artisanrox Profile - (13548958)

cook's profile


Home Town:
Living In: Pennsylvania, USA
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Genealogy, Painting/Drawing, Wine Tasting
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  • Type
  • Overall Rating
  • Member Rating
  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
About this Cook
I'm a computer chair potato who cooks whenever I'm not exhausted from work.
My favorite things to cook
Anything sweet
My favorite family cooking traditions
I remember my grandmother's Slovak Egg Cheese. Yum, I'm going to try to make that someday.
My cooking triumphs
Every time I made Juila Child's Marquis de Chocolat with butter cream frosting and chocolate glaze, it IS a truimph. That is one hard recipe (expert level) but it's worth it every time.
My cooking tragedies
I tried to made classic Black and White cookies once, and had no experience with using a sugar thermometer. It was a very HOT and HUMID day in Pennsylvania and the icing totally tanked. It was awful! Next time I try to do anything with sugar it'll be in the middle of winter!
Recipe Reviews 26 reviews
I just completed this recipe because I needed some ladyfingers for an icebox cake (so I didn't care what they looked like) and didn't want to travel out again for them. It came out perfect, and I made them on a hot humid day. To start, I used 5 separated eggs. I used a bit extra baking powder and added in maybe 1 tsp vanilla. I put parchment on the bottoms of 3 identical 10 inch aluminum cake pans. I had enough batter for 2 complete cakes and maybe 2/3 of the third pan. I baked them in a 400 deg. oven for about 9 minutes. They puffed up beautifully. I made sure my egg yolks were thoroughly blended with the sugar, and I went beyond stiff peaks...the egg whites were so stiff they almost looked dry. I put the batter in the fridge while prepping the pans and warming the oven. I need them in 2 days to assemble the icebox cake. I hope they make it that long because they are truly delicious and I'm trying not to eat them all.

0 users found this review helpful
Reviewed On: May 11, 2015
Andrew's Herb Risotto
This is a wonderful recipe on which to base your rice dish. I used duck fat to cook down the veggies, and I used bok choy since we don't like fennel. I also used green onions. I used duck stock to put into the rice. I didn't have coriander so I used some cilantro. Almost everything else was the same. Nonetheless, all those flavors together was wonderful!!! Also, making it with duck fat and duck stock made this so, so rich this could be easily used for a main dish. A fabulously complex dish that would be jsut as good to eat in springtime as the winter!!!

0 users found this review helpful
Reviewed On: Apr. 19, 2015
Wonton Wrappers
Used these to make some awesome veggie potstickers. To be fair, I have a Kitchenaid with a pasta roller, so that made it many many times easier to deal with. This is a very firm dough so, as previous comments said, having a pasta roller will make your life a lot better when you make a lot of pieces at a time.

0 users found this review helpful
Reviewed On: Apr. 18, 2015

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