Tzatziki Profile - (18721039)

cook's profile


Home Town:
Living In: Toronto, Ontario, Canada
Member Since: Apr. 2004
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Mediterranean, Healthy, Gourmet
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About this Cook
I believe the best food (and drinks!) are inseparable from good company. I love the peace and rhythm of cooking by myself, and rarely achieve good results when rushed - I'm pretty convinced I'd be a disaster in a restaurant!
My favorite things to cook
Anything that's delicious and prepped in 10 minutes or less.
My cooking triumphs
A special dinner that included: a pseudo-Asian salad (smoked salmon served over rice noodles in rice vinegar and watercress with a lemon/ginger dressing); truffled fresh cod; asparagus risotto; dark chocolate mousse. The dinner was accompanied by a dry Pinot Gris, and dessert was paired with a Cabernet Franc Icewine.
My cooking tragedies
Without a doubt, my biggest tragedy so far has been my attempt to make pumpkin gnocchi. (A few attempts at yorkshires have also been pretty dismal, but off-set by more successful entries!) This was early in my "cooking days" so I wasn't very skilled to begin with, and someone pre-warned me that the moisture from the pumpkin would make it more difficult. However, I was determined. Two evenings and 10+ hours later I had something that I was willing to pass as gnocchi - and a resolution never to make it again! (I may bend that resolution and attempt to make gnocchi again, but I'll try a plain recipe first.)
Recipe Reviews 1 review
Spicy South of the Border Spinach Cheese Dip
I've made this twice, once served hot and once cold, with great reviews both times! I've served it with chips AND bread. The first time I made it, I used fresh spinach - much more time consuming, and I don't think it made a big difference. This time, I substituted the whole peeled tomatoes with a can of diced fire-roasted, and I think that worked well. Next time, I'll try adding garlic! I found that stirring it again after it's been baked mixed everything together better, because the melted cream cheese combines more smoothly.

7 users found this review helpful
Reviewed On: Dec. 8, 2005

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