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Clarenville, NL, CA

Started cooking when I was 9 years old. Started with brandy snaps then went up from there. I am a vet now but if I hadnt got into vet school I was going to go back to Europe and go to culinary school. So that now makes me amateur cook and a professional veterinarian. Now living on the east coast of Canada I have access to come of the best fresh fish in the world.

Recent Reviews

Re:Bacon-Wrapped Meatloaf with Mushroom Gravy

The best recipe I've used so far. I can't get ground veal where I live so I used Italian spicy sausage meat instead. Just really, really good.

Posted: 08:32 pm on February 11th 2011

Re:Chocolate Roulade with Raspberry Filling

This worked like a dream. It tasted just like so many pastries I remember when I visited my Mother's homeland - Hungary. I totally understand the curdling problem. I could see that it was very close to happening. I think the trick is to beat it the butter as quickly as possible but don't beat a moment extra. When it came to adding the raspberry I did it by hand for fear that it would turn. I made it as a birthday cake and it was scarfed!

Posted: 03:24 pm on January 21st 2011

Re:Spaghetti Squash with Indian Spices

Come on....this recipe is only half way there. The idea is great except the mustard seeds are typical of the gujarat region. They are added popped in hot oil at the end for simple vegetable dishes - leave them out. Then spice it up a bit. Ground coriander, cumin and cardamom. Then add some sweetness like raisins. Then don't fry your garlic/chilly/Ginger with your onions - the garlic burns and goes bitter. Add them when the onion is softened. Then top it with some crisp fried sliced onion in the typical Indian way. Then wow! Chow down!I chopped up some snow peas, blanched them and threw the popped mustard seeds on top of that instead since I was too lazy to put them back in my spice box.

Posted: 05:09 pm on January 9th 2011

Re:Salmon Seared on Bacon with Balsamic Vinegar, Honey & Rosemary

Really good recipe. The bacon protects the fish and makes it easier to turn over. The sauce adds a nice tang. I used maple syrup instead of honey - suites salmon better. Definitely making this a usual recipe.

Posted: 05:36 pm on December 24th 2010

Re:Whole-Wheat Chocolate Chip Cookies

I am always looking for good whole grain recipes. Regular chocolate chip cookies are too sugary. These are great. You wouldn't know they were whole wheat. I used a good Swiss dark chocolate and added dried raspberries as well. A great recipe as a base for lots of variations.

Posted: 06:37 pm on August 27th 2010

Re:Oatmeal-Chocolate Chip Waffle Cookies

Yummy. No problems getting them out even when the chocolate is melting all over the waffle iron. I cut the chocolate chips by half and added a cup of fresh blueberries.... Really good. Another good recipe open to variations.

Posted: 09:46 pm on May 10th 2010

Re:Brown Sugar & Oatmeal Shortbread Cookies

Very usable recipe. Easy to work with and even modified it a little with some cinnamon and chocolate chips. Didn't even roll it out just patted it out on a sheet of parchment and cut it up into squares. Came out great.

Posted: 07:10 pm on April 8th 2010

Re:Spicy Sausage, Escarole & White Bean Stew

Fantastic recipe! Fast, healthy and tasty. I also took everyone else's suggestion about the carrots. Had to substitute a few other things like white kidney bean's, and chinese broccoli instead because of availability. Served with fresh warm wholewheat buns. No leftovers....

Posted: 12:17 pm on February 14th 2010

Re:Banana Cream Pie

In response to nutrtion101. Settle down. I love all these recipes. I never use white sugar. I can taste the sulphur dioxide bleaching process a mile away. I always used the "organic" unbleached sugar. The unbleached being the important thing. It is almost white and has a much cleaner, non-chemical and slightly caramel flavour. Even in the whitest recipes it works fine. One's diet depends on a lot more than the consumption of sugar.

Posted: 09:47 am on February 13th 2010

Re:Individual Cinnamon Coffee Cakes with Chocolate-Cherry-Almond Swirl

I have been playing with and modifying this recipe for a couple of months now. It's a great base recipe to then change and improve. First the filling - the original it too thick and sugary granular to even warm up and cook in time I ended up changing it completely to a pecan, cinnamon, brown sugar and fresh blueberry filling which my boyfriend loved! Then I used a hungarian inspired walnut filling which was excellent. Next I'm going to use another hungarian inspired sweet cheese filling. Second the pastry. It's very good and easy to do while you have other things to do as well. However, it also works with half wholewheat half white flour. In fact it holds better, adds to the flavour as well as fibre content but it actually stays fresher longer.

Posted: 09:14 am on February 13th 2010