SarahPH Profile - (19548805)

cook's profile


Home Town: Burke/Fairfax, Virginia, USA
Living In: Cary, North Carolina, USA
Member Since: Oct. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Walking, Photography, Reading Books, Music, Genealogy, Wine Tasting
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About this Cook
My mother was a food editor so I grew up by her side in the kitchen. She tried out hundreds of recipes on the family and permanantly warped my definition of dinner to include as many food groups as possible, be pleasing to the eye, and above all taste good! As a mother of three with two jobs, I have learned to stream line the stringent requirements that are in my mind and appreciate simplicity as well as the more complex dishes. Doctoring things up is sometimes its own art form. Food will always be one of my greatest life loves.
My favorite things to cook
Julia Child's Boef Bourguignon, hands down. But in the fall I simply must make the Downeast Maine Pumpkin Bread from this site. Mmmmmm.
My favorite family cooking traditions
Every Christmas my Grandma, and then my Uncle, after she passed, made homemade caramels and wrapped each one in wax paper. The recipe is over 100 years old and I now make it with my children. I also make my mother's stuffing at Thanksgiving every year, and try also to make Peanut Soup (my own recipe) or the Three Sisters Soup (from this site) at Thanksgiving.
My cooking triumphs
At the turn of the century (1999-2000), I made an entire meal consiting of recipes from the turn of the previous century (1899-1900). It was fun, educational and delicious. There was a beef roast with Yorkshire pudding, a spinach souffle from a well know (back in 1899) NY restaurant, Syllabub for desert, and a few other things as well. I had fun researching, but more fun eating.
My cooking tragedies
I tried roasting chestnuts, and also an Italian version involving red wine. Both turned out inedible. :(
Recipe Reviews 1 review
Ground Turkey Soup
Ok, I have been making this soup for about two years now. I have made it exactly as written, as well as with a few variations and I like it both ways. Personally, I prefer broth over the water & bullion. I also make it all in one pot by browning the turkey and then adding all the broth and veggies to that pot. A note about barley: if you use quick cooking barley there isn't any problem with the proportions or cooking time, as some have noted. Of course, adjusting a soup to the consistency of your preference by adding more liquid is perfectly reasonable. This soup is in my year round permanent rotation. If I want to make it lighter, I use chicken broth, for a richer soup I use beef broth. I also have been known to add whatever veggies (extra onions or mushrooms for example) that I needed to use up and I have always loved the meal. Even my three kids love this. It is one of the only ways they will eat cabbage. My husband likes to add hot sauce, I like to garnish my bowl with Parmesan, you can do a lot with this. This recipe is a gem!

1 user found this review helpful
Reviewed On: May 18, 2014

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