jill kibler's Profile

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Please share favorite recipe for an egg casserole/strata

We love this one, although we had not had access to poblano chilies in the past and substituted red bells. Also we usually add a few more corn tortillas, as we love their taste


2 days ago
jill kibler in Home Cooking

Cookies, Cakes, and Breads with honey

Here is a recipe for Certosino, a "keeping" cake from Bologna. I have used a similar recipe from the Splendid Table cookbook, and had rave reviews. The cake is not sweet, but dense and complicated. Enjoy.


Dec 21, 2014
jill kibler in Home Cooking

So Far I've Made (from Thanksgiving leftovers):

Turkey enchiladas-used the stock to make the enchilada sauce. Filling was turkey bits ( I saved the big pieces for sandwiches), sour cream and a bit of cheddar.


Nov 29, 2014
jill kibler in Home Cooking

Who would you like to dine with?

Yes to David Sedaris, although we all may need the Heimlich because we would laugh so hard we would aspirate
the great food! LOL!

Jim Leff
Stephen J. Gould
Bill Bryson-hopefully he is off the candy bar diet
May West
Buster Keeton
Fred Astaire
Oliver Sachs
Barbara Kingsolver
Lauren Becall
Julie Powell
Elizabeth Gilbert

Aug 21, 2014
jill kibler in Not About Food

Dessert Italian Style

Will paraphrase (moderators say it is fine and that my memory of them taking them off is mistaken) if any or all sound good! The black rice cake is black because of espresso and chocolate!

Aug 02, 2014
jill kibler in Home Cooking

Another pronunciation discussion...Sriracha

I think Sriracha should be pronounced

SHREE racha because the Sri in some languages is an honorific prefix. I am not trying to be disrespectful to anyone out there who pronounces it differently, but sir racha seems right out.

What do you think?

Aug 02, 2014
jill kibler in General Topics

Dessert Italian Style

DiningDiva. I just bought "Marcella's Italian Kitchen' and I am looking at the recipes for desserts-some sound outstanding, but I cannot find them published online :(.

Examples-chocolate cake with raisins and pine nuts pg 303
Angle Hair noodles and almond pie pg 304
Riso Nero-black Rice Cake pg 310

If you have this book, great...if not, I am not sure what to do because moderators often take even my paraphrased recipes off. These recipes sound fantastic, different, and very Italian.

Aug 02, 2014
jill kibler in Home Cooking

Brunch for Two

Dim sum! Congee with addins like scallions, pickled vegetables, tofu, leftover meat, eggs. Delish and great when it is cold.

You can buy a variety of dumplings, breads, pancakes, etc. in the frozen food section of any good Asian market. Just mix up a couple of dipping sauces, steam and voila.

Also, hotpot is great when it is cold. You have a variety of raw veg, noodles, meat ( sliced very thin) that you add to the broth boiling on the table, and then fish them out and add them to sauces and eat. Yum!

Aug 02, 2014
jill kibler in Home Cooking

I got a flask of beer, what to do?

Belgian Carbonnade. Recipes all over the place! Works well in the slow cooker. Delicious over homemade spaetzle! Yum!

Jun 29, 2014
jill kibler in Home Cooking

Secrets to making great flour tortillas?

We have been making flour tortillas for years as we have lived far away from any semblance of quality Mexican food.

We use a solid vegetable shortening, not Crisco as it is too soft. Blend it into the flour with your fingers till crumbly, add warm water and knead until you get a smooth dough, separate into small balls, and let them rest for 10-20 min! Roll with a pin on a floured surface till very thin, into a hot pan ( we use cast iron )when bubbles form, flip once. Stack on a plate. They can be reheated.

Jun 21, 2014
jill kibler in Home Cooking

Do your friends invite you to dinner?

When I invite people over it is selfish. I want to cook for them and eat with them,. I don't want anything else.

Jun 04, 2014
jill kibler in Not About Food

A Non-Offensive Universally Acceptable Meal

Food from the subcontinent....dhal bat tarkari in Nepali. Rice, spicy lentils, and vegetable, pickle (achar), yoghurt. Gluten free, veg....but not vegan if you use ghee to cook, but using mustard oil would make it vegan as well!

May 14, 2014
jill kibler in General Topics

Best Gnocchi recipe?

I love pesto! And every once in awhile I make a very decadent cream sauce.....

Bacon chopped and fried crisp
Onion chopped fried with bacon
Tomato paste...about 2 tablespoons fried at then end of the bacon cooking, all in the same pan.
Then, 1 cup heavy cream....decadent!

May 11, 2014
jill kibler in Home Cooking

What to do with prosciutto?

Similar to another post...a version of Tocino ala Bolognese.
Half boneless, skinless chicken breast pounded flat. One piece prosciutto on top, a slice of fontina or asiago next, and the a leaf or two of fresh sage, s and p. Roll and place in a baking dish. Pour some nice white wine over and bake at 350 degrees until done. I do a whole pan of these and then slice on salads or in sandwiches...yum. I have also grilled them with good results (when I did not have good white wine around).

Sugar Content of Milk! Really?

Don't forget, milk was designed by nature to supply the calf with energy and basic building blocks for growth. Those little cuties need a lot of energy!

Which one of these ricotta cheesecakes looks better

Molly Katzen has a crustless version in the 1977 Moosewood Cookbook. Very simple.

In a blender combine
4c ricotta
4 eggs
1 c buttermilk
1/2 c sugar or honey (or more)
2 tsps vanilla
Rind and juice of 1 lime or 1/2 lemon
1/4 t salt

Pour into butterd spring form pan. Bake 375,45min with a pan of water in the oven. Cool.

Apr 18, 2014
jill kibler in Home Cooking

Lovely lunch in Parma

We walked around for quite some time looking at menus, and decided on Osteria l'oca nera, villa Borghesi 3. Sits about 20. My husband and I split 3 types of pasta...gnocchi with four cheeses, ravioli stuffed with ricotta, chard, and pistachio sauce, and another pasta shape stuffed with pumpkin and anise with a red sauce. WOW. We did not get the torte frita, but it looked Fantastic. My daughter had a strawberry tiramisu with the tiniest wild strawberries with huge flavor. Other patrons were enjoying spaghetti with seafood, and cheese sampling plates.A good sized varied menu, wonderful service, affordable.

Apr 13, 2014
jill kibler in Italy

Pre-minced garlic and ginger?

I use a rocking garlic grater....can't get the photo...sorry. It is so fast, I never worry anymore. Frozen ginger is great, but the jarred stuff is ok in a pinch.

Apr 12, 2014
jill kibler in General Topics

Bacon flavors

5 spice

Mar 19, 2014
jill kibler in Home Cooking

Need help- cooking beans with more than just water?

Onions are amazing when added in three additions, first chopped and raw when simmering, second sautéed until golden brown with spices of your choice , and just at the end raw again for a crunchy bite. When adding the sautéed dip a spoon into the beans and add them to the sauté pan so they bubble. Then dump them back into the bean pot. Garlic can be added into this process, but I don't prefer it to get brown so I add it at the very last minute of the sauté .

Mar 17, 2014
jill kibler in Home Cooking

Smoking Laws in Europe, So. America and Canada?

My observation-I have lived in Europe for 11 years-there is a higher percentage of smokers in Europe than North America, so the chances of being around them no matter the laws, rules, etc. is greater. Last night when driving home, I observed about four people in front of each restaurant or bar I passed smoking, usually at the front door of the establishment.

Mar 14, 2014
jill kibler in Not About Food

Using up an obscene amount of eggs - help!

Spaetzle this recipe is modified from Saveur 97 Nov.

4 cups flour
1T salt
Mix together in a large bowl and set aside
1C milk
1/4 C water
Beat these and mix into the flour mixture ( you can add herbs like parsley to this mix if you like)

The mixture should be slightly thicker than pancake batter.
Drop the batter into a spaetzle machine or a Chinese strainer with holes the diameter of the tip of your pinky finger, into boiling salty water. Scoop out when they float, and dab each batch with a bit of butter.

This makes a large bowl of glorious noodles. We put every kind of sauce on them, but they are also great as left overs fried with onions and more eggs for breakfast. They also freeze very well.


Mar 13, 2014
jill kibler in Home Cooking

Favourite sweet pie??

Grape with two crusts....yummmmmmm!

Mar 12, 2014
jill kibler in General Topics

Self Cater an Evening Fundraising Event

Grabable fruit might be a good bet......grapes cut into little bunches, sections of citrus, plums, strawberries.....

Mar 08, 2014
jill kibler in General Topics

Gourmet Music

Depends...cooking our old favs brings out the dancing music....Stones, B 52s, Madonna. When I'm alone...Loreena Mckinnett, Bill Joel. Concentration needed....Ella, Louis, or Jack White.

Mar 07, 2014
jill kibler in Not About Food

What are you baking these days? March 2014 edition! [through March 31, 2014]

Lemon squares yesterday, Samoa bars today...I adapted the Girl Scout Samoa recipe from this site into a bar because that is all the time I have...LOL!

Mar 01, 2014
jill kibler in Home Cooking

Is "ash" a carcinogen?

Commonly used in cheese making. Here is a description for reasons for the use. Quite interesting....


Feb 18, 2014
jill kibler in General Topics

Did anyone get any awesome chocolates for Valentines Day?

Yep! Our fav Witamer, from Brussels!


Feb 16, 2014
jill kibler in General Topics

Waffles - What's Your Favorite Type??

Guafre Liegoise are my fav. Nothing on them, just their great, slightly doughy goodness with the crunchy little sugar chunks throughout.

Feb 09, 2014
jill kibler in General Topics

Is creamed chipped beef only liked by the people who were or are currently in the military?

It was the end of the month at our house...Midwest slightly past mid century. Budding beef in the package. We could stretch one package for all 5 of us! I remember hating to wash the dishes afterwards! Dad was in the navy for about 14 days...so probably not the influence.

Jan 22, 2014
jill kibler in General Topics