CognitiveCog Profile - Allrecipes.com (187738124)

cook's profile

CognitiveCog


CognitiveCog
 
Home Town: New Jersey, USA
Living In: Boston, Massachusetts, USA
Member Since: Oct. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Mediterranean, Healthy, Vegetarian, Gourmet
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About this Cook
My roommate is a chef at a local restaurant and he is always cooking at home too. Recently I started cooking at home and found I am not a bad cook either. Growing up, I ate a lot of packaged and processed foods, but I have found that cooking from scratch tastes so much better and is worth the time and effort involved. I'm a very messy cook! But my meals usually come out pretty well most of the time.
My favorite things to cook
I love cooking with wine... sometimes I even add it to the food! A few years ago I decided to try making an Italian Herb and Cheese recipe from scratch from this website, and I have been addicted to bread making ever since. I also like making roux's and sauces, Asian cuisine, and pretty much anything from scratch. I love using fresh produce from the garden- there is something about using the food you've grown from seed in a recipe that is mind blowing. Growing up I hated mushrooms and olives (until 2 years ago, actually), and now I use them in just about everything- along with garlic, onions, and peppers.
My favorite family cooking traditions
My family growing up lived on casseroles and 3 part meals (i.e. Meat, Veggie, Starch). Casseroles are a nice way to blend flavors for a quick weeknight dinner. I find the 3-part-meals are often boring and inevitably end up complicating it until it is either a triumph (that i can never recreate) or a disaster. We ate a lot of ziti and lasagna, and I enjoy revamping them into new and unusual variations.
My cooking triumphs
I prepared a home-made-from-scratch Thanksgiving feast of Turkey, Sweet Potato Casserole, Green Bean Casserole, home-made savory sage bread (which then became stuffing), home made gravy from the turkey drippings, cranberry sauce from fresh New England cranberries, leek mashed potatoes. Once Thanksgiving was done, I was able to use the leftovers for a week afterwords in new recipes like potato croquettes, thanksgiving sandwiches, thanksgiving pie, turkey dumplings, turkey bolognese, turkey malinese, fried stuffing bites with cranberry pesto, turkey and string bean pot pies, etc. Cooking for less than 2 years, I was amazed how delicious everything was!
My cooking tragedies
There have been several. The worst one was this past Christmas when I decided that- since money was very tight- I would make baked goods as gifts. It was a disaster. I didn't want to make anything ahead because I was afraid they would be stale, so I spend literally all day Christmas Eve and Christmas Day rushing to get everything made and nothing turned out as planned. My most recent flub involved pasta and a crock pot. You'd think that-since the water isn't boiling- the pasta would take a long time, right? Added all of my ingredients INCLUDING the pasta- and 6.5 hours later on high... I was eating glue. Lesson learned!
Recipe Reviews 2 reviews
Sourdough Starter
Be sure to click the link under 'how to make this recipe' for a short movie containing more information. Does anyone have any ideas of how/where to store this so that your entire house does not smell sour? I'm running out of candles...

2 users found this review helpful
Reviewed On: May 22, 2013
Italian Herb Bread I
Awesome recipe! I make this all the time and have been playing with all of the possibilities of just tweaking the herbs. I usually add a little more garlic and onion powder (up to 1 Tbsp each) because I love the garlic-y taste. Also, you can use 2 Tbsp Italian Seasoning instead of 1 Tbsp of basil and oregano to give it a richer flavor. For something 'different', Herbes de Provence works well, or try making it with Tuscan seasoning (just make sure to let the sun-dried tomatoes sit in the olive oil first). There is so much you can do with this recipe with just a few tweaks, but the original is delicious and inspiring!

0 users found this review helpful
Reviewed On: Nov. 21, 2012
 
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Cooking Level: Expert
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