Catherine B. Profile - (18110857)

cook's profile

Catherine B.

Catherine B.
Home Town: Alameda, California, USA
Living In:
Member Since: Jun. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Indian, Italian, Southern, Nouvelle, Quick & Easy
Hobbies: Knitting, Reading Books, Music, Painting/Drawing
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Absinthe at the Starlight Room
About this Cook
I'm a busy, young fashion designer running my own business. I travel often and attend many fashion-related events. While I may seem like the kind of girl who loves a glittery night out, I would quickly eschew any black-tie affair for a quiet evening of delicious home cooking with good company and conversation.
My favorite things to cook
My taste in food varies from gourmet to simple, comfort foods. These include: chicken risotto, baked macaroni and cheese, filet mignon with roquefort butter, smothered chicken livers with bacon and onions, parmesan chicken, pasta arrabiatta, seafood casserole...etc... Really too many recipes to name and unfortunately none of which are on allrecipes because their submission system seems a little long-winded and I hear they sometimes change members' recipes the way they see fit, which I don't agree with.
My favorite family cooking traditions
When I was very young, my entire family would sometimes get together to cook, my mom, dad, me, and my 2 younger sisters. We'd make pork buns, egg rolls, sweet buns, even busch de noel for holidays. Everyone would contribute in some way, a little or a lot. (I'm sure my sisters and I thought we were being particularly helpful, although we probably didn't do much.) Those are my earliest and fondest memories of cooking.
My cooking triumphs
My legendary baked macaroni and cheese. It is a dish that is requested at every single party I attend. I never thought it'd be such a big hit! I bring huge catering trays of it to events that I attend and it's usually gone in 15 minutes. I made 2 trays for a friend's birthday party once, he set one tray out for guests and then hid the second one for himself, refusing to bring it out once the first tray was finished. Shame on him, but I was flattered.
My cooking tragedies
I concocted a chicken, white wine, and chanterelle dish once on the fly because I was so confident of my cooking skills. It turned out terrible, which no one would admit, but really, it was pretty awful.
Recipe Reviews 17 reviews
Bacon Water Chestnut Rolls
I wanted to test these out before making them for my parents' Christmas party this year. All I've got to say is WOW! These are going to go fast. I used 2 cans of whole water chestnuts and a 16 oz. package of bacon was more than enough. I didn't find that it was necessary to pre-cook the bacon. I cut the bacon strips into thirds and did not halve the chestnuts. I found that this created the perfect bacon to chestnut ratio. I baked them for a total of 45 minutes on the high rack in my oven, turning them over and "sauce-ing" them halfway through. They came out perfectly crispy with a nice caramelized glaze. I served any leftover sauce on the side for dipping. I didn't use a tomato-based chili sauce and opted for Sriracha asian chili sauce instead. It tasted pretty wonderful.

6 users found this review helpful
Reviewed On: Dec. 13, 2011
Kickin Stuffed Peppers
Very tasty stuffed peppers recipe, and I don't even like peppers! I prepared this dish using fresh bell peppers from my MIL garden as a main course. They were soooooooo good and made for great leftovers the next day too. I'd like to try this stuffing with tomatoes as well.

5 users found this review helpful
Reviewed On: Dec. 2, 2009
Mom's Brown Gravy
Fantastic vegetarian gravy recipe! I made this for my MIL for Thanksgiving dinner this year because she's on a very specific diet. I followed the recipe almost exactly, however I did take it one step further by using Earth Balance soy butter in place of real butter to make it truly vegan. (my MIL can't have dairy) She absolutely loved it and asked for the recipe. Like one user said, it has a very bold, mushroom like flavor to it. Quite nice! Even us carnivores enjoyed it.

1 user found this review helpful
Reviewed On: Dec. 2, 2009
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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