DeviousV Profile - Allrecipes.com (13715611)

cook's profile

DeviousV


DeviousV
 
Home Town:
Living In: Montreal, Quebec, Canada
Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Reading Books, Painting/Drawing
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Tao the Cat
About this Cook
I graduated from Concordia University in Art History. Since I have been living on my own/with my boyfriend and have had my own kitchen, I have been doing my best to try 1 new ingredient in my cooking every week. New vegetables are always a treat.
My favorite things to cook
Roasted chicken, quiche, soups of all kinds, pasta bakes, hot/cold salads, any desert.
My favorite family cooking traditions
My mom passed on this amazing banana bread.
My cooking triumphs
Every time I bust the recommended amount of fruit and vegetables in a day. My first bechamel sauce. My first roasted chicken.
My cooking tragedies
Failed fudge, and having my grandmother tell me she always felt fudge was easy. Burned anything. Even burning toast makes me angry.
Recipe Reviews 7 reviews
Broccoli Chicken Casserole I
I followed recommendations from other cooks and skipped the mayo. I also skipped boiling the veggies before baking because I like my broc crisp and vibrant green. I put in some nice asparagus cut into small chunks and some diced onion too. This one is a keeper with good variation possibilities.

0 users found this review helpful
Reviewed On: Mar. 22, 2010
Simple Scones
These must be fantastic with salty ingredients to replace the raisins (like parmesan or cheddar with oregano and basil). They were great as written and the dough itself is so fragrant with butter when you work it with your hands, almost any ingredient you would want to add could work. Worth working with your hands just to get that great aroma waft out of the dough.

0 users found this review helpful
Reviewed On: Jan. 31, 2010
Rich and Simple French Onion Soup
Just as I remembered onion soup should taste. I did brown the onions and found it gave the soup a wonderfully sweet and rich flavour. I had some left over white wine so I used it to deglaze the onion sugars. I also had some left over stale 2 day old baguette and that did the trick without needing to be toasted. Great soup!

1 user found this review helpful
Reviewed On: Jan. 10, 2010
 
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