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    L'ecole

    Northfield, ME

    Originally from big city, now in tiny town: love to cook/eat ethnic!

    Chef #1271506

    Northfield, ME

    Joined: May 18, 2009

    Birthday: May 25

    My Journal

    Reviewed Red Curry Beef Stew

    "Unlike so many Americanized Asian recipes, this is the real deal! First of all, it has authenticity; it tastes like genuine Thai cooking. The flavor is exotic, deep, and complex. You won't get tired of it even if you eat too much! It also has marvelous textural variety, with slightly crunchy vegetables, the crunchy peanuts added as a a garnish ..."

    8 days ago on Food.com

    Shared Recipe Swiss Chard, Potato, and Chickpea Stew

    "A nice hearty recipe courtesy of cooking.com. I bulked it up by serving it with whole-wheat couscous, which was the perfect use for the fourth cup of chicken broth in the box. I'm not a fan of hard-boiled eggs, so I skipped that part."

    Jan 28, 2012 on Food.com

    Reviewed Bucatini With Peppers and Anchovies

    "Wow, what a wonderful combination of sweet, spicy, salty, and bitter! Our rural supermarket doesn't carry anything as exotic as bucatini, so I had to go with fetuccini. Other than that, I followed the recipe precisely, only halving it since it's only the DH and me. We loved it; because we love spicy stuff, we might up the pepperoncini to a heapi..."

    Jan 25, 2012 on Food.com

    Reviewed Bucatini With Peppers and Anchovies

    "Wow, what a wonderful combination of sweet, spicy, salty, and bitter! Our rural supermarket doesn't carry anything as exotic as bucatini, so I had to go with fetuccini. Other than that, If ollowed the recipe precisely, only halving it since it's only the DH and me. We loved it; because we love spicy stuff, we might up the pepperoncini to a heapi..."

    Jan 25, 2012 on Food.com

    Shared Recipe Fall Salad With Maple Vinaigrette

    "Can't remember where I found this recipe but I finally got around to making it for a party last night and it got rave reviews. Wonderful combination of textures and flavors, with just the right combination of bitter, sweet, and salty!"

    Jan 22, 2012 on Food.com

    Reviewed Caldo De Pollo--mexican Chicken Stew/soup

    "This is fabulous! I'm glad I only used 5 (large) thighs, because there was almost not enough room in my 4 quart pot as it was (I did add a small zucchini, -- chopped -- since one can't find Mexican sqaushes where we live). Spicy but not too, and plenty hearty -- almost a stew, indeed. We lived in Brownsville, Texas for 3 years (1999-2002), and t..."

    Jan 19, 2012 on Food.com

    Reviewed Mushroom Barley Soup - America Test Kitchen

    "Our local supermarket was out of cremini mushrooms, so I used the requisite amount of portabellas, and then substituted a combination of buttons, shiitakes, and oyster mushrooms. I went with a heaping 1/2 cup of barley, and might even add a little more next time (2/3?). Absolutely outstanding; the DH raved and, for once, *didn't* add any salt, h..."

    Jan 15, 2012 on Food.com

    Reviewed Low-Fat Pumpkin Mousse Pie

    "Made this with a pre-made oreo crust (instead of graham cracker) and sprinkled the top with chocolate jimmies: yum, yum! Incredibly easy to make, too, although you have to be careful about putting the topping on: best to just kind of spoon it on in rough fashion and wait until it's chilled to use a spatula and make it look nice."

    Dec 26, 2011 on Food.com

    « Previous 1 2 3 Next »

    About Me

    I live (with my husband and our beloved Jack Russell Terrier, Maggie) in a tiny town not far from the Canadian border. However, I was born in Los Angeles -- and it was a very circuitous journey that took me from one end of the country to the other (with stopovers at various points in New York, Pennsylvania, Iowa, North Carolina, South Texas, and New York again -- this time upstate)! Downeast Maine's regional cuisine, while delicious, is quite bland, and we're a long way from good ethnic restaurants. Thus, anything highly seasoned is likely to get my attention. However, I'm not a technical cook; I like "throw all this stuff together"-types of recipes, hopefully without *too* obscure ingredients (as our local market is not likely to carry them).


    In my neighborhood I'm well-known for my West African Chicken stew (http://www.recipezaar.com/peanut-chicken-from-niger-390062). I'm also partially responsible for turning Downeast Maine on to the joys of kugel (both sweet and savory), as well as hominy as a useful ingredient in soups and stews (cf. posole!).


    My favorite restaurant of all time is, sadly, long gone. Tucked into a corner of downtown Culver City, California, once upon a time there was a small Thai restaurant called "Chuladul's" -- the first Thai food I ever ate (back in the mid-1970s): what a revelation and *still* the best in my book! Perhaps it's appropriate that Chuladul's was just 'round the corner from the Culver Hotel, where the "Munchkins" stayed during the filming of "The Wizard of Oz" -- eating Thai food for the first time was like going to the Emerald City, especially at a time when almost all Chinese restaurants still served only Cantonese food!!!

    Favorite Foods

    Tom Yum Gai (Thai Chicken soup w/ coconut)
    Chicken mole (sauce not too thick or too thin)
    Korean barbeque (beef or pork) all those lovely pickled sides!
    Kosher dill pickles (speaking of pickles, the newer the better!)
    Poached salmon with dill sauce (wish my hubby liked it too....)
    Pumpkin cheese cake (the ultimate dessert)
    Not that I can cook many of these.....

    My Banners


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