FrancineL Profile - Allrecipes.com (14530364)

FrancineL


FrancineL
 
Home Town: Montréal, Quebec, Canada
Member Since: Aug. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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Blog...  1 post
 
Jan. 16, 2015 12:01 pm 
Updated: Jan. 20, 2015 2:45 pm
Yeah! Yeah! Yeah! We've heard this over and over. This is so cliché....right? Matter of fact it is not at all. The majority of our health problems start with what we put "in" our bodies. Too much salt creates problems such as heart disease, kidney failure, high blood pressure and so on (I'm… MORE
 
 
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About this Cook
My favorite family cooking traditions
My background is French Québécois from Montréal and we have some interesting mixed traditions when it comes to cooking. What sticks out the most is our Holiday cooking; tourtière (meat pie), ragoût (meat balls with pork hocks in a dark gravy sauce), creton (like a pâté spread on toast with mustard), tarte au sucre (sugar pie)and sucre à la crème (sugar squares). Each year, I make sure to cook some so I can feel closer to my family who are still living in Québec.
My cooking tragedies
Oh Boy! I do have a good one. When I was at University, I wanted to make my own icing, to be precise it was Coffee Icing on a nice moist dark chocolate cake. The recipe asked for 1 cup of coffee well... I did as it said. I poured instant coffee crystals in a cup instead of making a cup of instant coffee with water. After a couple hours working on it, I finally gave up and went to the grocery store and simply bought premade icing. Back then, there was no "Cooking for Dummies" and if there was, I would probably got myself a copy. Good thing those tragedies help you to improve!!!
Recipe Reviews 28 reviews
To-Die-For Butter Tarts
The recipe is a bit different from the traditional butter tarts that we are used to. I found that the currants' flavors conflicts with the other ingredients. Overall, good recipe but I will go back to using golden raisins to suit our taste. Also 10 minutes was a little too much time as it overcooked the pastry shells. Perhaps our oven is a little hotter than most; keep an eye on your tarts.

1 user found this review helpful
Reviewed On: Jan. 17, 2015
Rosemary Ranch Chicken Kabobs
What a simple recipe with great flavor! I almost follow this recipe to a "t". What I've changed is eliminated salt completely and instead of making kabob, I cooked the cubed chicken in the oven at 375ºF, covered with foil, for 20 minutes and then remove foil and cooked for an additional 10 to 15 minutes. I served with basmati rice and vegetables. Another thing I did differently is I marinated the cubed chicken for 2 hours before cooking. If you want to use an amazing Homemade Ranch Dressing, check out Chef John's (foodwishes.com). I'll bet you'll never buy it from the grocery store again.

0 users found this review helpful
Reviewed On: Nov. 11, 2014
Quick Chicken Piccata
Very good! I changed a few things. First, I omitted salt as a seasoning because I used low-sodium chicken broth instead of water (more flavor). After I deglazed, I added 1 clove garlic and sautéed for 1 minute or so. I serve pasta with a spicy homemade tomato-herb sauce like I do when I serve my veal piccata which it's almost identical to this one. Once again, thank you Chef John for another awesome recipe

1 user found this review helpful
Reviewed On: Oct. 11, 2014
 
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