Alex Profile - (13683612)

cook's profile


Home Town: Kanata, Ontario, Canada
Living In: Ottawa, Ontario, Canada
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Reading Books, Music
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Apr. 30, 2013 7:54 am 
Updated: May 6, 2013 5:14 pm
Hi all, just making one last blog post. My supporting membership expires on May 5 and I will most decidedly not be renewing. I am still around from time to time trying and reviewing recipes (when I am not too lazy to cook) but that is the extent of it. And since so many of you were so… MORE
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About this Cook
I'm mostly a baker but I like cooking too - now that I've moved out on my own, I am starting with the challenge of cooking for one with little freezer space to make stuff ahead or freeze leftovers. Wish me luck!
My favorite things to cook
For baking, definitely love cookies and brownies/bar cookies, have gotten into doing pies more recently. Have dabbled in some cake decorating, but it's not my forte. For cooking, pastas, stir frys, chicken!
My favorite family cooking traditions
The only 'tradition' I can think of is helping my grandmother with her cannoli shells at Christmas. My job is rolling the dough around the cannoli tubes. This past year I also helped with the cream filling :)
My cooking tragedies
No big tragedies, really. One semi-recent incident with chocolate oatmeal muffins coming out of the oven looking like and tasting like hockey pucks (still can't figure out why!) Also have had a few buttercream fails, buttercream is my nemesis.
Recipe Reviews 201 reviews
Lemon Curd
This was good and really easy to make. It didn't turn out quite as thick as I would have hoped but will work fine for my needs. It's quite sweet - not in a bad way, I love sweet, but when I make lemon-something, I want a bit more tang. I could eat this as a sweet pudding by itself, but I made it to use as a layer in a ricotta-cream 'cake' with lady fingers, and would have liked more tang for this purposes. Still, it's good, no real complaints and I'd probably make again reducing the sugar a little, or upping the lemon zest.

0 users found this review helpful
Reviewed On: Apr. 18, 2014
Pesto Cream Sauce
This was pretty good. It would actually be 3 or 3.5 stars for me, but I made some modifications so I'll bump it up to 4 to be a little more fair. First, I can't fathom how some others found their sauce too thin. Mine was like cream of mushroom soup consistency! I didn't have any extra milk so I thinned the sauce with some water that the pasta cooked in. I used only 2 big heaping spoonfuls of pesto, 1 cup seemed like overkill. The pesto taste was nice when I tasted just the sauce but after I thinned it and added the pasta, there wasn't much flavour. On the one hand, I added less pesto so my fault, but it would have been fine if I hadn't had to thin the sauce. If I were to add water again (though I'd really just try to make a thinner sauce to begin with), I'd make sure to add at least 1/2 cup of pesto (the full cup still seems like an awful lot to me). Other than that the only changes I made were to skip the shrimp (only because I only wanted to make two portions and didn't want to buy a bag of shrimp to use only a few) and I used cherry tomatoes because I had half a container of them that I had to use or lose (the roma would have been better though). And, heavy cream would make this sauce more heavenly, but obviously it's a little healthier with milk. All in all, I would make this again, with my tweaks. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Apr. 16, 2014
Honey Roasted Almonds
Not my favourite nut recipe I've made, but it was good and very easy to make. I'd make again for sure. I think I'd like to try putting them in a low temp oven for 15 minutes or so after tossing in the sugar to help them dry. Mine are still a bit sticky (like a 'wet' sticky) after cooling for a few hours.

0 users found this review helpful
Reviewed On: Apr. 6, 2014
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