Ammaliatrice Profile - (1554994)

cook's profile


Home Town: Santa Cruz, California, USA
Living In: Monte Di Procida, Campania, Italy
Member Since: Sep. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books, Painting/Drawing, Wine Tasting, Charity Work
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St. Patrick's Day 2008
In the vineyard
About this Cook
I've been married for 19 years (it's 2008 now), but we've been friends for 26 years. My family is Italian, as it turns out more so than I once realized. We live in a vineyard now, and I grow many of my own vegetables. I remember thinking, when I was 25, that I was really getting good at cooking - I'm so much better now that I realize there is always more to learn, a way to improve... I don't think I could ever claim "expert" in the cooking category, that would be pretentious.
My favorite things to cook
In the summer I love crazy, flavorful brown rice salads. In the winter, hearty soups, stews, beans... I also make some terrific appetizers. Sometimes we have cocktail parties with just heavy appetizers. Lots of milling about, eating, some drinking, and at the end everyone is surprised that they've actually just had dinner - everyone is full. Mostly we love hearty, rustic, simple dishes.
My favorite family cooking traditions
The only tradition that I can trace back through generations is that we make good pasta, and Thanksgiving and Christmas were never complete until my mother burned herself in the oven and started a kitchen fire.
My cooking triumphs
Being about to make something tasty from nothing. I usually have pantry items that allow me to 'create.' Also, if someone shows up at the house I can usually take whatever we're making for dinner and change it from dinner for two to dinner for six. I love to have people in our home.
My cooking tragedies
Hitting a hot spot in some melted chocolate, (not as tempered as I believed) while making chocolate dessert bowls with partially blown up balloons. One of the balloons, after sitting in bowl form for about 90 seconds, exploded; sending chocolate and balloon shrapnel all over the kitchen. It was in my hair, on the ceiling, on the dog - months later I was finding bits of chocolate covered balloon in my kitchen.
Recipe Reviews 2 reviews
Cucidati II
Yum. I dislike ratings from reviewers that chance recipes, however this is the perfect recipe to alter - and I'm sure it would be yummy as written... so, 5 stars is called for here. This was exactly the sort of filled cookie recipe I was looking for to use up dried figs. I didn't have all the called for innards the first batch, and I've now made these three times - each batch with different stuffing. I live in Italy now, so there are scads of dried figs during the winter. I always used the figs, but I find I have to chop them with a knife before I put them in the processor with the other ingredients. They are so stiff and sticky that they just create a jam before the blade has made three complete revolutions. I don't measure, so it's figs, something jammie like apricot or orange marmalaide (we have bitter orange here, and that's wonderful), honey (maybe 1/4 cup), orange juice (or our orange, lemon, carrot - just a splash), maybe some craisins or raisins, dried apricots, walnuts or pecans. I pulse everything, but it stays chunky. Add it in the proper stages so that none of it really gets pasty. Also, I don't use the whole amount of sugar in the dough, and I use butter vice some other anything called shortening. I roll the dough out in a large rectangle, about 12 inches wide by however long it needs to be to be about 1/4 inch thick. I cut three strips 4 inches wide, divide the filling by three, lay 1/3 down the center of each of the strips of dough, then I just ra

8 users found this review helpful
Reviewed On: Mar. 25, 2008
Grandma Johnson's Scones
This is one recipe that I continue to come back to when we're having weekend guests, or when my husband needs something for the office, or just whenever I want to treat him with something warm and homemade early in the morning. I sometimes cut the amount of sour cream (light sour cream), but I make that up with plain low fat yogurt. I don't mix the yogurt with the sour cream before adding the baking soda, just mix the 1 t. baking soda with the reduced amount of sour cream and set this aside. In a separate bowl beat the egg and add low fat yogurt to make up the difference in the reduced amount of sour cream. I also sometime add a dash of cinnamon to the flour mixture, and there are many variations on a theme when it comes to what the lumpy parts will be: raisins, walnuts, pecans, craisins (my husband likes the orange flavored ones - philistine!), currents, almonds, etc... also, I kneed the dough until it's sort of silky feeling and form a semi-rectangle - about 3 inches by 20 inches, depending on how thick I want the scones (they puff some) - and I cut triangles from this, alternating point to butt, if you know what mean. This method usually garners almost 30 scones. Sometimes I also brush these with a little milk and sprinkle them with Turbinado (raw) sugar. The changes I make to recipes are my own preferences, but I rate recipes on the original version. This definitely deserves 5 stars. When I search for recipes I usually dump between 2 and 7 of the same sort into my r

7 users found this review helpful
Reviewed On: Jan. 8, 2008
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