract. I also substituted the 2 egg yolks with one whole egg. (I went by the suggestion of one lady who stated that the recipe needed a boost for flavor. Since I was using salted butter, I used less salt than what she suggested (1/4 tsp). They are easy to make, and they are delicious. I used a small #48 scoop to scoop out the dough onto the sheetpans. I did dip my thumb in flour to lightly coat it before making a nice deep imprint in each cookie. It was much easier that way, and less sticky. I used homemade jelly for these cookies, which makes them extra special in our family. This is the kind of cookie that anyone would enjoy. Kids from ages 3 to 99 will LOVE these cookies!

2 users found this review helpful
Reviewed On: Dec. 10, 2012
Brigid's Blackberry Pie
You can't go wrong with a basic ,old-fashion recipe. The only suggestion I would add is to brush either beaten egg, or cream on top of the pie before placing it in the oven. It will guarantee a beautiful golden brown crust with a bit of sheen. :0)

2 users found this review helpful
Reviewed On: Sep. 1, 2012
White Bean and Artichoke Salad
I tried this recipe two weeks ago for dinner. It was a hit! I love basil, so I added a bit more than was called for. I also added a bit of red wine vinegar for balance. Everyone wanted some of this salad to take home. Fortunately, I had enough! :0)

0 users found this review helpful
Reviewed On: Nov. 12, 2008

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