Ryan Leonard Profile - Allrecipes.com (187092545)

cook's profile

Ryan Leonard


Ryan Leonard
 
Home Town:
Living In: Thunder Bay, Ontario, Canada
Member Since: Nov. 2012
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Walking, Fishing, Photography, Music
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About this Cook
I'm an Automation Specialist for an engineering firm and have been cooking since I was 14-15 years old. When the recession hit in the early '90s, both my parents ended up working and my Dad ended up being the family cook. My Dad's cooking wasn't the greatest so I decided to experiment on my own. Both my parents encouraged me to keep it up and now I'm the "gourmet" chef of the family, of my friends, and at work.
My favorite things to cook
French crepes stuffed with fresh bananas and strawberries are the ultimate "I love you" dish I make for brunch for my girlfriend when she's had a rough week. My absolute favourite is barbecued steak. When you let the meat sit for a few days in your fridge the meat gets very tender, combine that with nice grill marks and make sure it's well rested; not only is it beautiful to look at it's a big hit no matter what company I have over for dinner.
My favorite family cooking traditions
My family background doesn't come from a strong cooking background. My father's side is mostly British and my mother's is Chinese. I'd have to say my favorite is my grandmother's pork sausage stuffing we have at Christmas and Thanksgiving.
My cooking triumphs
I had a dinner party of 8 and I served a pork tenderloin stuffed with goat cheese, lemon, and basil. The sauce was a cherry & port reduction. I served that with an asiago & roasted red pepper mashed potato and grilled asparagus. I sliced the pork into medallions and it all held together perfectly and completely surprised all my friends. Everything on the plate married together nicely and I had no leftovers whatsoever.
My cooking tragedies
I was cooking a french dish, crepes stuffed with asparagus and chicken sauced with a guyere bechemel. When I made the bechemel I forgot to heat the milk when adding it to the rue. The result was what looked like baby vomit. Combined that with the crepes turning out doughy and I had a very unappetizing plate.
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