MIDNIGHTMUSE Profile - Allrecipes.com (18383738)


Home Town: Iowa City, Iowa, USA
Living In: Lingle, Wyoming, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Indian, Middle Eastern, Mediterranean, Vegetarian, Gourmet
Hobbies: Knitting, Sewing, Biking, Reading Books
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About this Cook
My mother cooked as an artistic outlet; growing up, I had little interest in learning to cook and treading into my mother's domain. My parents owned a Mediterranean fusion style restaurant as well, making food a huge part of our lives. It was not until I moved out on my own that I discovered my own love of cooking and though my style is totally different from that of my mother's, I see it as a relaxing outlet as well. I am a foodie, and proud of it.
My favorite things to cook
New things! Really! I love to explore the myriad food stuffs and the multitude of broadly varying preparations.
My favorite family cooking traditions
Too many to count, but I have to say rich, cheese-based desserts are a family specialty. Also, growing up, my mother would have baking days and pasta days. I learned early kneading dough is very cathartic! She would let us children play with our own balls of dough. We made some really tough fettuccine and some dense dry bread, but the memories we made far outlasted the less then perfect products.
My cooking triumphs
Converting a family recipe for tiramisu into the perfect modernized (eggs fully cooked)version that even my mother uses over the old one! Making a chocolate souffle that did not fall. My first perfectly timed, six course meal.
My cooking tragedies
My first attempt at gravy...I was helping my mother as a young girl and the gravy was not thickening as fast as I thought it should. I thought her recipe was a mistype, surely it wasn't just 2 tbsp for a whole pan of drippings. I kept adding cornstarch until the gravy suddenly seized up, I couldn't even remove the whisk. It gets worse...I tried to dispose of my brick before it was discovered. I sliced and cut loose what I could from the pan with a fillet knife...and gummed up the garbage disposal so badly we had to call a repair man.
Recipe Reviews 22 reviews
Kettle Corn
Perfect! I always cook my popcorn on the stove, so this was really just adding the sugar, but boy did it turn out wonderful! First try came out great, every piece was coated it a sweet crisp coating. I heated my oil (coconut) to temp, added my sugar and swirled it in, then dumped and swirled the popcorn. I use a large heavy dutch oven with a snug fitting lid for popping corn, and always keep my pan moving, but I cook on gas, so lifting the pan slightly to shake and toss the corn isn't a big deal. As soon as it was ready, I dumped it in a large bowl and sprinkled sea salt over it. Since I already always make my popcorn on the stove, I know the technique well. if you are not used to stove top popping, I suggest trying a few regular batches first to get a feel. Delicious, will be making this again!

0 users found this review helpful
Reviewed On: Dec. 26, 2014
Cabbage Burgers
Cabbage burgers are a common item in areas with Volga Deutsch (Germans from Russia) populations. My friends requested I make some and I didn't have a recipe so I turned here. I found the filling as is a tad bland, so I added some Worcestershire sauce as others suggested. That made the difference. Also, I was unsure what a "large" head of cabbage was, and was using the ones from my garden so I did equal parts of chopped cabbage to meat. Also took another suggestion, and got frozen texas rolls as my dough. Fast, easy and tasty! Have made them 4 times this summer since the first time, always with garden cabbage and even with fresh ground antelope. Quite delish. I have been wrapping them individually in waxed paper and freezing them as easy lunch box fillers. 2 minutes in the microwave at work and viola! Thanks for a great recipe.

6 users found this review helpful
Reviewed On: Dec. 19, 2010
Cherry Pie IV
Oh wow! this was the best cherry pie filling recipe I have ever made. I used my own crust recipe, because quite frankly, I know how to 'work' my crust, and I like my crust. The filling was beautiful; the pie sliced up so nicely, there was no leakage in my pie plate at all. My husband devoured 3 slices in short order, saying it was the best I had ever made...We get several pounds of sour cherries(around 30) every summer through a neighbour, so it is not as if I don't make cherry pies frequently.

4 users found this review helpful
Reviewed On: Jul. 30, 2008
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Cooking Level: Expert
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