Albertacf Profile - (18330696)

cook's profile


Home Town: Calgary, Alberta, Canada
Living In: Alberta, Canada
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Walking, Photography, Reading Books, Music, Wine Tasting
Recipe Box 2 recipes
  • Title
  • Type
  • Overall Rating
  • Member Rating
Rhubarb Strawberry Crunch
White Chocolate-Macadamia Nut Oatmeal Cookies
White Chocolate-Macadamia Nut Oatmeal Cookies
White Chocolate-Macadamia Nut Oatmeal Cookies
About this Cook
I am a life long "foodie" inspired by the cooking of my Mother, who was inspired by HER Mother. I've had so many food epiphanies that I don't know where to start, but I would say my greatest inspirations have come from world travel and the accompaning experiences that allowed this country girl to get her taste buds awake and blown away by the culinary diversity of this planet. My food heros are Alice Waters, Julia Child, Mark Miller and Thomas Keller. I have owned and operated a restaurant, taken many cooking classes and I have attended one of the most recognized hotel and restaurant management insitutuions in the US. The restaurant/hospitality industry is my passion, but I'm now retired from this very physically demanding profession. I love the leisure of enjoying the privacy and creativity of my own kitchen...stocked full of hundreds of cookbooks from around the world. What is more pleasurable than having a table full of family and friends, enjoying great food and fellowship!!
My favorite things to cook
I am all about the cooking style of the lands that comprise "Mediterranean Style Cooking". I am also a big fan of the "Slow Food Movement" and I believe in supporting local and organic sustainable growers and gathers who live closeby. Fresh, colorful, pure and local. Unadulterated with fancy schmancy sauces, artificial ingredients or mass produced staples. I also really do love my hands in a big pile of dough and I love putting together an eye-popping desert.
My favorite family cooking traditions
When our family is together we always cook up an amazing Gumbo that came of our years of living in the south and having Cajun friends. Texas BBQ...smoked brisket and sauced up ribs are a must. Bierocks...that fragrant and utterly sublime meat and cabbage stuffed bread roll that seems to have stemmed from Mennonite colonies in Kansas a century ago. (No German native I've ever talked to has ever heard of a Bierock :) Caprese salads of the most experimental kinds and platters full of preserved, sausaged and smoked game meats and melt in your mouth French cheeses. It gets no better than that!
Recipe Reviews 4 reviews
White Chocolate-Macadamia Nut Oatmeal Cookies
This is an awesome cookie recipe! I admit I prefer it with my changes, but the basic recipe is really good. I read other reviews that it was a "skimpy" recipe, so I doubled it and made it with THREE eggs, added slightly less than 1/2 teaspoon of salt and used salted butter. The oatmeal I used was "Quick" and I also added one cup of dried cranberries to the doubled recipe. You could also use 1 cup chopped dried cherries instead. I used a medium size ice cream scoop to transfer the dough to the cookie sheet (I use a Silpat mat instead of a greased cookie sheet). The cookie baked perfectly at exactly 12 minutes...It was wonderfully soft in the middle and just slightly crispy on the outside edges. It had nice height to it, didn't spread out much and was a huge hit with everyone who tried it!

43 users found this review helpful
Reviewed On: Jan. 18, 2008
Brunch on the Bayou
I made this recipe for Easter brunch and it was a hit. However, tasty and rich as it was, the suggestions that Pepper Jack could be substituted for 1/2 the cheese would have made this a little more interesting. The addition of a spicy sausage such as chorizo or Jimmy Dean spicy would have livened it up too. I did make a pico de gallo to serve with the dish, and it added the needed color and texture. I doubled the recipe in a lasagne pan and it easily served 18 people. The recipe was quite good because of the quality of ingredients and the richness of the cream and sour cream. It simply needed a boost in contrasting flavor and a little color in the dish.

1 user found this review helpful
Reviewed On: Apr. 9, 2007
Coconut Ice Cream
This is a very luscious coconut ice cream. The only thing I will do different next time is put the flaked coconut in the blender/processor with the milk and cream of coconut. The flakes made the ice cream a bit chewy in texture. Otherwise, this recipe is very easy and extra creamy. For those reviewers that are saying theirs turned out icy or not sweet, there is a huge difference between cream of coconut and coconut milk. It is like the difference between evaporated milk and sweetened condensed milk. Two brands to look for in cream of coconut are "Coco Lopez" and "Coco Colada".

510 users found this review helpful
Reviewed On: May 28, 2006

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