SER Profile - (13072714)


Home Town: Brooklyn, New York, USA
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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About this Cook
I recently decided to retire from the rat race and am enjoying the luxury of cooking more labor intensive meals for my family. Before retirement, trying a new recipes was confined to holidays and vacations. I have taken numerous cooking classes and usually find my best recipes in these classes. I do like to tweek recipes once I've tried it once to see how I can improve upon it.
My favorite things to cook
I enjoy cooking 3-5 course meals for my small family, preferably new recipes, foods and spices that I can test out and then tweek to my preference. I enjoy all levels of difficulty, but prefer the ingredients were natural, fresh and organic when possible. I very frequently cut recipes in half so that I am not overwhelmed by left overs--especially if the recipe isn't very good.
My favorite family cooking traditions
I have found that holidays and family get togethers are much more relaxing and less strenuous if I am able to plan my menus around recipes that allow most or all work to be done ahead of time. This has proven to be a highly effective strategy and my memories of these times are far more positive.
My cooking triumphs
I haven't found any dish that I am not able to prepare, from souffles to risotto. I enjoy the process of cooking, not just the end result and therefore prefer not to be rushed through it.
My cooking tragedies
Although I am better at grilling now, my worst tragedies have occurred using the grill that is too hot, using direct heat and not oiled properly. I'm getting better but still find it hard to time all items correctly.
Recipe Reviews 26 reviews
Couscous with Honeyed Almonds and Lemon
I followed the recipe as instructed and the directions are so poor that my review had to reflect that. First, when I put the honeyed almonds on the foil, they just stuck. I would recommend putting some spray on the foil first.

1 user found this review helpful
Reviewed On: Aug. 24, 2014
Chef John's Fisherman's Pie
This was a very good recipe, however, I would add more spinach because it just shrinks to nothing. The nutmeg was an interesting taste. This may be user error and my pinch was too big. Given the amount of pots and bowls it took and the lengthly list of ingredients, I don't think I'll be making this again.

0 users found this review helpful
Reviewed On: Jul. 11, 2014
Three Berry Pie
I've made other types of berry pies, but never with Strawberries. While the pie tasted good, I was disappointed in how soggy the bottom crust was. I did add additional corn starch and sugar to the bottom of the crust before filling with the fruit but it didn't help. I also chilled the fruit to no avail ( I used fresh fruit--could that be a problem?). I don't feel the instructions really did a good job of addressing this issue. If I do make this again, I will par-bake the bottom crust so that it can hopefully withstand the liquid from the berries. I also think the recipe missed opportunities to improve the appearance & taste of the pie by recommending an egg wash and super on top. All in all, a recipe that could use some help.

0 users found this review helpful
Reviewed On: Jul. 11, 2014
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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