000MIMI Profile - Allrecipes.com (16338033)


Home Town: Minnesota, USA
Living In: California, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Italian, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies: Scrapbooking, Gardening, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I teach Baklava classes to make money to send girls to Math and Science (Techtrek) camps for AAUW.
My favorite things to cook
Banana bread, sweets, experiment with all sorts of breads, meats, pies, cakes roasts, I love to try complicated things and then see if I can "fix them" into new flavor I like better.
My favorite family cooking traditions
We through big Noor Ruz partys (Persian New Year) with full dinners for as many as 150 people. We cook all the food from scratch.
My cooking triumphs
My first year of marriage I through a party for 40 people at Thanksgiving. I thought they'd come and stay the night (most were coming from very long distances). Our water pipes froze that morning and I had to bring in bottled water. But it all came off beautifully-only to have everyone stay...for 3 more days. It wasn't til I totally ran out of food that everyone finally left. Yet we had a great time and everything went wonderfully. We just didn't have ANY water!
My cooking tragedies
Not mine but a favorite family story is about my grandmother who was a terrible cook-she substituted Sweetened condensed milk for concentrated in a chicken casserole-think carmel and chicken! We would take a bite and ask to be excused then meet at the restaurant on the corner leaving her to eat it alone. We were kids and she grew up in the depression! That kind of explains all!
Recipe Reviews 1 review
Persian Fesenjun
I make Fesenjan all the time (I am iranian) and like the other person I find you are missing a few ingredients. Try adding tumeric, salt and pepper to taste when you brown the chicken, then add a couple of spoonfuls of sugar to taste when you add the pomegranate syrup. Also Pomegranate paste is NOT the same as syrup. If you use paste you need only 2-4 TB as it is thicker than molasses and will be VERY strong. In that case also add an equal amount of ketchup and slightly less sugar. (Paste is usually home-made.) I also prefer the taste of corn oil in this to olive and you will note the oil will be slightly yellow because of the turmeric. You can easily skim oil off if it bothers you. I also cook my onion and walnuts together rather than apart as it keeps the walnuts from burning and is easier to just grind them together in the cusinart.

4 users found this review helpful
Reviewed On: Feb. 13, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: I teach Baklava classes to make money to send… MORE

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