RETROINDIGO Profile - (1453646)

cook's profile


Home Town: New Orleans, Louisiana, USA
Living In: Athens, Georgia, USA
Member Since: Dec. 2003
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
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About this Cook
My favorite things to cook
My grandmother was a professional baker and I seemed to inherit that gene. I get the most joy out of baking, but I also really love to experiment in the kitchen to find easy, flavorful, and healthy meals forevery day.
My favorite family cooking traditions
My parents are New Orleans natives and I grew up on gumbo, crawfish, red beans and rice, po'boys, and etouffee, so I, of course, enjoy cooking and sharing those dishes friends now that I live 400+ miles away. After I moved to GA 5 years ago, I started a tradition of making a King Cake every year for Mardi Gras. Hopefully, it'll be something I can pass on to my children.
My cooking triumphs
I baked my first cake (Red Velvet) from scratch when I was 14 and to this day, I have yet to top it.
My cooking tragedies
Well, I was brought up in a kitchen, so I've always felt comfortable there. That doesn't mean that I there hasn't been a few mishaps along the way though. The most recent was last New Year's when I was making a breakfast casserole that I had never made before. It was very early in the morning and I was a little foggy-headed to say the least. The recipe seemed a little odd to me, but I read it again and decided to trust the cookbook. However, I didn't realize that the pages were stuck together, so I ended up combining two different recipes. It was really bad. Easily the worst thing I've ever made.
Recipe Reviews 55 reviews
Shrimp Scampi Bake
This is very easy and tasty. I used the full amount of butter and thought it was fine because I served it over penne. However, if you don’t want extra sauce, I’d reduce the butter by half. I used extra garlic, dried parsley and frozen shrimp, thawed, shelled, and drained. I don’t really care for mustard, but used the required amount anyway. It added a little something. Had I not known that there was mustard in this dish, I wouldn’t have recognized the flavor; it was that subtle. I don’t understand how people could find it overpowering unless they used yellow mustard. I took one star off because the cook time for the shrimp is way off. I used large shrimp and they were a tad overdone at 10 minutes. ( I think they should have come out of the oven at 7-8 minutes) I can’t imagine how rubbery medium sized shrimp at 15 minutes would be.

673 users found this review helpful
Reviewed On: Jan. 15, 2006
French Baguettes
This is a definite keeper for me. I made two baguettes; one plain and one marbled with olive tapenade. The plain was delicious with herb infused olive oil. After I had rolled out the dough and divided it, I spread the olive tapenade down the center and then rolled it up into the baguette shape. If you do this, be sure to leave a lot of room on the edges so the bread will seal during baking. I think adding a little pesto or herbs prior to rolling it up would also be good variations. I accidentally forgot to do the egg wash and the bread still had a crisp crust, but I’m looking forward to trying it with the wash in the future.

5 users found this review helpful
Reviewed On: Jan. 15, 2006
Baker's Secret Pie Crust
I wouldn’t go as far as to say that this is the best pie crust I’ve ever had, but it is good. It is very light and flaky and almost had a buttery cracker quality. The dough would have been too runny had I added all of the liquid mixture. I ended up only using about 2/3 and the dough was the perfect consistency. Mine did crack a little while rolling, but it mended easily. Personally, I think this crust is better suited for quiche, as I’d prefer a denser crust for fruit pies. I’ll definitely make this again.

6 users found this review helpful
Reviewed On: Dec. 26, 2005

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