Harriet Green Profile - Allrecipes.com (11723246)

cook's profile

Harriet Green


Harriet Green
 
Home Town: Caen, Haute-Normandie, France
Member Since: Oct. 2009
Cooking Level: Professional
Cooking Interests: Baking, Frying, Stir Frying, Italian, Nouvelle, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Wine Tasting, Charity Work
Recipe Box 1 recipe
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About this Cook
I was born in Caen, Normandy, France and being close to the Calvados regions and the sea and the cheeses I developed a great love for cooking from my mother. I knew that it would be my lifes work and it has been. I have led in kitchens in France, Italy, Switzerland,US and over the UK before settling with my husband (can't cook but is a wine expert) in Canada.
My favorite things to cook
I love making sauces to impress my guests. Although I have done all faculties in the kitchen I love best of all baking and pastry pursuits.
My favorite family cooking traditions
Although I love red meat I tend to cook it less in favour of fish dishes.(No cans brrr) Most North Americans know nothing of preparing and cooking meat so I attempt to instruct my friend that beef shoul hang for at least 21 days. I love to cook traditiona French.
My cooking triumphs
Beef Bourgogne of course but also a great boulibaisse or a Chicken Mandalaya. I use offals with great success and my lamb dishes are excellent. For dessert my favourite is Apple Gallete with a Creme Anglais, summer or winter hot and cold soups also entice my skills.
My cooking tragedies
Making a Pate Bris with salted butter. A real tragedy I will never forget. I have also registered didasters to success stories by "faking" ingrediants and giving the dish a new name.
Recipe Reviews 64 reviews
Beef Wellington
This is a good recipe and a variation of the French Filet en Croute which I learned from my grandmother while growing up in Normandy. The beef was always the chateaubriand, the choicest cut of the Filet Mignon and was first seared in Black Butter and soaked in Calvados (Brandy) which was allowed to evaporate before being wrapped in raw ham which was covered in a paste of morrelle mushroom, dijon mustard and goose liver before being wrapped en crote and glazed with beaten egg yolk and score and decorated before being baked in a preheated 400F, 200C or Gas Mark 6 oven for 40 minutes. Done properly the juices will remain within the package and the croute will be crisp on the outside and creamy in the inside. A medium body Burgandy is suffice to accompany. The English Beef Wellington is still a good recipe.

18 users found this review helpful
Reviewed On: Dec. 26, 2011
Jagerschnitzel
I made this schnitzel twice. Second time I used fresh mushrooms (crimoni) and vegetable stock and reduced the cornstarch. On both, as in Bavaria I used a couple of tablespoons of white wine to deglazethe pan. Good recipe. It was good to see that allrecipes.com offered scaling advice, keep it up with other tips to help the amateur cooks.

9 users found this review helpful
Reviewed On: Dec. 10, 2011
Red Velvet Pancakes
I was reluctant to try this recipe for professional reasons, it makes no sense and one ingredient deviates from the other and there is far too much sodium. After all, a pancake is a pancake is a pancake. Unless of course grated orange rind is applied to a basic batter and then it is the start of a Crepe Suzette. However I did try it and now I wonder why. With the topping, a basic batter will suffice, and does. Creme Fraiche is a basic in our kitchen, being used from complimenting dessert to whipped potatoes, however it is double cream before pasturization (not permitted in this country) and can be made by mixing equal parts double cream (whipped to a floppy stage) and natural yogurt (Greek for a richer consistency) or skimmed milk yogurt for a lighter one. One more tip, when buying mascerpone cheese, make sure it is genuine from Italy and not mascerpone cream which is a poor substitute.

15 users found this review helpful
Reviewed On: Dec. 4, 2011
 
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Cooking Level: Professional
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