naples34102 Profile - Allrecipes.com (18863788)

naples34102


naples34102
 
Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Italian, Nouvelle, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Music, Wine Tasting
Recipe Box 1 recipe
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Take Out-Style Fried Rice
Luscious Lemon Triangles
  
The Ducky Brothers
When I want to look especially cute I smile with my finger in my mouth
Filet Mignon with Bacon Cream Sauce
Herbed Macaroni Salad with Shrimp
About this Cook
After raising two children and putting them through college, they are now on their own and my husband and I are empty nesters. Not better, not worse, just different! My husband's job has always required a lot of travel, but now I accompany him on all his trips. It seems we travel more often than we're home, sometimes several trips a month! I have seen and experienced some amazing things and while I do get homesick, I'm blessed for the opportunities to see so much of our country. And, since a great deal of my husband's work is in Naples, Florida, we have a second home there and enjoy our little getaway. When we're home, we've established a new ritual of dining, just the two of us...beautiful music, lots of glowing candles and a martini(Chocolate for me, Traditional for him) while we work together in the kitchen to make creative and elaborate dinners.
My favorite things to cook
While the kids were growing up, cooking meals was more a daily function than a satisfying experience. Once my "work" was done, I always found great satisfaction in baking. Now I've stepped beyond the "kid friendly" meals, and have really enjoyed trying more creative dishes for meals. Baking, however, is still my greatest joy. I still make the family favorites when requested, but I love experimenting, trying new recipes, putting twists on some of them, and try to master higher-skilled techniques not so familiar to me. No distractions anymore, so I now have the luxury of having the time and opportunity to work on more complicated recipes!
My favorite family cooking traditions
Having started cooking at age five, and at my age, there are many memories of family cooking traditions, and I still use them on holidays when we're all together. By far my favorite is our Christmas Eve dinner tradition. I am a second-generation Italian-American who continues to follow traditions set forth by my mom, grandma, and probably by the women before them too. We have a traditional, meatless, Italian Christmas Eve Dinner which has always included spaghetti with sauce made from tuna and anchovies (trust me, you don't taste the tuna or anchovies!), baccala (salt cod), and Shrimp Scampi. It wasn't always the kids' favorite, but they've come around! And I know they'd think something wasn't right with Christmas if it was any other meal!
My cooking triumphs
Consistently preparing beurre blanc and other emulsions perfectly and understanding why!
My cooking tragedies
I've only had one cooking tragedy, but it was a doozie! When my son was about 10, I was in college and preparing my Senior Thesis. I had been studying long hours, getting very little sleep, and still trying to keep up with my domestic responsiblities as well as taking care of the kids and getting them to all their activities. On his birthday I sent him to school with brownies for his class birthday treat. Easy...I made them so often I could do it blindfolded. I'll never forget when he got off the bus after school that day, carrying the empty pan and with his head hung down. Clearly something was wrong! He told me I had forgotten to put the sugar in the brownies, and I can only imagine how embarrassed he was as his classmates sunk their teeth into them! I couldn't have cared less about my cooking failure, but only that I was responsible for my son having a not-so-nice birthday at school.
Recipe Reviews 2417 reviews
Luscious Lemon Triangles
I'm not sure why the flour and baking powder are necessary (some lemon bar recipes call for it, other don't), but no matter - these are delicious. As I always do with lemon bars, be it a 2-egg recipe in an 8" square pan (as I made), or a 4-egg recipe for a 9x13" pan, I used 1-1/2 times the filling, as I prefer a higher filling to crust ratio.

5 users found this review helpful
Reviewed On: Mar. 27, 2015
Filet Mignon with Bacon Cream Sauce
We went about this a little differently and embellished upon it as well, the result being beyond 5-star excellent. Hubs simply pan seared the steaks in a cast iron skillet in a combination of butter and olive oil, butterflying mine to guarantee it would cook to my preferred medium well, leaving his thick and luscious, cooked to a perfect medium rare. This time I did not want a charcoal flavor on the steaks. Since we used bacon-wrapped filets, I did not include bacon in the sauce. Once the filets were cooked and set aside to rest, I prepared the sauce in the same pan, removing most of the drippings. I added a little butter, maybe a tablespoon, and cooked one, just one, chopped shallot. Rather than half and half, I stirred in heavy cream and 1 T. whole grain mustard. Three minutes was more than adequate to thicken the sauce. In fact, I found I had to add a little cream just before serving to thin it out a tad. I plated this by spooning some of the sauce on the dinner plate, topped it with the filet, and then topped each filet with a few beautiful and exotic wild mushrooms. I served this with boiled new potatoes and steamed asparagus, scattering fresh chopped parsley over all. This was absolutely the finest dinner I've had in some time, either at home or out. Hubs said this was another one of those "make again" dinners he'll never see again, which is his highest form of compliment. It was not an inexpensive dinner but we enjoyed and savored every dollar of it.

5 users found this review helpful
Reviewed On: Mar. 1, 2015
Herbed Macaroni Salad with Shrimp
You have to be careful monkeying around with measurements when you bake - you don't want to goof up the chemistry of the ingredients and risk a failure. You have much more leeway with cooking, but you still have to be careful. When in doubt about an ingredient, always start with a lesser amount - you can always add more if you like, but it would be difficult if not impossible to correct if there was too much of something. In this case, it was the parsley and lemon juice I started out stingy on and I am SO glad I did. I only used half the amount called for and I was completely happy leaving it at that. I don't think I would have been pleased at all with twice as much as I used! I didn't add the eggs because I was serving this with egg salad and I think I prefer this without the eggs anyway. The parsley was not enough herb to carry the "herbed" in the title, but a good amount of dill fixed that right up. We ultimately enjoyed this, but it took a fair amount of tweaking to get there.

5 users found this review helpful
Reviewed On: Feb. 27, 2015
 
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me: I am 31 years old, and work as VP of Corporate… MORE
Cooking Level: Intermediate
About me: I travel over 100,000 domestic air miles a year.… MORE
 
Published Recipes
 
ADVERTISEMENT

In Season

Easter Ham, Lamb, and More
Easter Ham, Lamb, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
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