Christine Profile - (11455309)

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Home Town:
Living In: Ottawa, Ontario, Canada
Member Since: Jun. 2010
Cooking Level: Expert
Cooking Interests: Asian, Indian, Italian, Low Carb, Healthy, Vegetarian, Kids, Gourmet
Hobbies: Gardening, Fishing
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Recipe Reviews 5 reviews
Lettuce and Tarragon Soup
The soup was lovely! A perfect light soup for summer, when your garden is producing so much lettuce that if you see another salad you'll scream:) I used all the lettuces that were getting to large. Meuslun mix, romain and butter/bib. Had no leeks so used a combo of a bit of onion and some scallions. 3 small cloves of comfey garlic, salted butter and organic chicken stock, so added no salt till just before serving. It needed a pinch, along with the pepper. I always use an immersion blender, easier and mess/cleanup. The tarragon was a terrific touch, though I wonder what adding mint one time would be like, having way more mint growing then the tarragon.

4 users found this review helpful
Reviewed On: Jul. 1, 2011
Zucchini Corn Fritters
A lovely recipe! Like most, I changed up a bit. Used Almond milk and added only a 1/4 cup of sugar but next time would leave the sugar out all together, it really doesn't need it. Added some chopped garlic, bit of thyme. I used my wok and peanut oil, as it has a tolerance for high heats and reduces the quilt when you see how many times you have to replentish it in the wok:) It may have also added a nice flavor as well. I did add about a 1/2 cup of the milk, just felt it was too thick before adding. Substituted 1 cup of whole wheat, 1 cup all purpose. I honestly don't think they even need dip, they are that nice on their own.

3 users found this review helpful
Reviewed On: Feb. 17, 2011
Foolproof Rib Roast
What a great way to do up an expensive cut of meat, where there is no room for error. My family has 4 birthdays in October, plus Canadian Thanksgiving so we combine the Celebrations into one day. While I appreciate Turkey for it's healthy eating benifits, none of us are fans of it's taste, or lack there of. I would so rather have an amazing cut of beef, when it comes to flavour. I splured on a 7 rib prime rib roast. When you are looking at a just under $100 cut of meat you panic. This method of cooking worked like a charm, the adult members, 10 of them, RAVED! All but my husband love beef rare (so his I microwaved for a minute to make it grey,hugh but he was happy:) The youngest granddaughter, 22 months, eat her's all up. I found for rare, I only needed to cook at the last for 20 minutes, not the 1 hour. I also rubed the roast with a mixture of herbs du Provence and olive oil, prior to roasting. Wonderful!!!!

2 users found this review helpful
Reviewed On: Oct. 17, 2010

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