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Food Porn-IT is all about the food...
Let's share recipes...tricks of cook....menus...etc.
I offered a dinner for four at a fund raiser. I am in the midst of preparing the meal for tonight. I have the soup on the stove wilst that cooks I thought I would share. My menu is: Cherry Brie en Croute with Baguettes (Brie, Cherries, Pecans, Rosemary and honey wrapped in puff pastry and baked.) Leek Soup Cucumber, Tomato and Mozzarella Salad, Chicken Breasts with Artichokes in a Béchamel Sauce over Linguini and Blackberry Cobbler with French Vanilla Ice Cream. Leek Soup Ingredients: 6 leeks, white part only, cut into thin rounds 1 white onion, sliced 1/4 c. butter or margarine 6 potatoes, peeled and sliced 6 c. chicken bouillon 1/2 c. chopped parsley 1 egg yolk, beaten salt and pepper Dash of Nutmeg 2 c. light cream crumbled crisp bacon Directions: Saute' leeks and onions in butter until soft but not brown Add potatoes, bouillon and parsley, simmer until vegetables are soft Strain and sieve vegetables, leaving them a puree' consistency, and return to broth Add some broth to the beaten egg, mix well Add egg to broth with seasoning Add cream and reheat but do not boil Garnish with crumbled bacon |
That sounds DIVINE!!!!
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I have been here on the farm with sachita and i can tell you, i have not tasted food this good in my whole life. she is a wonderful cook. this food is so good. it truly is porn LOL
:danglecarrot: wolf |
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My pleasure cooking for you. Kiss |
Apple Cake...I love this cake.
Apple Cake
Batter: 3 cups flour, sifted 2 ½ cups sugar 3/1/2 teaspoons Baking Powder 1/8 teaspoon salt 4 eggs, beaten ¾ cup canola oil ¼ cup crushed pineapple ½ cup fresh squeezed orange juice Pre heat oven to 350. Grease and flour a tube pan. Mix the batter well. The batter will be a little heavy. Set it aside. Filling: 6 medium apples, (tart) peeled, cored and sliced. I like them thicker like about a ¼ inch but some like them thinner. 4 Tablespoons sugar 2 Tablespoons brown sugar 1 ½ teaspoons ground cinnamon Mix the sugars and cinnamon before mixing them with apples. Set apple cinnamon/sugar mixture aside for 5 minutes. Put a third of the batter into the tube pan, half of the apples, 1/3 of the batter, the rest of the apples and the remaining batter on top. Make sure no apples “pop up” through the top layer of batter. Bake for an hour and 10 minutes. Should be golden and a little crusty on top. Cool Dust with powdered sugar or drizzle caramel sauce over the cake. I loved the drizzled caramel sauce. (I tried melting caramels and pouring but it got too hard, caramel ice cream sauce seems to work best.) |
*salivating*
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tomato porn...
i have this insane love of homegrown tomatoes.
plain, a little salt, in a sandwich, on rye, with a bit of mustard--it doesn't matter, even sliced as a side-dish: give me those homegrown tomatoes. so. TODAY. just a few minutes ago... i ate the very first!!! RIPE TOMATO of the season. it was only about 2 inches around but it was to die for. seriously. i'm dead. |
apretty, i can't believe you have fresh tomatoes NOW!!!
We have to wait til August i believe :( i am going to put a tomato plant or two in my balcony planter this weekend, our Canadian traditional planting weekend. Give me tomato porn. Give me rhubarb porn. Give me po-rrrrrrrrrrrrrrrr-n! |
oh we've got TONS just waiting to turn and 5 artichokes!
-not bragging at all, not repeating this in a sing-song voice in my head. lahhh deee dahhh ;) |
OMG there is nothing better than a fresh, ripe tomato!!
Tomato Sandwich Large Ripe Tomato, cut into 1/2 inch slices Two slices bread, toasted (I like whole grain for this sandwich) 1/2 avocado 1-2 Lettuce leaves (I think butter lettuce works best with this) 1/4 cucumber (sliced very thin) 1 tbs mayo (if you are a vegetarian, substitue safflower mayo) salt and pepper to taste Mash the avocado and mix with the mayo, apply it to both slices of bread, then pile on the rest of the ingredients to your sandwich and dig in!! MMMMMMMMMMMMMMMMMMMMM.....i gotta go get some tomatoes! |
" I could eat a peach for hours"....ok, stolen from the movie Face Off, but ....still true lol had to say it! Food porn ya know.
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So tonight we are having Lemon Chicken,Wild Black Rice(haven't tasted this one before,we are very excited),a small salad. For dessert we are doing Breyers Carb Smart Vanilla Ice Cream topped with Walden Farms Sugar Free Chocolate Sauce,and their Marshmallow Fluff.
I love anything made by Walden Farms. They do all kinds of sugar free salad dressing and dessert toppings. www.waldenfarms.comI cannot have sugar, so when I find something good, I get everything I can. All this was inspired by items that were going to be purchased at Whole Foods,but they just stopped taking personal checks a few weeks ago. :doh: |
Chicken and Artichokes
I ummm charmed this recipe from Chef at an Italian Restaurant in Little Italy/Minneapolis. The Bechamel sauce is tricky, not to thin, not to thick. Bechamel in French, Bechiamella in Italian and according to Betty (as in Crocker, All Hail Betty) :bdsmslave: a medium thick white sauce. (Lasagna in Bologna, Italy is made with layers of pasta, bechiamella and meat sauce.) INGREDIENTS: 4 skinless, boneless chicken breast halves - cut into 1 inch cubes 2 (8 ounce) can artichoke hearts in water, drained 16 fresh mushrooms, sliced 2 ounces sun dried tomatoes 1 can black olives, drained and chopped 1 pinch paprika 1 tablespoon olive oil 4 cups homemade béchamel sauce Parmesan Cheese (fresh grated) Linguini for 6 ________________________________________ DIRECTIONS: Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color. Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Cook pasta in a large pot of boiling water. Drain. Pour chicken sauce over pasta on large platter, top with fresh grated Parmesan cheese and serve! Turn heat to low, add cooked pasta to pan, and heat until warm. Add warm Bechamel Sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Bechamel Sauce Sprinkle dash of paprika over food for color, if desired. 4 tablespoons butter 4 tablespoons grated onion 4tablespoons all-purpose flour 2 cup chicken broth 2 cup half-and-half 1 teaspoon salt 1/2 teaspoon ground white pepper 1 pinch ground cayenne pepper ________________________________________ DIRECTIONS: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning. |
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You didn't even need to say the title. i guess we shouldn't derail the thread with movie talk, sooooooo, we should talk about peaches :D |
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I LOOOOOVE peaches! Does anyone have a good method for grilling peaches? I know I could just put them on the grill....but there must be more to it...it can't be that easy lol
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One of the first things that attracted me to Paphigleo was the concept of food porn.
On the phone, this guy can make food sound better than the hottest gay boy action- and if you dont know what Im talking about here, sorry, just ignore the reference. Anyway, we would talk for hours, and then, just as I would be ready to say good by and hang up, hed start talking about what he was making for dinner that night. OMG this Butch can COOK. His meals are better than a well matched orgy with no drama or pillow princessess. Currently hes in the kitchen making food fantasies come true. Im a lucky lucky lucky girl. Im hoping he will join the conversation, and add some of his stuff to this thread. At the moment hes posting a yummy reduced real meat meatball on a calorie counting website. Im going to finish the dishes and see what other good stuff he might come up with. |
Grape Orgasms
Yes, I have had people beg me to make them. They are labor intensive but so worth it. You pop one in your mouth, bite down to the nutty flavor of the almonds, through the sharp/salty taste/sweet of blue cheese and with a squirt of grape the flavors dance against your tongue in a culinary orgasm. They had some mundane name but the moment I bit into one I re-named them. lol
Grape Orgasms 10 ounces almonds, hazelnuts or pecans 1 cup cream cheese, at room temperature 1/2 cup Roquefort cheese, at room temperature 2 tablespoons cream 50 seedless grapes, red or green Beat or process cream cheese and Roquefort (from sheep milk and a wee bit sweeter) cheese until soft. I have also made it with Gorgonzola (cow or goat's milk and a salty sharper flavor). Rinse and dry grapes. It is very very important to dry the grapes. Drop grapes in cheese mixture. Stir with a spatula until each grape is coated with cheese mixture. Roll one grape at a time in the nuts until they are well coated. I hand wrap each grape with the blue cheese mixture and roll them into the nuts. Transfer grapes to a baking sheet, cover with plastic wrap and refrigerate until 30 minutes before serving. I form them into little grape clusters to serve. Make sure you hide a few for yourself because they disappear fast... |
Last year I discovered grape tomatos..
I swear, most of them never made it into the kitchen.. we ate them fresh picked off the vine.. Quote:
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Yorkshire Pudding
Yorkshire pudding is a like a popover not a custard. I make it with Roast Beast and Gravy...the traditional way! In fact the roast is in the oven and the pudding mix is resting!
Grandma’s Yorkshire Pudding Ingredients: 4 large, fresh eggs, measured in a measuring cup Equal quantity of milk to eggs Equal quantity of all purpose/plain flour to eggs Pinch of salt 2 tbsp lard, beef dripping or vegetable oil Directions: I make the batter first while the roast is in the oven. When I bring the roast out of the oven and let it rest, I raise the temperature of the oven to 450F. Pour the eggs and milk into a large mixing bowl and whisk thoroughly. Mix the flour with the salt and form a well. Pour egg and milk into the well and with electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours. Place a pea-sized piece of lard, or a drippings or ½ tsp vegetable oil in a 12-hole muffin tin and heat in the oven until the fat is smoking. This takes about 5-6 minutes. Give the batter another good whisk adding 2 tbsps of hot water and fill a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown approx 20 minutes. |
Went to the farmer's market today... got all kinds of lovely goodness.... strawberries were the money shot from that part of my travels... then I went to a butcher/cheese shop (have guests coming tomorrow)... all that smoked meat and lovely cheese is pure porn... and the balsamic marinated mushrooms with the veggies (I will turn the radishes into rosettes - been forever since I did that trick)..... there will be one porny antipasti platter tomorrow to go with with a luscious bottle of brunello.
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I made this for dinner:
http://i618.photobucket.com/albums/t...er07182010.jpg Pan-fried chicken tenderloins with basil, oregano, rosemary, cracked black pepper, a tiny bit of sage, and a tiny bit of lemon zest sauteed in olive oil and garlic Spinach and cheese raviolis with a tiny sprinkling of pesto and mozzarella Zucchini, carrots, and onions sauteed with olive oil, garlic, a sprinkle of romano, and parmesean Total Calories: 520 |
When I was a chef in the Quad Cities (Iowa) I had a specialty dish...If anyone is interested I will break down the recipe to feed 4-6 people instead of 30...
Three cheese stuffed tortillini dressed with parmisan and rosemary sauce topped with lemon and garlic grilled chicken. I think I'm goin to break down the recipe for myself... *drools from the memories* |
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I served this wonderful summer salad at a rehearsal dinner. The guests loved it
Mango-Radicchio Caprese with Basil Vinaigrette http://i135.photobucket.com/albums/q...ie25/mango.jpg |
I will leave you a message as soon as I have it broke down to moderate size.
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Here is another great dish that I prepared at work...
Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad http://i135.photobucket.com/albums/q...uffchicken.jpg |
Can someone tell me why I read this thread when I was already hungry? OH EM GEE
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I am moving in three weeks to a place I can have a "garden". It will be a container one, but at least now I get sun. Tomatoes!!!!!!!!!!!!! Herbs!!!!!!!!!
Flowers!!!!!!!!!!! Beans!!!!!!!!!!! |
chef, recipe for the blue cheese sauce?????? Pleaseeeeeeeeeeee!
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Lemon Chocolate Drizzle Cookies
I think baking cakes is basic love. Ya mix it, ya bake it and you might frost it. 1/2 hour to respond to a post. Cool it. Frost it. Done.
Pies are a bit more love after you know someone awhile. Ya mix it, ya roll it, ya fill it, ya cover it and you bake it for an hour. Oh baby! Respond to four posts, throw on some ice cream...wah lah. I think baking cookies for someone is like a long term relationship. Every fricken 10 minutes you gotta do something. Making cookies for some one is unconditional love in action. If I make cookies for you....I am in it for the long haul.... Lemon Chocolate Drizzle Cookies 3 cups all-purpose flour 1/2 teaspoon baking soda dash of salt 1 1/2 cups sugar 3/4 cup (6 ounces) butter, room temperature 1 large egg 1/4 cup lemon juice, fresh squeezed with no pulp or seeds 2 tablespoons finely grated lemon peel (Do NOT skimp on this.) Preheat the oven to 375°. In a mixing bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, lemon juice and zest, then gradually blend in the flour mixture. Form the dough into 2 rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour and a half. Unwrap the cookie dough and cut into slices about 1/4-inch thick. Just make them a consistent thickness for baking. You may sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet or just place them and shape them. Bake until lightly browned around the edges, about 9-12 minutes. Cool the cookies on a rack. Drizzle the chocolate frosting over the cookies and store in an airtight container. I have also removed the cookie dough from fridge, rolled it in yellow sugar sprinkles, sliced and baked then drizzled the chocolate and a shake of yellow sugar sprinkles or no chocolate at all. Chocolate Frosting 1 ½ cups of powdered sugar (Sift it. Take the time, damn it!) ¼ cup softened butter ½ teaspoon of vanilla ¼ cup of cocoa powder plus 2 Tablespoons 3-4 Tablespoons milk Cream butter, sugar, cocoa and vanilla, gradually adding the milk. Beat till fluffy and creamy (at least 2 or 3 minutes on high to get it all airy fairy.) Put in frosting bag or use baggie with corner cut to decorate cookies. |
i ran a great special tonight at work...
seared ahi tuna topped with a mango habanero salsa, with cuban black beans and rice. it was popular and tasted amazing. only $21.95 |
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Gorgonzola sauce 1 tablespoon butter 1 tablespoon all purpose flour 1 cup whipping cream 1/4 cup dry white wine 1/4 cup canned low-salt chicken broth 1 cup crumbled Gorgonzola cheese (about 4 ounces) Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. |
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I'm special, alright. :| Thank you very very much. I give recipes I love but I will not ever give my chocolate cake recipe or my Grape Orgasms....well I almost will not ever...so I understand. I humbly thank you. |
info please?
i need to find the proportions and components to brine some chicken.
anyone? bueller? |
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http://www.cooksillustrated.com/imag...ningbasics.pdf Hope it works well for you. |
right now im having some :)maple walnut ice cream .. and drizzled it with butter scotch schnabbs. |
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thank you! i'll try to remember to come back and report in. :) |
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