BellaSmartino Profile - (13896119)

cook's profile


Home Town: Biloxi, Mississippi, USA
Living In: Nashville, Tennessee, USA
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Italian, Mediterranean, Dessert, Gourmet
Hobbies: Sewing, Gardening, Reading Books, Music, Wine Tasting
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About this Cook
I began cooking in high school when I lived in Germany. I loved becoming inspired by the unusual ingredients and suprising my parents when they returned home from a long work day.
My favorite things to cook
Cooking has become a way for me to get people to like me, ha ha, so I bake alot and take it to work. I love to find unusual things that people have never tried before, and make them fall in love with it. I'm constantly trying to find things in my Italian and British heritage to bring to the table.
My favorite family cooking traditions
My dad is Italian, and it's definitely in our genes to throw something crazy into a skillet with some olive oil and have it turn into a fantastic meal. All you need is pasta. My mom makes the best comfort food in the world, and I've never quite gotten my meatloaf to be as good as hers.
My cooking triumphs
When I was in Jr high I started making homemade pasta. I didn't realize how hard it was, I just went for it and somehow it turned out great. In college, I was tapped to be the culinary designer for a period play we did. I taught myself how to make finger foods for high tea, to decorate cakes, all kinds of high-brow things, and I got paid for it!
My cooking tragedies
I grew up on the Gulf Coast, where you're born knowing how to make roux. Well, I wasn't born there and when I was 10 I tried to make gumbo... without roux. I don't think I need to go on. TRAGIC.
Recipe Reviews 6 reviews
Flourless Peanut Butter Cookies
The only change I've made to these is to do 1/2 white sugar and 1/2 brown, then add a tsp of Vanilla. The brown sugar make them a little smoother. I ALWAYS make a double batch, because one is never enough!

3 users found this review helpful
Reviewed On: Dec. 10, 2012
Red Velvet Cake I
I think I did something terribly wrong. I tried making this into cupcakes, baking for 25 minutes at 325, as another reviewer suggested. I must have over-filled them, because they overflowed, and then sank down in the middles. I hope they taste good, because they look terrible.

1 user found this review helpful
Reviewed On: Feb. 20, 2011
Merritt's Butternut Squash Gratin
I made a few alterations to this recipe, but the combination of flavors is out of this world. I cut the cheese in half, and used the pre-shredded Italian blend so that the squash takes the main stage. I also added oregano to make it a little more savory. Delicious!

3 users found this review helpful
Reviewed On: Feb. 19, 2011

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