corneygirl's Profile

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Fascinating cooking tips and advice

If a pan is too or awkward for the stove you can pour boiling water on it. If I let the stove top get really nasty I'll boil a couple pots of water **carefully** put the stove top in the bathtub and then pour the water over. It looks ALOT better and no nasty chemicals or blisters (if you're careful).

Aug 13, 2014
corneygirl in Home Cooking

Best Grill Substitution

Ditto the cast iron - and/or broiler. Basically, you want high heat so either heating a cast iron griddle or skillet for a while (like 20 minutes) before cooking or using the high direct heat of a broiler can work. I have a tiny old gas stove, so when I want to 'grill' something I heat my skillet in the oven set to Broil for and then pop the chicken in that under the broiler.

Aug 07, 2014
corneygirl in Home Cooking

Mushroom sauce for pappardelle (NO cream or tomatoes)

I usually pan roast mushrooms in a cast iron skillet and once they're really cooked blitz in the food processor. Broth, brandy/vermouth to thin it out. I really like to grind up the cheap dried shrooms from asian markets into a powder and add the powder to anything with mushrooms. It isn't obvious in the results, but it really pushes the shroomy flavor up.

Aug 07, 2014
corneygirl in Home Cooking

Cold Brewing Coffee Without the Toddy?

Lately we've been using our french press. Aren't too precise (about 2 inches of grounds) and exact amounts depend on the beans and grind we are using at that moment.

Aug 04, 2014
corneygirl in Home Cooking

Discrimination in Restaurants - does it influence where you dine?

It depends… Ideally I would say 'yes', but due to the vagaries of practice in OP I can't. However, if somebody I know has been mistreated or witnessed it first hand I boycott. Additionally, if I've heard many negative stories about the same place from different, unrelated sources I boycott.I used to work service, and I have good friends who still do. I defer to their experiences.

Jul 31, 2014
corneygirl in Not About Food

Iowa City IA Fine Dining?

There really isn't a fine dining place I'm in love with any more. Orchard Green is always good, but a little 'old school', Devotay is nice small plates - but to eat the equivalent of a normal meal is fairly pricey (usually 40 or 50 before drinks). I've heard more good than bad about Baroncinnis, but never been.

For moderately priced I like the Bluebird. They label as a diner, but the dinners are great. The specials are often really interesting, the steak frites is great (and nice value) and everything else has been pretty awesome. It's a casual environment with not so casual food and they have nice drinks to go along with it.

Jul 31, 2014
corneygirl in Great Plains

Summer's Bounty - a question & answer forum for all things pickled, canned, frozen, dried & whatnot.

I've frozen this before and it was fine. I packed tightly into a plastic container and topped with oil. I think vacuum or ziplock would work well too.

Jul 21, 2014
corneygirl in Home Cooking

breakfast in cedar rapids?

If you can get to Solon go to Salt Fork Kitchen.

Jun 18, 2014
corneygirl in Great Plains

Help! I'm allergic to meat and love bacon!

I eat just about everything but have a few near and dear vegans. Smoke paprika does the trick, especially combined with soy sauce/dried mushrooms/other umami rich ingredients.

Mar 05, 2014
corneygirl in General Topics

Savory/Meaty flavor in macaroni and cheese?

I think some well-browned onions might lead you in that direction, or maybe roasted garlic.

Jan 23, 2014
corneygirl in Home Cooking

Anchovies in glass jar

Pasta puttanesca! I don't use a recipe - it's usually a pantry scrounging affair, but this one looks close:
http://dinersjournal.blogs.nytimes.co...

Some type of fresh herb really goes well and a little lemon zest is nice too. You can add a can of tuna if you want a little more protein (but that isn't traditional).

Jan 23, 2014
corneygirl in Home Cooking
1

Cooking from: The New Midwestern Table by Amy Thielen

Last week I made both the chicken paprikash and the fancy meatloaf. The chicken was a huge hit, a delicious stew and the leftovers were even better. I followed the recipe closely, but I didn't end up making the sour cream sauce - it didn't seem necessary. I served it with these chewy stew dumplings I make a lot.

The meatloaf was pretty good, I'm not sure about the pistachios and the bacon didn't crisp to my liking - even after cranking the heat and upping the baking time. However, I subbed venison for most of the meat and I can see how having a fattier meat might help the bacon crisp more so I will try this again with the correct meats.

Oh! I also made the one-day buttermilk rye which is a real keeper. It's is a large and delicious loaf of bread and it has kept surprisingly well on the counter turned on it's cut edge.

This book is great and clearly is speaking to me on these frigid midwestern days!

Eating Seafood in the Midwest

I know the days the seafood is usually restocked at my local market. I would rather buy good quality frozen then the dethawed 'fresh' seafood often for sale. So, I asked what days the market get's deliveries and buy seafood then. The larger grocery store has an email alert service.

Also, B likes to fish so I've gotten pretty good at preparing trout and catfish.

Infused liquor ideas -baseball themed?

Those sound good (although I'm not sure about the grasshoppers, but I'd try it once)! I infused tequila with a dried cayenne pepper or two, but I left the pepper in for too long - on its own tasted like a drunk tabasco. It made good spicy margaritas though

Jan 19, 2014
corneygirl in Spirits

Infused liquor ideas -baseball themed?

I like that idea - or maybe a dill and mustard one in a nod to the condiments on hot dogs. It would still work for bloody mary

Jan 19, 2014
corneygirl in Spirits

Infused liquor ideas -baseball themed?

I like the crackerjack idea with bourbon - and maybe just stick with a toasted nut infusion with a little sweetness. I'll look into those clarification aids as well. I think popcorn could be really good too - I wonder if the toasty flavor would have a better chance of Thanks!

Jan 18, 2014
corneygirl in Spirits

Infused liquor ideas -baseball themed?

That looks Awesome! I might have to make the hibiscus for myself to...

And thanks!

Jan 16, 2014
corneygirl in Spirits
1

Infused liquor ideas -baseball themed?

Got it - not down with the concept - moving on...

Jan 15, 2014
corneygirl in Spirits

Infused liquor ideas -baseball themed?

I hadn't thought of cities as themes! We like different teams so that might help - thanks!

Jan 14, 2014
corneygirl in Spirits

Infused liquor ideas -baseball themed?

Getting hitched and thought about having an infused liquor or two for welcome gifts. We have a rustic, baseball theme for the wedding... I can see making some sort of a carmel-peanut whiskey blend, but I would like a more savory drink as well. I would also like to have one vodka based and one whiskey based. Any suggestions? Just to be clear... looking for infused liquors, not cocktails. TIA

Jan 14, 2014
corneygirl in Spirits

Taking pimento cheese to the next level

If you have a gas stove you can roast them right on a bare burner. I usually line the burner with foil to keep the stove clean.

Nov 09, 2013
corneygirl in Home Cooking

Duck stock bolognese?

I've made duck stock from wild ducks and use the stock in most anything that requires stock. I've made duck noodle soup, minestrone soup and added the broth to any number of things calling for chicken or beef stock and always had a good response.

Oct 28, 2013
corneygirl in Home Cooking

Cutting/peeling butternut squash

I'll add for the microwaveless (like myself) 15 or 20 minutes in a pre-heating oven does the same.

Oct 09, 2013
corneygirl in Home Cooking

Need a simple but elegant cake recipe

I don't think you need to worry about smoke point for a cake - it's more for sautéing and frying. Even though you might bake a cake at 350 (for example) the internal temperature will remain well below that, so there is never really a worry about the olive oil smoking. It's a bit like adding olive oil to bread or pizza dough - I cook these at high temps (500-550) but bread is taken out before the internal temp hits 200.

Dark Leafy Greens Question(s)

I've made them a couple ways - sautéed down and also in a soup. They weren't gritty it was just kind of a muted flavor - sort of like mustard greens, but without bitterness (I like bitter flavors). It has been a while and I have eaten a LOT more greens over the last few years. If you're willing to share I'd love to know how you make yours - I'm open to changing my opinion!

Oct 01, 2013
corneygirl in General Topics

Dark Leafy Greens Question(s)

I like all of them, except collards. I may need to give them another try, but they've always tasted muddy in a bad way (not in a nice earthy way). I do switch around a bit - I tend to use kale or chard instead or along with spinach in a lot of cooked applications - especially soup since it reheats and holds up better. Chard can be up to a dollar cheaper per bunch (and for a larger bunch) than kale so I usually buy the cheapest green.I love escarole, but I don't find it in the store ever - only for a short season at the farmers market (and then only if I show up early).

Sep 27, 2013
corneygirl in General Topics

squash and zucchini

I think I was somewhere between the 15 minute and 1 hour mark. I added diced onion first and then grated all zuke and added that. Once it was on I boiled pasta water and got the rest of dinner going. I think 30 to 45 minutes is about where I was. I think without onion it could have cooked for less time. I think the power of your burners really matter hear too. I have a weak (40 year old mini Magic Chef) range, so the moisture doesn't evaporate as quickly as somebody with a (even slightly) more modern stovetop. At the core this is like caramelizing onions, but there is less sugar so it is less fussy.

Sep 24, 2013
corneygirl in Home Cooking

Double Concentrate Tomato Paste/ Paste in a Tube

I dislike the pesto - even in the deepest, darkest winter and even added to soup or something. It tastes like pesto made with dried herbs, which is to say not like pesto at all.

EDA - I like anchovy paste (usually Reese brand). Never noted much difference between a squirt of that or a fillet or two. I do prefer fillets if a recipe calls for more than one or two, but find the paste is always good in a pinch.

Sep 24, 2013
corneygirl in Home Cooking

Need a simple but elegant cake recipe

I love almond cakes - no icing, sometimes I glaze sometimes I don't. Good with preserves or ice cream or chocolate sauce or macerated fruit. This looks close to the last version I made:
http://www.davidlebovitz.com/2010/06/...

squash and zucchini

That stuff is SO good! I thinned it with broth and brightened with some lemon juice and zest and used it as a pasta sauce. I think it would freeze pretty well - especially if topped with a little broth or oil or something to 'seal' the top in.

Sep 23, 2013
corneygirl in Home Cooking