SFDutchess Profile - Allrecipes.com (18495406)

cook's profile


Home Town: Scarsdale, New York, USA
Living In: Santa Fe, New Mexico, USA
Member Since: Jul. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Indian, Middle Eastern, Mediterranean, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Sewing, Gardening, Hiking/Camping, Photography, Reading Books, Music
Recipe Box 3 recipes
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About this Cook
I am a freelance graphic designer. Since I started working from home a few months ago, I have rekindled my love of home-made seasonal foods. I go to the grocery store at least twice a week, and I'm getting better at making the proper amount of food (usually for two), so there aren't any leftovers to crowd the fridge for weeks!
My favorite things to cook
Recently, I've been into pork chops and experimental sauces. Usually, though, I get more excited about various types of corn bread and pecan tart(lets). I tend to make them for parties and potluck dinners.
My favorite family cooking traditions
Kimchi--Korea's answer to sauerkraut. I used to love watching my grandmother pack red pepper seasoned [insert vegetable here] into these huge glass jars we had in the basement. It seemed impossible how much she would jam into the container! My mom insists that the only way to learn to make good kimchi is to make a lot of bad kimchi. I don't think my boyfriend would appreciate that kind of food experimentation.
My cooking triumphs
Last night, I created a really great meal without looking up any recipes or serving suggestions. I made dry rubbed lamb chop steaks (grilled) and served them with a salad of endives, gorgonzola, carmelized pears, and pecans. Everything paired perfectly. The best part is that the whole meal--not including marinating--took me 15 minutes to prepare.
My cooking tragedies
I was 18 the first time I ever tried to cook for a boyfriend. I figured omelettes were standard, something with which I was familiar--pretty difficult to botch. But this guy didn't have any non-stick pans, and I didn't cook the eggs quite long enough, so the omelettes, instead of turning out perfectly browned and parsley-decorated, looked more like a choppy mass of yellow snottiness. There's also the many times I've tried to make lemon meringue pie. I stopped at 15 after three years of failed attempts.
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