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

[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.

[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.

[chefhottie25]

Originally Posted by 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.

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]

Originally Posted by 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

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...