ASHLEY_S Profile - (1549838)

cook's profile


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Member Since: Sep. 2003
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Middle Eastern, Mediterranean, Dessert, Kids, Gourmet
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About this Cook
My favorite things to cook
chicken with mole sauce, watercress tart with walnut crust, homemade pizza, soups, stews, anything with lamb in it, anything barbecued, middle eastern sweets, anything with rosewater, homemade pita bread, muhammara, enchiladas verdes
My favorite family cooking traditions
We don't serve traditional thanksgiving dishes because no one likes turkey. Instead, everyone gets to request a dish, and we end up with an interesting feast.
My cooking triumphs
A triumph is any meal that can please everyone in the family. The following three meals fit this description: chicken with mole sauce, homemade pizza, shepherd's pie (made the traditional way with lamb)
My cooking tragedies
beef stew in the crockpot--shoe leather, anyone?
Recipe Reviews 46 reviews
Old-Fashioned Chocolate Fudge
I'm an idiot, so don't do what I did, and don't let my mistake stop you from trying this fantastic recipe. It really is delicious! I made it with fresh goat milk, which is excellent in fudge. My mistake, after doing everything else so carefully, was to pour the hot fudge into my stand mixer bowl for beating, turn it on and forget about it until I had overbeaten fudge shards flying around my kitchen. (You can use a stand mixer for this, but you have to pay attention and stop the mixer right when the fudge loses its shine. Don't go do something else like I did!) In spite of my mistake, the flavor was great, and I'm saving the shards to use as a topping for cakes, ice cream, etc.

2 users found this review helpful
Reviewed On: Jul. 9, 2013
Vegetarian Shepherd's Pie II
I was shocked that my husband loved this. The yeast gave it nice depth of flavor, so don't leave that out. I used nutritional yeast, but will use marmite next time, as it is richer. Wish I'd discovered this during Lent, when I gave up meat!

3 users found this review helpful
Reviewed On: Apr. 26, 2010
Tortillas II
These had a very nice flavor, much better even than the preservative-free "homestyle" tortillas you get at Whole Foods. You do need to let the dough rest for quite a while, at least 30 minutes, to allow the gluten to relax before rolling them. I also found they needed just a bit more water, but I think this depends on the brand of flour you use. I used King Arthur, which does seem to absorb more liquid than others I've tried.

12 users found this review helpful
Reviewed On: Apr. 26, 2010
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Cooking Level: Intermediate
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Published Recipes

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