Gourmet Booge Profile - Allrecipes.com (1532233)

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Gourmet Booge

Gourmet Booge
Home Town: Detroit, Michigan, USA
Living In: Wheat Ridge, Colorado, USA
Member Since: May 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Nouvelle, Healthy, Dessert, Quick & Easy, Gourmet
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About this Cook
Booge (Booj) is my nickname and my nephews added "Gourmet" when they were in Jr. High--both have graduated college. I love adventure in the kitchen. I try new recipes all the time, especially when company is coming. Once or twice a year, I take cooking classes at our local Seasoned Chef Cooking School.
My favorite things to cook
I cook in cycles: Italian cooking, then salads, casseroles, grilled meats, gourmet hamburgers, dishes with liquours. Currently I'm on a soup kick. I do bake quiches on the weekends all year round. I'm submitting my first orginal quiche recipe today!
My favorite family cooking traditions
My tradition is to go to the Tattered Cover bookstore each year around November 1 and buy the cooking magazine that has the most recipes I want to try.
My cooking triumphs
Before I start cooking, I set the table to create the mood and my inspiration for the meal. My most memorable dining experience to-date was dinner for 10 Christmas Eve 2008. China with matching candles purchased in Sonoma on our Thanksgiving trip, grandma's woven table runner and a new hand-blown glass vase set the stage. I served Five Brother's Strawberries in Balsamic Vinaigrette, Fool Proof Rib Roast, Marcella Hazan's Spinach Sauteed with Olive Oil and Garlic and Ciabatta Bread rolls. Simple yet elegant--a delightful meal.
My cooking tragedies
Two come to mind: pumpkin pie that didn't gel and homemade ice cream that overflowed the bowl and gummed up the motor.
Recipe Reviews 21 reviews
London Broil II
I bought a thick cut of meat labeled "London Broil." I marinated it in this sauce for about 45 minutes and put it on a medium high grill for about 10 minutes per side. It was definitely red in the middle which was fine. Very tastey. Will use it again.

0 users found this review helpful
Reviewed On: Mar. 30, 2004
Cream of Asparagus Soup I
I'm glad I made a practice batch. Definitely too salty using 4T bouillon powder! Minus the salt, the flavor was deicious. Will adjust bouillon to 4 tsp next round. I liked the pureed version. I don't like to know I'm eating cooked celery. May add a bit more flour for thickness next time.

2 users found this review helpful
Reviewed On: Dec. 30, 2003
Scalloped Corn and Broccoli
I used two bundles of fresh flowerets instead of frozen broccoli. This is a sweet dish to use during a meal instead of at dessert. I baked it for Thanksgiving but it could be used fall and winter any time.

1 user found this review helpful
Reviewed On: Dec. 18, 2003

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