KitchenDiva Profile - (18864730)


Home Town: Missouri, USA
Living In: Mckinney, Texas, USA
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Nouvelle, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books
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Blog...  2 posts
Jun. 3, 2009 6:25 pm 
Updated: Jun. 6, 2009 5:00 am
YOU'RE INVITED to a friends house for a small party. You want to take something for the hostess. Let's take a look at the "usual suspects" for hostess gifts: (1) A nice bottle of wine . . . she does not imbibe from the grape (horrors!). (2) Fresh flowers . . . she is allergic (she… MORE
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About this Cook
I grew up in the 50s and 60s in the midwest watching parents and aunts cook. My ancestors were originally Europeans who migrated to Mexico. In Mexico, they learned to cook in the traditional Mexican style, which my grandparents brought with them when they moved to the United States in the early 1900s. I have been married for over 37 years to a man who is Venezuelan. Caracas is known, by Euros and Americans alike, for it's sumptuous cuisine. Over the years I have learned how to cook with ingredients that are prevalent in Venezuelan recipes. It is the flavors and ingredients of Mexico, the USA and Venezuela that permeate my cooking. I love watching Chef Rick Bayless on the Sunday evening PBS cooking show, "Mexico: One Plate At A Time" in which he showcases typical Mexican dishes. I also watch "Anthony Bourdain: No Reservations" and especially enjoy when he is scouting out the foods and ingredients of South America. I always feel like I need to get up and start cooking after watching.
My favorite things to cook
Any cut of pork; fish and shellfish; desserts; especially in recipes with Mexican or Italian ingredients.
My favorite family cooking traditions
Pot luck Thanksgivings for friends who are unable to attend a family dinner feast. Prior to my mother's passing in 2005, I used to start making a "white fruit cake" for her every Friday after Thanksgiving day. I would have to say that it was my favorite family cooking tradition even though I really dislike the taste and textures of fruit cakes.
My cooking triumphs
I have two very memorable triumphs: #1 - A successful "Dacquoise" - a French specialty dessert that has a delicate meringue filled with a mocha and butter filling. There were quite a few failed attempts before I got it just right! #2 - When my mother was alive, she loved fruitcakes. So I made her a home-made "White Fruitcake" every year for her Christmas gift, even though I abhor fruitcakes. I assembled and baked it the day after Thanksgiving so that I could give it a good rum soaking over the five weeks until Christmas. It was an all day labor of love to make and bake - very expensive, intricate, and time consuming! It was so worth it though, just to see her eyes light up when she took her first bite.
My cooking tragedies
My first attempt at Quinoa - I didn't realize that this healthy grain needs to be rinsed thoroughly prior to cooking or it will have a bitter flavor.
Recipe Reviews 33 reviews
Dirty Rice
I am of Hispanic origin and there is more than one culture that had a Dirty Rice" recipe. I think it is very narrow minded to think that only Cajuns can lay claim to that name. Most Cajun restaurants advertise it as "Cajun-style Dirty Rice" - they know that other cultures have their own recipe of it. As another rater stated: reading the recipe should have tipped you off that this is not Cajun style dirty rice. To avoid mushy rice, after sautéeing the veggies and rice add 2 2/3 cup of water or chicken broth & bring to a boil before covering and lowering the heat to simmer. DO NOT LIFT THE LID FOR 20 MINUTES OR STIR. Check the rice after 20 mins. If still wet leave the lid off but DO NOT STIR. Once the rice is dry incorporate the cooked and warmed corn & beans, along with the chopped tomatoes into the rice by fluffing the rice with 2 forks. Turn off the heat, replace the lid and let the rice stand for 3-5 minutes. Serve as the recipe suggests with the garnishes. Now, enjoy your Latin Dirty Rice!

0 users found this review helpful
Reviewed On: Mar. 30, 2014
Gourmet Cream of Broccoli Soup
Truly Gourmet. The secret here is her method of sweating the onions, potatoes and broccoli - this makes all the difference in the world. I could not use the black pepper because my husband is allergic to it, so I used a shake or two of garlic powder to replace the flavor of the fresh ground black pepper; also, I only had Half & Half on hand, so used that instead of the heavy cream. I can only imagine how much better it will be the next time when I use heavy cream. Remember to use her method of sweating the veggies using parchment paper.

1 user found this review helpful
Reviewed On: Sep. 27, 2012
Chorizo Breakfast Burritos
These are just like my mom used to make when we were little.Now, I use Soyrizo or other non-meat chorizo products. You do have to add about 3 teaspoons of your favorite cooking oil so it doesn't stick to the pan. My favorite oils to use are grapeseed oil or walnut oil. I am not a Vegan, just a person who prefers a less greasy chorizo with a healthy oil. Believe me, someone who has been eating and making beef chorizo for the past 55 years, you cannot taste the difference between a meat chorizo and a nonmeat chorizo because it is all about the many spices and vinegar used to make chorizo.

4 users found this review helpful
Reviewed On: Aug. 25, 2012
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