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

[Isadora]

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

[IrishGrrl]

That sounds DIVINE!!!!

[wolfwalker]

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

[Sachita]

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

you just want someone to feed you. lol
My pleasure cooking for you. Kiss

[Isadora]

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.)

[Gemme]

*salivating*

[apretty]

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.

[freyja]

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!

[apretty]

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

;)

[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. :doh:

[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) :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.

[freyja]

" 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 :D

[chefhottie25]

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.

I share your love for tomatoes. I am growing heirloom tomatoes this year in my garden. Wish me luck.

[always2late]

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

[Gemme]

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

Maybe a nice glaze? Honey maybe.

[PearlsNLace]

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.

[Isadora]

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...

[Random]

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..

*salivating*

[Gemme]

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..

Love those!

[Isadora]

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.

[Daryn]

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.

[Medusa]

I made this for dinner:

http://i618.photobucket.com/albums/tt266/butchfemmeplanet/dinner07182010.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

[tuffboi29]

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*

[sweetfemme247]

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*

please do its my favorite

[chefhottie25]

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/q135/chefhottie25/mango.jpg

[tuffboi29]

I will leave you a message as soon as I have it broke down to moderate size.




please do its my favorite

[chefhottie25]

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/q135/chefhottie25/buffchicken.jpg

[Arwen]

Can someone tell me why I read this thread when I was already hungry? OH EM GEE

[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]

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

[chefhottie25]

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]

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]

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/images/document/howto/ND01_ISBriningbasics.pdf

Hope it works well for you.

[morningstar55]

right now im having some
maple walnut ice cream .. and drizzled it with butter scotch schnabbs. :)

[little man]

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/images/document/howto/ND01_ISBriningbasics.pdf

Hope it works well for you.


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

[little man]

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/images/document/howto/ND01_ISBriningbasics.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

[Kätzchen]

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).

https://www.bbcgoodfood.com/sites/default/files/styles/recipe/public/recipe/recipe-image/2017/08/saag-paneer.jpg?itok=0KuDNCqe

[homoe]

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSisG-ZVnvbmY4bsGy3Tc9BvrlIfo5NuL31wrLp87uXInFHPv2v




Get the bottom of a fry pan nice and hot then place leftovers in and turn the heat way down to low, cover with a lose lid to keep heat in so it melts the top cheese........the crust will be nice and crisp.

[homoe]

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSisG-ZVnvbmY4bsGy3Tc9BvrlIfo5NuL31wrLp87uXInFHPv2v




Get the bottom of a fry pan nice and hot then place leftovers in and turn the heat way down to low, cover with a lose lid to keep heat in so it melts the top cheese........the crust will be nice and crisp.

Still the only way I heat up pizza leftovers.....:hangloose: