CookieMonkey Profile - (1235155)

cook's profile


Home Town: New York, New York, USA
Living In: A Tiny Town, Connecticut, USA
Member Since: May 2002
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Southern, Mediterranean, Dessert, Gourmet
Hobbies: Gardening, Reading Books, Music, Painting/Drawing
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About this Cook
artist. poet. retired. still alive.
My favorite things to cook
depends on what's available in the market...but my specialty is baking and 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 husband loves just about everything I make, with soups made from baked ham scraps being his favorites.
My cooking triumphs
I always found bread making intimidating until I bought a bread maker, and that lead me to learning how to make dough and then how to bake bread in an oven. When I mucked the little machine up trying to put too many raisins in a raisin bread, it was time to take a leap and try it on my own. I haven't looked back. Same with pie. Was very intimidated with pie crust. I would say the biggest secret with pies and doughs in general is with discretionary handling. Even with bread there comes a point where you have to let nature take it's course and you have to step back and become light fingered. Also learning to make your own yeast is an enormous help to making flavorful AND spectacularly rising doughs.
My cooking tragedies
I can't think of any. It's too fun to be tragic. Almost anything can be saved.
Recipe Reviews 4 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.

5 users found this review helpful
Reviewed On: Jun. 12, 2010
Chile Colorado
spectacular! my husband's from Salinas, a farming city in CA and he LOVES Mexican food, the more authentic the better. We can't get it here in CT so it's up to me. This recipe is a bit of work but it is worth every minute of the effort. I have a huge batch cooking now. I'll freeze it in portions so we have this for a while. My small changes are that I puree a large fresh tomato, 3 cloves of garlic with the chilis. Then add a bay leaf and small pinch of Mexican oregano to the sauce for the first couple of hours of cooking. Also I sprinkle the flour, pepper & salt on the meat...not much...just enough to make a light coating so it browns nicely. Thank you for sharing this wonderful recipe. :)

3 users found this review helpful
Reviewed On: Nov. 6, 2008

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