herajuno Profile - Allrecipes.com (18052240)

cook's profile

herajuno


herajuno
 
Home Town: Menlo Park, California, USA
Living In: Point Roberts, Washington, USA
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Gourmet
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photo of me with my puppies
About this Cook
I have been baking since my mum and grandma showed me when I was a little girl, but in college I taught myself to cook using the "Know Your Ingredients" section of the old Joy of Cooking -- and spent an entire summer cooking for my family. After a couple of weeks of trying new things every day, my mum gave me her credit card and said I should use it at the grocery store as long as she could come home to dinner already made, from scratch. I started organizing and preparing the food for my class theme parties in college (to serve 200 starving students at a time), and worked as a supervisor in the college kitchen. I have enjoyed catering ever since, especially because it allows for so much variety. How else can you make every recipe that looks good??
My favorite things to cook
Baking anything, making chocolate truffles, roasting chicken, making chili and soups from scratch. Basically any food prepared using FRESH ingredients! from the garden is the best...
My favorite family cooking traditions
Peeling and slicing apples for pie and crisp while chatting about nothing in particular, making cookies and candies for holidays, preparing Thanksgiving dinners.
My cooking triumphs
Easter brunch for several hundred people, served at 2am after Midnight Mass! Many Thanksgiving dinners with different friends and their families. Chocolate truffles. YUM. Oh, and making (mixing, rolling, cutting out...) twenty dozen bone-shaped garlic-flavored dog biscuits for a dog rescue fundraiser. People liked them too.
My cooking tragedies
Can't think of anything that was a total loss... though one time I started the huge (industrial-sized) mixer whipping a gallon of heavy cream and then forgot about it, and ended up with A LOT OF BUTTER! I used it for something though, so it didn't go to waste. Maybe cookies?
Recipe Reviews 4 reviews
Pumpkin Coconut Curry
I've made this a couple of times, first for Halloween dinner using pumpkin, then another time with sweet potatoes and other time with pumpkin again. It was superb every time... The first time, I managed to find fresh turmeric root and used that, which gave it an amazing burst of flavour (though it as good with powdered turmeric too), and I used concentrated homemade chicken stock for the broth, which gives great flavour, too. I added more coconut milk to have more sauce (my fave part of curries!). Watch for the red pepper flakes, as they are potent and if you don't like "spicy" then reduce the amount in the recipe. It's in the rotation - a great recipe. I serve it over fragrant white jasmine rice.

1 user found this review helpful
Reviewed On: Aug. 20, 2013
Marrakesh Vegetable Curry
So delicious! It got absolute rave reviews, even from someone who doesn't enjoy curry very much... it's a keeper. The flavours are incredible, a little spicy and sweet, and a bit creamy from the sweet potato texture. I used fresh orange juice and added a bit extra to make more sauce, and I'm very glad that I did, because the sauce was out of this world. I made this a meat dish by adding some chicken breast pieces (sauteed separately with powdered poultry seasoning, salt & pepper in olive oil), and did not use eggplant or almonds because I didn't have them available. Still a 5-star dish. Served over fragrant jasmine white rice. Super-yum! And amazing served the next day (it does make a lot! I halved the recipe to serve 3 people, and it was way more than enough).

0 users found this review helpful
Reviewed On: Aug. 20, 2013
Blue Ribbon Sugar Cookies
OUTSTANDING cookies!! I also left out the cream of tartar (saved a trip to the store anyway) and used extra vanilla extract in place of the lemon extract (ditto on trip to store). Definitely follow the timing recommendations; remove them from the oven as soon as the edges start to turn golden brown. Absolutely divine... crispy and flavorful and so easy to make!

3 users found this review helpful
Reviewed On: Sep. 29, 2005
 
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