LApagmom2 Profile - (18665755)

cook's profile


Home Town: Shaker Heights, Ohio, USA
Living In: Los Angeles, California, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Asian, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Crab Apples
Eggs w/ Feta, Chervil and Heirloom Tomatoes
Fresh Figs
About this Cook
I am photographer, foodie and mom of 2.
My favorite things to cook
I really enjoy the flavors and textures of Indian, Middle Eastern and Mediterranean foods. The subtle (or not so subtle) blending of spices and the use of fresh ingredients is quite appealing. I love trying recipes from different cultures. I also have food allergies so I specialize in gluten free, nut free and corn free baking and cooking. I have taught private classes in cooking for these special dietary needs as well as cooked for private clients.
My favorite family cooking traditions
My family has always enjoyed making sweet treats at the holidays. A tradition I am trying to rekindle from my childhood is making homemade applesauce and apple butter.
My cooking triumphs
My first baking triumph I will always remember. I was 15 and made a chocolate raspberry torte all by myself for a progressive dinner. It tasted fantastic!
My cooking tragedies
I made a macaroni and cheese crock pot dish from this site. It was by far the worst thing I have ever made and it tasted HORRIBLE. Nothing was salvageable and it all had to get thrown in the garbage. We went out for pizza instead.
Recipe Reviews 12 reviews
Non-Edible Cinnamon Dough
I've made this "playdough" for years. Adding some other spices to it lends for some great smelling ornaments. Cloves and allspices are great. You can even use whole cloves to decorate your creations. This year we are planning on making them again. I might add some essential oil to the mixture as well.

13 users found this review helpful
Reviewed On: Dec. 1, 2007
Roasted Brussels Sprouts
I LOVE brussell sprouts. this is a wonderful way to make them. But, if you are short on time use all the same ingredients and add sliced shallots. Soften the shallots in oil in skillet on stove top over med. flame. Add in halved brussell sprouts and cover for a few minutes. Add in about 1/4 cup water then cover again for about 2-3 minutes. Remove lid to let any excess moisture evaporate. PERFECT for when you are in a rush.

6 users found this review helpful
Reviewed On: Sep. 26, 2007
Chicken Korma II
What a great recipe! It was a huge hit in my house last night. I used coconut milk instead of heavy cream (didn't have any) and 2 heaping tbsp. of tomato paste instead of the tomato sauce. I also used powdered ginger since I didn't have fresh on hand. I didn't use the cornstarch at all. I eyeballed all the other ingredients for measurements and ended up with a wonderfully thick creamy dish. Served with any style of Indian rice this is a perfect dish.

1 user found this review helpful
Reviewed On: Sep. 24, 2007
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