cooking@home Profile - (187638896)


Home Town: Washington,D.C. Suburbs In Md, Maryland, USA
Living In:
Member Since: Dec. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Boating, Walking, Fishing, Photography, Music, Wine Tasting, Charity Work
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  • Platski
  • Platski  
    By: Holly
  • Kitchen Approved
About this Cook
My name is Stacy and I started cooking as a child when my mother was working shift work and my sister and I had alot of time that we had to be responsible for our meals. FOOD WAS THERE but we had to either heat up something or make it ourselves. I grew to love making dinner for my family and surprising them all. I was a child who developed a love and skills early on. I had a grandfather who also taught me so very much about simple foods and old traditions from his lithuanian mother, as well as a great aunt from My grandmothers Irish family. Having our family travel to Europe and be close to EVERY embassy in Wash, D.C i developed a very mature palate and LOVED to try ALL ethnic foods as well as cooking styles. I Had been on vacation to Europe and lived in the UK so between the travel and family roots It was always clear to me that i wanted to and enjoyed cooking homecooked meals for my family and had a interest in trying then regional foods that are available in D.C. thats was my start.
My favorite things to cook
I started with simple casseroles and the baking at tthe holidays that my mother and My sister and I would do at home as well as set up with other moms of family friends. All the kids would share our family cookie/dessert recipes and exchange those and then show each other how ro make them. This became a tradition along with holidays and we learned alot and had fun!. My mother ways exposed us to ALL kinds of foods so we liked many things that most kidshad never even heard of.. but I lived to try new things and then try to make my own recipes. We were are tight budget household that did not allow to eat out offten or keep gourmet foods around! So I tried to make ALL THINGS I LOVED eating out and recreate them. Which i did not do well then but learnd how to cook pretty well We also had the seafood MD CRAB and fish that was just what we ate.. I love to prepare/cook all local seafood, softshell crabs a favorite. I got most begin. Techniqe from the very 1st TV cooking shows and practiced.
My favorite family cooking traditions
Wow.. probably preparing the old recipes that my grandparnts used from their growing up. Simple food that is all about the ingrediants and being fresh from the garden and out of the water or butchered fresh. The cooking flavors were very pure and not fancy but hearty and delisious. I dont have a favorite now but I always raised my 3 children on home cooked meals even working as a single mom.. crockpots and foods i could prep the night before became my staples. Usually fresh foods that did not need a long braising or too much time. I made sure that I had the kids pick things out and rotate so they loved eating what their pick would be .. And learning some fancy cutting of veggies to just dip was my way to get them ALL eating "salads" nightly. If we had to eat a half hr to hr later to have homemade food then it was a trade off worth it to me. My kids at 24,22 and 18 are almost all moved out and its very special when they come home and request a old favorite or ask me how to make a dish.
My cooking triumphs
Triumps!! My biggest one to this day is that I still struggle with the perfect fried chicken ! But I have at least found the key to doing it right. Learning about deep frying without a deepfryer or thermometer has been one for sure and the very different flavors and heating limitations to different oils. There was a time that my gravy would be hit or miss and that I have overcome and writing down my experiments that go right!! Lol nothing better then it turning out just how or better then your goal. I now stay current with the cooking channel and food network and learn constantly. I can now cook anything that another person or myself want and know it will be great. BUT I NEVER STOP reading cookbooks or watching new techniques that i am not familiar with ..tweeking recipes that are things i want but making a slight change to my taste or turning it into a more afordable meal is something I do often along wirh fusions! Ex; My youngest lives Korean so i buy ingred. From the korean market.
My cooking tragedies
1st turkey.. i left the bag of parts and giblets inside abd stuffed it and had no idea that i would dig out paper ! Getting my salt and sugar mixed up and not labeling in the storage containers.. food that took DOUBLE THE TIME WITH A HOUSE OF GUESTS ON CHRISTMAS! .. Nothing else too bad!.may add this when someone reminds me!
Recipe Reviews 9 reviews
I have been making the Lithuanian version of this since my grandfather taught me at a very young age..about 9yrs old. The only difference is that we did not use any garlic or onion powder or paprika. We always grated the onion. This recipe worked great with a whole small onion instead and adding all ingredients to food processor. Pulse until smooth. My grandad used bacon fat to fry in cast iron skillet and I didn't have any so I used a little butter with about 1/4c tsp of olive oil.. fried beautifully but I also added salt during frying / light salt on each side. Also set timer for 5min per side until they look dry on uncooked side and flipped. I used all ingredients except onion powder. They are addictive and great with a collapse of cottage cheese or soft yolk egg on top for breakfast! Thank you for your recipe we enjoyed it very much (med-hi heat). I submitted a pic of one side cooked and side not flipped yet in pictures! Takes 5 min in food processor and same delicious texture and flavor! A must for snacks, side dish or breakfast! TRY IT!!

0 users found this review helpful
Reviewed On: Mar. 26, 2015
Roasted Cauliflower
Recipe is great..I am not a fan of DILL so I used chives instead and as on reviewer suggested using mayo to keep it from being to dry would probably work great.. I think some reviewers are missing the whole idea of the recipe in that that it totally looses the really great idea and purpose to roast it whole and serve by slices...its a way more dramatic eye appeal and it gives the cauliflower alot of flavor from seasoning but also the actual taste of cauliflower maintains its integrity! Fyi there are several recipes out there with different seasonings and you could exchange those with pretty much any other seasonings/flavors.. perfect dish to bring to a party! Eye-catching for a social event and dressing up such a simple healthy vegetable. Thanks for sharing!

1 user found this review helpful
Reviewed On: Feb. 19, 2015
AUTHENTIC! This is a AUTHENTIC recipe..many are not.. you can also use ALL FETA with the same other ingredients ..the Kefalori cheese is Not easy to find but using all feta is also traditional tiropita. Adding spinach as some did is spanakopita and that is a different item altogether! This is supposed to be ALL CHEESE! Thank you for sharing a traditional recipe ! Its great

4 users found this review helpful
Reviewed On: Aug. 7, 2014

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