chefmom Profile - Allrecipes.com (14562882)

cook's profile

chefmom


chefmom
 
Home Town:
Living In: Lancaster, California, USA
Member Since: Aug. 2012
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Italian, Dessert, Gourmet
Hobbies: Scrapbooking, Photography
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About this Cook
My interest in cooking began about 3 years ago when my children began going to school after years of homeschooling. With the free time I had, I decided to explore different recipes and really enjoy discovering new dishes for my family and friends. It's becoming more like a hobby than just an everyday task. People think I'm an amazing cook when all I do is try my best to follow directions. It doesn't always turn out the way I planned but I have learned so much through all the mistakes which is really why I love the experience.
My favorite things to cook
I love making a lot of Italian dishes and various Italian chicken recipes such as chicken parmesan, chicken piccata, chicken french and so much more. I also enjoy making more traditional Vietnamese dishes like Pho, pate chaud, fried rice, sweet rice with coconut, Vietnamese noodle salad to name a few.
My favorite family cooking traditions
I like to brine my turkey every year for thanksgiving and I always use the Williams-Sonoma turkey brine. It's a big hit with my family and friends. Dry brine is the best kind to use because it's less hassle. For Christmas, I love making peppermint cheesecake.
My cooking triumphs
Whenever I don't have a specific ingredient for any recipe, I was able to search online to make my own or use substitutes which saved me a lot of time and too many frivolous trips to the store.
My cooking tragedies
One year, I tried making homemade stuffing for Thanksgiving, and wasn't able to get the right texture of the breadcrumb mixture. I added so much stock to it that it became too soggy. Also I over-toasted the bread trying to make my own bread crumbs which made it bitter. I should have followed my instinct and throw out the burnt bread but thought I could still use it if I could just scrape the burnt part off. Well the stuffing ended up being soggy from too much stock and the bitter taste of the burnt bread crumb was still apparent. I ended up throwing the whole thing out because there was no redeeming quality about it.
Recipe Reviews 5 reviews
Caramel Sea Salt Dark Chocolate Coins
I have made this a few times. It's really fun to make and everyone loves it. Dusting with cocoa is a cool touch but it sure leaves cocoa powder on your lips. Not cool, so I stopped dusting them.

0 users found this review helpful
Reviewed On: Aug. 27, 2014
Pasta Pomodoro
This is an awesome recipe!! A favorite in our family. Been making this for 2 years and my kids are never tired of it.

0 users found this review helpful
Reviewed On: Feb. 4, 2014
Chef John's Creamy Mushroom Pasta
This was amazing!!! I wouldn't change anything, I love the mixture of chives, tarragon, and thyme added to the sauce, I had a hard time finding shiitake mushroom so I used regular button mushrooms. It was really good, Will be making this again soon!!

4 users found this review helpful
Reviewed On: Jan. 7, 2014
 
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