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DonnaPF

CO, US
member

I've been cooking since I was a child, when my mom let me make the spaghetti sauce. It wasn't that complicated, but I remember her scolding me when I tried to skim off the fat floating on top, from the cooked ground beef: "No, all the flavor is in that". I moved on to birthday cakes with chocolate frosting, using the recipe on the Swans Down cake flour box, eating most of the frosting. I became a devoted and self-taught cook and baker in my 20's, focusing on all the new vegetarian cookbooks that came out in the '70's. I've baked everything that can be baked and then some. I still make most of our breads, and all the pies, cakes, cookies, pizza crust and quick breads.
I'm a registered dietitian, and my blog, Radio Nutrition, focuses on current food and nutrition topics. I'm all about real food, never fake, low fat or artificial sweeteners.

Recent Reviews


Re:Lemony Eggplant Dip

WARNING: I should have known better, having roasted eggplant before. Be sure to prick it with a fork several times. My eggplant just exploded in the oven because I forgot to do that.


Posted: 07:28 pm on July 24th 2017

Re:Orange and Brown-Sugar-Glazed Cake with Orange-Flecked Whipped Cream

The cake took longer to bake than expected, but came out OK. I thought it was a bit dry, and the glaze stayed on top, so next time I'll cook the glaze shorter time so it soaks into the cake more. We actually made more syrup, adding Triple Sec, and spooned some over slices at serving.


Posted: 10:26 pm on May 20th 2017

Re:Soy-Marinated Grilled Beef Tenderloin

Loved it, and didn't even make the marinade correctly (not enough soy sauce). Couldn't find Montreal seasonings so just bought generic Chicago style steak seasoning and it worked fine, seemed to have a similar herb/spice profile.


Posted: 10:23 pm on May 20th 2017

Re:Charred Leeks with Caper-Herb Sauce

Cut the leeks wrong to begin with, but still managed to make the grilling work. We all thought it the dressing had a great flavor, and would go with other grilled vegetables. I did turn down the grill temp though -- 400-475 would have burnt them.


Posted: 10:22 pm on May 20th 2017

Re:Salt-Baked Fingerling Potatoes

We all thought this was extremely weird, and perhaps a typo about the 2 cups salt. The salt stuck to the potatoes and we had to stand around scraping off salt crusts. They tasted fine, but way too much trouble for the result.


Posted: 10:20 pm on May 20th 2017

Re:Chocolate Drizzled Florentines

We've made these almost every year since the recipe was first published. It's a lot of work, but worth the effort for a once/year indulgence. They are sort of hard to cut exactly and neatly.


Posted: 05:06 pm on December 19th 2014

Re:Triple-Chocolate Cheesecake

Best chocolate dessert, best cheesecake, best chocolate cheesecake! Turned one of my cheesecake-hating friends into a fan. Wonderful.


Posted: 01:29 am on February 7th 2014

Re:Latkes

I followed the basic instructions, but ended up with 1.5 lbs of grated potatoes, so used 2 eggs and 1 medium onion. Probably had 1/3 to 1/2 half cup potato mixture per latke. Ended up with 9, decently sized. As a main dish, they lack protein, so adding a dab of Greek style plain yogurt, some flaked smoked salmon or even a poached egg would make it more of an entree.


Posted: 10:19 pm on January 29th 2014

Re:Zucchini Fritters (Kolokithakia keftedes)

I agree - no need for all that oil. I used a cast iron skillet and just a bit, which gives them flavor vs. non-stick skillet with no fat flavor. Didn't have fennel bulb, so just used a bit of fennel leafy bits from the garden. Paired it with cooked ground lamb (allspice), pitas, chopped tomatoes and cukes and Greek yoghurt, since we didn't have feta.All that oil is ridiculous. Who writes that stuff, the olive oil marketing association?


Posted: 09:14 pm on August 11th 2010

Re:Vanilla Sugar Cookies

This is great as a basic recipe, and easy to add alternate flavors: a bit of lemon or almond extract, or both. More vanilla. Lemon rind, orange rind. A heritage sugar cookie recipe from Gourmet called for wintergreen extract, although I read warnings about wintergreen somewhere. But maybe a bit of mint extract?


Posted: 09:47 am on July 7th 2010