[Sca-cooks] Fun with cubebs ...

[Sue Clemenger]

*drool*
When can I come over to your house for dinner? <weg>
I've played with cubebs, as well.  Pretty good on top of hot cereals 
(oatmeal, Cream of the West, etc.) in small amounts, or as a sprinkle on 
hot cocoa, or in sugar cookies.  Or in a sweet spice blend that I once 
ended up using for sticky buns (cinnamon rolls) because I was out of 
plain cinnamon.  Very tasty, with a bit of unexpected bite. ;-D
--maire

Christiane wrote:
> Well, I have been experimenting with cooking with cubebs in mundane
> dishes.
> 
> I made a veal saute dish (chunks of veal, slices mushrooms, chopped
> onion). I had browned the meat with the onions, ground cubebs, white
> wine, salt, a little cinnamon, and a touch of black pepper. I added
> chicken broth, the mushrooms, fresh dill, and capers. I served it
> over saffron rice. The hubby said it was delicious.
> 
> Yesterday I made a mushroom risotto; I ground up cubebs instead of
> black pepper. I think I will be using cubebs from now on with this
> dish. The mundane friends I had made the dish for loved it, along
> with my pollo limone d'Agata (Agatha's Lemon Chicken from the book
> "Naples at Table").
> 
> Now to get in some long pepper!