EKW0801 Profile - Allrecipes.com (18478917)

cook's profile

EKW0801


EKW0801
 
Home Town: Saint Paul, Minnesota, USA
Living In: Fairbanks, Alaska, USA
Member Since: May 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Reading Books
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About this Cook
I'm a little new to recipes. I've always just "guessed", as I let my knowledge of the "science" of food and cooking (as well as my tastebuds) lead me. I rarely follow recipes, and have seldom disappointed myself, and find that disappointments are easily corrected. I believe my success in the kitchen is due to my love for good food, my desire to please myself and others, and the lack of the common belief that food will cook itself. It takes effort and care! I'm seeking out recipes now only to expand my horizons by finding base ideas for some new and different foods to experiment with.
My favorite family cooking traditions
Making Rosettes with Mom for the holidays. What could seem a daunting task to others (as we spent all day making them), Mom and I looked forward to it all year. Cooking with Mom is one of my favorite memories.
My cooking tragedies
I'm not yet practiced at the "fine art" of baking. I believe baking is almost completely seperate from other methods of cooking. I've known some phenominal bakers, and am always amazed at their talents. The great bakers I've known are (what I'll call) "seasoned women" who can seemingly work magic with MOSTLY their hands, and simple ingredients. I aspire to that. I have yet to gain such sagely wisdom and magical talent!
Recipe Reviews 5 reviews
Chicken With Portobello Mushrooms and Artichokes
This recipe is delicious! Thank you! I've made it several times; it's definitely a favorite. Very simple and versatile recipe. Fantastic paired with just about anything. I'd recommend serving over grains rather than pastas, however, unless the pasta is couscous. I can't imagine omitting the brandy like many reviewers have, it adds such a wonderful flavor to the dish. Use a good aged brandy and you wont regret it. I also don't understand the comments about this being "bland". I'm salivating just thinking about this recipe! I add minced garlic, use marinated artichokes, add a splash more brandy, and give the sauce much more time to reduce and thicken. Turns out beautifully every time. I like the suggestion of adding kalamatas, but I think with that addition I'd substitute sherry or red wine for the brandy. I just don't see kalamatas and brandy mixing very well. Kalamatas are soaked in red wine vinegar, after all. I also like the suggestion of adding heavy cream to the sauce. It's an incredibly delicious dish as is, but I think I'll try the cream for a little change and update afterward.

11 users found this review helpful
Reviewed On: Mar. 9, 2009
Greek Penne and Chicken
This is VERY good, and very easy, so I make it often. Several reviews claim this is too dry if you use fresh tomato, but I haven't had that problem. I don't use the measurements here (I almost NEVER measure anything) so I can't guarantee you won't have that problem, but I'd recommend trying more than 1 tomato, and letting them cook down a little to release juices. I wouldn't recommend using canned tomatoes (whatever style) for this dish as it isn't meant to have a tomato SAUCE, and it would likely take away from the aesthetics, flavor, and texture of the dish. Also, the recipe calls for just plain canned artichokes. I always use marinated artichokes, and the marinade certainly creates depth of flavor, but likely helps with moisture as well.

3 users found this review helpful
Reviewed On: Jan. 5, 2008
Arti-Cheesy Chicken
Thank you so much for this recipe. You combined several of my absolute favorites: olives, artichokes, mushrooms, feta, parmesan, bacon... it's the ULTIMATE in comfort food to me. I follow the recipe except as far as measurements go, I rarely measure anything, I just toss in however much seems right. Also, this absolutely does NOT need the penne. Spectacular without it.

1 user found this review helpful
Reviewed On: Jan. 5, 2008
 
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