BellaItalia Profile - Allrecipes.com (187199219)

cook's profile

BellaItalia


BellaItalia
 
Home Town:
Living In: Boston, Massachusetts, USA
Member Since: Dec. 2012
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Italian, Dessert
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Photography, Reading Books, Genealogy
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  • Cioppino
  • Cioppino  
    By: Star Pooley
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About this Cook
A proud Bostonian, I am a second generation Irish-Italian who finally completed her 8 year plan for college. A cross between Country Girl, Eco-Chick, and Fashionista, I'm a loud and gregarious person rolled into a short package. Wicked is one of my favorite words and just to let you know, cars can't park in Harvard Yard - they'll get a ticket.
My favorite things to cook
I tell people, "See this figure? I didn't get it from vegetables alone." I love to try new recipes and serve them to hungry friends and family members. I'm well known for my dinners - which is so much fun to do, but people can't stop asking me to make my desserts and sweets. I love finding a new sweet to make and I have so many cookbooks given to me because of it.
My favorite family cooking traditions
Christmas season is a big deal for my family and the food is one of the reasons we look forward to it. Seafood to meat for dinner; pizzales, canollis/cake, egg biscuits and a million type of pies for dessert.
My cooking triumphs
My first pie crust from scratch is a triumph. Watching two picky eaters scrape their places clean and go back for seconds in another. Recreating lost recipes and watching my family's face is perhaps my biggest thrill; I'm the carbon copy of my Italian grandmother and to know I'm following in her cooking footsteps is heartwarming.
My cooking tragedies
I killed an apple pie once by setting it on fire via the burner. I wanted to caramelize the glaze and got to talking with girlfriends before I remembered to check the pie. I cried. Seriously. Using the wrong kind of milk is a constant battle for me. Runny messes are a norm when there is skim milk in the house. Remember, when cooking, most of the time its WHOLE milk.
Recipe Reviews 2 reviews
Braised Corned Beef Brisket
This was my first corned beef I had ever cooked and I enjoyed this recipe thoroughly. My boyfriend sadly did not. I will not attribute his dislike to this recipe, but to the general fact he doesn't seem to like the beef itself (just moved in together and I'm learning I have a wicked picky eater on my hands). I didn't have browning sauce so I used a brown sugar syrup instead and used beef broth at the bottom of the pan. Within two hours I had an amazing corned beef, with enough juices to serve on the side. It was simple to prepare; brush with the syrup, fry on both sides, throw in preheated oven and pull it out two hous later. Wonderful!

0 users found this review helpful
Reviewed On: Mar. 19, 2014
Italian Rice Pie II
This recipe was phenomenal and as close to being from Italy as you can get this side of the Atlantic. My Nonni, who came to the US during WWII, passed away a few years ago after being diagnosed with Alzheimer's. With her went many recipes including her Rice Pie. I found this recipe and last night I gave it a whirl, altering it only by using orange versus lemon and having to cook the rice a second time with whole milk instead of skim. Using her traditional pie plate, which looks more like a hammered tin bowl with straight sides, this double recipe made one pie. According to the recipe, you leave the pie open faced; her's was covered, so the extra dough was put to use. An hour into cooking, the crust was golden brown and to prevent the burning that many others have complained about, I covered the edge with a paper ring. Out of the oven, the pie smelt "right" and tasted exactly as they remembered. It was creamy and set up perfectly on the first try (my father warned Nonni threw out many of hers due to the center being runny). The crust was a great consistency and paired well with the filling.

1 user found this review helpful
Reviewed On: Dec. 10, 2012
 
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