Nicolette Profile - Allrecipes.com (18633235)

cook's profile

Nicolette


Nicolette
 
Home Town:
Living In: Ohio, USA
Member Since: Sep. 2005
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
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Pan Seared Duck Breast
Smoky Braised Rabbit
Fried Pork Belly
Pernod Steamed Clams
About this Cook
Like most of us on AR, I am a cookaholic, a collector of stray recipes and a seeker for that *perfect*, that most reminisced about apple pie or meatloaf... or baked ziti... or banana bread.. or...
My favorite things to cook
A multitude of comfort foods are in my go-to recipe rolodex, but it's generally soup I tend to make most often. While quickie thirty minute soups often are filling, I like to make chicken stock from scratch using bits and parts of spent chicken carcasses with a few backs thrown in for good measure. It's usually a weekend affair, but the results are so worth it.
My favorite family cooking traditions
My grandmother was from England, so every holiday we would have suet forcemeat. It was this ghastly green dressing-stuffing-thing baked in the largest casserole dish my mother had... Can't really say it was a 'cooking tradition' per say, but it traditionally showed up at every holiday whether we liked it or not...
My cooking triumphs
The first time I successfully baked a loaf of bread. Monumental moment, albeit a short-lasting one as the bread was delicious.
My cooking tragedies
Risotto is the bane of my culinary existence. To stir or not to stir....
Recipe Reviews 402 reviews
Fabulous Homemade Bread
This bread IS fabulous! Not too wheaty or oaty, it's a good sturdy all-purpose bread that's just heavenly slathered with salted butter while still fresh from the oven... sooo worth the steam burns.

6 users found this review helpful
Reviewed On: Nov. 4, 2011
Yummy Veggie Omelet
Nicely detailed instructions on how to produce a perfect omelet every time. Omelets, of course, can be filled with almost anything, but give the onion-bell pepper-Swiss combo a whirl... it's very, very tasty.

8 users found this review helpful
Reviewed On: Nov. 4, 2011
Cajun Potato Soup
Yeah, I know fat = flavor, but an oil-slicked soup was not on the menu, so I browned the sausage first, then removed from pot onto paper towels. Pouring off the fat, there was still a residual amount left in which to give the onions and garlic a quick saute before adding the potatoes, etc. I waited on the addition of f/f half-&-half (instead of using both milk and heavy cream) until the potatoes cooked to release enough thickening starch, then just added to desired consistency. The fresh spinach and Parm were very enjoyable additions to this soup, but I found myself wanting to taste more Cajun-esque components like peppers, celery, cayenne, green onions. A decent potato soup recipe, just not one I'm likely to replicate.

6 users found this review helpful
Reviewed On: Nov. 1, 2011
 
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