Chef V Profile - (11620225)

Chef V

Chef V
Home Town: Winnipeg, Manitoba, Canada
Living In:
Member Since: Feb. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Reading Books, Music, Wine Tasting
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Recipe Reviews 46 reviews
Farro Perlato Cereal
This was the first time i made anything using Farro. Overall It was OK, really Filling, smelled wonderful, but probably wont make again. I skipped part of step 3. After cooking and Draining the Farro I added the Milk, Vanilla beans and Sugar (i used 4 teaspoons), right back into the Farro Pot, and continued to cook on low for another 8 minutes. I Mixed the sugar and vanilla beans together so the beans would separate nicely.Also added a splash of pure vanilla. The Milk part of this tastes wonderful, and i really didnt mind the Farro..but the Farro itself really has no flavor, which makes everything kind of bland.. I wonder if you soaked the Farro in water with sugar, and vanilla overnight..if it would pick up any of that flavor.

0 users found this review helpful
Reviewed On: May 29, 2015
Hot Greek Salad
I LOVED this! I had leftover grilled chicken which i grilled with a Greek seasoning, so i added that in at the end just to heat through. Instead of the vinaigrette(taste preference), i started off with 4 Tbl. of Olive oil, the Greek Seasoning, and squeezed half of a lemon on top at the end. I used Zucchini instead of Cucumber, and also added salt and pepper. This is a VERY satisfying dish, with no need for a side! I cannot wait to taste the leftovers cold, for lunch tomorrow!

1 user found this review helpful
Reviewed On: May 26, 2015
French Greek Salad Dressing
I decided to Half the recipe because i was making a small salad. Between the Wine Vinegar( i used white), lemon juice and zest, it was too acidic for my tastes. I drizzled in olive oil until it suited my tastes, probably used the full amount of oil if not more for half the recipe. I suggest Halving the Wine Vinegar, or doubling the oil and tasting as you go.

0 users found this review helpful
Reviewed On: May 25, 2015
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