foodiewife's Profile

From: Monterey, CA 93940

Joined: September 3rd, 2011

About me: I'm a self-taught home cook & baker and author of the Food Blog "A Feast for the Eyes". I live on the beautiful coastal area of the Monterey Peninsula of California. I'm undecided about which I enjoy the most-- learning food photography or trying out new recipes or techniques. Over the last several years, I've eliminated any processed foods or package mixes. Instead, I try to find ways to cook the way our grandmother's did-- from scratch! We have a small herb garden and grow our own tomatoes. Favorite cookbook authors: Ina Garten, Tyler Florence, Everyday Food and anything by Cook's Illustrated.

Favorite cookbook: Far too many to choose only one!

Favorite recipe: Ina Garten's Baked Scallops Gratin-- garlic!

Website:
www.foodiewife-kitchen.blogspo

Skillet Pasta Quattro Formaggi from The Complete Cooking For Two Cookbook

Very easy to make, but I'd reduce the water from 4 cups to 3 cups. The sauce turned out a bit watery. I added some cooked shrimp for protein,and next time I'll add some steamed broccoli. What made this... read more >

recipe reviews (99)
book reviews (34)
useful review votes (43)

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foodiewife's Reviews

3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Slow Cooker Revolution

By The Editors at America's Test Kitchen, America's Test Kitchen
Boston Common Press - 2011

We liked this soup, but I felt that the tomato puree kind of overpowered the beef broth flavor that I like in this type of soup. Also, I would double the amount of barley. Other than that, it's a good recipe that I would make again.

useful (1)  

I blogged this recipe a while ago, and think it's time to make them again. Here are my tasting notes:
My son said these were the best ribs ever! My husband was slower to respond. Undoubtedly, he was comparing them to the ribs he's learned to grill well. I do agree that the ribs were very tender. His verdict is that they are very tender, and almost smoky. I liked that there was a slight stickiness to the outside of the ribs, and a slightly charred taste from the broiler. There is nothing like slow-cooked ribs, over wood chips and a Weber grill. However, I will say that after a rough day at work today-- I'm beginning to see how slow cookers can be my new best kitchen helper. I give America's Test Kitchen kudos, for this recipe. Broiling the ribs is key. Otherwise, these would just be braised meat, and not barbecue.
The link to my post is: http://foodiewife-kitchen.blogspot.com/2011/11/slow-cooker-revolution-easy-barbecue.html

useful (1)  

Not bad, but nothing earth shattering. I blogged this recipe and here are my tasting notes:
I decreased the chipotle from 1 teaspoon to 1/2 teaspoon (I'm whimpy about heat). The chili has a tangy flavor from the tomatoes, with light notes of citrus from the lime zest and juice. This is very different than a traditional beef-style chili, but it's a nice change. It tastes "healthy". I don't know what to say if you have children to feed-- there isn't a lot of tequila, but I'm not going to risk Child Protective Services from paying you a visit. If you leave out the tequila, I'm sure that the chili will taste fine-- or, you could skip adding more tequila before serving. The first two tablespoons, added at the beginning, would have long cooked out any alcohol. Your choice.
http://foodiewife-kitchen.blogspot.com/2012/02/tequila-and-lime-turkey-chili-slow.html

useful (1)