Ashi Profile - Allrecipes.com (1874177)

cook's profile

Ashi


Ashi
 
Home Town:
Living In: San Jose, California, USA
Member Since: Jun. 2000
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Gourmet
Hobbies: Gardening, Hiking/Camping, Photography, Reading Books, Music, Wine Tasting
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About this Cook
My favorite things to cook
Pasta and pastry
My cooking triumphs
A simple BBQ steak made by butterflying a steak and stuff the garlic in the folds and cook it like that (with a dash of salt). Everybody tasted it said it was the best steak they've had.
My cooking tragedies
A baguette that turned out to be croutons....
Recipe Reviews 4 reviews
Cherry Pie III
Absolutely marvelous. The crust is flaky and the filling is not overly sweet. I ate half of the pie I made!

0 users found this review helpful
Reviewed On: May 31, 2007
Pita Bread
I made the pita bread with my own modifications. I changed the portion of pastry flour to 1 1/4 cups of bread flour. I also substituted 1 tablespoon of honey instead of 1 1/2 teaspoon of white sugar. I used a standmixer with the dough kneader attached, then hand knead after that. Not mentioned in the recipe..., you need to put the dough in a warm area and let it rise for 30 minutes. Knead it the second time. Do a baguette roll to the dough (the technique can be found here). Pre-heat the oven to 500 degree F with the pizza stone inside (rack in the lower third). Cut the dough into 12 small pieces. Stack two pieces then roll them together (so the dough would have more air). Make sure the rolled out dough is near paper-thin (VERY important and this is what makes this recipe a pita instead of a thin crusted pizza dough). Spray some water on pizza stone before place the thin dough on top. Baked for 5-minutes or until it's slightly browned (so it'll be slightly crispy, puffy alone is not enough! Use your oven light to monitor). When ready, flip the lightly browned & puffy pita over (upsidedown) on a flat surface. Soak a piece of paper towel with water, then use it to press the pita down (slowly or it'll break). After the pita cooled to room temperature, put it in an air-tight container, if not consumed immediately.

77 users found this review helpful
Reviewed On: Mar. 16, 2006
Restaurant-Style Zuppa Toscana
Doesn't taste exactly like Olive Garden's. Kale is a little hard to find in regular supermarket around here. Otherwise, taste great with lots of veggies.

0 users found this review helpful
Reviewed On: Nov. 26, 2004
 
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