talifuss Profile - Allrecipes.com (12542257)

cook's profile


Home Town: Queens, New York, USA
Living In: Jerusalem, Mehoz Yerushalayim, Israel
Member Since: Apr. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Nouvelle, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Needlepoint, Hiking/Camping, Biking, Reading Books, Music, Wine Tasting
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About this Cook
An engineer and adjunct professor, I cook dinner every night to relax and entertain most weekends. I keep strictly kosher and am constantly looking to expand my horizons within the required constraints. If you're a kosher foodie, please reach out!
My favorite things to cook
I like to mess around and cook using a minimum of ingredients. If I can lower the "unhealthy" quotient of a dish I will. I'm currently working on French techniques and playing with fun gadgets. Lately I've taken to making everything from scratch. However, I'm also very lazy and will do as much in the microwave as possible to avoid washing dishes.
My favorite family cooking traditions
My mother, a working professional as I am now, has an arsenal of dinner options that take half an hour or less. I have adopted most of them. Who says you can't eat a freshly cooked meal every night, and who says sweet potatoes in the microwave don't count?!
My cooking triumphs
Some pretty nice company dinners and brunches, and Nancy Silverton's Brioche Tart with Creme Fraiche Custard (minus the zabaglione, but I did make the white wine caramel). Recipe is here: http://www.alacartetv.com/baking/recipes/brioche_tart.htm
My cooking tragedies
- Chicken gizzard and chopped liver ravioli with a red wine reduction. Thankfully, I discovered how inedible it was with enough time to implement Plan B. That's why all the chefs say to TASTE AS YOU GO. - Though I'm working on it, I still can't bake a consistent cake. Give me yeast dough or egg custard any day. I bet I'd be better at making hollandaise than at baking.
Recipe Reviews 3 reviews
Excellent Oatmeal Cookies
solid recipe. used canola oil instead of butter (held back about 1/4c and used scant measurements of sugar), chocolate chips instead of walnuts. very hearty and substantial cookie. were not flat at all. will make again.

4 users found this review helpful
Reviewed On: Oct. 27, 2012
The Perfect Chocolate Chip Cookie
i'd been looking for a recipe using oil instead of solid fat, and these are a winner every time i serve them. i don't bother with the almond extract, and hold back about 1/4 cup each of oil and sugar, and use a 1.5T scoop and bake on a Silpat. yields about 31 cookies that way.

3 users found this review helpful
Reviewed On: Sep. 8, 2012
Amazing Apple Cake
i've done this twice, once with two granny smith apples (unpeeled), once with four. i swapped the white sugar for dark brown and added a cup of liquid (i used plain water, but milk or juice is fine) to create a more fluid, smoother batter. i read one review that claims the juice from the apples adds enough liquid, but i kind of doubt that works. GS apples definitely don't add liquid. but if i made this twice, even with the changes, that means it's good and easy, and it is. we love it.

3 users found this review helpful
Reviewed On: Jul. 26, 2012
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