librarylady Profile - Allrecipes.com (18825873)

cook's profile

librarylady


librarylady
 
Home Town: Alexandria, Virginia, USA
Living In:
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Italian, Southern, Low Carb, Vegetarian
Hobbies: Scrapbooking, Quilting, Reading Books, Wine Tasting
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About this Cook
I love books, especially cookbooks, and feed my addiction by working in libraries. We rarely have the same meal twice...if it's a really good recipe, we might have again in about, oh, two months or so. I love to try new things, as much for the challenge of making them as for the new flavor experience. I especially like looking at old cookbooks and trying reproduce old-fashioned recipes in a modern, healthful way.
My favorite things to cook
We try to eat very healthfully, but gosh, do I like a good pie! And butter. And bacon. Sigh. My husband's family is Italian, so we do some of that, and he is a chile-head, so we also eat a lot of spicy food--Thai, Mexican, etc. I'm trying to move us more toward a plant-based diet, so I like to prepare vegetarian meals (although it's hard to leave behind the butter/bacon).
My favorite family cooking traditions
*Buttered BLTs on Sunday mornings *Communal cookie baking, especially snickerdoodles *4th of July BBQ with brats and burgers *First Snow Brisket *Creamed Chipped Beef for brunch *ham, black eyed peas and greens for New Year's
My cooking triumphs
I am proudest, I think, of my Panang Curry Tofu recipe. I tweaked, and nudged, and fiddled, until I had a recipe that my Thai-fanatic husband pronounced "better than the restaurant". And the lasagne that's better than his mom's. Using up all the leftover Thanksgiving turkey in four days without anyone saying, "Turkey again?"
My cooking tragedies
As a kid...the time I ran out of flour and tried to substitute powdered sugar in the cake recipe. It came out...um...cindery. I've acquired a bit of food chemistry knowledge since then. As an adult...well, there was the time I lit a pot of deep-fry oil on fire. Then there was the tripe stew (shudder, shudder). And the scorched garlic spaghetti sauce. And the peanut butter cookie dough on the ceiling. And...
Recipe Reviews 33 reviews
Potatoes Madras
Used brown lentils as didn't have red lentils...precooked them about 25 minutes...all in all, pretty good. I'd go out of my way next time to get red lentils though, as they cook softer and I felt the curry needed thickened up a bit as slightly softer lentils would have done. Might also add some cumin or coriander for a more full-bodied spice flavor.

7 users found this review helpful
Reviewed On: Apr. 26, 2007
Mushroom Rice
Fine...hubby thought it needed more "flavor", but it was a good way to use up half a package of sliced mushrooms before they went barmy

2 users found this review helpful
Reviewed On: Apr. 16, 2007
Sweet 'n' Hot Glazed Salmon
The apricots were less "chunky" than I thought they'd be after reducing the sauce. Good balance of sweet and spicy. I baked my salmon at 400F for 20-25 minutes (no turning) to cook it along with some roasted veggies and the glaze still browned up nicely.

3 users found this review helpful
Reviewed On: Apr. 14, 2007
 
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