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

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

Blue Jean Chef: Comfortable Under Pressure

By Meredith Laurence
Walah! LLC - 2013

I made a couple of tweaks to this recipe, and I think they worked. I added tomato paste to give the sauce a richer flavor. I cooked the flour with the vegetables, to thicken the sauce (as opposed to stirring some of the liquid with flour at the end). I also added cremini mushrooms, since I had them on hand. I reduced the paprika by 1/3 and am glad that I did. I also had a squeeze of fresh lemon juice, at the end that gave a "brightness" to the sauce. I served it over papardelle pasta, served it with a dollops of extra sour cream, and it was a good meal. It took about 15 minutes of prep, 5 minutes to come to high pressure and 6 minutes to cook. I'd definitely make this again, as this used ingredients that I always have on hand.

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