SKD1983 Profile - (1570121)

cook's profile


Home Town:
Member Since: Mar. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean
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About this Cook
I can eat and get accustomed to any kind of food. My husband however, is pretty turned off to experimentation. He's a Sephardic Jew, and enjoys most his mother's Morroccan cooking as long as the meat is skinless, boneless, and fatless. (Our dinner table sees mostly ground beef or chicken breast dishes.) So I've been trying to find recipes with a Sephardic or at least a Mediterranean origin to add variety. Even though he's content having me mimic his favorites using his mother's recipes, I would love to have just ONE dish come out better than hers:)
My favorite things to cook
I always like to try new things so I really don't have any favorites, unless you count baking. I'm a newbie when it comes to baking. But no matter the outcome, I looove the feeling of baking bread and cakes from scratch. What I love more is the feedback.
My favorite family cooking traditions
I've just started my own family and we haven't yet worked anything out that've become tradition, but hopefully we'll be able to find something that we can call our own pretty soon.
My cooking triumphs
My mother-in-law has got alot of experience in the kitchen. 30+ years of cooking for family, plus happily paying customers have made her an expert. I've been looking forward to the day that my husband will like my meatballs more than hers. Until then, I can only boast about my PERFECT pancakes.
My cooking tragedies
The first time I tried to bake a a chocolate cake out of scratch, I used a milkless, eggless recipe. My husband and I don't really like our cake too sweet so I didn't use as much sugar, and added more cocoa powder to the mix. The texture of the cake was perfect, but it tasted awful. I tried to add a sweet whipped topping to make it better, but the bitterness just ruined it. That was a waste of ingredients.
Recipe Reviews 36 reviews
Moroccan Shabbat Fish
This is a great recipe but BEWARE of the chicken bullion if you're keeping kosher. Jewish dietary laws prohibit meat and fish in the same meal. That said, I've made this recipe sans bullion and added tomato paste, chickpeas and long green hot peppers since that was how we usually make it. I know recipe Nazis, it's no longer the same recipe. But if you're looking to replace the bullion, you need to add a little extra oomph.

0 users found this review helpful
Reviewed On: Dec. 4, 2014
Best Chocolate Chip Cookies
EXCELLENT! Because I've been doing all my baking in a TFal Convection roaster (toaster) oven (which sucks btw) I had to double the cooking time. I've made it exactly the way it was written about half a dozen times and they've always come out perfect. When I couldn't bake right away I covered & chucked the bowl of dough in the fridge for a bit and it'll stiffen up and make it easier to spoon onto pans later. The last time though, I did as another reviewer suggested and added 1/2 tspn of cream of tartar to give it that bakery store crackle. It does nothing to alter the taste but it definitely made them look pro.

1 user found this review helpful
Reviewed On: Mar. 24, 2014
Asian Marinated Pork Chops
I tried this with low sodium soy and marinated thick chuck roast and 8 pork chops for a little over 1/2 an hour. The pork chops were really salty but they were kinda thin, the chuck roast was much better (still salty) and the flavors were good. I cooked the first 2 chops in a pan and tasted the finished product. Salty but edible. The next few chops I lightly rinsed in running water and tossed in a pan with a bit of oil spray. MUCH BETTER! Served everything with white rice & sauteed asparagus. Definitely worth a second go but with half the soy and add some olive oil and more ginger (I like my ginger).

0 users found this review helpful
Reviewed On: Mar. 17, 2014

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