Yvonne Wehr Profile - Allrecipes.com (12450022)

Yvonne Wehr


Yvonne Wehr
 
Home Town: St. Adele En Haut, Quebec, Canada
Living In: Damascus, Oregon, USA
Member Since: Apr. 2011
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Wine Tasting
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Bontwobon
About this Cook
My parents were coffee shop owners. They had a few specials that our customers loved and came in on the days that Dad was having it as a special. I used to cook that way but that keeps you with the tried and true (and easy). I started to cook new recipes (from this site usually) and have really widened by repertoire. We like changes.
My favorite things to cook
New to me recipes. Adventurous is the new avenue.
My favorite family cooking traditions
Thanksgiving (although we are adding new interpretations to old faves).
My cooking triumphs
Whenever I improve on the old traditional (usually with subtle ideas and slowly) That's what I did with deviled eggs. I used a lot of energy making them and the little kids would wipe them out in five minutes. They didn't really like it but what can you do with a bite missing in an egg? So, I started 'deviling' the egg. Just enough to warn the younguns it was gonna be TOO HOT! Safe for a few years. Now that they are adults with heat-proof palates themselves they are again wiping out the tray within a few minutes. Now, the older group have a separate dinner from the younguns and now WE can have our fill of delish appetizers! Of course now we just need longer to eat all our favorites as well as the dinner. Another complaint about getting old. Shrinking stomachs. Sigh!!
My cooking tragedies
Not goin' there!
Recipe Reviews 3 reviews
Wilted Arugula and Portobello Mushrooms
Excellent! I like greens that are not grayish but I notice that a quick sautee sometimes is not enough. The flavors together were wonderful. I did finely dice the red pepper and onion. Ratio of mushrooms to the other veg was twice their size. Paired it with hamburger steak. It was wonderful.

1 user found this review helpful
Reviewed On: Mar. 31, 2013
Classic Hash Browns
I've tried this and I have a BIG problem. I like them crisped again and again breaking them up, like you did, and re-crisping yet another (and another) layer. To do this I start with two pans full and eventually combine them. I can have the soft stuff in mashed. Actually, couldn't you make a nice fluffy pot of mash at the same time? Love your stuff Chef John. Followed you for a long time. Keep it up.

0 users found this review helpful
Reviewed On: Mar. 9, 2013
Chicken Stock
I haven't read to the last comment so if I repeat, sorry. I do the same as Margaret AND I crack the bones. Most of the nutrition is in the marrow. You can strain out or scrape off the top any impurities (some are left at the bottom of the pot...don't use). No comparison to canned broth. Is chicken j e l l o! 5

3 users found this review helpful
Reviewed On: Feb. 29, 2012
 
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: I am a music teacher for a private Christian… MORE
 
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