Mayte_Spain Profile - (1546054)

cook's profile


Home Town: Barcelona, Cataluna, Spain
Living In: East Bay, California, USA
Member Since: Sep. 2003
Cooking Level: Expert
Cooking Interests: Baking, Asian, Italian, Mediterranean, Dessert
Hobbies: Biking, Walking, Photography, Reading Books
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About this Cook
I was born in the southern province of Jaen, Spain, but was raised in Barcelona. After college, I married the love of my life, whom I met at a Jehovah's Witnesses Kingdom Hall, and moved to California 7 years ago. I dream of going back home, where all my family still lives, but that will depend on my husband learning Spanish. My husband is Chinese born in Vietnam and also an excellent cook, only when it comes to Asian food.
My favorite things to cook
Breads and baked goods are my absolute favorite thing to cook. I bake Challah, a beautiful Jewish bread. I share it with some of my Jewish co-workers, they love it. I make amazing desserts, or so my friends say. I also cook Spaniard food like paella, stews, Spanish tortilla (nothing to do with Mexican tortillas), tapas, sangria, etc. I am a daring cook and I experiment with different ethnic foods. I get most of my ideas from eating out. When I like a dish, I find a way to replicate it. I've been quite successful at that. I cook American, Italian, French, Mexican, etc.
My favorite family cooking traditions
Paella was a Sunday dish back home. Since I can't find same-day-fresh seafood hardly anywhere, I've discontinued the tradition, but when I make it, it's a hit. It's a gorgeous and delicious dish, impresses anyone. I make lots of tapas and love decorating the table to make friends come together. I'm not fond of big get togethers, 10 people over at my place is my maximum. I love having everyone around my big round table passing food around and sitting at it for hours with great conversation. Coffee and dessert at the end of any meal are a must. I buy coffee roasted in Spain and my friends absolutely love it, even those that are not coffee drinkers.
My cooking triumphs
I make a Spaniard chicken roast that looks incredibly fancy and is delicious. This dish always impresses my guests. I present it on fancy dishware and feels like you're dining at a fancy French restaurant. I always bake fresh bread for my meals with friends and that always has everyone in awe as well. I'm always asked if I have any single sisters that can cook also. I love my friends, they always make you feel like you're really something unheard of. They're very special to me.
My cooking tragedies
My first breads were never something to be proud of. I think the water was too hot or too cold and it killed the yeast. Then I bought a thermometer. I learned to bake with time and patience. Now, if I'm pressed with time and need to make bread for friends, I use my 2 breadmakers. I know it's cheating, but they don't fail. I only do the dough cycle in the machine and I do the rest by hand, they're my favorite gadget in the kitchen.
Recipe Reviews 11 reviews
Fluffy Pancakes
Very, very good! Who needs to buy pancake mix when you can do this at home in no time? At least you know what you're putting in them, and you don't have to store a big o box of mix that it's only for pancakes. All natural stuff, I added ground flaxseed for fiber and most ingredients were organic. GREAT RECIPE, my new Sunday morning staple. Thanks so much!

2 users found this review helpful
Reviewed On: May 6, 2012
Roast Leg of Lamb with Rosemary
AMAZING!!! I only marinated it for 4 hours and it still came out incredibly tasty. My guests were totally amazed. I added the balsamic vinegar and lemon juice (no zest). I accompanied it with the Oven Roasted Potatoes recipe in this website and it was a total success. I made an aioli to go with both and baked some crusty Italian bread. Plum upside down desert from Chez Panise's cook book. What a hit! Thanks so much for this wonderful recipe, a definite keeper to impress guests!

6 users found this review helpful
Reviewed On: Jul. 7, 2009
Oven Roasted Potatoes
Great recipe, but don't use russet potatoes. It took me almost an hour to bake them and they got stucked to my pirex. I had to add a bit of water half way through cooking time because they needed more moisture in order to bake. Next time I'll use red potatoes. I made a lamb recipe from this website and it was the perfect complement. My guests were very amazed with the whole meal. Thank you for the recipe, will do again.

2 users found this review helpful
Reviewed On: Jul. 7, 2009
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Cooking Level: Intermediate
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