Deb Profile - (18523365)

cook's profile


Home Town: Azusa, California, USA
Living In: Cambria, California, USA
Member Since: Apr. 2006
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Gourmet
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About this Cook
Been there, done that, don't remember most of it.
My favorite things to cook
I love cooking complex food, like Indian, the mise en place is therapeutic (with aromatherapy thrown in as a bonus).
My favorite family cooking traditions
My mother,grandmother and grandfather were fabulous cooks, I still try to live up to them! My mother and grandparents always presented a well balanced, tasty meal, every night, even after working all day...I don't know how they did it. They were natural cooks, ask for a recipe, and it's "a little of this and a little of that". My hubby is a great cook as well, which is why I startesd cooking so late in life.
My cooking triumphs
My Thanksgiving turkey made in England in a tiny little flat for my English husband, it was his first Thanksgiving, and my first go at this traditional meal (1981). I have not been able to recreate it since! Beginners luck, or just a precious memory?
My cooking tragedies
I know they are there but I choose not to remember them.
Recipe Reviews 3 reviews
Meaty Spaghetti Sauce
This sauce made my husband eat pasta, which he is not fond of. I first made it for him 6 (?) years ago...he asks for it, but he picks the bits of veg out of it...go figure. My idea is that the veg should be diced, or even grated, cooked separately in some olive oil, so the flavors meld without the chucks of veg (excluding the mushrooms), unless, you like it chunky. The flavor is there, the technique could be changed. Next time, I will fine dice or grate the veg.

4 users found this review helpful
Reviewed On: Jan. 10, 2012
Pan Fried Whole Trout
I read some reviews noting the smoking of the oil in a very hot pan, this is probably because olive oil, as called for in the recipe, has a low smoking point. Using grapeseed oil can prevent this problem. It also has a very neutral flavor, and is as high in antioxidants as olive oil.

14 users found this review helpful
Reviewed On: Jul. 5, 2009
Best Spaghetti Sauce in the World
This recipe was a train wreck for me, perhaps because I did not use fresh tomatoes? I had home-made linguine I had to use(I could manage the pasta but not the sauce, go figure) and ended up putting the fresh basil over the warm pasta with olive oil and parm. That was brilliant. Except for the tomatoes, I followed the recipe to a T. I am not sure what went wrong, but it was inedible. Since I am in the minority, I must assume it was my error, however, I really think the vermouth and tomato are a bad match. Perhaps a sweeter vermouth vs. extra dry (which I used)?

7 users found this review helpful
Reviewed On: Jun. 16, 2009

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