Sophie Profile - (18827271)

cook's profile


Home Town:
Living In: Colusa, California, USA
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Quick & Easy
Hobbies: Quilting, Gardening, Camping, Boating, Walking, Fishing, Reading Books, Wine Tasting
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Apple Strudel Muffins
Lola by Sophie
About this Cook
Like many young cooks, I taught myself to cook when I left home for college and couldn't stomach the Ramen and Taco Bell diet.
My favorite things to cook
Cioppino is my first love. Then anything pasta. I love comfort casseroles (leftovers!!) and grilling steak and seafood.
My favorite family cooking traditions
My family cooks almost anything with wine. That's about as close to a tradition as we have. But we do it as a family... Mom was never stuck in the kitchen by herself, and neither am I. Oh, we have had cioppino for Christmas dinners!! Along with about a case of wine. ;)
My cooking triumphs
My very first cioppino. That was very scary... because it is soooo expensive! But it turned out properly spicy, tomatoey and MESSY! Yum!
My cooking tragedies
My first attempt at roasting a whole chicken...a bone-dry roasted chicken. I mean, it literally just crumbled when cut into. That was so awful. We ended up running to the grocery to get one of theirs.
Recipe Reviews 39 reviews
Oatmeal Raisin Cookies VI
Excellent recipe. Added some nutmeg. That's it. I also like great big saucer sized cookies, so pretty much did twice the amount per cookie. turned out great. thank you.

1 user found this review helpful
Reviewed On: Aug. 7, 2014
Chef John's Salt Roasted Chicken
Changed nothing about the ingredients, just tweaked the method of cooking (I have roasted many a fowl in my career). I preheated my cast iron skillet so that when i laid the chicken in it, the bottom/thighs got a nice sear (keeps the dark meat cooking at same rate as white). Then, after about 30 minutes on the high heat, i shut the oven all the way off and let the chicken sit in the cooling oven for another 20 minutes. This lets it continue to cook, but will taper off and seal the juices in. Just don't open the door! This chicken turned out so beautiful golden brown, crispy outside, super moist and tender inside. Thank you chef, for the courage to use so much salt! :))

49 users found this review helpful
Reviewed On: Jul. 1, 2014
Chef John's Fried Green Tomatoes
Did this recipe twice. First time, to me, was 4-star. To make it 5-star, for my family and I, I ditched the cornmeal, subbed buttermilk for the regular milk and doubled it, and used a LOT more cayenne (bringing it closer to the recipe I've always used). Follow the actual process of preparing the tomatoes and cooking them. These steps are very important and Chef John has laid them out very well. When finished, I used my own remoulade recipe (relish, mayo, lemon juice, hot sauce, cayenne, paprika, s&p, blended smooth), and stacked my tomatoes with crab cakes, with the remoulade (mixed with tiny salad shrimp) over all. DELISH!!!!

9 users found this review helpful
Reviewed On: Mar. 17, 2014
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