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    Highland Lass

    Toronto, Ontario

    Chef #65803

    Toronto, Ontario

    Joined: Dec 29, 2002

    My Journal

    Reviewed Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine and Thyme

    "I've made this recipe many times and learned that if you are using large, thick chicken breasts you may have to continue baking for an additional 20-30 minutes. As mentioned by a couple of cooks, I mix everything in the bowl except the wine and butter. Place mixed ingredients in the packet and then pour in the the wine and place in the pats of but..."

    Sep 28, 2011 on Food.com

    Reviewed Green Beans

    "I love this recipe...the anchovies, olives and hot pepper flakes certainly make the dish. I did incorporate th..."

    Jan 15, 2011 on Food.com

    Saved Recipe The Ultimate Spaghetti and Meatballs Recipe by Peg #4

    Oct 21, 2010 on Food.com

    Reviewed No-Egg Caesar Dressing (Rachael Ray's)

    "A wonderful Caesar, just as I like it. You can always add the classic egg and anchovies but this a fab recipe ..."

    Jun 1, 2010 on Recipezaar

    Saved Recipe Maple Sponge Toffee by Spacemonkey

    Mar 21, 2010 on Recipezaar

    About Me

    Photo of my crazed brother taken at a wedding at "The Doctor's House" in Kleinburg, Ontario. He and the statue did not get along very well..she was terribly rude!

    Formerly from the highlands of Scotland and residing in Toronto with wee Angus, my transwestite.

    http://www.recipezaar.com/members/home/65803/Angus%20smiling.jpg

    The incessant whining I endure when performing the morning makeup ritual leads me to believe he has a thing for eyeliner.

    When the working part of the day is over I find myself body thrashing at the gym or writing bizarre poetry and plays. I was involved in theatre for many years but our company folded when we lost our theatre. (Where did it go?)

    Favorite Foods

    The Apple of Love (tomato) is a favourite of mine - I could give you the Forest Gump version of what can actually be done with them so I'll just leave it.

    Uisge beatha, "water of life" - Scotch whiskey, wine, sherry, brandy, et al, are all welcome ingredients in my kitchen.

    A friend gave me a cookbook years ago called "Trattoria" by Patricia Wells. The recipes are incredibly simple yet just lovely. Patricia's French "Bistro Cooking" offers succulent dishes to get us through the cold Canadian autumn and winter months. See Patricia's website at www.patriciawells.com. A very talented woman, she lives in Provence and Paris offering cooking classes to students of gastronomic study from all over the world. I dream of flying off to France and spending time with her...to learn and cook.

    My absolute favourites are French, Italian, Indian and Middle Eastern dishes. A good British fry-up is a great Sunday morning comfort feast; sausage, black pudding, egg, tomato and mushrooms with tea and toast. Heart attack city but you must allow yourself the occasional indulgence, especially if you're watching Coronation Street while enjoying your breakfast.

    For those chefs familiar with Toronto, there is a wonderful little French bistro called La Maison Benoit on Avenue Road north of Lawrence Avenue. Another fav is Messis on Harbord Street. They do an amazing job of pairing unusal ingredients i.e.) seared scallops with beet juice risotto and grilled veg. Although I do not have a sweet tooth, they make the most amazing Crème Brule. On my last visit they served a brule infused with fresh ginger. OMG!

    I miss my Zaar buddy Mille®, what a dreadful loss; a fellow Scot, a rebel and an amazing wit! Cheers Chappie...the Oor Wullie icon is a nod to you!

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