CIAOTEBALDI Profile - (1501329)

cook's profile


Home Town: Wilbraham, Massachusetts, USA
Living In: Amherst, Massachusetts, USA
Member Since: Apr. 2003
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Wine Tasting
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dick 2012
dick & Jo
About this Cook
I was brought up cooking Italian. I enjoy putting foods together. I do my own spice mixes, marinades, and sauces. I use wines and other alcoholic products to marinade or flavor things.
My favorite things to cook
Seafood, pasta, vegetables, pork, sausages, lamb, chicken, cassoulets (sp.).
My favorite family cooking traditions
My mother was a great cook. Herbs and spices were her legacy. She could "clean out the refrigerator" and you'd think you were in a gourmet restaurant.
My cooking triumphs
Not getting obese.
My cooking tragedies
Burned the hell out of one of my good pans one day.... The computer did it!
Recipe Reviews 6 reviews
Awesome Baked Sea Scallops
I used ritz crackers and a bottled lemon grass marinade. Terrific!

0 users found this review helpful
Reviewed On: Mar. 7, 2014
Pan Fried Whole Trout
I marinated the trout overnight in sesame,oil, soy sauce, worcestershire sauce. I sliced some red bell peppers and Vidalia onion, fried in butter,put the trout on top and added fresh dill, salt and pepper. Pan fried 6 minutes and flipped the trout, then 5 minutes on the second side. Excellent recipe and takes a little fore planning, but only a few minutes to make.

1 user found this review helpful
Reviewed On: Jul. 30, 2013
Deeeelicious Vidalia Dressing
I substituted cider vinegar for the white vinegar and Greek yogurt for some of the oil. Taste of white v. vs. c.v. is almost the same, but cider vinegar is better.

0 users found this review helpful
Reviewed On: Jan. 8, 2013

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