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Bon Appetit


The Joy of Cooking...
chocolate fondue Some people enjoy plummeting from a height of 10,000 feet with a parachute strapped to their back. The more risk-averse may tend to settle for demonstrating their creative talents in a painting or sculpture while others would rather read a juicy romance novel.

I prefer cooking. It is my form of escape and my preferred method of relaxation. When I am cooking, I lose track of time and forget everything else. I am in my "zone."

A year ago, I would have never been able to make this claim. In fact, I was known for burning macaroni and cheese (it only happened once, but some people never forget). However, I realized that unless I wanted to spend the majority of my hard-earned money at the local eateries in town, I had better learn to cook for myself.

And so it began. My mom gave me a great cookbook for Christmas, and I made it my New Year's resolution to start cooking. Since then, I've earned a reputation among my friends as "quite the little cook," and I frequently host dinner parties at my house. The last menu featured marinated prime rib, rosemary-thyme potatoes and green beans -- hardly your average college student's dinner.

Move over, Julia Child. Here comes Jennifer Hogue!



My Favorite Recipe
Peach-glazed Pork Tenderloin with Rosemary-Thyme New Potatoes
    Directions
  1. In a small mixing bowl, combine thyme, salt and pepper.
  2. Rub oil onto meat.
  3. Sprinkle herb mixture evenly onto meat and rub in with fingers.
  4. Cover and refrigerate for two to six hours.
  5. Meanwhile, for glaze, stir together preserves, Worcestershire sauce and ginger. Set aside.
  6. Place tenderloin on a rack in a shallow roasting pan and roast in a 425-degree oven for 15 minutes.
  7. Spoon some of the glaze over the tenderloin.
  8. Roast for 10 to 15 minutes more or until the meat reaches 160 degrees.
  9. Spoon remaining glaze over tenderloin.
  10. Cover with foil and let stand for 15 minutes before carving.

    Directions
  1. Peel a strip of skin from the center of each potato.
  2. Cook potatoes in boiling water for 10-12 minutes. Drain.
  3. Cut the potatoes into fourths.
  4. In a large mixing bowl, combine oil, thyme, rosemary, salt and pepper.
  5. Toss the potatoes in the oil-herb mixture.
  6. Place the potatoes in the roasting pan around the meat, and add 1/4 cup water.
  7. Cook the potatoes with the meat for approximately 15 minutes.
Source: Better Homes and Gardens New Cookbook, 1996.



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This page was designed by Jennifer Hogue
Last updated on 3/14/01
MMC 3260/Communications on the Internet