Valerie Profile - Allrecipes.com (18356033)

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Valerie


Valerie
 
Home Town: Indianapolis, Indiana, USA
Living In: Virginia Beach, Virginia, USA
Member Since: Mar. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Music, Wine Tasting
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Recipe Reviews 23 reviews
Caesar Salad Supreme
This is so delicious and I would recommend it to anyone who likes Caesar salad. I used the exact measurements and made it a mini food processor. Next time I would make the croutons in the oven vs frying fan to get them crispier. We had it with French onion soup and a glass of red Italian wine.

1 user found this review helpful
Reviewed On: Oct. 5, 2014
American French Onion Soup
The technique of baking the onions and finishing them on the stove is genius and gave me time to get other things done. Layering the flavors intensifies the deliciousness (deglazing the pan with vinegar and wine). The consistency of the soup was perfect. I used balsamic vinegar and red wine in place of the sherry and asiago and gruyere in place of the sharp cheddar and Monterey Jack I used more thyme and a bay leaf in the stock. We had Caesar salad with it and a glass of Italian red wine.

0 users found this review helpful
Reviewed On: Oct. 5, 2014
Chef John's Duck, Sausage, and Shrimp Gumbo
My husband said it was the best gumbo he ever tasted in his life. I made it last Sunday and it took from 10:30am to 1 pm to have everything in the pot. I rated it 4 stars because I changed the spices so much to add more flavor. Here are comments and changes: 1. Used 5 skin on chicken thighs vs duck legs and took skin off after browning 2. Used 1.75 lbs andouille sausage because I did not use cray fish 3. Cooked roux in oblong cast iron pan so only took 20 min 4. I did not add 2 more TB of flour because we wanted soup bowls not plates 5. I used a lot more stock 2.5 32 oz boxes( for Roux I used his amount of stock and added extra in soup pot) 6. I used Chef John's thyme and cayenne but added a large sprinkle of garlic powder and 2T of Emerl's Bayou blast and file powder in the end 7. I strained off a lot more fat and used 2T in the rice instead of butter 8. Chopped green onion and parsley sprinkled on rice 9. Loved John's tips of using some fat from meat for roux and using pickled okra 10. Only make this when you have a day off and for friend's and family who appreciate gumbo I made this last Sunday and making Chef John's American onion soup this Sunday

0 users found this review helpful
Reviewed On: Oct. 4, 2014
 
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About me: I'm a 39yo SAHM to a girl (born February 2010)… MORE
 
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