cook's profile


bcrocker
 
Home Town: Montreal, Quebec, Canada
Living In: Toronto, Ontario, Canada
Member Since: Dec. 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Indian, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Camping, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
When I'm bored or stressed I cook or bake to take my mind to another place for a while. It's a relaxing hobby for me.
My favorite things to cook
Love to bake beautiful and delicious desserts. My strength is in fancy breads and cookies.
My favorite family cooking traditions
My husband and I love home cooking and rarely prepare anything out of a box. When family comes over for dinner they know they'll be getting a satisfying delicious square meal.
My cooking triumphs
Teaching my mother how to make yummy sweet dinner rolls using her much underused breadmaker. Now all the ladies in her church group beg her to bring her special rolls every week!
My cooking tragedies
Tried a low-fat cake recipe out of a weight watchers cookbook. Came out hard as a hockey puck and tasted just as bad. Taught me a lesson: if you're going to bake a dessert, do it right and use fat! Just don't eat a big piece when you're done. :P
Recipe Reviews 19 reviews
Kosher Salt Encrusted Prime Rib Roast
Fantastic recipe. I altered it slightly to accomodate tighter time frame as follows - rubbed 4lb roast with some minced garlic first, then pepper and piled on the kosher salt (to anyone who found their recipe tasted salty - did you use regular salt or kosher? There's a BIG difference!!) Warmed oven up to 425 degrees, then put roast in and turned down to 250. Roast reached medium in just under 4 hrs. For reference - 140 degrees = rare, 155 = medium, 165 = well done. Let rest for 10 min, cracked off salt crust and served - perfect!

1 user found this review helpful
Reviewed On: Nov. 21, 2009
Chocolate Banana Bread Pudding
I had stale bread and overripe bananas, and this recipe was perfect to make quick use of both. I used half of an artisan wheat baguette, added a tsp of cinnamon, substituted half the sugar for Splenda and didn't bother with the water bath - I just used a square 8x8 stoneware baking dish straight into the oven. I reduced temp to 325 and it was perfect after 1 hr 5 min. The top has started to lightly brown but the pudding itself was still very moist. I also didn't mix in chocolate chips - I just sprinkled the them on top of the batter once it was in the dish. Serve warm with vanilla ice cream - delicious.

3 users found this review helpful
Reviewed On: Jan. 31, 2009
Salmon Puffs
There was way too much filling for the amount of puffs this made, but it was tasty. Whipped up some dill sauce to go with it and made it a meal although it really is better suited to an appetizer. I'm going to cook some pasta and throw the rest of the salmon/feta mix in with some olive oil, red peppers and olives to make a nice cold pasta salad.

0 users found this review helpful
Reviewed On: Jan. 12, 2009
 
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