E Henshaw Profile - Allrecipes.com (11513207)

cook's profile

E Henshaw


E Henshaw
 
Home Town: Gaetz Brook, Nova Scotia, Canada
Living In:
Member Since: May 2010
Cooking Level: Expert
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
home chef emb
About this Cook
Nova Scotia Born, living in the dry prairies of Alberta. Ask me about Lobster and we're friends forever! *wink* I am incredibly fortunate to have a willing and open-minded Husband who lets me use his taste buds! We have two cats who adore my roasted chicken!
My favorite things to cook
I love to challenge myself and try difficult and obscure recipes. My darling is always game to let me use him as a taster, so I get to make a lot of different recipes in the kitchen. I've experimented heavily with Moroccan, North African, Thai cookery, and Greek---mostly involving myself with the lamb dishes from Northern Greece. Also, I have done a little traditional Indian cooking---masalas, greens masalas, paneer, dry curry baked vegetables etc. My most enjoyable hours are spent in my kitchen.... So far, Moroccan cooking is my absolute favorite genre from abroad. I bought a Beautiful Tagine (Emile Henry made in France) which I use for my Tagines and I highly recommend them. Also, if you're interested in Moroccan, please DO read Paula Wolfert. We are planning a cooking pilgrimage to Morocco this year!
My favorite family cooking traditions
I make Pate de Canard en Croute every Christmas Eve. Three years running! The Duck is normally accompanied by frenzied christmas present wrapping and more than acceptable amounts of Chardonnay. Atlantic Rock Lobster picked up at the dock and boiled in fresh drawn salt water only 35 minutes from my parents home in Nova Scotia. Always in May when the season opens accompanied by fresh mayonnaise potato salad, homemade rolls and salads. Not to mention the rum&cokes required during lobster boiling!
My cooking triumphs
Bastilla, in two styles: the sweet cinnamon & almond Marrakesh style and the preserved lemon sour/savoury Fez style. I have yet to work up the courage to attempt my own Ouarka. *crosses fingers* Carrot and spinach Mini Souffles going with insane AAA Alberta beef tenderloin medallions. I still cannot believe those little bas**rds rose in the oven and came out Perfectly! You should have seen the faces of my friends when I put them on their plates in little ramekins.......BLISS. Roasting 21.5lbs Of Uncut AAA PrimeRib Alberta beef on a gas rotisserie after travelling 4000miles with it in my passenger luggage. It's a long story.
My cooking tragedies
Some really BAD caramel topping for a brie cheese...Ohh man. Inedible. My husband remembers the time I burned Three (yes three) batches of pistachio nuts for a tagine. wow. Also made a mushroom soup once with half and half instead of full whip cream----NOT GOOD. It curdled and was consequently used as compost for future mushroom patches. *sighs* But most of my errors have come from either under or over-cooking things---the best guard against this is experience and touch. An experienced cook knows when the steak/chicken/pork is done simply by touch.
Recipe Reviews 7 reviews
To Die For Blueberry Muffins
Made these today. I followed the recipe exactly EXCEPT I omitted the cinnamon/sugar topping which I think is unnecessary and also hides the taste of the blueberries. In central Alberta, or at high elevation, either reduce the amount of flour you use, or add more milk--your choice. I do not think these muffins will last either in the house, or at work tomorrow!

1 user found this review helpful
Reviewed On: Jul. 17, 2014
Balsamic Roasted Pork Loin
I did not care for this recipe. The vinegar was over-powering.

1 user found this review helpful
Reviewed On: May 11, 2014
Grilled Fish Tacos with Chipotle-Lime Dressing
Made this is Cod filets--a meaty white fish. The whole thing made us think we were back ont he beach in Mexico. Its lovely lime-scented, chipotle aroma was great. We added a bit of sour-cream to the tacos upon serving. FYI--I found there was a bit more fluid produced after cooking the fish, so I simply poured it off before serving to make a drier taco. Otherwise you'd have really messy tacos! IMO.

0 users found this review helpful
Reviewed On: Jan. 31, 2013
 
ADVERTISEMENT

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States