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 57 reviews
I missed the instructions that said to put the ingredients in a saucepan and heat them. I just mixed them together and dropped the batter in the hot oil and they were terrific! I did increase the sugar to 1 tablespoon. After frying I rolled them in cinnamon and sugar or sprinkled with powdered sugar. They were delicious! I never had zeppolis before (what kind of an Italian am I?) but these were really good. I used a small cookie scooper which made small donut hole sized zeppolis. Perfect size to pop in your mouth!

0 users found this review helpful
Reviewed On: Jul. 28, 2015
Scrambled Eggs Fraiche
This was very tasty, but I did feel that 3 tablespoons of fat was a bit much, so I halved it and it was still very creamy & rich. I definitely will make this again!

1 user found this review helpful
Reviewed On: May 28, 2015
Apricot Pie
I used this recipe to make an apricot pie, using apricots from my backyard's fruit tree. I did substitute my preferred pie crust (called Foolproof Pie Dough, submitted by me on this site) but the filling was pretty much as stated, except I did use 3/4 sugar and 1/2 brown sugar, as I had a good portion of tart fruit. I did do an egg wash on the crust before putting in the oven so it came out a nice golden color. I would recommend doing that. I did add the sugar after as well. Next time, I may do it before baking. The apricot filling was a bit watery when I was mixing it together, so I added a heaping tablespoon of corn starch. I also sliced the apricots into small bits rather than quartering them. After it was baked, it was still quite watery (but the crust was not soggy) so I think next time I will put in more corn starch or replace the flour with Instant ClearJel. The taste, though, was perfect. Not overly sweet and not too tart. All in all, a good use of the fruit I had!

2 users found this review helpful
Reviewed On: May 17, 2015
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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