Chez Sunfleur Profile - (15694501)

cook's profile

Chez Sunfleur

Chez Sunfleur
Home Town: California, USA
Living In:
Member Since: Jan. 2012
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Italian, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
Cooking is my hobby. You would think it's my profession. Had the best cooks in the WORLD - my grandmother and mother (and some help from some famous books such as Julia Child, Dean and Deluca, On Cooking/Baking, Joy of Cooking, Silver Palate, Martha Stewart, Emeril Lagasse, Wolfgang Puck, Jacques Pepin).
My favorite things to cook
Cioppino, salads (tons!!!), pasta e fagioli soup, forest mushroom soup, wedding soup, chicken pot pie, lasagne, Mediterranean shrimp, crab cakes. I can smoke (meats), roast, simmer, grill, braise, flambee, sear, plate, marinade with the best of them!
My favorite family cooking traditions
Christmas Cioppino
My cooking triumphs
Making toffee that doesn't separate.
My cooking tragedies
Toffee that separated more times than I can count.
Recipe Reviews 9 reviews
Restaurant Style Egg Drop Soup
Wow! What a great egg drop soup recipe! Very fast to make, too! I think I made this in 5 minutes. I added small diced tofu (recently made some other recipes with tofu which was the inspiration to make this soup with the leftover) and the egg AFTER the cornstarch, too.

1 user found this review helpful
Reviewed On: May 15, 2014
Six Can Chicken Tortilla Soup
I make this recipe every winter. I first started making it from a Jenny-O recipe that used ground turkey (my favorite way. It's fabulous. I don't know why but this combination really tastes like everything was made from scratch. Instead of canned tomatoes, I use a jar of salsa for more depth of flavor. Topped with chips, cheese and avocado. Yum!

4 users found this review helpful
Reviewed On: Nov. 17, 2013
English Toffee
I gave it one star so it's easy to find help when people have problems making it. It's not greasy! If you are saying your toffee is "greasy" that means it SEPARATED! I have read that when it does that, you can add 1 TABLESPOON of HOT water at a time (no more than 5 of them) until the mixture comes back together. DO NOT make toffee when it is raining or snowing. You will not get crunchy candy. You will get chewy candy that sticks to your teeth. Use BUTTER (not margarine, crisco, etc.). Don't cook it too fast. Goes from done to burnt in a few seconds (as fast as it takes to count 4 mississippis!). Hope that helps. Also, use a deep pot. If you don't, the mix will bubble up and over the pot while cooking. Candy is very tricky, and can still separate for reasons nobody knows.

19 users found this review helpful
Reviewed On: Nov. 29, 2012

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