athinalev Profile - (19574793)

cook's profile


Home Town:
Living In: Fishkill, New York, USA
Member Since: Oct. 2011
Cooking Level: Expert
Cooking Interests: Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Gourmet
Hobbies: Quilting, Gardening, Hiking/Camping, Camping, Boating, Walking, Photography, Music, Genealogy, Wine Tasting
Recipe Box 0 recipes
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About this Cook
I love to cook, I am of French-Canadian heritage, and love to cook all kinds of foods.I am very experimental, but I also believe in making classics the best they can be...
My favorite things to cook
I love cooking everything actually... braised meats, soups, sauces, pasta dishes, greek foods, quebecois foods,simple tuscan Italian fare, authentis lasagna bolognese, pasta from scratch,fettucine carbonara, stuffed mushrooms,chicken pot pie, the list goes on...
My favorite family cooking traditions
tourtiere,cretons, cipate, pouding chomeur,confiture aux fraises,traditional THanksgiving dinners, with awesome sausage stuffing,and sweet potato casserole!
My cooking triumphs
fresh pasta, homemade stuffed ravioli, authentic lasagna bolognese, risotto (prefected) homemade cider doughnuts!!
My cooking tragedies
bitter sauteed kale, not too many...:)
Recipe Reviews 2 reviews
Blueberry Shortbread Bars
This recipe is tasty. however, I believe the "crust" needs more of a binding bars did not stay in one piece,they all fell apart-there was no sturdiness to the bottom crust whatsoever.Also the egg yolk does not disperse well into the crumb-which may be part of the issue. maybe it needs to be incorporated using a different technique

0 users found this review helpful
Reviewed On: Sep. 2, 2014
I am of Quebecois heritage, and this recipe is really quite good. A few things I might suggest...This is a very old recipe, and the quality of our meats have changed dramatically since these recipes originated.Our pork is way too lean to make this recipe accurately. In order to reach the proper texture, taste, consistency, I added 1/2 cup of lard (yes,lard)to the ingredients.Pork fat is imperative if you want cretons to taste/look anything like they should.We also ate our cretons with more spice than this recipe calls for. 1/2 tsp ground clove, 1/2 tsp allspice, 1/2 tsp cinnamon.Also make sure to add plenty of salt for seasoning..I highly recommend this recipe!

39 users found this review helpful
Reviewed On: Oct. 6, 2011

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