ROZ21 Profile - Allrecipes.com (18129807)

cook's profile

ROZ21


ROZ21
 
Home Town: Hauptstuhl, Rheinland-Pfalz, Germany
Living In: Rexburg, Idaho, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Biking, Photography, Reading Books, Music, Painting/Drawing
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Igloo with penguins
Penguins chillin by the igloo
Grilled Cilantro Salmon
About this Cook
I've grown up all over the world and food has always been an interest to me, especially having that opportunity to experience different country's cuisines and flavors. I was born in Casper Wyoming but didn't grow up there to say the least, my earliest memories are in Provo Utah and from there Monument Valley Utah, on a Navajo Reservation, and then my father joined the military school systems and we went from the Philippenes to Spain and finally to Germany. So that's where I call home. Right now I'm a college student at BYU-Idaho, in my senior year of Elementary Education.
My favorite things to cook
My Chicken and Corn chowder is my favorite, because it is fast and simple but has such a flavorful comfort, with lots of chunky vegetables. I love anything chocolate, and I love trying challenging recipes - something new and exciting.
My favorite family cooking traditions
I always helped out my mom in the kitchen as a little girl. That's where I learned "the basics." My mom is one of those cooks who makes everything from scratch and that's the way I try to cook too. Christmas Eve dinner was always my favorite though. We would do a simple Middle-eastern dinner like Joseph and Mary would have had that Christmas night, so we have bread and cheese, dates and olives, grape juice while dining only by the light of candles.
My cooking triumphs
This last year has seen the winning of an Iron Chef competition. That was an amazing cooking experience, one that I hope to repeat as we are starting another round of Iron Chef. We made it through round one, so now there are only 4 teams left to compete. The secret ingredient was puff pastry; the winning combination for us were a new innovation, my Bacon Chive Puffs. We also made lamb with a herb rub, cooked with puff pastry, and Orange Napoleans to top it off, layers of pastry and orange custard, with a mandarin glaze and chocolate ganache.
My cooking tragedies
I tried to make pesto. The food processor is a new one and had never been used before, and I didn't notice that the blades still had plastic wrapping. I put everything in the processer and chop it up - but there are all these little blue things in it! Sad. That night was my roomate's birthday so I was making a cake. Me and my friend Nancy were rushing to get the second layer out of the pan (I only have one round pan) but it was still warm and sticking to the pan...so most of it came out, but one side didn't, and then we were trying to flip it onto the top, but the pieces kept crumbling down. I poured the warm frosting over it to try to stick it all together but of course tha made it worse. Instead it now looked like a big mudslide - but it tasted delicious! I put a layer of Huckleberry jam in between, with some of the warm frosting over that, and the combination of chocolate and berry was wonderful!
Recipe Reviews 12 reviews
Spaghetti Squash with Pine Nuts, Sage, and Romano
I loved this! The balance of flavors was perfect. Everything complimented each other so well - I loved the pine nuts with the squash, and the cheese (I used freshly grated Parmesan, what I had on hand) was a nice finish. The sage wasn't too overpowering either. I used rubbed sage and it was still fantastic. We paired it with some breaded chicken cutlets and some good bread - fantastic meal.

10 users found this review helpful
Reviewed On: Nov. 3, 2010
Broiled Tilapia Parmesan
This talapia is pretty darn good. The flavors all complement each other very well. I do wish I had put in some bread crumbs for a little more texture, and to tone down the parmesan which was a little overpowering for me. I love the flavors though - especially with the flaky texture of the talapia. I didn't use any mayo, so that may have caused the extra-intenseness of the topping. Wonderful.

5 users found this review helpful
Reviewed On: Jan. 24, 2006
Grilled Cilantro Salmon
My all-time favorite salmon recipe! You will be amazed at how well this pulls together. This is the recipe that gets your kids to like fish. My roommate, who hates fish, tried it and loved it. The honey carmelizes on the salmon, making a satiny glaze. The cilantro in this pairs very well with the lime and surprisingly well with the honey, which offers a very nice sweetness. This recipe is very fast, it takes about 10 minutes to put together, and is ready in another 10. Restaurant quality. We broiled ours for about 6 minutes per side which is what gave it the wonderful glaze.

79 users found this review helpful
Reviewed On: Jan. 21, 2006
 
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