katelovesbaking Profile - Allrecipes.com (16411972)

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katelovesbaking


katelovesbaking
 
Home Town: Pittsburgh, Pennsylvania, USA
Living In: St. Louis, Missouri, USA
Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Needlepoint, Gardening, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Grimoire
About this Cook
25 year old engineer originally from Pittsburgh who enjoys to cook and bake (mostly bake) when not working. Addicted to this YouTube Channel: https://www.youtube.com/user/cookingwithdog (Highly recommended if you want to learn how to make authentic Japanese cuisine!)
My favorite things to cook
Fish & seafood dishes, steak, Japanese food, risotto, homemade pasta, any dessert no matter the level of difficulty!
My favorite family cooking traditions
Baking an epic boatload of cookies during Christmas time. Huge Thanksgiving meals with multiple pies...
My cooking triumphs
Hazelnut frosting! Sushi
My cooking tragedies
Two words...scallop mousse. 'nuff said. (I blame Emeril's poorly written recipe combined with my novice skillz.)
Recipe Reviews 6 reviews
Peach Cobbler II
I added vanilla extract to my peach mixture though and some extra fancy Vietnamese cinnamon as well as nutmeg and dash of cloves. Very aromatic. Makes my whole house smell like heaven! ?

0 users found this review helpful
Reviewed On: Jun. 14, 2014
Irish Soda Farls
This recipe is really, really, awesome! It is my go-to recipe when I don't want to bake something in the oven and yet I still want some nice soft, fluffy bread for breakfast or brunch. It is so quick to make this, so there's no waiting on yeast to rise! I don't really have many tips to add except that I have gotten in the habit of adding 1 cup all purpose white flour and 1 cup whole wheat flour instead of just 2 cups of white flour. That way the recipe is still good and has a nice texture, but is a bit healthier to eat. ;)

2 users found this review helpful
Reviewed On: May 27, 2012
Brodetto (Fish Stew) Ancona-Style
Really awesome recipe! It was so delicious. I was nervous about making it at first because I had never really made a stew before let alone something with this many ingredients, but it came out really tasty. I used swordfish instead of snapper because they did not have snapper at my local grocery store here in St. Louis, MO. I also added short neck clams, and medium size shrimp. I left all the shells on the shrimp and I'd recommend doing this because they were so perfectly cooked, but the downside is that you have to peel them which can be hot and messy. I added some pre-cooked lobster claws as more of a garnish than anything, but they didn't have any raw ones in the store. Instead of white vinegar I used Yellow Tail Chardonnay and it was perfect. I added a little more wine than necessary because I like my broth kind of runny. I used 3 organic bay leaves instead of 2, and a pinch of red pepper flakes. Don't omit red pepper flakes. I am scared of spicy foods but just a pinch is enough to give it the necessary flavor and some of the spices cook off. I couldn't really find fish stock but there was something called "seafood broth" in the store so I used that. Clam juice would have worked too, maybe diluted with some water. I added more garlic than needed too. I might experiment next time with other spices but this is a perfect recipe! Use the freshest ingredients possible and follow the directions closely, you will not be disappointed, and there will be many left overs!

5 users found this review helpful
Reviewed On: May 27, 2012
 
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