Comments by Carrie Floyd

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Crescent Dragonwagon by Carrie Floyd on Dec 12, 2013 at 9:03 AM PST

Great interview. I love this line: “The trend I’ll be glad to see the ass of is paleo.” On Culinate we have Ms. Dragonwagon’s recipe for Raisin-Pumpernickel Bread with a Secret — it’s wonderful.

Chocolate and Hazelnut Tart by Carrie Floyd on Dec 2, 2013 at 7:51 PM PST

Mark, I confess when I first read the recipe I was puzzled and wished for a weight measurement instead. But here’s what I did and it turned out just fine: chopped a hunk of chocolate into approximately 1/2-inch chunks (of course some were smaller, some were larger), which I then placed into a two-cup measuring cup. When I got to the 3/4 cup line, I gave the measuring cup a shake, added a bit more chocolate and proceeded from there.

Chocolate and Hazelnut Tart by Carrie Floyd on Nov 18, 2013 at 11:06 AM PST

I used a combination of bittersweet and semisweet.

Vegetarian Borscht by Carrie Floyd on Nov 15, 2013 at 1:54 PM PST

On Culinate: Simple Pickled Beets.

Packing smart by Carrie Floyd on Sep 11, 2013 at 10:27 AM PDT

Three ideas:
1. Don’t fill it too full (make two leaner burritos instead of one bulging one).
2. Fold up the bottom end of the tortilla before rolling the burrito; this will keep the filling tucked in so it doesn’t fall out the bottom.
3. Take half of a paper towel and wrap it tightly around the bottom half of the burrito before putting it in the paper bag. The paper towel will help keep the burrito in tact, then can be used as a napkin.
Hope that helps!

Need cookies; butter is frozen by Carrie Floyd on Sep 4, 2013 at 9:24 AM PDT

So is that a demi cup of butter the recipe calls for? Thanks for the good suggestions, Cynthia, and for starting a conversation that made me laugh:)

Packing smart by Carrie Floyd on Sep 1, 2013 at 2:27 PM PDT

Sundrah,
Yes, the glass jars do fine in the freezer; they’re very solid. About those rice balls, how do you make them?!

North African Couscous Soup by Carrie Floyd on May 20, 2013 at 3:38 PM PDT

It’s ridiculous how often I make and enjoy this! It’s so easy to pull together and the combination of spices, toasted couscous, and broth utterly satisfying.

Red Lentil and Winter Squash Dal by Carrie Floyd on May 20, 2013 at 3:36 PM PDT

So good! Perfect with brown rice.

Though I always use the light green parts of the leeks, the green-green parts can be chewy. That said, I save them and throw them into the pot when I’m making stock. When I made this soup, I threw together a stock of leek greens, asparagus ends and parsley stems — great for soup and asparagus risotto.

Banana Bread Cake by Carrie Floyd on May 16, 2013 at 10:58 AM PDT

brilliant!

My new column by Carrie Floyd on May 2, 2013 at 9:55 AM PDT

Welcome Cynthia! Thanks for the good information on noodle noodles!

The field test by Carrie Floyd on Mar 6, 2013 at 1:45 PM PST

Beautiful! And now I’m really, really jealous . . .

Red Velvet Cupcakes by Carrie Floyd on Feb 14, 2013 at 10:22 AM PST

In with the wet ingredients! Thanks for the heads up, I corrected the recipe.

Meyer lemons by Carrie Floyd on Jan 30, 2013 at 8:50 AM PST

Susan, either Meyer or regular juice would be fine for preserved lemons — you choose!

Butter Cut-Out Cookies by Carrie Floyd on Jan 29, 2013 at 8:52 AM PST

Missy, this is the recipe verbatim from the book, which is an American edition.

The hard work of honey by Carrie Floyd on Jan 23, 2013 at 9:54 AM PST

Thanks Joe. I love honey and appreciate all the hard work you and the bees do (as I sit here reading this fine tale with my honey-sweetened cup o’ tea).

Escarole and Hazelnut Salad by Carrie Floyd on Jan 6, 2013 at 8:42 PM PST

A fantastic winter salad!

Wild Rice Pilaf by Carrie Floyd on Dec 6, 2012 at 7:31 PM PST

Good questions! I worked the answers into the recipe.

Morning Glory Muffins by Carrie Floyd on Nov 29, 2012 at 9:13 AM PST

Indeed the recipe calls for 1 1/2 eggs. This wasn’t a problem for me, as I often have a jar of either yolks or whites in the fridge; for this recipe I spooned out what I estimated as half an egg. If that seems too fussy for you, go with one and see how it works, adding a splash more of oil if the batter seems too dry.
As for using flax instead of oil, give it a try and let us know how it turns out!

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