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


wolf

[Sachita]

Originally Posted by 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


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.

[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

[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...

[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..

Originally Posted by Gemme

*salivating*