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    Cooking Beast

    Someplace VERY mysterious . . . .

    Chef #1911277

    Someplace VERY mysterious . . . .

    Joined: May 17, 2011

    My Journal

    Shared Recipe Ground Beef With Eggplant

    "This is a hearty dish for cold nights. It has strong Italian flavors of tomato, oregano and bacon, a little reminiscent of sausage. Serve over wide egg noodles, your favorite pasta, or with garlic bread. Wine suggestions: red Bordeaux or domestic claret."

    May 3, 2013 on Food.com

    Shared Recipe Oven-Fried Chicken

    "This recipe is ridiculously easy. Tastes great, too. Make this during busy weeknights. Adapted from Robert Ackart's Cooking in a Casserole (1967)."

    May 3, 2013 on Food.com

    Shared Recipe Orange Charlotte Russe

    "This is an elegant,airy dessert adapted from Please Help Yourself!, a recipe book for buffets and entertaining by Robert Ackart."

    May 3, 2013 on Food.com

    Shared Recipe Chilled Ginger Soufflé

    "An elegant, light, subtle dessert suitable for dinner parties or when you are really trying to impress somebody. This is adapted from Please Help Yourself! by Robert Ackart (1996)."

    May 3, 2013 on Food.com

    Reviewed Oatmeal-Raisin Cookies (Cook's Illustrated)

    "I've made these several times. They do taste pretty good, but they are rather bland. They benefit a lot from adding a teaspoon of vanilla and a half-teaspoon ground cinnamon back into the recipe. Also, they can be hard as little bricks. I recommend shortening the baking time."

    Jan 28, 2013 on Food.com

    Added Recipe Photo to Pot Roast With Cream Sauce

    Mar 2, 2012 on Food.com

    Added Recipe Photo to German Apple Cake

    Mar 2, 2012 on Food.com

    Added Recipe Photo to Amaretto Cheesecake

    Mar 2, 2012 on Food.com

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    About Me

    I like to cook.

    Surprise.  Who'd have expected that on a cooking website? 

    Cooking, like any art, is about joy and self-expression.  When you make something that others enjoy, and they "get it," you feel a connection with them.  When you create something new, you're filled with a sense of accomplishment.  If you're not joyful, then you're not doing it right.  Follow your passion, and it will always lead you in the right direction. 

    The term "chef" isn't really accurate when applied to me. I never went to the Cordon Bleu nor studied at C.I.A.  I'm a cook.  I'm someone who cooks as a hobbiest.  If it tastes good, I eat it.  If it's bad, it goes in the garbage.     

    I am a fan of the older cookbooks by James Beard and Robert C. Ackart, and I have to admit that their influence has been very formative of my tastes.  It is my fond hope that by posting some recipes from their excellent books that their dishes will continue to be of interest to fellow cooks in the future, both young and old, rather than perishing in obscurity.  I like a satisfying casserole more than anything, hand-made loaves of freshly baked bread, cooking with wines and liqueurs, but I am also very fond of elegant desserts, and some of my very favorites appear here on this website. 

    Slowly, as I make them, I will add photographs of the dishes since a picture is worth a thousand words.  I want to apologize in advance for the quality of the photos, however, as I'm not a gifted photographer, and many of the dishes will appear unappetizing, but they are actually very good. 

    Here are some of my favorite cookbooks that I have drawn a great deal of guidance and inspiration from over the years, and I sincerely hope that others will find copies of these older but substantial books through venues like Ebay, Half.com and Amazon and get as much satisfaction from them as I have.  The recipes that I post from these books have been improved upon with my own ideas, so as not to violate any copyrights.   

    Ackart, Robert.  Cooking in a Casserole.  

    Ackart, Robert.  The One-Dish Cookbook.  

    Ackart, Robert.  A Celebration of Soups. 

    Beard, James.  The New James Beard.  

    Beard, James.  Beard on Bread. 

    Brown, Ed.  The Tassajara Bread Book. 

    Crownover, Mary.  Cheesecake Extraordinaire. 

    Wolter, Annette and Christian Teubner.  The Best of Baking.   

     

    I hope that some of these recipes find their way into your stomach and your heart. 

    Enjoy. 

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