jessicadasch Profile - (18498392)

cook's profile


Home Town: Memphis, Tennessee, USA
Living In:
Member Since: Jul. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Southern, Healthy, Vegetarian, Gourmet
Hobbies: Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
Cooking rocks. I cook mostly for my guy and a girl who has Cerebral Palsy. She eats only the best of organic foods and meats. I find her challenging to cook for because she has certain things she likes which forces me to cook things differently and to her tastes vs to my tastes.
My favorite things to cook
fish, filet mignon, eggplant, portobello mushrooms, asparagus, mom's pot pie, grandmas cookies (I'll have to post), lentils, roasted red peppers, anything with goat cheese, gorgonzola, or fresh parmesian.
My cooking triumphs
Most recently a couple of fish dishes, a mushroom and spinich dish, and one I got off of here that was a filet with mushroom wine sauce. I embellished it a lot, but the base reciepe was pretty amazing.
My cooking tragedies
2 nights ago at my friend Marias house trying to make "bohemain mahi mahi". I was a little too tired to be cooking and got it all wrong trying to use the marinade too early then using that spoon to stir some carrots (with brown sugar) anyway the ingredients didn't mix properly, the carrots had to be thrown away, and I've made much better fish (people said it tasted good, but not to me)
Recipe Reviews 2 reviews
Butter Bean Burgers
Very cool, I love burgers not made from soy, quorn, or some other fake stuff but you don't come across them often. I can never exactly follow a recipe exactly but this one I did with all the same ingredients minus the measuring cup. It turned out great except just a little too oily. I used olive oil, safflower oil, and sesame oil to flavor. Still great, but I think next time I may brush it with oil and take the recommendation of baking it instead of frying. I am also anxious to see how the frozen ones turn out. Thanks

2 users found this review helpful
Reviewed On: Sep. 16, 2010
Quinoa and Black Beans
awesome! brilliant flavors that mesh very well. I doubled the corn just for sweetness, added a zucchini and a portobello mushroom cause I needed to use them up and put a touch more cayenne pepper and cumin seed. Will definitely make it again! Thanks!

0 users found this review helpful
Reviewed On: Feb. 4, 2010

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