markishmark Profile - (19723801)

cook's profile


Home Town: Anchorage, Alaska, USA
Living In: Wasilla, Alaska, USA
Member Since: May 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Fishing, Photography, Reading Books, Music, Charity Work
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My Favorite Cookbook!
A chilly stroll into Summit Lake at Hatcher Pass, AK
About this Cook
Since an early age, my passion has been creating dishes with abundant flavor in the kitchen. When asked by friends and acquaintances where I went to chef school, I have to be honest and tell them my talents must be God given gift. I have had the privilege to work with a few amazing chefs over the years, and am grateful for the experience. However, I truly believe my talent of seasoning a dish perfectly the first time and every time comes from a power much bigger than the whole of us combined. My recipe for a happy hangs on a plaque in my kitchen: Live well, Laugh often, Love much!
My favorite things to cook
I love it when I can transform an everyday meal into something spectacular. I just love to create. Period.
My favorite family cooking traditions
Learning my mom's canning recipes that were handed down to her from her mom, my beautiful and talented grandmother! The Pickled Beets from the Matanuska Valley that mom & I "put up" in the fall are indescribable!
My cooking triumphs
I am a master of soups.
My cooking tragedies
Yikes! When I was young and dumb, I ruined a Copper River Red Salmon Chowder by using hickory smoked bacon instead of salt pork. Yuck!!! It was a huge batch made with an entire Copper River Red Salmon. I flushed the entire batch and couldn't bring myself to make it again until the following season.
Recipe Reviews 2 reviews
Taco Seasoning I
Nom-nom! I love this combination of spices for tacos so much, I only add one more thing to make it mine; 1/2 of a freshly dried bay leaf that I've run through the spice grinder. Also, when adding the spice mix to the cooked ground meat, I include 1/4 cup water mixed with 1/4 cup tomato sauce for moisture, and then reduce at a simmer for a few minutes before serving.

4 users found this review helpful
Reviewed On: Mar. 7, 2012
Easy Cream of Chicken Rice Soup
I used cooked brown rice, a whole sweet onion and added 1/2 of a finely chopped jalapeno to suit my tastes; I also omitted the flour - and besides reducing the milk to 12 oz. (I use canned milk when cooking) and adding a few ounces of cream cheese for richness - I pretty much kept this recipe intact.

3 users found this review helpful
Reviewed On: Mar. 7, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I am just a normal guy that likes to cook. It is… MORE

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