Lee Caglioti Profile - Allrecipes.com (18065096)

cook's profile

Lee Caglioti

Lee Caglioti
Home Town: Sea Cliff, New York, USA
Living In: Punta Gorda, Florida, USA
Member Since: Nov. 2004
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Dessert, Quick & Easy, Gourmet
Hobbies: Fishing, Reading Books, Music, Painting/Drawing
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About this Cook
Started work in the restaurant industry at 13 and 'retired' by the time I was 28. Now, nearly 20 years later, my husband and I own our own gourmet food truck and I'm absolutely loving it.
My favorite things to cook
Comfort food. If it's cheesy, creamy, chocolatey or involves popcorn, I'm all over it.
My favorite family cooking traditions
Zeppolis at Christmas, my mother's cheesecake, my father's crusty French bread, Italian wine cookies, rosette cookies, chicken cutlets...the list goes on.
My cooking triumphs
Papillotes that stayed puffed, souffles that kept their height...that kind of thing.
My cooking tragedies
Rice. For the longest time, even during the restaurant years I could not make a decent pot of rice. I've mastered it since then but some of those attempts truly were tragic.
Recipe Reviews 22 reviews
Hermits I
The recipe itself is fine but for drop cookies, 12 - 15 @ 375 is WAY too much. Took them out at 6 minutes otherwise they would have been charcoal. I dropped the oven temp to 325 and went for about 10 to 12 minutes and that seemed to work much better.

3 users found this review helpful
Reviewed On: Oct. 22, 2010
Chocolate Cavity Maker Cake
Unquestionably the BEST chocolate cake I have ever made or eaten. Definitely use the mini-size chips, they add moisture & silkiness and just enough texture. I topped this with a simple ganache made from equal parts espresso-flavored 60% chocolate and heavy cream. Seriously to die for.

3 users found this review helpful
Reviewed On: Oct. 12, 2010
Parmesan Puffs
Very nice, I'd go at 350 for about twenty to thirty minutes and I did add black pepper, garlic, etc.

1 user found this review helpful
Reviewed On: Feb. 18, 2010
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