marljong Profile - (18982366)

cook's profile


Home Town:
Living In: San Mateo, California, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing
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Briiliant Brazillian Ant Hill Cake
Four Seed Buttermilk Bread
Soft Pesto Parm Bread
Blueberry Gingerbread
Cheery Cherry Pie
About this Cook
On a continuous journey for stellar recipes with extraordinary tastes and splendid textures. Exquisite/refined texture is something that can be elusive in a recipe for various reasons, especially with baked goods; however, when a cake or a bread has the harmonious balance...voila! I favor global and local cuisines--down home to gourmet. With a tremendous appetite and a highly critical taste buds, I needed to cook, bake and experiment to satisfy the insatiable hunger for my kind of bliss. It's a thrill and an adventure when I share a delicious treat or a dish that I've created by adding love--my own unique twists on classics and reinventing my favorites. My palette is worldly, sophisticated, yet delightfully childlike. I strive for excellence whenever I'm in the kitchen. Pleasing myself is palpable; however, cooking and eating is definitely enhanced when shared with family, friends and colleagues.
My favorite things to cook
Things I crave from childhood, my travels and something new to me. I love baking from scratch: Italian breads, chocolate cakes, banana cakes, pound cakes, coconut cakes, cranberry breads, savory corn bread, Irish soda breads, cinnamon buns, tiramisu, Greek desserts/sweets--Baklava, Finikia, cornmeal cakes; keylime pies, cookies, and all things lemon!
My favorite family cooking traditions
Savory, sweet, spicy, hot, tangy! Gyoza, fish, vegetable pancakes, sashimi/sushi, gar-bee/bur go gee, bread/rice stuffing, Gumbo, Paella, Dirty rice, smothered chicken, stuffed grape leaves, Guatemalen tamales...
My cooking triumphs
Perfecting a recipe that is already very good is fun; moreover, creating something phenomenal by happenstance is awesome!
My cooking tragedies
In my early 20's, I'd volunteered to cook the Thanksgiving turkey. Didn't know it would take a day or two to defrost a turkey. After 6 hours of roasting, only the tops were cooked! Thank goodness, we were also serving ham! Anything with cheese!-- I just leave it out!
Recipe Reviews 193 reviews
Tomato-Cream Sauce for Pasta
Simply good; potential for 5 STARs...added sun-dried tomatoes, chicken stock and red pepper flakes.

0 users found this review helpful
Reviewed On: Dec. 26, 2013
Excellent caramel; used it to dip my pretzels and it worked perfectly!

4 users found this review helpful
Reviewed On: Feb. 13, 2013
Blueberry Gingerbread
It's passable; the bread was on the dry side and too sweet for me; I added toasted nuts and replaced the white sugar with 3/4 cup of light brown sugar. And the sugar on top was not necessary! The blueberries were not noticeable and I would not make this recipe again.

4 users found this review helpful
Reviewed On: Feb. 10, 2013
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