Food Porn-IT is all about the food...

[always2late]

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!

[simpleasdirt]

" 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.

[Nikki]

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.

[Isadora]

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) 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.

[freyja]

Originally Posted by simpleasdirt

" 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.

i soooooo love that movie!

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

[Isadora]

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!!!!!!!!!!!

[Isadora]

chef, recipe for the blue cheese sauce?????? Pleaseeeeeeeeeeee!

[Isadora]

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.

[chefhottie25]

Originally Posted by Isadora

chef, recipe for the blue cheese sauce?????? Pleaseeeeeeeeeeee!

you must be special...i seldom give out recipes

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.

[Isadora]

Originally Posted by chefhottie25

you must be special...i seldom give out recipes.

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.

[little man]

i need to find the proportions and components to brine some chicken.

anyone? bueller?

[moxie]

Originally Posted by little man

i need to find the proportions and components to brine some chicken.

anyone? bueller?

We brined a turkey for Thanksgiving and I brined a whole chicken for Christmas. Both were equally delicious. Here is what I followed (I am a Cook's Illustrated whore).

http://www.cooksillustrated.com/imag...ningbasics.pdf

Hope it works well for you.