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EVILHERBIVORE
 
Living In: Las Vegas, Nevada, USA
Member Since: Mar. 2005
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Indian, Italian, Nouvelle, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Camping, Photography, Reading Books, Music, Wine Tasting
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Chevre-stuffed figs
C'est moi!
About this Cook
I'm a 26 year old culinary student and the Culinary Institute of Las Vegas! I'm also on our ACF competition team which took bronze at our last competition! I'm married, fun, messy, weird, stubborn and a total glutton for punishment...culinary fits well for me
My favorite things to cook
Vegan haggis, all types of roulades, cakes, tarts, stews, soups, roasted chicken, meat pies, and I like to cook EVERYTHING (including desserts) with fresh herbs.
My favorite family cooking traditions
I make Irish stew and soda bread for the Irish hubby on St. Patty's day.
My cooking triumphs
Winning the Alouette Culinary Starts recipe competition (1st place in locals, 3rd in nationals) and demo'ing the dish on TV. Getting a silver medal score on my dish in competition. Aceing all my cooking classes thusfar
My cooking tragedies
Vegan baking. UGH! I HATE IT! I can never get cakes to work out properly without eggs. Cookies are okay...
Recipe Reviews 3 reviews
See All Reviews 
Coconut Macaroons III
What a snap to whip together! Definitely not the light, fluffy macaroons that I'm used to, but quite delicious! Couldn't eat too many of them though, as they are so rich! I used half vanilla and half almond extract with success. I used parchment paper sprayed with professional Pam and they came off with no trouble whatsoever. Next time I think I would try packing the coconut firmly into the measuring cup and might try using sweetened coconut as others have suggested. YUM!

1 user found this review helpful
Reviewed On: Dec. 19, 2007
Figs Oozing with Goat Cheese
I adapted this recipe recently for an culinary student cheese competition and came in 2nd place locally. The flavors were great and the presentation was beautiful. Unfortunately, there just was not enough cheese inside the figs. Hoping to squeeze 1TB of cheese inside was wishful thinking at best. :( In my version, I added chopped fresh thyme and cracked black pepper to the cheese, wrapped them in prosciutto and skewered them on rosemary stalks before grilling. For presentation, I served them on a bed of red-wine vinaigrette-dressed micro greens with a honey and balsamic reduction drizzle ;)

15 users found this review helpful
Reviewed On: Sep. 15, 2007
Irish Brown Soda Bread
Needed to tweak the amounts a bit (but that could just be my ghetto measuring cup =/. Very very very tasty as a vegan bread, just replace the milk soy milk! (1c soy milk + 1T lemon juice) very impressed!

3 users found this review helpful
Reviewed On: Mar. 17, 2005
 
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