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San Jose, California

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San Jose, California

Do you know the way to San Jose? If you do, you’ll find a sprawling city at the southern end of the San Francisco Bay, California’s third largest. Founded in 1777 by Spanish conquistadors as a farming community to supply the Presidio in San Francisco, an agricultural center for 150 years, and dubbed the “capital of Silicon Valley in 1999, San Jose has evolved with the times. Surrounded by orange, apricot, plum, peach, and almond orchards, the city stretched out after WWII, increasing population, housing, and its tangle of freeways. The orchards became history as tract home neighborhoods exploded. Today, San Jose is a center for high tech engineering, computer and micro-processing companies with a made-over downtown core. Ethnic influences are strong on San Jose’s culinary scene, mirroring California’s immigrant history. From Mexican to Chinese, Japanese to Italian, Moroccan to Thai, and almost every country in between, there’s no lack of variety. The San Pedro Square farmers’ market is popular on Saturdays, as are Santana Row restaurants. Upscale diners flock to A.P. Stump’s for fresh, seasonal fare or Michael Mina’s Arcadia.
 

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Imelda

Cooking Level: Intermediate

Home Town: San Jose, California, USA
About me:
 At age 18, I was really only familiar with the microwave and everything else in the kitchen seemed foreboding. However, I moved far, far away from home and had to learn how to cook and feed myself. Invigorated by my never-ending love for cheese and having hit the jackpot by landing in Switzerland, I began to acquaint myself with the art of cooking. Fast forward about 5 years, and today, I have acquired a taste for fine foods and a passion for home-cooking. Because I learned how to cook from scratch, it is still the method I preferr. My cooking is a melange of Mexican, Euro-continental, and California Fresh cuisine. Cooking, for me, is a marriage between art and food science.

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Newest Cooks

AMBRELLA

Cooking Level: Expert
Home Town: San Jose, California, USA
Living In: Seattle, Washington, USA
About me: I live in Washington State. With the rain you get to spend alot of time indoors. With that said cooking helps me with thtose rainy days. I love to BBQ though so durning our maybe …
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ChrisFishSchmidt

Cooking Level: Intermediate
Home Town: San Jose, California, USA
About me: I have a newborn (August 2008) and a three year old so life is busy between those two, my husband and a full time job. I like to workout, spend time with my kiddos, read, take ph…
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stacey

Cooking Level: Intermediate
Home Town: San Jose, California, USA
Living In: Los Banos, California, USA
About me: I enjoy my new grandson and I like to take him outdoors
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Photo by Sara

Raspberry Lemon Muffins

Reviewed on Sep. 5, 2008 by Sara
These were interesting--very GOOD interesting, that is! I made a few *slight* changes: I used sour cream in place of the yogurt (I didn't have any on hand) and omitted the sugar on top of the muffins. I also doubled the amount of lemon juice. I felt that the muffins could have used a LOT more lemon juice and zest. The raspberry flavor was powerful but I could barely taste any lemon. I love that these are so low in fat and they really finish well. I do have to admit- after the first few bites I took, I was not impressed. They are a bit plain, which is why I think they need more lemon juice. However, these muffins really grow on you after a while, and I even started craving them! So, give these a chance and you'll love them too! Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.

Blueberry Coffee Cake I

Reviewed on Sep. 5, 2008 by Sara
I thought this turned out pretty good, considering my modifications. In an effort to reduce the calories a wee bit, I halved the sugar (to 1/2 c), the salt (to 1/4 tsp) and the butter (to 1/4 c). I added 1/4 c nonfat plain yogurt to the batter to make up for the butter. Taking the advice of other reviewers, I also halved the streusel ingredients, used 3/4 c milk, 1.5 c flour, and 1.5 c blueberries. I layered the streusel as suggested, but for some reason, the middle layer completely disappeared! I could not taste it at all. I think next time, I'll make more streusel to have more for the middle and top. Overall, the cake tasted great and my bf had no idea that I basically cut the calories in half. The blueberries had a nice strong flavor and the cake was soft and moist. I baked this in an 8x8 pan for a little over 50 minutes. Thanks!
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The reviewer gave this recipe 2 stars. This recipe averages a 3.62 star rating.
Photo by Traci B's Kitchen

Blueberry Muffins I

Reviewed on Sep. 5, 2008 by Traci B's Kitchen
Not the best blueberry muffin! My friend and I made them together and doubled the recipe. We used dried blueberries bought at T-Joes (not plump or juicy but still taste sweet and good!) We were careful not to over mix, but they had a biscuit like texture, very dense... Oh yeah and we used splenda which is something she claims to use with success all the time in baking! I will search for a better, moister recipe! FYI - Something this recipe didn't call for was vanilla or salt; I just wanted to mention that they are included in the BettyC Cookbook for blueberry muffins and may improve the flavor!
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1 user found this review helpful

 
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