katcraig's Profile
What else is your go to breakfast besides eggs?
avocado on toast with bacon ... sounds dreamy!
What else is your go to breakfast besides eggs?
Pasta - last' nights leftover, whether it's mac n cheese, spaghetti, tortellini, lasagna, whatever! Or a spaghetti pancake from one of Jane Brody's books ... Also, leftover whole grain pilaf with peas or spinach, add a sprinkling of parmesan.
Casual Dining in Providence?
Thanks for the great recs ... we ended up at the Fez, loved it and will go back. Had the chicken wings with "eleventeen" spices and the Gingered Gentleman. Tough choices with the other suggestions though ...
Casual Dining in Providence?
We're passing through Providence (Brown Univ. area) early Friday evening and are looking for something fun/good/possibly funky...not dressy as the youngest will be in a t shirt. We like good, interesting food and nothing too pricey. Suggestions?
Cast iron skiller or 'spider'?
My 81-year-old mom has always referred to her cast iron skillet as a spider. I asked her where that term comes from. She has no idea. Anyone?
Favorite Marcella Hazan recipes?
Oh, the one we have come to call Italian Steak -- pan sauteed steak with a sauce of garlic, fennel, hot pepper flakes, a bit of tomato paste, red wine and marsala, all reduced to a syrupy, intense, lick-your-plate loveliness. mmmmm
What are your favourite omelette fillings?
A filling I stumbled on one morning ... the spinach dip leftover from the party the night before! It was a finely pureed dip of spinach, cream cheese, sour cream and spices ... melted beautifully and satisfied my spinach craving.
Clam Chowder Go-With?
It's New England, and I think we'll go with the simple salad and crusty bread. We have some nice farm stand veggies to go in the salad. Thanks all!
Birthday Cake Ideas!
If he is a coconut lover, try the Coconut Layer Cake from CI. It's dreamy, and quite spectacular looking!
Clam Chowder Go-With?
I'm making clam chowder for dinner, this will be the main dish. Any ideas for side dishes, light or substantial? Thanks in advance!
Idiotic things you do in the kitchen
Yesterday: put some baby carrots on to steam with a little water in a small skillet. Set the pan on high, then went out back to discuss deck construction with my SO and our builder. A half hour into this, and we're starting to remark on the neighbor's dinner cooking on the grill. Only it wasn't the neighbors. The combination of sweet and smoke smelled just like barbecue! Wandered into the house and noticed the neighbor's dinner smelled stronger in the kitchen -- I still don't think of the carrots. Finally, I found them, they were about a minute away from becoming diamonds. Fortunately with fans running and windows open, was able to clear the house of smoke and stash the blackened pan in the front garden before my SO came back in.
Soapstone countertops
Actually I have a deep love for natural stone used in the home - just not soapstone countertops. I am reminded of this every time I have to bring the countertop back to looking nice -- and no matter how hard I work at it, I'll never get the blotchiness out of the accompanying soapstone sink.
Homemade Chicken Soup - looking for key ingredients
My Italian nonna's chicien soup always contained escarole - it made such a difference!
Pan Sauce
This is a to-die-for Italian steak recipe-- after searing your steaks in olive oil til almost done to your liking, add to pan:
chopped garlic
red pepper flakes
fennel seeds
saute this around a bit, then add:
red wine, 1/2 c
marsala, 1/3 c
tomato paste, 1 tablespoon
reduce until almost syrupy, then coat the steaks in it to re-warm, garnish with parsley.
yum
Need ideas for summer cooking that don't involve oven or grill
A more substantial twist on the cold salad idea -- Antipasto! Layer your lettuce leaves with roasted peppers, dry salame, cooked chicken, olives, capers, anchovies or tuna in oil -- sneak in some quartered tomatoes and even artichoke hearts or marinated mushrooms. Don't forget a few shards of sharp cheese. yum.
Okay worst casseroles have been discussed, how abour the best?
A decadent, cheesy spaghetti casserole that comes from my ex-mother-in-law's English mum. We always called it English Baked Spaghetti. It calls for 6 ingredients, and will render your cheese lovers weak in the knees.
8 oz. cooked spaghetti or linguine
1 28-oz can plain crushed tomatoes
1 to 1 1/2 pounds good extra sharp cheddar cheese
Goodly amount of butter, salt & pepper
In a smallish casserole, spread a layer of the crushed tomatoes. Top with half the spaghetti, salt/pepper, half the remaining tomatoes and half the cheese, cut in slabs. Next, the remaining spaghetti, the remaining tomatoes, salt/pepper, dot generously with butter (up to a stick), and the remaining cheese overall. Bake at 375 until bubbly and starting to brown on top. Let it cool for a few minutes before serving. It was always served with bangers, but I find it's wonderful with a nice green salad or steamed veggies.
Soapstone countertops
I moved into a house with soapstone countertops, and if I'd done it myself, I'd have chosen Corian or Formica. Here's why: when properly oiled, it is very dark in color. This seems to suck up all the light and make it harder to see what I'm chopping or whatever. The edges do dent from moderate impact, like bumping it with a stainless steel utensil, especially around the sink edge. It looks crummy if it has been a while since oiling, and since it is so porous, it seems to me it is not very sanitary. I did live in a house with Corian and loved its maintenance-free durability and clean look/feel.
Eh. Panera Bread. - moved from New England board
I avoid the place because the food usually doesn't make up for the chaotic atmosphere and gridlock feeling of the layout. However, I was outnumbered the other day and had to go in for lunch with a couple of friends. It was a chilly day so I ordered the chicken soup. It was almost inedibly salty and the noodles so mushy I was sure it was from a can. The salad was OK but not worth the trouble.
Brisket for 24
My suggestion would be to cook the brisket a day in advance, strain the braising liquid and store separately. Refrigerate the brisket overnight, then slice while still cold so you get nice neat slices. Once your sauce is finished, pour over the meat and keep warm. This can be done in advance of any other cooking, and the sauce will penetrate the meat oh so nicely.
Brisket for 24
HI,
I once fed 24 on a single whole brisket, but cannot remember the size. If your mind is made up on using the first cut, you can buy 2 or 3 and cook them together in a very large pan. It will run you a few more bucks than the whole, but there's no waste as you mention. Cooks Illustrated has a nice recipe -- I think it's called Onion Braised Beef Brisket -- if you are looking for one. Good luck!
Craving Sweets...
I'm a big vanilla yogurt fan. Top with fresh or frozen berries or banana slices, a couple of crushed gingersnaps and a drizzle of honey, and my sweet craving is satisfied.
A Rhode Island Moment
Oh believe me, it's not limited to RI. Here in CT and MA where I originated, Dunky's is a big part of the teen culture. It worries me, actually!
70's Appetizers - what did you eat? Need Ideas Please
My mom used to make little meat pies for thier penny poker club - - cook your ground beef, mix Velveeta right into the pan till melted. Stuff this into crescent roll dough shaped into triangles and bake.
Also ham and cheese bread made from Goodhue's bread dough, rolled out, then the ham and cheese laid over, roll the dough into a spiral and bake.
And a shrimp dip made from jarred shrimp cocktail mixed with softened cream cheese, served with Ruffles.
Thanks for the flashback chicaraleigh!
Pork Chops...What would you do?
Have you discovered the wonders of brining? For 4 chops, dissolve 3 tablespoons of kosher or sea salt and 3 tablespoons of sugar in 1 1/2 quarts of cold water in a zip bag for one hour. Remove from the brine, dry with paper towels and proceeed. They won't be over salty and are guaranteed juicy and tender, as long as you don't overcook them.
What's your favorite no-salt or extremely low-salt flavoring?
Penzey's Adobo! No salt, and it's great in so many dishes, from Mexican to chicken salad.
Sushi in CT--let's talk about our favorite places
Yes, it appears to be:
http://www.fugakyu.net/index.html
Sushi in CT--let's talk about our favorite places
Tera22, if you are ever in the Sudbury area, try Fugakyu on Rt. 20. Bright, clean, consistently delicious and great service. I live in CT now and have not yet found anything even close. But I'm encouraged by some of the suggestions here!
Moist but not dense chocolate cake recipe?
My favorite is the Hershey's Black Magic Cake. It's super moist, deeply chocolate, and easy to make. You'll have the batter ready before the oven preheats. Here's a link to the recipe: http://www.hersheys.com/recipes/recipes/detail.asp?id=4754&page=10&per=25
Looking for great buffalo chicken wings in CT
I think Bidwell's secret is that they deep fry the wings first, so every flavor has a nice crunch -- nevery soggy -- what's not to love?
