Foodgasms
- Thread starter tortoise
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Delicacy
Unidentified Cloud Object
- Joined
- May 11, 2004
- Posts
- 11,938
Quick & Easy
http://i100.photobucket.com/albums/m27/akparrothead1/2ff813de.jpg
Potato Chip Cookies
This is a good way to use up the last of a bag of potato chips. I like to drizzle melted semi-sweet chocolate chips on the top of the cookies after they're cool.
Preheat oven to 375, bake on ungreased cookie sheet for 12-15 minutes
3/4 c. sugar
3/4 c. softened butter or margerine.
1 egg yolk
1 tsp. vanilla
1 1/2 c. flour
1/3 c. finely crushed potato chips (unflavored i.e., not garlic, BBQ, etc)
1/2 cup toasted pecans, chopped
1/2 c. sugar (set aside)
In a large bowl, beat sugar, butter, egg yolk, and vanilla until light and fluffy. Add flour to the sugar mixture. Mix well. Add crushed potato chips and nuts and stir by hand.
Roll dough into 1 inch balls. Place 3 inches apart on ungreased cookie sheet. Dip bottom of a glass into the remaining sugar and flatten the balls.
http://i100.photobucket.com/albums/m27/akparrothead1/2ff813de.jpg
Potato Chip Cookies
This is a good way to use up the last of a bag of potato chips. I like to drizzle melted semi-sweet chocolate chips on the top of the cookies after they're cool.
Preheat oven to 375, bake on ungreased cookie sheet for 12-15 minutes
3/4 c. sugar
3/4 c. softened butter or margerine.
1 egg yolk
1 tsp. vanilla
1 1/2 c. flour
1/3 c. finely crushed potato chips (unflavored i.e., not garlic, BBQ, etc)
1/2 cup toasted pecans, chopped
1/2 c. sugar (set aside)
In a large bowl, beat sugar, butter, egg yolk, and vanilla until light and fluffy. Add flour to the sugar mixture. Mix well. Add crushed potato chips and nuts and stir by hand.
Roll dough into 1 inch balls. Place 3 inches apart on ungreased cookie sheet. Dip bottom of a glass into the remaining sugar and flatten the balls.
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
mmmmmmm...mmmmmmm...mmmmmmmmmmmm
Black Raspberry-Brie Bites
http://bp0.blogger.com/_yvkaiT5R7s0/RxJqOuIOBbI/AAAAAAAAAKQ/N-V0V5hl3oU/s400/IMGP4568.JPG
2 sheets puff pastry, thawed and rolled to 1/8-inch thick
1/2 cup raspberry or black raspberry preserves
32 frozen raspberries or black raspberries, thawed and drained
Wedge brie cheese, cut into 32 bite-size squares
sugar
Preheat oven to 400 degrees.
Working with one pastry sheet at a time, slice into 16 squares. I start by slicing into four equal quarters, then slice each of those into four quarters to make each square the same size.
In the center of each square, place 1 piece of brie, 1 raspberry and a dallop of jam.
to make turnovers:
Wet your fingers, and run them along two connecting edges of one of the squares.
Fold the far corner onto the near corner, and using two fingers, press the edges together to form a triangle. You may have to really press to make the dough stick to itself, and wetting the dough should help.
to make bundles:
Wet your fingers, and run them along all four edges of a square.
Bring the four corners together, pinch at the center, and pinch along the edges to seal.
When all turnovers/bundles are created, place them 1/2-inch apart on baking sheets. Bake for 15-18 minutes, or until golden. let cool 5 minutes, then serve warm.
Black Raspberry-Brie Bites
http://bp0.blogger.com/_yvkaiT5R7s0/RxJqOuIOBbI/AAAAAAAAAKQ/N-V0V5hl3oU/s400/IMGP4568.JPG
2 sheets puff pastry, thawed and rolled to 1/8-inch thick
1/2 cup raspberry or black raspberry preserves
32 frozen raspberries or black raspberries, thawed and drained
Wedge brie cheese, cut into 32 bite-size squares
sugar
Preheat oven to 400 degrees.
Working with one pastry sheet at a time, slice into 16 squares. I start by slicing into four equal quarters, then slice each of those into four quarters to make each square the same size.
In the center of each square, place 1 piece of brie, 1 raspberry and a dallop of jam.
to make turnovers:
Wet your fingers, and run them along two connecting edges of one of the squares.
Fold the far corner onto the near corner, and using two fingers, press the edges together to form a triangle. You may have to really press to make the dough stick to itself, and wetting the dough should help.
to make bundles:
Wet your fingers, and run them along all four edges of a square.
Bring the four corners together, pinch at the center, and pinch along the edges to seal.
When all turnovers/bundles are created, place them 1/2-inch apart on baking sheets. Bake for 15-18 minutes, or until golden. let cool 5 minutes, then serve warm.
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
the secret underwater pomegranate trick
I'm so gonna try this, I always make a mess getting all the kernels out of my pomegranates.
http://www.youtube.com/watch?v=gvC0iIfTVPA
I'm so gonna try this, I always make a mess getting all the kernels out of my pomegranates.
http://www.youtube.com/watch?v=gvC0iIfTVPA
JustSkye
Gatinha
- Joined
- Aug 16, 2003
- Posts
- 45,537
When we did food shows, we'd take butter spritz cookies that we'd made, fill them with appricot filling and dip half the cookie in dark chocolate. They were yummy! I'm thinking this would be good,too!Tatiana0706 said:
I'm thinking about walnuts and a little caramel inside with the cheese, too.
rosco rathbone
1. f3e5 2. g4??
- Joined
- Aug 30, 2002
- Posts
- 42,431
I finally got around to making the gumbo that the first post is about. It was great!
I am currently on a Southern trip, cooking everything with smoked hamhocks.
I am currently on a Southern trip, cooking everything with smoked hamhocks.
ObsidianRose
I alone tempt you
- Joined
- Mar 18, 2006
- Posts
- 2,164
tortoise said:
Tortise...be my gumbo supplier. I'll do anything. Anything, I tell you!!!
God I love gumbo...and haven't had it since Hector was a pup.
rosco rathbone
1. f3e5 2. g4??
- Joined
- Aug 30, 2002
- Posts
- 42,431
Hester said:
I hate squash and anything from the squash family, but my stepfather keeps cooking this long-braised yellow squash with maple syrup and slab bacon and it's @#$% awesome. I suck it down going "jesus, the texture of this stuff is nauseating...yet it's so delicious...must have more?
rosco rathbone
1. f3e5 2. g4??
- Joined
- Aug 30, 2002
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Been living on this shit for a while now:
Boil 1 lb black beans with 12 cups water, 1 green pepper cut in 1/4ths, 6 garlics minced, 1 med onion minced, 2 Turkish bays, 1 1/2 tsp salt, 1 smoked ham hock. Reduce to sim, sim partially covered 2 hrs skimming all skum. Remove bays and hocks, discard but reserve fat and meat from hocks and chop up fine.
In olive oil, sautee 1 green pepper minced, 1 onion minced, 8 garlics, minced, till soft. Add a couple spoonfuls of the gnarly, delicious pork fat. WHen vegetables are done, add 1 1/ tsp ground cumin and cook 1 min. Add 1 cup of drained beans and 2 cups bean liquid to skillet, increase heat to medium, cook whilst mashing continously to form a sort of delicious paste. (15 min?). Return all to bean pot, with reserved ham meat, and simmer till sauce is reduced somewhat. Another 30 min or so.
This is the real Cuban/Brazilan beans.
Boil 1 lb black beans with 12 cups water, 1 green pepper cut in 1/4ths, 6 garlics minced, 1 med onion minced, 2 Turkish bays, 1 1/2 tsp salt, 1 smoked ham hock. Reduce to sim, sim partially covered 2 hrs skimming all skum. Remove bays and hocks, discard but reserve fat and meat from hocks and chop up fine.
In olive oil, sautee 1 green pepper minced, 1 onion minced, 8 garlics, minced, till soft. Add a couple spoonfuls of the gnarly, delicious pork fat. WHen vegetables are done, add 1 1/ tsp ground cumin and cook 1 min. Add 1 cup of drained beans and 2 cups bean liquid to skillet, increase heat to medium, cook whilst mashing continously to form a sort of delicious paste. (15 min?). Return all to bean pot, with reserved ham meat, and simmer till sauce is reduced somewhat. Another 30 min or so.
This is the real Cuban/Brazilan beans.
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
- Posts
- 19,336
Shrimp and Roasted Winter Root Vegetable Soup
Okay, this one sort of came to me in stages, but the finished product is even more delicious than I had hoped. Truly one of my favorite creations.
Preheat oven to 425 F. Peel and dice all vegetables into roughly 1/2" cubes. You can go larger, but I like a smaller dice and a hotter oven, as it gives you more caramelization, which is the whole reason I roast in the first place. Spread evenly (ideally in one layer) in a large shallow baking pan (to make cleanup easier, I line the pan with a few sheets of nonstick aluminum foil, but that is optional), then drizzle lightly with extra virgin olive oil, salt and pepper to taste. "Stir" with your hands to evenly coat all vegetables, then pop into the oven. After 15-20 minutes, stir them well, as they will want to brown more on the bottom than the top. I have no idea how long it took them to finish (I should really start timing these things), but you are basically looking for a nice golden brown color and tender bite.
Once the veggies are roasted, transfer them to a large stockpot. Cover well with chicken stock, add the ribbons of kale, and bring to a simmer over medium-low heat. Simmer until the kale is tender, about 15 minutes. Using an immersion blender, puree roughly half of the veggies until smooth, then stir well. Adjust for seasoning. Bring to a boil, add shrimp, and cook until just pink, then remove from heat and let sit for 10 minutes before serving.
Enjoy!
- 2 large turnips
- 2 large rutabagas
- 3 large parsnips
- 3 large carrots
- 1 medium celery root
- 1 medium bulb fennel
- extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 1 bunch fresh kale, washed and cut into ribbons
- chicken stock
- 2 pounds peeled and deveined shrimp
Okay, this one sort of came to me in stages, but the finished product is even more delicious than I had hoped. Truly one of my favorite creations.
Preheat oven to 425 F. Peel and dice all vegetables into roughly 1/2" cubes. You can go larger, but I like a smaller dice and a hotter oven, as it gives you more caramelization, which is the whole reason I roast in the first place. Spread evenly (ideally in one layer) in a large shallow baking pan (to make cleanup easier, I line the pan with a few sheets of nonstick aluminum foil, but that is optional), then drizzle lightly with extra virgin olive oil, salt and pepper to taste. "Stir" with your hands to evenly coat all vegetables, then pop into the oven. After 15-20 minutes, stir them well, as they will want to brown more on the bottom than the top. I have no idea how long it took them to finish (I should really start timing these things), but you are basically looking for a nice golden brown color and tender bite.
Once the veggies are roasted, transfer them to a large stockpot. Cover well with chicken stock, add the ribbons of kale, and bring to a simmer over medium-low heat. Simmer until the kale is tender, about 15 minutes. Using an immersion blender, puree roughly half of the veggies until smooth, then stir well. Adjust for seasoning. Bring to a boil, add shrimp, and cook until just pink, then remove from heat and let sit for 10 minutes before serving.
Enjoy!
Hester
hesterosexual
- Joined
- Dec 11, 2004
- Posts
- 21,948
butternut squash apple soup
1 1/2T cooking oil
4c butternut squash, 1/2 inch dice
1 large sweet onion, diced
1T sugar
1/2 head garlic, cloves sliced
2T minced fresh ginger
1t cinnamon
1/4t cayenne
3c chicken or vegetable broth
1c half and half
2 granny smith apples, peeled, 1/4 inch dice
sauté squash and onion in oil on med high until browned. add garlic, ginger, sugar and spices, stir to heat through. add broth, cook until squash is tender.
puree in blender. if you’ve never pureed hot soup in a blender, beware, the whole thing could explode all over your kitchen from the steam and pressure. to avoid this, take out the center plastic piece from the blender lid to vent and cover the top with a hand towel just in case. puree no more than 2c at a time.
return pureed soup to pot, add apples, and cook until slightly tender but still toothy to the bite. add half and half.
this is an interesting combination of flavors, slightly sweet, slightly spicy.
1 1/2T cooking oil
4c butternut squash, 1/2 inch dice
1 large sweet onion, diced
1T sugar
1/2 head garlic, cloves sliced
2T minced fresh ginger
1t cinnamon
1/4t cayenne
3c chicken or vegetable broth
1c half and half
2 granny smith apples, peeled, 1/4 inch dice
sauté squash and onion in oil on med high until browned. add garlic, ginger, sugar and spices, stir to heat through. add broth, cook until squash is tender.
puree in blender. if you’ve never pureed hot soup in a blender, beware, the whole thing could explode all over your kitchen from the steam and pressure. to avoid this, take out the center plastic piece from the blender lid to vent and cover the top with a hand towel just in case. puree no more than 2c at a time.
return pureed soup to pot, add apples, and cook until slightly tender but still toothy to the bite. add half and half.
this is an interesting combination of flavors, slightly sweet, slightly spicy.
Last edited:
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