CatteNappe's Profile

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Terra Cotta Bear and Brown Sugar

Had never heard of that bear - just Googled it. They are cute! But I've been keeping my brown sugar tightly sealed in a plastic bag in the freezer. It softens up in just a few minutes at room temp. and after I've measured out what I need I press the air out of the baggy and it goes back in the freezer til next time.

Oct 04, 2014
CatteNappe in General Topics

Trader Joe's YAY/MEH/NAY - October 2014 [old]

Dorot frozen garlic cubes - YAY. Not exclusive to TJ, but the only place I've seen them in my area. As easy as bottled, but as good as fresh.

Are you a herb, spice and seasoning junkie?

No jars and bottles here, but lots and lots of herbs and spices. I'm blessed to have a nearby market that sells in bulk, so I can buy just a few teaspoons or tablespoons at a time; just enough for what I expect to need for a few weeks or a particular recipe so they are always fresh. I've also enjoyed being able to blend my own mixtures for taco seasoning, or curry powder, or Moroccan ras al hanout; and sometimes make up bottles as gifts, along with a recipe where they are used. Buying in the smaller amounts is also way cheaper per ounce than buying in bottles. I once price compared ground ginger from the bulk bar vs a jar from the grocery store. The bulk bar price was $4.99/pound, so it just cost me a few cents for the small quantity I needed. The grocery jar was the equivalent of $106/pound.

Aug 30, 2014
CatteNappe in General Topics

Are you a herb, spice and seasoning junkie?

Check out Armenian Nutmeg Cake. There are sundry recipes out there, some more complicated than others. I made this one recently and it worked out well. http://www.food.com/recipe/armenian-n...

Aug 30, 2014
CatteNappe in General Topics

"Why does it always have to be chocolate?"

You are not alone, although I'd about concluded I was; and at various pot-luck type gatherings have had to explain "Sorry, I know I'm a heathen, but I'm not terribly fond of chocolate" when someone is pressing some "death by..." or "better than..." concoction.

My preferred alternatives include Luxardo Maraschino liqueur on fresh fruit. It's especially good on fresh pears or peaches.

My go to cake is a sort of cobbler concoction, with apple/cinnamon or pear/ginger variants.
http://www.food.com/recipe/autumn-pea...

Jan 25, 2014
CatteNappe in Home Cooking
1

food from the 60's

Fruit salad with Poppy Seed Dressing. (Google Helen Corbitt)

Jan 25, 2014
CatteNappe in Home Cooking

"American" goulash -- what's your family's version?

Growing up, it was ground beef, onions, canned Veg-All mixed vegetables, tomato sauce, and spiciness from some worcestershire sauce or HP steak sauce - all served on noodles. In more modern "goulash debates" I've got a recipe from an old Lousiana cookbook (Pirates Pantry) that has a dish that involves ground beef, tomato juice, and uncooked spaghetti. It's titled as "Texas Hash", but my fellow Texas residents insist it has to be goulash, because Texas Hash invariably has rice.

Dec 01, 2012
CatteNappe in Home Cooking

Ideas for feta

Grilled cheese sandwiches, with sliced tomatoes and maybe some chopped black olives.

Dec 01, 2012
CatteNappe in Home Cooking

Savory ideas for leftover rice?

You could go for a sort of Spanish rice by putting it in with some sauteed onions and bell peppers and tomato sauce. Use chili powder or taco seasoning. Or you could go italian - similar approach but season more heavily with garlic, oregano, etc. Maybe some chopped zuchhini in the veggie saute.

Dec 01, 2012
CatteNappe in Home Cooking