cook's profile


CookieMonkey
 
Home Town: New York, New York, USA
Living In:
Member Since: May 2002
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Biking, Reading Books, Music, Painting/Drawing
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About this Cook
Retired artist.
My favorite things to cook
depends on what's available in the market...but my all time favorites are breads and cakes. I am a sucker for a good baking recipe.
My favorite family cooking traditions
PIZZA! the grandkids love to make pizza here from scratch. We made a beautiful braided bread for Thanksgiving. They are very proud of their skills and I am proud of them and their adventurous spirit. They've been baking with me since they're old enough to stand on a stepstool and knead. My sons are partial to my meatballs and sauce...my husband loves just about everything I make, with soups made from baked ham scraps being his favorites.
My cooking triumphs
I guess every "mastered" technique is a triumph and every failure is a step towards success. I would say special occasions and big dinners, where I pull out the stops and prep and cook nonstop for days. I enjoy it, I get testy...but I love it none the less.
My cooking tragedies
I can't think of any. It's too fun to be tragic. (Although I'm sure I've wasted tons of foodstuffs in my career...)
Recipe Reviews 5 reviews
Creamy Rice Pudding
Great basic creamy recipe overall. I suggest cooking the rice with a dash of salt and replacing a cup of milk with heavy cream. I happened to have raisins mascerating in agave nectar and rum so I put a scoop of them in the finished pudding. The rum added a certain something nice. I made a batch tonight, it's setting in the fridge now. When I serve it tomorrow, I'll whip some heavy cream and give it a dollop with a pinch of cinnamon.

1 user found this review helpful
Reviewed On: Jun. 2, 2011
French Breakfast Muffins
wonderful...light and perfect! I followed to the letter BUT added a few of my own touches. A whole lemon, juiced and rind. 1/4 additional sugar as I was adding 1 cup blueberries. Added an addl TBs or so of flour to offset the additional liquid. These are perfect muffins, very very tender. I'd serve them to Julia or Martha any time. They are that good. THANK YOU.

2 users found this review helpful
Reviewed On: Jun. 12, 2010
Buttercream Frosting
Excellent basic buttercream recipe. You need to have the butter at room temp or cool (butter indents when you press)...not warm and runny...the butter needs to have some body to it. I add the sugar a 1/2 cup at a time, tasting all the way. Then some half and half (instead of milk), then more sugar..until it is light, fluffy, tasty and perfect. I have no idea how much sugar I add, but if you add the sugar, THEN the milk, both a little at a time, it will be wonderful. Today I made a chocolate , a vanilla and a cream cheese frosting with this basic recipe. I probably use less sugar so it comes out fluffier and less sweet. Again...the key is the butter...it mustn't be warm..in fact if it's cool it's really perfect, will hold lots of air and become - with each addition and whipping - light and lovely.

83 users found this review helpful
Reviewed On: Jun. 12, 2009
 
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