Athena P.N. (Pix) Profile - (187847282)

cook's profile

Athena P.N. (Pix)

Athena P.N. (Pix)
Home Town: Elsewhere, Oregon, USA
Living In: Elsewhere, Oregon, USA
Member Since: Nov. 2012
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Mediterranean
Hobbies: Knitting, Sewing, Gardening, Hiking/Camping, Camping, Walking, Fishing, Reading Books, Music, Genealogy, Painting/Drawing
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About this Cook
I'm a granny who has time to cook now but went through years of working a full day then coming home to try & get a nutritious dinner on the table in under an hour. That & a childhood in the kitchen left me appreciating the pleasures of cooking 'slower' foods.
My favorite things to cook
I like experimenting all year long. In cooler months we have soups & stews, unusual bean dishes, & dishes foreign to our family's background. I like bread-baking & pickling everything except cucumbers & canning just about anything.
My favorite family cooking traditions
Soups, Savoury Pies, Cornish pasties, Poulet a la Provencal, Irish Black Cake, proper scones, sausage rolls, a good dinner fry up, Swedish meatballs, lingonberry sauce, hot-sweet pickled onion slices, dilly beans ... food is A Big Deal in both my & my husbands families which both have strong Celtic roots seasoned with flavors from France & Sweden.
My cooking triumphs
Making homemade French-style sausages: la bonne nourriture! (good food!)
My cooking tragedies
Lethally hot curry I tried to feed to the kids. 25 years later & I still feel guilty ...
Recipe Reviews 3 reviews
Lemon Whippersnappers
Our best result used Convection Bake: our climate is very damp & I didn't refrigerate dough. Temperamental cookies. Added 1+ tsp Penzeys Lemon Extract to punch up the lemon flavor; oiled my hands, 1-tsp cookie scoop & silicone scraper & then baked on bakers' parchment. Oiling tools & using parchment made the dough easily handled & like so many have said, my husband LOVED these!

1 user found this review helpful
Reviewed On: Dec. 29, 2014
Lemony Zucchini Salad
A Keeper! Intriguing flavors which evolve with sitting: 3 hrs after making it was very tasty & Very Lemony; after 24 hrs the lemon flavor had mellowed substantially yet was still nicely lemony (used fresh lemon & lemon zest, as called for). I substituted fresh basil for the parsley & the result was excellent; also used light agave syrup instead of sugar (easier to mix) which reduced the 'sweet' measurement in the recipe to 1 tsp with no diminution of flavor. We mixed green & yellow squashes which made a very attractive presentation. Well-refrigerated, the salad kept very nicely over 3 days. Altogether a lovely recipe with great potential for adding your own particular flavor flourishes! [Cilantro (coriander leaf) might also be a nice change from parsley & we plan to try that next while we have it in the garden, as store-bought parsley & green zucchini will be our wintertime choices for this dish.]

2 users found this review helpful
Reviewed On: Aug. 24, 2014
Kalua Pig in a Slow Cooker
Outstanding basic/key recipe - so easy & such a good result. I used an odd 2.5# cut of pork roast that was very fatty & it cooked beautifully. Used the original size crockpot to maximize the roasting capability of the crock & was out of liquid smoke so used oyster sauce which stank up the house a bit but gave a nice flavor to the roast; I suspect I could forgo any liquid in the rub & still get an excellent result (the pulled pork was served in various sauces so the delicate flavor of the plain pork itself isn't as important for us). I do believe that a certain amount of salt is required for the rub to help the meat give up its juices. Now I'm eager to try this technique with a beef roast!

0 users found this review helpful
Reviewed On: Dec. 18, 2013

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