Elegant Chef Profile - Allrecipes.com (18478561)

cook's profile

Elegant Chef


Elegant Chef
 
Home Town: Fairfax, Virginia, USA
Living In: Roanoke, Virginia, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music, Wine Tasting
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About this Cook
I am a stay at home mom of a baby girl and include cooking as one of my main hobbies. Because I am not able to get out too much, and eating is a necesity, it is a convenient outlet for my creative energies. I am proud to say that I am a self taught chef who never really learned to cook growing up with my single father. I wanted to be able to save money on groceries while, at the same time, provide healthy and diverse dishes so I started searching the sale stacks of cook books at the book store. I now have quite a collection of books on cusine spanning the globe and my husband is very gratefull.
My favorite things to cook
I love cooking exotic dishes from other countries. In my repitior I include shrimp/tofu/chicken curry, Negima (japanese beef rolls), spicy yougurt marinated chicken, broiled fish with north african spice mixtures and Bestelles de la Viande (a north african meat filled pastry). Usually, the easier (and cheaper) the better but I don't mind putting a little work into a dish for company or a special occasion.
My cooking triumphs
Among what I consider to be my triumphs would be "mastering" curry powder and learning how to use turmeric.
My cooking tragedies
I've learned that egg roll wrappers will stick together before they are cooked if you stack them. I ended up with over half of my meat filled pastries having holes in them which, needless to say, did not go so well when I decided to deep fry them anyway.
Recipe Reviews 3 reviews
Indian Hot Curried Mangos with Tofu
I am so glad you guys like this recipe so much! It is good with just the tofu but you should really try shrimp or chicken as well. I like to just get the frozen shrimp in the bag. It's cheaper that way but it does take a little more time if you get the ones you have to peel. I think it's more than worth it! I have a few other recipes that have been submitted for a while now. I am hoping that they will eventually get published. Thanks again and enjoy

5 users found this review helpful
Reviewed On: Sep. 6, 2006
Amy's Garlic Egg Chicken
The chicken was delicious and very tender. I've never used eggs as a marinade before and I found that it worked really well to inject the flavor of the garlic all of the way into the chicken. It did have a very strong taste of garlic but I am definately a garlic lover and that is what I wanted when I tried this recipe. I had to use three eggs because one would not coat the chicken enough and there was way too much breading left over even though I cut those measurements in half and I hate to waste because our family is on a budjet. I did not use the butter because the last time I did that for a different recipe the breading would not stick to the chicken at all and I used matzoh meal instead of bread crumbs just because that's what I had on hand. It was a little too salty so next time I will probably omit that and add a pinch more pepper. All and all I enjoyed it.

2 users found this review helpful
Reviewed On: May 27, 2006
Syrian Bread
I love this recipe!!! It was amazingly simple to make ddespite the fact that I do not have a bread maker and had to knead the dough by hand. Because I am an ameture bread baker I was also unsure of how long to let the dough rise and rest but I winged it and it came out perfect. Thank you so much for this recipe !

21 users found this review helpful
Reviewed On: May 17, 2006
 
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