Aja Profile - Allrecipes.com (13275764)

cook's profile

Aja


Aja
 
Home Town: Portland, Oregon, USA
Living In:
Member Since: Mar. 2009
Cooking Level: Expert
Cooking Interests: Baking, Dessert, Gourmet
Hobbies: Knitting, Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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  • Pavlova
  • Pavlova  
    By: Kim Cleave
  • Kitchen Approved
 
Jul. 27, 2011 10:29 am 
Updated: Jul. 28, 2011 11:37 am
About three months ago, I decided to try out the HCG diet. This was a last ditch effort for me, after steadily gaining weight for the last several years regardless of diet or exercise. After doing extensive online research, I decided to go with the sublingual homeopathic drops. At first I was… MORE
 
 
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From The Blog:  Aja's Blah-log
Barred Rock Hens love to get outside and eat grass!
Baked Wrapped Chicken
About this Cook
Although I do have other hobbies, cooking...and eating are at the forefront of all my time well spent. The artform of flavor and aroma paired with the visual beauty of a dish, delights my soul to the core! Not only do I love to experience food, but I love to feed my friends and loved ones and watch as they experience each flavor and texture sensation. My husband and I love to entertain and to cook together. We also love to eat out on the town and recreate the dishes that we try.
My favorite things to cook
I love to cook rissotto. I love the time consuming but mindless task of adding the broth and stirring. Watching as the husks on the rice slowly turn transparent and the gluten begins to thicken and look creamy. I also love to make home-made pudding. I think I must like stirring...mind-numbing bliss with a delicious reward!
My favorite family cooking traditions
Pie crust the way my mom makes it. It's a science, you know? Half lard, half butter. Keep the fats cool but not too cool as to be too hard to incorporate. Cut in the lard first using butter knives, then cut in the butter leaving large pebbles. Add ice ice ice cold water 1 tablespoon at a time while stirring till dough just holds together then turn out onto the counter and knead 2-3 times. Roll out to 1/8 inch thickness. You can see the butter in the dough as you roll it out...there's your flaky crust. The trick is to not let the dough come to room temperature where the fats in the crust will begin to break down.
My cooking triumphs
Created recipes for a brandied pear gallette and seared scallops in a lobster mushroom cream sauce. These are the only original recipes I have created although I have "copied" several dishes that I've tasted on many different occasions.
Recipe Reviews 55 reviews
Valentino's Pizza Crust
This was a fantastic recipe. Very quick and the taste and texture was great.

3 users found this review helpful
Reviewed On: Jul. 27, 2011
Kickin' Collard Greens
Positively delicious and better than any greens I've had in any of my favorite restaurants!

3 users found this review helpful
Reviewed On: May 30, 2011
Blueberry Gelatin Mold
Fantastic! A family favorite.

3 users found this review helpful
Reviewed On: Sep. 6, 2010
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I am thrilled to be able to combine my love of… MORE
 
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