Coetwins Profile - (18493828)

cook's profile


Home Town: Bridgewater, Connecticut, USA
Living In: Savannah, Georgia, USA
Member Since: Jul. 2006
Cooking Level: Expert
Cooking Interests: Slow Cooking, Italian, Nouvelle, Mediterranean, Healthy, Gourmet
Hobbies: Gardening, Boating, Biking, Reading Books, Wine Tasting
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About this Cook
I am a science and math teacher, and a proud mother of twin boys. I love being active, the outdoors, and of course cooking, which has always been an enjoyable hobby for me.
My favorite things to cook
I've recently taken interest in European cuisine, particularly recipes from the Austria (where my father is from) and France.
My favorite family cooking traditions
My mother is from the deep south and my father is Austrian, so to say I have a background in different foods is an understatement! I grew up where we sat at the table as a family every night, and mostly ate foods prepared from scratch. I was fortunate that way, and I try my best to instill my parents love for food into my family kitchen. I love to entertain, which gives me an outlet to try new things and prepare a variety of foods I don't get a chance to on a daily basis.
My cooking triumphs
Beef Bourguignon, my Oma's Austrian recipes including her sauerbraten and spaetzle.
My cooking tragedies
Although baking has grown on me, I have had some tragic events, including many over-bakes and one sad collapse of a soufle.
Recipe Reviews 6 reviews
Grandmother's Buttermilk Cornbread
By far, this is the best cornbread recipe. I first served it with a spicy chili and it was the perfect moist, not too sweet side. The sweetness is more like a muffin, but you can always pare it back if it seems to sweet for you. My oven runs a bit hot, so I only had to cook this for 30 minutes... just be sure to check it every five minutes after 25 minutes of cooking to be sure it doesn't dry out. Finally a cornbread recipe I will use over and over again!

0 users found this review helpful
Reviewed On: Feb. 12, 2012
Absolutely Fabulous Greek/House Dressing
This was great as is, but if you choose to not use it on a salad with feta, you may want to cut back on the vinegar. Wonderful!

4 users found this review helpful
Reviewed On: Feb. 27, 2011
Dry Rub for Ribs
A very good and basic rub. However, I did increase the amount of brown sugar by 2 tbsp. the second time and thought it was much better. Also, I used kosher salt instead of table salt and thought it added to the flavor rather than making it "salty" as some reviewers had stated.

2 users found this review helpful
Reviewed On: Jun. 26, 2007

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