Dean Profile - (16247389)

cook's profile


Home Town: Alma, Michigan, USA
Living In: Chicago, Illinois, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Nouvelle, Quick & Easy
Hobbies: Gardening, Camping, Walking, Photography, Reading Books, Genealogy
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About this Cook
I'm a middle-aged Midwestern country guy who has had the good fortune of experiencing the creativity of many good cooks and chefs in many places over the years.
My favorite things to cook
A wide range, from stick-to-your-ribs Midwestern family traditional fare to low-sugar/low-fat, quick-and-easy, "food is love", and creative cooking for occasions when eight dinner guests have eight different food allergies or food dislikes!
My favorite family cooking traditions
My maternal grandmother used to literally "cook for threshers" (e.g., cook a LOT of food to feed a LOT of people simultaneously), and my paternal grandmother was a cook who had a gift for mixing "just right" by just measuring by eye or by pouring into the palm of her hand. My mother has always said that food is good when it's "hot and filling". And I have many friends from different background who are gifted in the kitchen. My food is a fusion of them all!
My cooking triumphs
Fruit glace' pies, soups, salads, and casseroles, chiefly. But my real triumphs: having a handful of ingredients on hand and making something that has family and friends saying, "THIS is GOOD!"
My cooking tragedies
During a winter storm with little on hand but pie crust, cream of mushroom soup, and cheese--I created "quiche on a stick". Ew. Not to mention forgetting to take skin off chicken before grilling once, serving "incinerated chicken". Learn from the mistakes! :)
Recipe Reviews 2 reviews
Pea Salad With Pimentos and Cheese
When you make this according to the recipe, it has the consistency of potato salad--and the flavors blend easier with canned peas. My experience with thawed frozen peas as the main ingredient in a salad (peas and peanuts, which hasn't been published here yet) is that they have a crisper texture but don't take flavor well unless it's bold (like the garlic and Worcestershire sauce in my peas and peanuts). I'm sorry Molly didn't like it more, but the use of thawed frozen peas likely didn't do it any favors.

0 users found this review helpful
Reviewed On: Apr. 13, 2015
Basic Flaky Pie Crust
This is exactly my paternal grandmother's pie crust, and it is always excellent. Regarding two of the comments--you don't include baking instructions with pie crust because the time and temp vary with what you're putting in the pie; as far as the comment about "don't use this for fruit pies or for double crusts" don't know what you're talking about. This is an excellent crust for apple, cherry, pumpkin, mincemeat, rhubarb, blueberry, or most any pie, because it complements instead of covers up the taste and texture of the fruit. If you're doing a double crust, make sure that you keep the edges moist and use a bit of egg dip between them before you crimp them together. My grandmother did some slices into the upper crust to vent, then dotted the crust with softened butter and sprinkled cane sugar on top before baking. Perfection!

6 users found this review helpful
Reviewed On: Nov. 1, 2010
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