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katcraig's Profile

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Recipes You've Never Heard of Outside Your Family

My ex-MIL, of English descent, made baked spaghetti. Comprised of just a few ingredients - cooked spaghetti layered thickly with good sharp cheddar, canned crushed tomatoes, salt, pepper and the key ingredient: butter. Lots of it. Baked in a casserole until the cheese on top is starting to go golden. Nirvana!

Feb 26, 2014
katcraig in Home Cooking
1

sichuan peppercorns - always gritty - what am I doing wrong?

No! But if I've ground them and cook them in the dish, they still crunch. I'm going to follow the advice here and remove the little seeds and see how that works out.

Feb 26, 2014
katcraig in Home Cooking

sichuan peppercorns - always gritty - what am I doing wrong?

They're Penzy's so prob decent quality? I will do as you say, thank you!

Feb 24, 2014
katcraig in Home Cooking

sichuan peppercorns - always gritty - what am I doing wrong?

Love the flavor, hate the grit. I usually toast then grind them in a spice grinder, but it always feels like I'm chewing egg shells. Ideas?

Feb 24, 2014
katcraig in Home Cooking

Help! Was going to make chicken tikka masala but I forgot the yogurt...

Oh thank you! Gonna do it.

Jan 11, 2014
katcraig in Home Cooking

Help! Was going to make chicken tikka masala but I forgot the yogurt...

It is the Cooks Illustrated recipe where the chicken marinates in it.

Jan 11, 2014
katcraig in Home Cooking

Help! Was going to make chicken tikka masala but I forgot the yogurt...

I do have all the spices, tomatoes, heavy cream and cilantro. Suggestions?

Jan 11, 2014
katcraig in Home Cooking

Cooks Illustrated hits a new low!

I finally got through to customer service -- they said it could take TWO WEEKS to get the problem solved. But in the meantime, they gave me temporary access.

User name:
cds@atk.com

password:
cooks

Feel free to share this with anyone having trouble!

Nov 26, 2013
katcraig in Food Media & News

Cooks Illustrated hits a new low!

I'm having the same issue. And cannot get through to customer service - I get a message saying they are too overwhelmed to take my call and to try again later.

I pay for both the CI and Editor's Choice but it is frustrating when you can't view a recipe under the ATK heading. For the first time in years, I'm considering cancelling the subscriptions. But all this is moot because I can't contact them to cancel!

Nov 26, 2013
katcraig in Food Media & News

What else is your go to breakfast besides eggs?

avocado on toast with bacon ... sounds dreamy!

Aug 09, 2011
katcraig in General Topics

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.

Aug 09, 2011
katcraig in General Topics

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 ...

Aug 09, 2011
katcraig in Southern New England

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?

Jul 19, 2011
katcraig in Southern New England

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?

Dec 29, 2010
katcraig in Cookware

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

Aug 08, 2010
katcraig in Home Cooking

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.

Aug 08, 2010
katcraig in Home Cooking

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!

Jul 29, 2010
katcraig in Home Cooking

Birthday Cake Ideas!

If he is a coconut lover, try the Coconut Layer Cake from CI. It's dreamy, and quite spectacular looking!

Jul 29, 2010
katcraig in Home Cooking

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!

Jul 29, 2010
katcraig in Home Cooking

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.

Jul 30, 2009
katcraig in Not About Food

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.

Jul 24, 2009
katcraig in Cookware

Homemade Chicken Soup - looking for key ingredients

My Italian nonna's chicien soup always contained escarole - it made such a difference!

Jul 20, 2009
katcraig in Home Cooking

Pan Sauce

oh and don't forget the salt!

Jul 07, 2009
katcraig in Home Cooking

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

Jul 07, 2009
katcraig in Home Cooking

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.

Jul 07, 2009
katcraig in Home Cooking

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.

Jul 07, 2009
katcraig in Home Cooking

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.

Apr 02, 2009
katcraig in Cookware

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.

Apr 02, 2009
katcraig in Chains

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.

Apr 01, 2009
katcraig in Home Cooking

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!

Mar 31, 2009
katcraig in Home Cooking