MINNESOTA1 Profile - Allrecipes.com (1922648)

cook's profile


Home Town: Cincinnati, Ohio, USA
Living In:
Member Since: Jan. 2003
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Mexican, Indian, Italian, Healthy, Vegetarian, Dessert, Gourmet
Recipe Box 2 recipes
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About this Cook
I went to culinary school for a Le Cordon Bleu certificate in Baking and Patisserie. I belong to the Bread Baker's Guild of America due to my passion for artisan bread baking. My current job has required me to begin experimenting with some savory dishes, so I have begun to tackle things other than breads and desserts. I have been baking since I was a child. I love working with fresh, quality ingredients and am inspired to find healthy, fresh remakes of classic favorite recipes
My favorite things to cook
I love making bread, particularly experimenting with artisan varieties. In addition, I am always trying new cookie and cake recipes.
My favorite family cooking traditions
My dad has his own version of "Cincinnati Style" chili but he claims that the recipe will not be mine until I am 40! I am the third generation to use a certain apple crisp recipe. I have eaten my grandmother's version, my mother's version, and my own version. Though we all used the same recipe, we each produced distinctly different results.
My cooking triumphs
Based on a suggestion from a culinary school instructor, I made a "stuffing" bread...basically a brioche base with herbs, celery, chicken broth, and onions which would typically be found in stuffing. With this bread, I made a grilled panini with turkey, swiss, and mushrooms sauteed in yellow onion. When my fiance tried this, he immediately called his parents to come over for dinner because he wanted to share!
My cooking tragedies
Anyone who experiments in the kitchen on a regular basis is bound to have complete flops...I am no exception. But...the important thing is to learn from my mistakes and KEEP TRYING!!:-)
Recipe Reviews 5 reviews
Kathy's Award Winning Barbeque Sauce
This recipe is a definate winner! I keep getting requests to make more sauce and barbeque chicken pizza. No one can believe I made such a tasty sauce from scratch. The great part is that it is a relatively simple and quick process for great, reliable results! Like one reviewer suggested, I used V-8 instead of tomato juice and the sauce seemed to thicken faster when it (V-8)was refrigerated prior to blending.:-)

1 user found this review helpful
Reviewed On: Feb. 16, 2005
Easy Focaccia
This recipe yields a good quality bread with relatively little time commitment. Although my all-time favorite rosemary focaccia recipe is the "Acme Herb Slab" this is an excellent substitute if you do not have hours/days to commit to the craft. It yields a soft bread with a lightly crisp crust and tender crumb. I added 1 tsp garlic powder and 1/4 tsp black pepper along with double the fresh rosemary. It smelled wonderful in the oven and looked professional when baked. The uses of this bread are plenty...pizza crust, breadsticks, sandwich bread, etc. I work as a professional baker and am something of a bead snob, but I was impressed by the results of this recipe.:-)

92 users found this review helpful
Reviewed On: Feb. 16, 2005
Autumn Muffins
I was in a rush to find a recipe for muffins to surprise my fiance with breakfast and chose this one based on the rave reviews. The only fruit I had on hand were frozen peaches (so I omitted the apples, cranberries, figs, and hazelnuts). I also substituted cloves for ginger and margarine for butter, then put a vanilla/cinnamon sugar mix on top. However, everyone who tasted these muffins said they were the best thing I have ever made by far...they are very critical and said they wouldn't change a thing! The bottom line: this is a great base recipe which tastes great despite substitutions...everyone appreciated the complex well-blended flavors. :-)

21 users found this review helpful
Reviewed On: May 9, 2003

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