Buon Appetito Profile - Allrecipes.com (11507738)

Buon Appetito


Buon Appetito
 
Home Town: Brooklyn, New York, USA
Living In: Fresh Meadows, New York, USA
Member Since: Apr. 2010
Cooking Level: Not Rated
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Gourmet
Hobbies: Gardening, Boating, Biking, Fishing
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Blog...  1 post
 
Mar. 1, 2012 3:53 pm 
Updated: Mar. 7, 2012 6:46 pm
The 2 Yutes!  Whats a Yute? This past week I had a birthday! to be honest I was extremely depressed the whole day. No matter what or who I spoke to I couldn't break the depression.  But the 2 Yutes in question brought a tear to my eye and a smile to my heart as well as face. They prepared a… MORE
 
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Seared Tuna Steak With Caramelized Onions and Balsamic reduction Syrup
Brooklyn Bridge
Spaghetti with Shrimp diced Tomatoes in a mascarpone cream sauce
Seared Tuna Steak With Caramelized Onions and Balsamic reduction Syrup
  
Chef Of the Future
Peas & Macaroni / Pasta Piselli
About this Cook
I come from a family of cooks who's two main ingredients are little of this and a little of that. The problem with old family recipes is no one in my family ever wrote a recipe down except for an occasional baking recipe. I am cooking ever since I was a child. I started out with simple dishes. Like Pasta Piselli (Peas And Macaroni) and friends started asking me how I made things. Like my mentors I just always did a little of this and a little of that. Then I decided to start writing down the recopies. I find writing down the amount of ingredients difficult since I have always eye balled everything and never measured.
My favorite things to cook
I can't say I have any favorite thing to cook. I just have a love of cooking. But if I had to pick a favorite it would have to be my Sunday meat gravy. It is not a gravy you put on meats but actually a tomato sauce. With meatballs,sausage,pork,beef,home made brazzole and my secrete ingredient lamb shank oop's the secrete is out lol.
My favorite family cooking traditions
Easter cake which I converted into a Italian cheesecake. It's not the traditionally thick and sort of lumpy texture of most ricotta cheese cakes but smooth and creamy.
My cooking triumphs
When someone gave me a 36 pound Blue Hubbard squash. I had a large party coming up and, some of the best cooks I know were coming.I had never even heard of this squash before and wowed them in two different ways. Squash Patties, Mashed Squash.
My cooking tragedies
I made Italian cheesecake to bring to a party and by accident put salt in twice. It was ruined and into the garbage it went.
Recipe Reviews 8 reviews
Mom's Peas and Noodles
My family and I really enjoyed this it went perfect as a side dish with steak and a spinach salad. Thank you for sharing this wonderful recipe.

7 users found this review helpful
Reviewed On: Apr. 30, 2014
Chicken with 40 Cloves of Garlic
I made this recipe for my family I served it over a bed of creamy rissoto. Although I did not make it exactly to specification I did not stray far from the original recipe. I seasoned the chicken prior to searing and instead of using 1/4 cup water I substituted with almost 1 cup of good Chardonnay wine. I also added the zest of the lemon with the thyme on top of the chicken. This was a superb recipe. You can never go wrong with the combination of lemon, chicken, butter, and garlic. I fell my addition of the wine added another dimension of flavor to this already wonderful idea. Thank you!

7 users found this review helpful
Reviewed On: Mar. 6, 2014
Grilled Gorgonzola Flat Irons
My family and I enjoyed this recipe. I did not have flat Iron steak but the porterhouse I used was a perfect vessel. The saltiness of the Gorgonzola is a wonderful contrast to the dry rub. I cant say I followed the recipe to the T but I was close. I didn't make the dry rub and apply it but, I added each ingredient to the each steak individually. Nor did I measure the Gorgonzola cheese again I treated each steak individually. Thank you for this wonderful idea of Gorgonzola cheese and steak!

5 users found this review helpful
Reviewed On: Feb. 23, 2014
 
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