Steve Sommerville Profile - (16617380)

cook's profile

Steve Sommerville

Steve Sommerville
Home Town: Philadelphia, Chicago, Mexico City, Raleigh, North Carolina, USA
Living In: Knightdale, North Carolina, USA
Member Since: Oct. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Wine Tasting
Recipe Box 2 recipes
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About this Cook
I have worked in several chain restaurants as well as some small indy restaurants in Chicago and Raleigh, NC. I have toured Italian wineries from Rome on north, and spend alot of time in Mexico.
My favorite things to cook
Chicago-style deep dish pizza. When I was a delivery boy for a famous Chicag-style pizza institution, I fell in love with the pizza and plan on opening my own restaurant in Raleigh one day. I also spend time in Mexico high up in the mountains where the main dishes are lamb and bass.
My favorite family cooking traditions
Mexican, Hidalgo style cooking. Northern Italian, Philadelphia and Chicago style fast food.
My cooking triumphs
My cooking tragedies
I constantly expirement with pizza dough recipes, and some have been utter failures.
Recipe Reviews 5 reviews
Jamie's Minestrone
Yummy. I ended up using black beans instead of kidney, and used only 2 zucchinis but added broccoli and cabbage. Also, used 2 cups of tomato sauce and 2 cups of crushed tomatoes. Instead of oregano, used an "Italian seasoning." Skipped the pasta-- very nice soup.

0 users found this review helpful
Reviewed On: Nov. 26, 2011
Eggplant Sandwiches
Nice. I cooked the eggplant in microwave and then sauteed in butter, added Siracha to the mayo and put red onion as a topping-- delish : )

1 user found this review helpful
Reviewed On: Nov. 26, 2011
Balsamic Bruschetta
Not bad, but not flavorful enough. Use more balsamic vinegar, and add chopped red onion. Let everything (except the parm cheese) sit covered in the fridge for at least 2 hours before serving. Also, use grated parm cheese instead of shredded and sprinkle it on at very end. Also, is great with fresh mozzarella cut up into little cubes : )

2 users found this review helpful
Reviewed On: Nov. 26, 2011

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