AZ93 Profile - (187840367)

cook's profile


Home Town:
Living In: Saint John, U. S. Virgin Islands
Member Since: Nov. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Boating, Biking, Reading Books, Painting/Drawing, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
1/3 whole wheat flour, 2/3 AP flour. Probably why it didn't rise as high as others. Still delicious!
After first rise (~38 hours)
After mixing, before first rise. Very wet dough.
About this Cook
I left the corporate life in 2007 to live on a sailboat in the Virgin Islands. I have almost no power and only a camp stove to cook on. Any water I use (showering, cleaning, cooking, etc.) I haul myself. I use 2 gallons a day. Total. Yet I get into a sundress and go to work at a high end jewelry store every day. I love my life! Recently however, I have been visiting my Dad in Maine (was supposed to be a few weeks and several months later am still here!) and with a lot of time on my hands am learning to cook. Pretty surprising for a 45 y.o. woman who has barely turned on an oven. Or made a bed. Or ever thought she wanted to. BTW I still don't make my bed.......
My favorite things to cook
Don't eat meat, but I LOVE salmon or any kind of fish. Sushi?LOVE IT! I love to cook veggies, and baked goods though I keep struggling with it ("blast it! forgot the baking soda/powder again!"). Despite that, I love, love, love to bake (eat) home made breads. Learning to make home made pasta (terrible at it) and enjoy eating anything with eggs, cheese, name it. No, not all non-meat eaters are rabbit food eaters!! :)
My favorite family cooking traditions
Cooking with my sisters and their children at Christmas. Since my Mother passed in 2005, the things she did for us are more precious than ever. I try to honor her in everything I do, especially at the holidays when I cook. I live in the Virgin Islands but have been visiting my Dad in Maine for the last several months. Cooking for him is one of the most satisfying and joyous things I have ever done for anyone. He appreciates it so much!
My cooking triumphs
Learning how to use an oven at the age of 44. Baking bread for the first time. At age 44. Not burning toast. Age 44.
My cooking tragedies
Too many to mention! (Sniffle)
Recipe Reviews 76 reviews
Hearty Halibut Chowder
I am a chef on a yacht and made this for lunch today. In 2 months of cooking on this boat, this is the most loved meal I have made. The owner's quote....."exceptional". I halved the recipe and used two prosciutto-wrapped halibut fillets left over from the night before. Just chunked them up and added them toward the end (the prosciutto was a nice touch!). It easily fed 5 hungry people. I pretty much stuck to the recipe, though I did add a can of corn and thickened it up just slightly with a tsp of cornstarch. I have been requested to make this whenever guests are on board now. Thanks so much for posting this. Wow!

2 users found this review helpful
Reviewed On: Jan. 2, 2014
Mango Sorbet
Fabulous! Filled a blender with frozen organic mango, added simple syrup made from 1 cup water, 3/4 cup organic sugar cane sugar, and the juice of 4 key limes. I might use even less sugar next time, but this is my new favorite frozen treat. Thank you so much for the recipe!

0 users found this review helpful
Reviewed On: Nov. 29, 2013
Maria's Stuffed Chicken Breasts
I made this for guests and it earned me the most coveted compliment in cooking. "You're such a good cook!" I used ChefBauer's suggestion and made a pocket in the chicken (see his/her review, which is currently the second most helpful here for how it was done). After making the pockets, I took the advice of others and dipped the breasts in egg, then seasoned breadcrumbs, then quickly seared each side. After cooling I filled with the mixture, which I also added a little basil to, and carried on with the recipe. I used jarred Rao's tomato basil sauce which was delicious and served it all over spaghetti squash. The other reviewers are right, the recipe makes way, way, WAY too much filling. I used about 1/3 of what was called for, for 4 people and still had some left over. BTW, I don't eat meat so I used a tilapia fillet and just covered it with some breadcrumbs, then the filling, sauce and cheese and it was just delicious. Very easy to do this on the side if you have a non meat eater joining your dinner. I can't recommend this recipe enough. One of my all-time favorites. Thanks Maria!!

1 user found this review helpful
Reviewed On: Mar. 28, 2013
Cooks I Like view all 3 cooks I like
Cooking Level: Expert
About me: Every morning my granddaughter calls and says,… MORE
Cooking Level: Expert
About me: I was born and raised in the restaurant… MORE
Cooking Level: Intermediate
About me: As a child of Swedish parents who always cooked,… MORE

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States