CELTICKIM Profile - Allrecipes.com (18897879)

cook's profile

CELTICKIM


CELTICKIM
 
Home Town:
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Italian, Southern, Nouvelle, Dessert, Gourmet
Hobbies: Walking, Music, Charity Work
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  • Type
  • Overall Rating
  • Member Rating
Lemon Blueberry Cheesecake
Easter Egg Cookies
Christmas Mitten Cookies
Apple Crostada
About this Cook
I love living on the island. The beauty of Victoria and Vancouver Island are nothing short of paradise and for as many places as I've travelled, I would never want to live anywhere else. The climate and seasons are so distinct and vivid, and along with a wealth of locally grown and produced food items, it inspires a variety of cooking opportunities.
My favorite things to cook
Gourmet soups, pastries, French food, Souffles, desserts, pasta.
My favorite family cooking traditions
My love of cooking came from my grandmother. Literally no one else in my family likes to cook, so at a young age, I started to take over that role as the family cook and baker. Now that we all have our own homes and families, I get orders from all of the family members for every get together for various food and dessert items that they feel are "must haves" for that particular occassion. I've been teaching my niece and nephews to cook since they were in diapers and I'm happy to say that they seem to have a love for it and are inspired to carry on the tradition. I'm hoping some of my favourite recipes will be passed on through the generations that follow.
Recipe Reviews 10 reviews
Juiciest Hamburgers Ever
These were pretty good. I always make the recipe exactly as written before adding a review so that it will reflect the actual recipe. Having said that... I didn't find them all that juicy. The burgers I usually make are much juicier than this, but the flavour was pretty good. I think there was far too much garlic. Once clove would have been plenty. Next time I would omit the breadcrumbs to make them juicier and go light on the garlic.

5 users found this review helpful
Reviewed On: Nov. 8, 2010
Profiteroles
The batter should not be "stiff" or thick. That's what makes the puffs so tender inside. I make these several times a year and they come out "perfect" if you follow the recipe exactly as it is. As another reviewer mentioned, you must wait until the water and butter are at a full rolling boil and then add the flour all at once. It also makes a difference if you don't add the eggs one by one as stated. The picture I added above is of this exact recipe followed 100% as it is. Edited to add: Please note that in different areas, "heavy" and "whipping" cream are the same thing. This is definitely meant to be the kind of cream you "whip". Also, if your puffs deflate when they come out of the oven, this could be due to banging the cookie sheet too hard, or simply the climate in your area. I find a foolproof way to prevent deflating is to cut a slit in the side of each puff as soon as you take them out of the oven to allow the hot air to escape and prevent them from falling. I notice someone mentioned their puffs were burning on the bottom. Mine have never done this, but some ovens run hotter than others so try reducing the heat to 400 degrees instead. Also, I use a Silpat which seems to work well with these.

69 users found this review helpful
Reviewed On: Jan. 1, 2010
Crepes with Spinach, Bacon and Mushroom Filling
One word...delicious!

2 users found this review helpful
Reviewed On: Sep. 6, 2008
 
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