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denverwinegirl's Profile

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Dulce de Leche

I have never understood the fuss of using a can of milk to make dulce de leche. I use milk and sugar and cook it down on the stovetop in a heavy duty pan. Yes, it can take some time but I'm not worried about chemicals or explosions either.

Jan 08, 2013
denverwinegirl in Recipes

Elderflower Royale

I just made a cocktail for my blog today using St Germain; it is so hard to describe but also so wonderful. So hard to find in Denver that I was lucky to find a small, what I call airplane bottle, on the shelf of my favorite liquor store.

It's worth the search though and I appreciate the tip about Peychaud's too...I've just never been that fond of Angostura bitters.

Oct 14, 2011
denverwinegirl in Recipes

Do You Have Good Knife Skills? How Do You Know?

I can cut as precisely as the next guy...well, the next normal guy, not one of those food chopping ninjas I see! I am amazed at the speed I see with some people and know for a fact that if I tried that I would be missing the tips of some fingers.

Sep 02, 2011
denverwinegirl in Features


I recently made some sweet potato fries and seasoned them with furikake. It was new to me and they were so good!

Jun 17, 2011
denverwinegirl in General Topics

Hazan's tomato sauce with onion and butter

Although the original recipe I saw some time ago called for putting in the onion and then removing it when the sauce is done, I actually like to saute it for a bit first and leave it in. I've doubled before but have doubled everything, not scimping on the butter certainly!

Apr 14, 2010
denverwinegirl in Home Cooking

Grilled Chocolate Sandwich

Sounds divine just as it is. Nutella might be easier but it's a hazelnut chocolate spread with skim milk and cocoa and this recipe calls for bittersweet chocolate - really not comparable in my book!

Aug 24, 2009
denverwinegirl in Recipes

Perfect Margarita

I make my own, combination of fresh lemon and lime juice, reposado, Grand Marnier (or Citronge) and leave it to guests to determine how to rim; none, salt or combination of salt/sugar. Hands down hear it's the BEST margarita. Whatever combinations you use, the biggest difference is using reposado; so much smoother with just that little bit of aging. I wouldn't waste a good premium tequila for a Margarita, as much as I love them; we save that for shots!

Recipe is online at

Jun 19, 2009
denverwinegirl in Recipes