Overheard on the Home Cooking Boards

Published on Thursday, April 29, 2010, by Caitlin McGrath / Edit Post

"Farro makes a lovely crust for quiche and 'nest' for small plated egg dishes. The last quiche I put together, I parboiled the farro, allowed it to cool, added fresh thyme and nutmeg to the farro, and pressed the entire mixture on the bottom and sides of the pie plate. Poured in my quiche batter and baked. Light crust, unique." – HillJ

"I've cooked a lot of fiddleheads in my life. I've messed with lots of different recipes—but finally settled on one method of preparing them to avoid any bitterness or that almost acidic flavor they can sometimes have." – Nyleve

"Nuke it in the microwave in five-second blasts on high just till it's not quite brittle but not till it's soft or melted at all. Then, use a big, sharp chef's knife to cut them first in one direction into strips, then the other into cubes. Voilà: perfect little chunks, no chocolate dust." – Raspberries, on chopping large chocolate bars into chunks for cookies

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