Jeannie Profile - Allrecipes.com (10219196)

Jeannie


Jeannie
 
Living In: Canmore, Alberta, Canada
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Needlepoint, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I'm a 30 Something, University educated woman, embarking on a career change. I'm looking into culinary schools and the possibility of becoming a professional chef.
My favorite things to cook
Comfort food, pasta with homemade sauces, and anything BBq! I'm also a dynamite baker, having learned to bake at my grandmother's knee when I was 5 years old.
My favorite family cooking traditions
Along with my Grandma, my mom has been my greatest kitchen influence. My favourite tradition is spending Sundays in the kitchen with my mom, baking up a storm and preparing a traditional Sunday family dinner. It is something we have done since I was very young, and still do today.
My cooking triumphs
I mastered the art of Angelfood and Chiffon when I was only 10 years old.
My cooking tragedies
To this day, I can't seem to manage Yorkshire Pudding!!
Recipe Reviews 2 reviews
Outrageous Caesar Salad
Fabulous! I had to make 2 changes: I used Olive Oil (and therefore cut back the amount by 1 tbsp) as I had no Safflower oil on hand, and I used 1oz of Anchovy Paste instead of filets...I just can't handle those little suckers! After mixing in the coddled egg, I took my immersion blender to the mix and it came out nice and creamy. Then I took it to the next level and cut up some warmed up leftover grilled chicken and tossed it with the salad...Too yummy for words! This tasted just like the Ceasar Salad I get from my favourite authentic Italian Restaurant! Thanks Jeff!!

1 user found this review helpful
Reviewed On: Jul. 4, 2009
Peppermint Chiffon Cake
While I haven't made this particular Chiffon cake, the recipe is exactly the same as mine for Maple Chiffon - Just sub mapline for the peppermint. This is a cake I have made for 30 years and it NEVER comes out dry! Perhaps the egg whites were over-beat and too stiff? Great Alteration to a classic! Thanks for the recipe!!

6 users found this review helpful
Reviewed On: Dec. 21, 2008
 
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