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

[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.

[little man]

Originally Posted by puregrrl

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.

thank you! i'll try to remember to come back and report in.

[little man]

Originally Posted by puregrrl

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.

i tried this formula for the brine. chicken turned out way salty. wasn't too bad if you took a bite of potatoes with it, but on its own...very salty. i wonder if the ham contributed to that as well. maybe it's just me, but the meat didn't seem to be very tender, either.

i think next time, i'll try marinating it with balsamic vinegar. i've had good luck with that in the past.

thanks again for the info, though....i appreciate it.

[PearlsNLace]

Today before work I set up a crock pot full of skinned/ chunked up acorn squad, onion, sweet potato, carrots, garlic, and broth. Came home put some dill, lemon salt and pepper in it. Blended the mess with a stick blender.
Threw it in two bowls, added a tblspoon of whipping cream.

Comfort food
Check