Caissa Profile - Allrecipes.com (1026338)

cook's profile

Caissa


Caissa
 
Home Town:
Living In: Everett, Washington, USA
Member Since: Feb. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Healthy, Vegetarian, Dessert, Kids
Hobbies: Knitting, Gardening, Biking, Walking, Reading Books, Music
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Caissa
About this Cook
I come from a family of women who like to cook and are all pretty good at it. I find that cooking relaxes me and I enjoy cooking for family and friends. I'm always learning new things.
My favorite things to cook
Vegetarian/Vegan food. I've been a vegetarian for more than twenty years and a lot has changed food wise in that time. I used to only cook vegan food in my home (though that's changed, we're now ovo-lacto), so I feel very comfortable converting practically(!) any recipe so that its vegetarian/vegan.
My favorite family cooking traditions
Cooking for the holidays with my mom. She's German and we make lots of traditional German treats for everyone.
My cooking triumphs
I love homey comfort food---macaroni & cheese, pot pies, anything with potatoes, rich stews, etc. I don't only cook these kinds of foods, but I do like to cook things along those lines. I can make very good vegan versions of most comfort foods. I also like to bake and I make pretty decent crusty bread.
My cooking tragedies
I have a serious sweet tooth and love to bake desserts. A few years ago I tried to make a classic double layer chocolate devil's food style cake from scratch and the entire thing was a mess. The cake didn't rise, it tasted awful, and even the frosting didn't come out right. It took me hours and I still don't know what I did wrong! (I haven't tried a repeat performance yet.)
Recipe Reviews 9 reviews
Authentic German Bread (Bauernbrot)
My mom is German and I spent most of my childhood there, so we know our German bread around here. This is a very good recipe for Bauernbrot. It was also quite easy to make. I made this for the first time this weekend and my mom and I were beyond delighted. My kids were devouring it too. A few things to mention: I used dark rye, instead of light, since that was all I could find at the store. The starter I made never really rose much, though it was very active and bubbling. No problems with the bread, it rose just fine. While kneading, the dough seemed pretty sticky to me, so I added a fair amount of flour as I kneaded. During the last rise it stilled wanted to spread (I think partly just because of the size of these enormous loaves) so I think I will get some bread baskets to use in the future. I floured and scored the top of the bread before baking it on a stone. This made two very large loaves. They barely fit on my stone. I might have to make three smaller loaves next time. I think I will also add some spices and rye berries next time as well. Great recipe. Thank you Petra!

11 users found this review helpful
Reviewed On: Jul. 17, 2011
Brick-Oven Pizza (Brooklyn Style)
Awesome recipe. I'm very picky about pizza crust and have tried many recipes over the years. This tastes totally authentic. Very simple and economical too. I made a triple batch and now I'm glad that I did. (I froze four pizza balls and will use them later.) I let the dough rise in the fridge for the first day and then pulled it out the morning of the second day, since I was going to be gone and wanted it ready when I arrived home that evening. It fermented a bit longer than 16 hours with no problems. I used cornmeal on my peel instead of flour. I also used a cup of all purpose flour mixed with the bread flour. I baked it on a stone that had been heated for an hour and it was delicious! This is my new go-to thin crust pizza recipe.

3 users found this review helpful
Reviewed On: Jan. 31, 2009
Caramelized Brussels Sprouts with Pistachios
I had a bag of brussel sprouts that I needed to use up in my fridge, so I gave this recipe a try. I didn't have red onions, so I used yellow and I didn't have pistachios, so I used walnuts. I added the walnuts when the sprouts were nearly done so they were browned a bit too. I also used extra virgin olive oil with a bit of Earth Balance (vegan butter). I'm sure this would be divine with dairy butter, but I was eating it for lunch and wanted to keep it healthy and light. Despite all these substitutions I thought this dish was yummy and like some other reviewer mentioned it tastes like something you'd find at a restaurant. I do recommend cutting the sprouts in half. I found they absorbed the flavors better this way. I only cut the larger ones in half, but I think I will cut them all in half next time.

1 user found this review helpful
Reviewed On: Apr. 16, 2008
 
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