Cathy Schreiber

I work in consumer marketing communications at Meyer Corporation (follow us at Facebook.com/potsandpans!), where my focus is culinary writing, editing and special projects. My food roots are familiar to lots of food lovers and cooks: my grandmother and mother were excellent cooks and bakers, and I somehow learned to bake at home without being purposefully “taught”. Ours was the house with treats like homemade lemon meringue pies, cream puffs (or “profiteroles” as I later learned to call them), German chocolate cake, decorated Christmas cookies, and popcorn balls. We ate “exotic” food like tostadas, homemade pizza and enchiladas for dinner while my friends were eating tuna casserole (thanks, Mom!).

After college, graduate business school, and a career in marketing communications, I attended culinary school for pastry arts, worked as a pastry cook, and started a specialty food business… all the while addicted to cooking shows featuring greats like Jacques Pepin, Lorenza de Medici, Sara Moulton, Martin Yan, and yes, Julia Child. I cook now for my husband – the perfect match for me since he loves to eat and has the metabolism of an Olympic athlete – and, on Saturday nights, for the priests and their guests at our parish house. Mostly, my cooking style is “Gourmand” with a good helping of “Sustainably Selective.” Sometimes I’m “Healthy Habits.” And sometimes, I just wanna eat. Let’s cook!

Articles & Recipes by Cathy Schreiber

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  • Tea Bags or Loose Leaf Tea?

    Tea Bags or Loose Leaf Tea?

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    That’s the question. If the tea is from a very high quality producer it shouldn’t matter too much, except perhaps for the most discerning of tea drinkers. Larger tea leaves, the kind typically used for loose leaf tea, maintain their … Continue reading

  • Teetotaling Chocolate

    Teetotaling Chocolate

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    Chocolate and water don’t mix! When working with chocolate, be sure utensils and equipment are clean and dry.

  • Don’t Burn the Chocolate!

    Don’t Burn the Chocolate!

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    Chocolate can burn. When melting chocolate, use slow gentle heat and stir at frequent intervals.

  • The Cacao Chronicles

    The Cacao Chronicles

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    Milk and dark chocolate are categorized by the percentage of cacao in the chocolate – basically, the amount of cocoa solids and cocoa butter from the cacao bean. The higher the percentage of cacao, the more “chocolatey,” and less sweet, … Continue reading

  • Flour By Any Other Names

    Flour By Any Other Names

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    Wheat flour is classified by the percentage of protein in the flour. Protein gives flour its “strength”, so flours with higher percentages of protein are ideal for heartier baked goods like crusty, chewy breads. Flours with lower protein content are … Continue reading

  • Vanilla Variety

    Vanilla Variety

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    Vanilla beans come from special orchid plants. There are three types of vanilla orchids, each producing beans and vanilla extract with unique flavor characteristics. The three kinds of vanilla are Madagascar “Bourbon” vanilla (sweet and mellow), Mexican vanilla (a bit … Continue reading

  • Dessert in a Jiff

    Dessert in a Jiff

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    When you need a quick dessert and don’t have time to make anything, buy good quality biscotti at the grocery store and pair it with some complimentary-flavored ice cream. While it’s hard to beat homemade, store bought biscotti can be … Continue reading

  • Strawberries and Chocolate

    Strawberries and Chocolate

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    For quick chocolate-covered strawberries, use top quality chocolate chips (milk, chocolate or white) from the baking aisle. Melt the chips in the microwave or double boiler, taking care to use half power in the microwave and stirring frequently so the … Continue reading

  • Cookie Dough Doings

    Cookie Dough Doings

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    If you like homemade cookies but don’t always have the time to make the dough and bake them… make a batch or two of your favorite cookie doughs when you have the time. Use a small ice cream style scoop … Continue reading

  • Suddenly Sauce

    Suddenly, Sauce

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    If you need a vanilla sauce (crème anglaise) but don’t have time to make it… buy a good quality vanilla bean ice cream and melt it to a sauce-like consistency. If desired, flavor it with brandy or a liqueur like … Continue reading

  • Frozen Fruit to the Rescue

    Frozen Fruit to the Rescue

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    For a quick dessert solution, make a fruit crisp with frozen berries or frozen chopped fruit. Mix the berries and/or fruit together with a little sugar and put them in a greased baking dish. Mix together a crisp topping (usually … Continue reading

  • Cold Butter, Flaky Crusts

    Cold Butter, Flaky Crusts

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    Always use cold butter (or shortening) when making pie or tart crusts, and leave the butter in pea-sized pieces when you incorporate it into the flour. These little “butter balls” will melt when baked and create a tender, flaky crust.

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