terryjfisher Profile - Allrecipes.com (14948607)

cook's profile


Home Town:
Living In: Dallas, Texas, USA
Member Since: Aug. 2012
Cooking Level: Expert
Cooking Interests: Frying, Slow Cooking, Mexican, Indian, Southern, Middle Eastern, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Walking, Reading Books, Music, Wine Tasting
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About this Cook
I love to cook. I cook WITHOUT pretension and WITH love. I enjoy cooking for friends and family the most, but I firmly believe in cooking for one's own self at home. Alone. Eating well by yourself is infinitely better than eating badly in a crowd. If it's "good enough" for company, it is indeed good enough for you. Thank you.
My favorite things to cook
I love food. I think that "gourmet" is something that is overrated and underrated at the same time. There is no room for pretense whatsoever where food, and it's preparation, is concerned. I enjoy a velvety soft bit of champagne infused cheese as much as I enjoy a cheap hot dog slathered with dollar store yellow mustard. And, in my opinion, one should take gentle care when preparing both, whether for guests or not. Personally, I love Indian food. It is indeed my favorite. And, being from Texas, I enjoy "Tex-Mex" and all of the pomp and circumstance that the serving of said true T/M cuisine entails. I think the blend of the two is very exciting and palatable...and when I cook at home, you might very well be served a conglomeration of both...with a little bit of love and pride served as a side.
My cooking triumphs
I make a rockin' Paella. Seriously. It will knock your socks off. I use this to recipe to seduce people. Ha!
My cooking tragedies
Baking, pastry, sweets. Nada. I do alright, I can make a decent pie in a pinch...but not my forte or my favorite...*sigh*.
Recipe Reviews 1 review
Fennel Soup
Even though I consider myself a quite good and well versed cook, until now I had never cooked with fresh fennel. It had just never occurred to me. A friend brought me some beautiful fennel from the organic veggie co-op she uses. I just made this soup tonight. I did it just as the author said, then halved the finished product. I left half just as it was, and to the other half I added some diced onion, milk, some of the fennel leaves and extra fresh ground pepper. I pureed my version in the blender. Both are fantastic and totally different. I love the author's version for an autumn dish served hot and would go beautifully with lamb, and I think mine would be very nice as a cold soup for summer, with chicken or fish. It's chilling right now. I'm pleased to find such a simple and versatile recipe for such an interesting and underrated vegetable. I intend to make it again and again, trying different things here and there. Awesome recipe!

7 users found this review helpful
Reviewed On: Aug. 21, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: About me...Hmmmmm people don't have enough time… MORE

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