Serious Eats: cajunnan's Profile

My parents taught me to put 1/2 as much sugar as figs in a pot and cook over the lowest heat possible (only slow bubbles making it to the top at a time). DO NOT STIR! Cook until the syrup is as dark as you like. Put in sterilized jars and seal. Easy peasy!

cajunnan at 8:21PM on 08/25/10

From Talk

To Fry or Not To Fry

I have to fry them because the fond in the bottom of the pot makes my sauce taste SO much better!

cajunnan at 2:29PM on 08/13/10

From Talk

What to do with extra pizza dough?

I made mini sticky buns with mine! YUM!

cajunnan at 8:48PM on 06/29/10

From Talk

pattypan squash

Try the White Squash Pudding my grandmother made for me when I was a kid:
http://forwhateverreason.net/wiki/index.php?title=White_Squash_Pudding

It tastes like bread pudding...simply delicious!

My DH watched me make it, then refused to believe that there was squash in it!

cajunnan at 9:02PM on 06/14/10

From Serious Eats

Is Your Pet Named After a Food (or Food Critic)?

I have a cat named Ginger. I should have named her Rosemary because she sleeps under the rosemary bush all day.

cajunnan at 9:13PM on 04/21/10

From Talk

Favorite Food Websites

I found a new one today that I just love: Salt and Fat

Of course, Pioneer Woman

There are so many....

cajunnan at 8:40PM on 04/20/10

From Talk

Spring Parsnip Recipes, Please

I saw this recipe for a Parsnip Spice Cake on Epicurious that I can't wait to try! http://www.epicurious.com/recipes/food/views/Parsnip-Spice-Cake-with-Ginger-Cream-Cheese-Frosting-234161

cajunnan at 9:16PM on 03/17/10

From Talk

Free-form no-knead bread?

I don't use a pan/pot at all, just a baking stone. In order to get the nice crust, I pour a cup of boiling water into a broiler pan in the oven when the bread goes in. If the bread is properly formed with a nice taut skin, it will not spread out.

When I'm feeling fancy, I brush the dough with an egg wash and then sprinkle it with a mixture of sesame and poppy seeds.

cajunnan at 6:56PM on 02/27/10

From Talk

calling all roux experts

I always like to heat my pre-made roux on its own over low/med heat until it "melts" or thins out. I then SLOWLY add hot/boiling liquid to it a little at a time, incorporating it after each small addition. Once all of the roux has been dissolved in the liquid, then you can add the remainder of the liquid at once.

cajunnan at 9:15AM on 02/07/10

From Talk

What to do with four pounds of pecans!?

Pecan-crusted fish is wonderful.
Add chopped pecans to your salad.
Toast chopped pecans and stir into couscous.
Add to cookies and breads and pancakes/waffles.

cajunnan at 9:32AM on 01/09/10

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

artisan bread -- thick cut, homemade cranberry compote, sharp cheddar cheese, thinly sliced ham -- all grilled until golden and melty...YUM!

cajunnan at 4:49PM on 12/14/08

From Talk

Pecan Pie with no corn syrup?

Steen's Pure Cane Syrup! Best pecan pie on the planet and the recipe is right on the bottle.

cajunnan at 5:07PM on 11/13/08

From Talk

French Fries.... Does Size Really Matter?

Homemade fries, salted then dipped in cane syrup is the best! I've never eaten ketchup, but I love syrup on my fries! Preferably thin-cut and crispy...

cajunnan at 6:17PM on 08/21/08

From Talk

Bacon Salt

I put some on my egg that I poached in my Poach Pod this morning. Then put the poached egg with Bacon Salt on a multi-grain English Muffin. YUMMY!

cajunnan at 3:10PM on 07/30/08

From Talk

Hamburger buns...what's the best?

My local grocery store bakery makes French Hamburger rolls, which I love. I detest soft squishy typical buns to the point that I can't stand to make physical contact with them, much less eat them.

Sometimes, I prefer an English muffin, though.

cajunnan at 10:08AM on 07/25/08

From Talk

Flan anyone?

Hi cajunanne,

Cajunnan here! I haven't tried this recipe yet, but a friend passed it along to me this week and claims it's the best!

MOTHER SUPERIOR'S FLAN

3/4 cup sugar
5 eggs
1 14 oz can sweetened condensed milk
1 12 oz can evaporated milk
1 8 oz package cream cheese, softened
1 teaspoon vanilla

In a heavy saucepan over medium-low heat, cook and stir sugar until melted and golden, about 15 minutes. Be sure to stir constantly and take it off the stove before it gets too brown! Quickly pour into an ungreased 2 quart ROUND baking dish, tilting the dish to coat the bottom. Let this stand for 10 minutes. (Quickly fill the pan with hot soapy water and put the spoon into the pan to soak in order to clean the sugary coating off of it.)

In a mixing bowl, beat the cream cheese until smooth. Beat in the eggs, one at a time, until combined. Add the remaining ingredients and mix well. Pour this mixture over the caramelized sugar. Place the baking dish into a larger baking pan and place it into a preheated 350º oven. Pour boiling water into the larger pan to a depth of 1 inch. Bake for 50-60 minutes until the center is set. Remove the dish from the water and place on a rack to cool for about l hour. Cover with plastic wrap and place in the refrigerator for 24 hours. To unmold, run a knife around the edges and quickly invert onto a large serving platter. Cut into wedges and spoon sauce over each serving.

Enjoy!

cajunnan at 12:30PM on 06/24/08

From Talk

Vacation destinations with a kitchen.

I'd suggest a non-stick pan.

That will at least get you through cooking some eggs or pancakes for breakfast. Breakfast is the most expensive meal when compared to preparing the exact same meal yourself. Also, you can eat in your jammies and relax a little before fighting with the vacation/resort town restaurant crowds.

You're rarely gonna be wowed by someone else's breakfast, like you may be for lunch or dinner.

cajunnan at 10:38AM on 06/13/08

From Talk

A toaster oven that can bake?

I have the Cuisinart Convection Oven and it is wonderful! It bakes small pizzas as well as cookies, casseroles, and anything that fits in it!

It also functions great as a toaster.

I found it at BJ's Warehouse store for $89 on sale. I have used it for many years and have always been thrilled with it.

http://www.amazon.com/Cuisinart-TOB-175BC-Convection-Toaster-Broiler/dp/B000063XG3/ref=pd_bbs_2?ie=UTF8&s=home-garden&qid=1212628450&sr=8-2

cajunnan at 9:16PM on 06/04/08

From Talk

Cranberry sauce

thin it out and top some pancakes or waffles with it

cajunnan at 2:55PM on 05/28/08

From Talk

Help keep my bread fresh!

I have found that a covered glass cake plate keeps the bread fresh longer than bags. Once the bread is cool, I put it in the cake plate and keep it covered. It's usually good for up to 5 days.

cajunnan at 12:23PM on 05/22/08