Rocco Tripaldi

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Hello. My name is Rocco Tripaldi and I work for Automattic helping to make Jetpack awesome. I launched this website in May, 2013 as a place to store my family recipes, and to showcase some of my favorite software projects that I’ve worked on.

In addition to cooking up food and computer code, I also enjoy:

  • my lovely wife is an actress and playwright
  •  I got a BA in Graphic Communications
  •  I’v been playing since 1992, and I need to do it more!
  • Disc Golf, Mountain Biking, Hiking, Cat Petting
 

BruteProtect + Jetpack

I'm thrilled to report that, at the end of August 2014, Automattic acquired BruteProtect, a WordPress plugin that I'd been working on for the past 2 years or so. As part of the aquisition, founder Sam Hotchkiss, and the rest of the team were welcomed into the company behind WordPress! We will join the Jetpack team to integrate our brute force protection and help out with some other big changes. I'm so excited.

Listening to: My starred playlist on Spotify

 

Code

Jetpack

Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from WordPress.com. I started with this lovely team in August 2014 to help integrate some brute force protection and build some cool new features.

<span> paintings

These bizarre paintings are from the mind of Chris Sullivan, an artist who works in Portland, Maine. Blending HTML code and art was pretty time consuming for Chris. I made his life a bit easier by building an online tool that auto-generates the HTML.

BruteProtect

BruteProtect is a WordPress plugin that offers protection against brute force attacks. I signed on as a contributor to this plugin in May 2013. In the spring of 2014, we launched a premium version of the plugin, which can be found at my.bruteprotect.com. In August 2014, we were acquired by Automattic, the company behind WordPress.

Valuate

Valuate is an art project by Chris Sullivan, an artist who works in Portland, Maine. The project has an online presence, which allows the public at large to collaborate. We are currently looking for a gallery to show Valuate.

Flight of Phrase

Flight of Phrase is my first jQuery plugin published on June 16, 2013. Use the links below to learn more. Approximate download count: 675.

 

Contact

Happy to Help

  • rocco@automattic.com
  • rocco.tripaldi1

Recipes

← Return to Chocolate.

Megan’s Chocolate Chip Cheesecake

Makes 1 9 inch Cheesecake

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This cheese cake was first made to celebrate Christmas with Megan’s friends from the theatre community. We served it at a reading of her play “Open Casket”. Everyone loved the bejeesus out of it!!

The trick to a good cheesecake is baking the cake in a spring form pan that is partially submerged in a water bath.

 

Ingredients

  • 24 Chocolate sandwich cookies ( such as Oreos )
  • 2 tablespoons of butter or margarine
  • 5 8oz packages of cream cheese
  • 1/4 ricotta
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 6 eggs
  • 1 cup of semi-sweet chocolate chips

1. Make the crust. Preheat the oven to 375. Spray a 9 inch spring form pan with cooking spray. Wrap the bottom of the pan with foil. Melt the butter in a small pot over medium heat. Use a food processor to finely grind the cookies. In a small bowl mix the cookies with the melted butter. Press the mixuture into the bottom of the spring form making a an even crust. It's good to let the crust climb the sides of the pan a bit.

oreo-cookie-crust

2. Make the filling. In a large bowl, combine the cream cheese, ricotta, and sugar. Mix with an electric mixer for 1 - 2 minutes until silky smooth. Add the vanilla. Beat in the eggs one at a time. With a spoon, stir in 3/4 cup of the chocolate chips.

3. Bake. Place the spring form pan into a large roasting pan. Add some water to the roasting pan until it comes halfway up the spring form pan, but NOT ABOVE THE FOIL. Place into the oven and bake for about an hour until the cheese cake is lightly browned around the edges.

4. Cool and chill. Remove the pan from the oven, and remove the spring form from the water bath. Artfully place the rest of the chocolate chips on the still hot cake. Let it cool down to room temp and remove foil. Run a knife around the edge of the cake to loosen, but don't remove the outer ring. Cover with foil and refrigerate for at least 2 hours. Remove outer ring, serve and enjoy.