MEDFORD63 Profile - (18301520)

cook's profile


Home Town:
Living In:
Member Since: Jan. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Reading Books, Music
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About this Cook
Right now I'm trying to experiment with Chinese recipes to get back to my roots. I can be quite a snob when it comes to "authentic" recipes, so I'm sure I'll spend a lot of time trying to get it just right!
My favorite things to cook
I like to cook things that don't require thinking ahead. I especially like one-pot recipes that involve throwing everything into a pot, tasting every so often to adjust spices, and simmering until done. These types of recipes are very forgiving, very customizable and require minimal effort!
My favorite family cooking traditions
Chinese hot pot! It's basically a fondue party with Chinese ingredients to dip into a broth.
My cooking triumphs
Successfully replicating an egg and tomato dish that was comfort food that I grew up on - it reminded me of home.
My cooking tragedies
I had made a batch of (Chinese) dumplings and froze them on a tray covered with plastic wrap. When I was ready to cook them, I set the tray on the stove while I set a pot of water to boil on another burner. After a while, I started to smell something burning - I had turned on the burner under the tray instead of the pot! I cooked the dumplings anyway, but I had to throw them away because they all tasted like melted plastic wrap.
Recipe Reviews 96 reviews
Middle Eastern Rice with Black Beans and Chickpeas
Delicious, will make again! I made a few changes, but I don't think it affected the main idea of the dish. I halved the recipe but used 1 lb of ground pork (instead of 3/4 lb ground turkey). I browned the meat with the garlic and spices. I used cooked rice because that's all I had and eyeballed the amount of chicken stock, adding just enough to keep everything moist without drowning it. I used the cilantro and parsley but not the pine nuts (didn't have any). I think it would be great garnished with chopped fresh veggies, such as red onion, tomato, avocado or others.

1 user found this review helpful
Reviewed On: Sep. 14, 2012
Hungarian Mushroom Soup
Delicious! I followed the recipe exactly except I eyeballed the parsley and probably ended up doubling it. I still didn't find it overwhelming, though, as other reviewers did. I also thought the amount of paprika was fine. I used "regular" paprika (it wasn't labeled as "sweet" or "hot" or "Hungarian" or anything else), and I thought it was fine, but I could see how good Hungarian paprika would make this dish even more amazing. I might go out of my way to get some next time, just for this recipe. The only thing I would do differently is to dice the mushrooms. I guess my mushrooms were on the large side, and the slices were so big they were hard to eat with a spoon.

2 users found this review helpful
Reviewed On: Aug. 7, 2012
Delicious! I didn't think the anise flavor was overwhelming at all, but then again I like licorice. I served this at a dinner party and got mixed opinions. I thought it was a touch too sweet but others disagreed. Some thought it could do without the star anise. I will probably omit it in the future just because I don't usually have it on hand.

0 users found this review helpful
Reviewed On: Jul. 5, 2012

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