dhhurwitz43 Profile - Allrecipes.com (183210421)

cook's profile


Home Town:
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Member Since: May 2014
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian
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About this Cook
I am a semi-retired engineer/high school math teacher. I love to cook the recipes that grew up with. At my age, I have to carefully watch ingredients, because many of them add to problems, e.g., high cholesterol and excess sodium. Chicken fat is one of my worst problems. I didn't discover the problem until I was cooking for friends on my own and was making brisket from my mother's recipe. Lacking chicken fat, I used olive oil. To my amazement, I did not get the case of indigestion that came within an hour of enjoying one of my favorite meals.
My favorite things to cook
Anything barbecued. I also smoke various meats and poultry in my electric smoker. I also like varying recipes to explore new flavors. I enjoy stir-frying. We love lamb, but have to limit it to once a month. I am not much of a baker.
My favorite family cooking traditions
Holiday meals. Turkey for Thanksgiving, lamb in the spring. Salmon and peas on July 4th.
My cooking triumphs
I make the mock chopped liver recipe from the Allrecipes.com web site. The result is outstanding. I bought a "Turbo Roaster" on a whim. I have roasted outstanding turkeys and chickens with the gadget.
My cooking tragedies
I am forever burning recipes that I try to bake, including cookies and cakes. It is a house joke that I bake like one of my late great-aunts, whose baked goods were always "half-raw and half-burnt."
Recipe Reviews 1 review
Mock Chopped Liver
I loved the result. I did tune it up a bit. Because I must limit my sodium intake, I use sodium free chicken bouillon. I divided the onion into 2/3 clear (sweated in a covered pan over low heat) and 1/3 caramelized. Using the liquid from the sweated onions provides the right amount of moisture to make the final product smooth. To enhance color, I add 1 tbsp of black rice to the lentils. The recipe doesn't specify what type of lentils. I use dried whole lentils that give the final mix appropriate texture. Of course the fiber is an added health benefit. Some folks like a minced hard-boiled egg in their "chopped liver" For those folks, I chop the egg finely and fold it in manually after the product is finished in the food processor. Chilling is crucial. I find that letting it chill overnight in the refrigerator produce the outstanding flavor that I loved as a kid. This is a gluten-free, low sodium, extra low fat vegan dish.

0 users found this review helpful
Reviewed On: May 19, 2014

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