WOLSELEY Profile - Allrecipes.com (18006917)

cook's profile


Home Town: Enslev, Midtjylland, Denmark
Living In: Winnipeg, Manitoba, Canada
Member Since: Oct. 2004
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Nouvelle, Mediterranean, Dessert, Kids, Gourmet
Hobbies: Scrapbooking, Knitting, Quilting, Needlepoint, Gardening, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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All you would ever need to know about life in Winnipeg....
About this Cook
I am an author so work from my home office. It allows me a very flexible schedule so I have lots of time to indulge my cooking passion. I am married to a military officer who is often deployed (just returned from Afghanistan) and we have 4 children (3 boys, 1 girl; 15, 14, 10 and 6) We have a black lab, Wolseley. Our kids are quite involved in sports and community activities so our lives can get quite crazy at times. I love to scrapbook and make homemade cards and am addicted to stamps. I also love to knit, do quilts etc -although I wish I was at great at finishing a project as I am at starting it. I would love some cooking pen friends, if anyone is interested. wolseley@shaw.ca Sheila
My favorite things to cook
Our family loves to eat so I usually have a pretty captive audience but food dishes become much simpler when my husband is away. All food must pass the "Wolseley test", Wolseley being our 1 year old Black Lab. It is important to me that all our food be fresh and home cooked, be nutritious and yummy but also be quick and easy at times and affordable. This website is an absolute dream come true for me -our grocery bill alone has been cut by at least 50$ a week since I started preplanning and organizing the family menu. Being a sweet freak, baking ia also another important part of my cooking portfolio and nothing makes me happier when my children brag about my desserts. I've taken a variety of cake decorating and chocolate making courses and the little techniques I have picked up from here have been invaluable!!
My favorite family cooking traditions
We plan,shop and cook together as a family. My husband and I are historians, and our children are budding archaeologists so we often try to be creative in our meals -making ancient Greek meals historically accurate, a variety of international theme meals (Middle Eastern, Japanese, Russian) and meals that are off-beat and unusual are also of interest. Family holidays-for us-means FOOD and we go crazy with the number of dishes that are presented. Christmas Eve we hold what our children call 'the feast' which is an evening filled with very elaborate, very gourmet food =(cranberry and brie, wrapped in filo pastry, lobster stuffed mushrooms, escargot, oyster gratin ..etc...) Lastly, as Danish-Canadians, it is important to me that we preserve our family heritage and cooking and the traditions around it, is one of our family ways of doing this. I want my children to grow up and carry these food memories and cooking traditions with them.
My cooking triumphs
We hold an annual Danish Christmas Dinner which has become infamous around people that know us and people beg for invitations!! We generally have about 30-40 people for dinner. Last year was my best ever: Prune and apple stuffed goose, duck breasts glazed in ice wine, plates of dill-infused salmon fillets, a table full of smorbrod (fancy open faced sandwiches) piles of shrimp pyramids, frikadellen (traditional Danish meatballs) all the traditional side dishes (cavier stuffed eggs, pork and cabbage, etc) and an entire buffet covered in Danish breads, cakes and sweets. Everything home made by myself (some help from family)
My cooking tragedies
There has been a few occassions (only a few, thankfully!!) where I have gone to great lengths to make a meal (dicing, and simmering and reducing..) only to have the entire family politely chew a few bites and then try to feed Wolseley without me looking. When Wolseley refuses, then I know it has been a disaster. Also, a few times, I have tried to 'create', using tastes and techniques that have worked independently in the past, and then have them all turn into a mess when combined.
Recipe Reviews 21 reviews
Three Meat Cannelloni Bake
I did make a few changes - I ran out of time so instead of rolling the cannelloni, I layered like lasagna and then cooked. Since I was going that route, I add a ricotta layer but just because we love ricotta in food! It smelled fantastic as it was cooking and was tasted just as good. Very creamy taste to the dish -not highly spiced but comforting. The only reason why I wouldn't give this 5 stars is that the recipe was quite long and involved - far too much for a week night dinner and the cost involved for the meat, fresh pasta and fresh herbs was quite expensive for an everyday family dish. I would definately like to try this again when I had more time and could follow the directions more exactly. Definately passed the Wolseley test as he gobbled down his portion in seconds and made his doggie plead for more!

5 users found this review helpful
Reviewed On: Apr. 19, 2007
Tangy Honey Glazed Ham
This was ok, would probably have been better if I hadn't overcooked the ham slices. I used a cook ham, placed on the slices and then put in the oven. Hubby, however, was late (an hour late, actually...but...ahemm....) so the ham was in WAY too long and so was horribly dry. I"m sure the ham would have tasted much nicer glazed had the ham not have been so overcrooked. Not a fair assessment. Did pour some of the left over glaze on Wolseley's dry dogfood and he gulped down, so it did pass the Wolseley test with flying colours!

4 users found this review helpful
Reviewed On: Apr. 19, 2007
Hazelnut Chicken in Prosciutto-Cream Sauce
Oh, the disappointment of this!! I thought for sure this would become a classic. The ingredients sounded perfect -especially the prosciutto. I hardly changed a thing and thought for sure this would be a special dish I could pull out for family and friends and reign as culinary Queen. Alas, it was not to be. I used almonds instead of hazelnuts but that was the only change I made. I sledged and dredged my chicken (the chicken itself was quite lovely) and it turned a wonderful golden brown and I could tell it was going to be succulent and juicy. (Not easy things to say about chicken) I used a good wine and fresh mushrooms, and waited for the magic to happen. I added the cream but the sauce hadn't reduced at the 5 minute point. I kept simmering and about 30 minutes later, it finally had reduced enough to serve as a sauce. I served and waited for everyone to 'ooh' Instead there was a silence. 'Sour' was the comment. Husband was also surprised that it wasn't a fantastic hit, agreeing that the combination should have been outstanding. We ended up scraping the sauce off and just eating the chicken. It didn't even pass the Wolseley test, as he just ate the bits of prosciutto out of the sauce and left everything else in his bowl. Considering the cost and effort involved, it was an absolute failure. So...not sure if I did something wrong, or perhaps our family's taste buds are off, but this was just not the dish for us!

12 users found this review helpful
Reviewed On: Apr. 17, 2007
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