Medea Profile - (18647177)

cook's profile


Home Town: Manhattan, Kansas, USA
Living In: Brooklyn, New York, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Indian, Italian, Southern, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Knitting, Photography, Reading Books
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About this Cook
I cook for myself and a roomie and as many friends as I can get to come over. I'm always looking for the next baked treat to wow my audience.
My favorite things to cook
I specialize in baked goods and have a variety of cookies, cakes, brownies, bars, pies, and other desserts under my belt. I'm pretty fond of the variations of recipes that can be made with the humble potato, too!
My favorite family cooking traditions
I come from a tradition of holiday treats, so my baking ramps up in December. I also have food-themed parties that are pretty popular.
My cooking triumphs
Epic carrot cakes for a loved one's birthday, lemon bars like another friend's grandmother makes, pasta sauce from scratch without a slow-cooker, homemade "Oreo" cookies, and a wicked fruit crisp. My signature quick-but-impressive dessert is chocolate pudding cake that sauces itself in the oven.
My cooking tragedies
I've gone overboard with salt on some poor, defensless chicken, and burnt many a bread slice in my broiler (alas, the toaster oven is broken). I've had vegan cake turn into a weird rubbery slab (at least it went into the trash in one clean piece) and my caramel apple cupcakes were great the first day I made them but mysteriously melted and soggy the next morning.
Recipe Reviews 17 reviews
Buttermilk Coleslaw
This is a really nice, basic coleslaw recipe. The buttermilk dressing would be good on other salads, too. I halved the recipe with no problem. I also added the juice of a lemon and a cup of toasted sunflower seeds to the salad mix before dressing it.

7 users found this review helpful
Reviewed On: Sep. 4, 2006
Spiced Yogurt Pound Cake
This didn't have the texture that pound cakes usually have (in my experience), but it was moist and delicious. I'll be making it again, I'm sure. I combined the spice suggestions posted in some other reviews and used 1 tsp. cinnamon, 1 tsp. allspice, 1/2 tsp. nutmeg, 3/4 tsp. cloves, 1/2 tsp. salt, 1 tsp. baking soda, 1 tsp. pumpkin pie spice, and 1/8 tsp. cardamom. It only took 35 minutes to be perfectly baked in my 9x13 pan and I had no trouble turning it out onto a baking sheet after letting it cool. Additionally, I served this dusted with powdered sugar and then I spooned a simple lemon sauce over the top. For the lemon sauce, melt 1/2 c. butter or margarine in the microwave. Whisk in 1 c. granulated sugar, 1 tsp. grated lemon peel, and 1/3 c. fresh lemon juice (for me, the juice of 2 lemons). Add 1 egg and whisk again until blended. Microwave on medium-high (70%) for 4 minutes, stirring at the halfway point. It will thicken up a bit. Serve warm. I served it to my husband and a friend and they loved it.

4 users found this review helpful
Reviewed On: Aug. 28, 2006
Blueberry Crisp II
While I did not detect any special "tang," this tasted good -- and, truly, not like there was mayo in it. We only had 1 cup of fresh blueberries, but with 1/2 of the topping in a the pan it still served three. I added a little extra cinnamon as well as one tablespoon of vanilla sugar in place of one tablespoon of white sugar.

2 users found this review helpful
Reviewed On: Aug. 14, 2006

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