WSROBERTS Profile - (1530047)

cook's profile


Home Town:
Living In: Boston, Massachusetts, USA
Member Since: May 2003
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Reading Books, Genealogy, Painting/Drawing
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About this Cook
Although I grew up in family full of wonderful cooks and home gardens, I took it all for granted. I was a lousy cook until the age of 21 when I went to France and had the most delicious crepes, roasted potatoes, duck, and snails I've ever eaten. Once I found out for myself that someone could make a slimy little critter such as a snail taste good, it convinced me that cooking was worth the time and effort. I mean come on, snails! When alive, they are nothing more than boogers come to life, but that chef worked indecipherable magic with butter and spices that transformed the humble snail into one of the tastiest things I've ever had. I spent my short time in France living through my tastebuds, suddenly aware of a higher quality of life that I had overlooked in my own surroundings at home for years. I have been cooking constantly since.
My favorite things to cook
I like aromatic spices and textures that contrast with each other - complex tastes. Foreign foods really appeal to me - curries, italian foods with lots of basil, garlic, thyme, and oregano. And cheese - need I say more. Baked desserts such as sweet breads cakes and cookies are also something I love to make.
My favorite family cooking traditions
My Grandma would make pancakes from scratch with me every Saturday as a kid. She gave me a little pink gingham apron with my name embroidered on it. She was also a candymaker - a skill that I still strive to replicate.
My cooking triumphs
I was a late bloomer. I think the biggest triumph for me was being able to understand cooking terms so I didn't have to read about what "mincing" or "braising" meant from the cookbook anymore - what a timekiller that used to be! Also, when I finally developed a lasagna recipe that was uniquely mine and a big hit with friends and family.
My cooking tragedies
I can't make fondant - yet... (sob) And I have a small kitchen right now... I just don't know if I'll ever pull through! (sniffling, dabbing at eyes with a tissue) Life is rough. I plan to overcome my afflictions with perserverance and a folding card table. Yup. That should do it.
Recipe Reviews 33 reviews
Butternut Squash with Onions and Pecans
I think this is about the most delicious way you could possibly cook squash. If I could, I'd give it a 4.5 star rating. Through no fault of the recipe, it failed to catch on with my family. I will probably still make it for myself because I really liked it. My only complaint is that the toasted pecans are SOOOO good, but then they get soggy after a couple of hours if you sprinkle them on the dish. I think they need to be kept seperate until the dish is served - even if you have leftovers. Warm up the leftovers, and THEN add the pecans so that hearty crunch is still present. The texture contrast of the crispy pecans with the soft squash is wonderful.

6 users found this review helpful
Reviewed On: Nov. 5, 2007
Stuffed Green Peppers
I really liked this dish. It's great for vegetarians seeking dishes with protein. I added lots of cheese for my kids, but kept the cheese moderate for the adults. I used salsa instead of tomato sauce. Everybody liked it a lot - even my picky kids (they normally hate beans and peppers).

1 user found this review helpful
Reviewed On: Nov. 3, 2007
Cherry Pie IV
5 stars for filling, 1 star crust... Definitely use the filling from this recipe. It is so amazingly good! It's off the charts great and you almost hear a heavenly choir as you taste the perfect flavors. But the key to this recipe is to replace the crust. Look up a totally different recipe for the crust. This crust has good flakiness, but is so very bland that it detracts from the superb filling. My family ate the filling and scraped the crust away to avoid that part - even with the cinnamon and sugar I sprinkled on top to combat it. No, you can't salvage it by adding a little this and that. Trust me, you do not want this crust at all. BUT - The filling is the BEST! It has such great flavor! Can't say enough good about that! I am adopting the filling as my permanent cherry filling recipe. Mmmmmm....

36 users found this review helpful
Reviewed On: Oct. 23, 2006

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