cineaste Profile - (14175779)

cook's profile


Home Town: Glenview, Illinois, USA
Living In:
Member Since: Jun. 2012
Cooking Level: Intermediate
Cooking Interests: Nouvelle, Mediterranean, Low Carb, Healthy
Hobbies: Gardening, Reading Books, Wine Tasting, Charity Work
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About this Cook
An adventurer who likes to explore new cultures, try new things and spice things up (not just HOT but interesting)
My favorite things to cook
I like trying new recipes. Some of my creations came from an idea from another recipe, but after many substitutions and adding some home-grown spices or other experimental ingredients, became something new. I only post the very best, the discoveries I need to share.
My favorite family cooking traditions
French, Middle Eastern, Indian, Mediterranean, Mom's special sauces and ways of "doctoring" things, including whole meats.
My cooking triumphs
When I subscribed to Cuisine at Home, I mastered several of their amazing recipes, including the Bouillabaisse. Formidable!
My cooking tragedies
Sometimes when I make things up, I blow it...inedible results. There are a number of memorable such bombs. One gaffe (following a recipe) was gingerbread cookies. The dough just got tougher and tougher and was like a rock, impossible to salvage.
Recipe Reviews 2 reviews
Stained Glass Cookies
I made these and have to add 3 comments for those who want to try them: (1) tracing a cut-out with a roll/rope of dough is hard. And unless you have the little cookie cutters as well as the big ones (which are pictured in some versions but I've not found in stores), these are a huge amount of work & require steady hands & gift of art; (2) don't underestimate what it takes to crush the candies. If you have a strong food processor or a better blender than I do, it may work. But they are strong & messy. They break thorough all bags I tried to put them in for mallot crushing - freezer bags, cereal box liners, etc. - and make a big mess & still don't get crushed evenly, no matter what you use. I tried also using "Nerds" which are always pretty small, separating them by color, etc. But they didn't dry hard & stuck to everything & were not as transparent as Jolly Ranchers. (3) On the whole, this recipe is tedious & only for artistic people. I had to use more flour to keep dough from sticking & then they didn't look good. They took me 3 hours one day & 5 hours the next. Although I'm artistically inclined & do a lot of intricate work around the house (including "handyman" jobs and jewelry repair), mine did not turn out as pictured... were much messier & less attractive. Anyway, not to put a damper on this, but I wish I had been warned before I went to all the trouble. :-) Still: they WERE INTERESTING, a conversation-starter & tasted pretty good... but not fantastic.

2 users found this review helpful
Reviewed On: Dec. 21, 2012
Stuffed Brie
This is quite good- I was surprised at the combination but it really works!

1 user found this review helpful
Reviewed On: Jun. 26, 2012

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