Arjay Profile - (19216259)

cook's profile


Home Town: Toronto, Ontario, Canada
Living In: Ottawa, Ontario, Canada
Member Since: Sep. 2011
Cooking Level: Beginning
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Gourmet
Hobbies: Photography, Reading Books, Wine Tasting
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About this Cook
Now retired and as a novice cook I enjoy checking the endless recipes and cooking techniques to learn.
My favorite things to cook
Stirfry recipes especially with vegetables and shrimp and pasta.
My favorite family cooking traditions
Eggplant recipes like mom used to make.
My cooking triumphs
Perhaps my first was grilled salmon fillet topped with sundried tomato pesto and feta cheese.
My cooking tragedies
I tried to use the the steak marinade 'to die for' as a sauce. Dam near killed me!
Recipe Reviews 4 reviews
Grilled Salmon Steaks with Savory Blueberry Sauce
Easy to do and surprisingly berry good with the blueberry sauce. I used salmon steaks, so time on the grill at medium high was 8-10 min per side. It's a Keeper.

0 users found this review helpful
Reviewed On: Jun. 15, 2014
Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts
I tried the Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts for two last night for the first time, and it was terrific. We'll have it again at Valentines dinner with another guest. I added a second egg yolk to make the stuffing more moist and I plan to chop the cherries a bit to distribute the cherries' sweetness more evenly. Lots of fun to create this dish.- Arjay

0 users found this review helpful
Reviewed On: Feb. 10, 2013
Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese
I have tried this recipe 3 times and loved it as written. I'm improving at making the pocket in the chicken breast and filling it with the Herbal soft goat cheese mixture without leaking. Just use prosciuto slices which are wide and circle the chicken breast. Usually two slices are required if not three. It will be a favorite and a winner.

2 users found this review helpful
Reviewed On: Dec. 1, 2012
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