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

chefhottie25 · 08-26-2010, 09:32 PM

Quote:

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 · 08-26-2010, 10:42 PM

Quote:

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 · 12-27-2010, 06:57 PM

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

anyone? bueller?

moxie · 12-27-2010, 07:03 PM

Quote:

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 · 12-27-2010, 10:45 PM

Quote:

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 · 12-29-2010, 08:44 AM

Quote:

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 · 01-15-2013, 10:29 PM

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

Kätzchen · 09-29-2017, 08:37 PM

Saag Paneer

Recipe from the September 2017 issue of Food & Wine: The Fall Bucket List.

It's an Indian Silky Spinach with Fresh Cheese dish, which takes about two and a half hours, from start to finish, to make. The recipe serves 8 - 10 people.

What you need (Ingredients):

10 cups whole milk (substitute: coconut milk)
3 1/2 cups heavy cream (Substitute: heavy coconut cream)
2/3 cup distilled white vinegar
1/2 cup Ghee
Kosher salt and white pepper
1 large onion, finely chopped (about 2 cups)
1 - 5" piece of ginger, peeled and grated (2 tbsp)
3 garlic cloves minced
2 tsp Cumin seeds, ground
2 tsp ground Tumeric
2 tsp ground Coriander
1/2 tsp Chili powder
1/4 tsp cayenne
3 - Ten ounce packages of thawed frozen chopped spinach, squeezed dry
1 large tomato chopped

Directions:

1) in the sink, line a large colander with 4 layers of moistened cheesecloth, leaving an two inch overhang.
2) in a very large sauce pan, bring milk and two cups of the cream to a simmer over moderate heat, stirring occasionally, about 20 minutes. Reduce the heat to low and slowly add the white vinegar, stirring constantly, until the milk separates into fluffy curds and watery whey (about two minutes). Pour into the colander and let drain for about an hour.
3) gather the corners of the cheesecloth and twist the curds into an ball, squeezing out as much liquid as possible. Tie the cheesecloth, then transfer the cheese curds to an work surface with the twisted end to the side. Set a cutting board on top of it and weigh it down with heavy skillets or large heavy cans. Let the curds stand until firm and dry (about 15 minutes). Remove the cheesecloth and cut the cheese into 1-inch pieces.
4) in a large non-stick skillet, heat the 1/4 cup Ghee until it's simmering. Season the cheese with salt and add half if it to the skillet. Cook over moderate heat, turning often, until the cheese is golden in all sides (6-8 minutes). Use a slotted spoon to transfer the cheese to a plate. Repeat with the remaining cheese.
5) add the remaining 1/4 cup Ghee and the onion to the skillet and cook over moderate heat, stirring occasionally, until the onion is lightly browned (about 10 minutes). Add the ginger, garlic, tumeric, coriander, chili powder and cayenne, and cook it, stirring for about 2 minutes. Add the spinach and tomato and cook, stirring until warm, for about 2 minutes. Stir in the remaining 1 1/2 cups of cream and about 1 cup of water and cook, stirring until.most if the liquid is evaporated (about 5 minutes). Fold in the cheese, then season with salt and white pepper.... then serve.

For an variation, you can swap the frozen spinach for a mix of fresh stemmed kale, aramanth, and watercress (use all three in place of the spinach).

12-27-2010, 06:57 PM	#3
little man Member How Do You Identify?: mister Preferred Pronoun?: he Relationship Status: hard to hold Join Date: Nov 2009 Location: where the road goes on forever and the party never ends Posts: 1,003 My Photo Gallery Thanks: 169 Thanked 1,535 Times in 437 Posts Rep Power: 13709164	info please? i need to find the proportions and components to brine some chicken. anyone? bueller? __________________ i gots pitchers here i'm a rambling man i ain't ever gonna change i got a gypsy soul to blame and i was born for leaving --zac brown band (colder weather)

01-15-2013, 10:29 PM	#7
PearlsNLace Member How Do You Identify?: queer Preferred Pronoun?: They/Them & her/she Relationship Status: Lucky, very lucky Join Date: Nov 2009 Location: Portlandia, Oregon Posts: 427 My Photo Gallery Thanks: 875 Thanked 1,286 Times in 315 Posts Rep Power: 6505517	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 __________________ YOU are Unique and Unrepeatable AND your not alone. thetrevorproject.org

09-29-2017, 08:37 PM	#8
Kätzchen Member How Do You Identify?: Femme Preferred Pronoun?: She, please. Join Date: May 2010 Location: Somewhere over the rainbow ツ Posts: 16,060 My Photo Gallery Thanks: 30,111 Thanked 33,517 Times in 10,643 Posts Rep Power: 21474868	Saag Paneer Recipe from the September 2017 issue of Food & Wine: The Fall Bucket List. It's an Indian Silky Spinach with Fresh Cheese dish, which takes about two and a half hours, from start to finish, to make. The recipe serves 8 - 10 people. What you need (Ingredients): 10 cups whole milk (substitute: coconut milk) 3 1/2 cups heavy cream (Substitute: heavy coconut cream) 2/3 cup distilled white vinegar 1/2 cup Ghee Kosher salt and white pepper 1 large onion, finely chopped (about 2 cups) 1 - 5" piece of ginger, peeled and grated (2 tbsp) 3 garlic cloves minced 2 tsp Cumin seeds, ground 2 tsp ground Tumeric 2 tsp ground Coriander 1/2 tsp Chili powder 1/4 tsp cayenne 3 - Ten ounce packages of thawed frozen chopped spinach, squeezed dry 1 large tomato chopped Directions: 1) in the sink, line a large colander with 4 layers of moistened cheesecloth, leaving an two inch overhang. 2) in a very large sauce pan, bring milk and two cups of the cream to a simmer over moderate heat, stirring occasionally, about 20 minutes. Reduce the heat to low and slowly add the white vinegar, stirring constantly, until the milk separates into fluffy curds and watery whey (about two minutes). Pour into the colander and let drain for about an hour. 3) gather the corners of the cheesecloth and twist the curds into an ball, squeezing out as much liquid as possible. Tie the cheesecloth, then transfer the cheese curds to an work surface with the twisted end to the side. Set a cutting board on top of it and weigh it down with heavy skillets or large heavy cans. Let the curds stand until firm and dry (about 15 minutes). Remove the cheesecloth and cut the cheese into 1-inch pieces. 4) in a large non-stick skillet, heat the 1/4 cup Ghee until it's simmering. Season the cheese with salt and add half if it to the skillet. Cook over moderate heat, turning often, until the cheese is golden in all sides (6-8 minutes). Use a slotted spoon to transfer the cheese to a plate. Repeat with the remaining cheese. 5) add the remaining 1/4 cup Ghee and the onion to the skillet and cook over moderate heat, stirring occasionally, until the onion is lightly browned (about 10 minutes). Add the ginger, garlic, tumeric, coriander, chili powder and cayenne, and cook it, stirring for about 2 minutes. Add the spinach and tomato and cook, stirring until warm, for about 2 minutes. Stir in the remaining 1 1/2 cups of cream and about 1 cup of water and cook, stirring until.most if the liquid is evaporated (about 5 minutes). Fold in the cheese, then season with salt and white pepper.... then serve. For an variation, you can swap the frozen spinach for a mix of fresh stemmed kale, aramanth, and watercress (use all three in place of the spinach).