Jenai Lunea Profile - (16428272)

cook's profile

Jenai Lunea

Jenai Lunea
Home Town: Albany, New York, USA
Living In: Rodeo, California, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Hiking/Camping, Walking, Reading Books, Painting/Drawing
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About this Cook
I am a second generation Italian-American. My Grandparents both immigrated here from sicily. Growing up in an Italian home was phenomenal. My Grandmother started teaching me to cook at a very young age. Now, I cook anything and everything. I am constantly trying new things and I make up new recipes all the time. My family and I are very involved in the Boy Scouts and Girl Scouts of America and we do campouts and hiking. I am also a Certified Ceramics Instructor and have been creating in all forms of art for years. I have won many awards, Ribbons and Best of Show and was recognized by Rockwell International when I was 18. I learned patience through cooking and art and know if it doesn't work out the first time, tweak and twist it until it does, then WRITE IT DOWN!
My favorite things to cook
My Grandmothers Bolognese and Meatballs. It cooks all day and makes the house smell like you are in Italy.
My favorite family cooking traditions
We cook together as a family. We don't measure anything. (except when we bake) Like my Grandfather, I have a full garden and pick fresh vegetables in season year round. they add flavor and richness to all our meals together.
My cooking triumphs
Converting recipes I find into less fat/no added salt recipes for my family. Sometimes it works and others it doesn't, but I try.
My cooking tragedies
I overcooked a strata (it looked so good when it came out of the oven) and didn't know until it was served to friends. it was so thick and brown on the bottom I could have used it to make hockey pucks.
Recipe Reviews 3 reviews
Barbequed Oysters
We usually cook the oysters on an open grill but this is a good way if it is too cold outside.The sauce was simple and good. The sauce I make is melted butter with minced garlic (lots of garlic) and chopped fresh cilantro.

13 users found this review helpful
Reviewed On: Jan. 10, 2011
German Baby
I have a number of recipes for this "Dutch Baby" but most of them are for a large quantity. I like this version for only 1-2 people. I added some nutmeg, vanilla, & a little splenda. It turned out fantastic. Reminds me of my mothers Popover recipe.

4 users found this review helpful
Reviewed On: Jan. 4, 2011
Light Chicken Piccata
This was very good. I used buttermilk instead of yogurt and soaked overnight. Didn't have vermouth, so used a dry sherry. added mushrooms and served with a rice pilaf. very simple; I will be making this again.

2 users found this review helpful
Reviewed On: Dec. 28, 2010

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