It actually was a fear. I've been afraid of burning the milk.
You're absolutely right. Bechamel is a means to an end. If you haven't, try adding a fumet and dry vermouth reduction then serving over a nice piece of white fish. *swoon*
Foodgasms
- Thread starter tortoise
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It actually was a fear. I've been afraid of burning the milk.
You're absolutely right. Bechamel is a means to an end. If you haven't, try adding a fumet and dry vermouth reduction then serving over a nice piece of white fish. *swoon*
MissCorrupt
Literotica Guru
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You buy the groceries and do the dishes and we got a deal.
MissCorrupt
Literotica Guru
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MissCorrupt
Literotica Guru
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thør
Karhu-er
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I've eaten in his restaurant in Orlando, and it was awesome......but I believe him to be an ass........
No problem.
I figure I'll make some myself from the last of the winter truffles we pick up from Dean & Deluca. Probably put on a dry-aged ribeye from Peter Luger's.
Damn, that's gonna be on hell of a credit card bill.
Saint Peter
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Tinkersquash
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That was really amazing! However, I doubt I'm brave enough to try the Candied Cock's Comb. I'm too afraid of the texture
Saint Peter
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That was really amazing! However, I doubt I'm brave enough to try the Candied Cock's Comb. I'm too afraid of the texture
True.
The blood and chocolate would take some warming up to as well.
tortoise
roosevelt dime
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Unless you're Elvis Costello.
Saint Peter
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I am not your spooky girlfriend.
Tinkersquash
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You think? I'm not sure.
Oh, imagine what foods they'd create if we could get Constantino and Heston Blu' working together
G
Guest
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Ooooooohhhhh....
I knew this was as bad idea.
*drip,drip,drip*
I knew this was as bad idea.
*drip,drip,drip*
tortoise
roosevelt dime
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You think? I'm not sure.
Oh, imagine what foods they'd create if we could get Constantino and Heston Blu' working together
The mind boggles!
My pleasure.
It's a shame the guy can't get a publisher for his book, "The Off Cuts" or something like that.
Been rejected by 15 different publishing houses.
Now THIS is yummy!
Blue Cheese, Pear, and Pecan Salad with Warm Bacon Dressing
Toast:
1 cup pecan halves or pieces
Combine; Toss with Pecans and Roast:
2 T. sugar
1 T. vegetable oil
1/2 t. kosher salt
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. dry mustard
1/8 t. ground nutmeg
1/8 t. ground cloves
Pinch cayenne
For the Warm Bacon Dressing—
Saute:
6 slices (8 oz.) thick-sliced bacon, diced
Add and Saute:
1/4 cup shallots, minced (about 3 shallots)
Stir in:
1 T. honey mustard
1 t. ground cinnamon
Whisk in:
1/2 cup apple juice concentrate
1/4 cup extra-virgin olive oil
1 T. apple cider vinegar
Salt and pepper to taste
For the Salad—
Toss Together:
12 cups mesclun salad greens
1 cup fennel bulb, thinly sliced
1 firm yet ripe Bosc pear, cored and thinly sliced
1/2 cup Maytag, Roquefort, or other good-quality blue cheese, crumbled
prepared pecans and dressing
http://img.photobucket.com/albums/v216/SaniPics/pear2.jpg
reheat oven to 350°.
Toast pecans on a baking sheet in oven until golden, about 10 minutes.
Combine sugar, oil, salt, and spices in a small bowl while nuts toast. Toss hot pecans with sugar mixture until well coated. Return nuts to baking sheet and roast 8–10 more minutes, or until coating is dry. Do not overbake.
Saute bacon for the dressing in a medium skillet over medium-high heat until crisp. Spoon off excess fat; leave bacon in skillet.
Add the shallots to the skillet; saute until softened, about 3 minutes.
Stir in the mustard and cinnamon; cook another minute.
Whisk in the apple juice concentrate, oil, and vinegar. Season with salt and pepper. Keep dressing warm over low heat until ready to toss the salad.
Toss the greens, fennel, pear, blue cheese, and spiced pecans with some of the warm dressing (you may not use all the dressing). Serve salad immediately.
http://img.photobucket.com/albums/v216/SaniPics/pear.jpg
ENJOY! Seriously lol.
Blue Cheese, Pear, and Pecan Salad with Warm Bacon Dressing
Toast:
1 cup pecan halves or pieces
Combine; Toss with Pecans and Roast:
2 T. sugar
1 T. vegetable oil
1/2 t. kosher salt
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. dry mustard
1/8 t. ground nutmeg
1/8 t. ground cloves
Pinch cayenne
For the Warm Bacon Dressing—
Saute:
6 slices (8 oz.) thick-sliced bacon, diced
Add and Saute:
1/4 cup shallots, minced (about 3 shallots)
Stir in:
1 T. honey mustard
1 t. ground cinnamon
Whisk in:
1/2 cup apple juice concentrate
1/4 cup extra-virgin olive oil
1 T. apple cider vinegar
Salt and pepper to taste
For the Salad—
Toss Together:
12 cups mesclun salad greens
1 cup fennel bulb, thinly sliced
1 firm yet ripe Bosc pear, cored and thinly sliced
1/2 cup Maytag, Roquefort, or other good-quality blue cheese, crumbled
prepared pecans and dressing
http://img.photobucket.com/albums/v216/SaniPics/pear2.jpg
reheat oven to 350°.
Toast pecans on a baking sheet in oven until golden, about 10 minutes.
Combine sugar, oil, salt, and spices in a small bowl while nuts toast. Toss hot pecans with sugar mixture until well coated. Return nuts to baking sheet and roast 8–10 more minutes, or until coating is dry. Do not overbake.
Saute bacon for the dressing in a medium skillet over medium-high heat until crisp. Spoon off excess fat; leave bacon in skillet.
Add the shallots to the skillet; saute until softened, about 3 minutes.
Stir in the mustard and cinnamon; cook another minute.
Whisk in the apple juice concentrate, oil, and vinegar. Season with salt and pepper. Keep dressing warm over low heat until ready to toss the salad.
Toss the greens, fennel, pear, blue cheese, and spiced pecans with some of the warm dressing (you may not use all the dressing). Serve salad immediately.
http://img.photobucket.com/albums/v216/SaniPics/pear.jpg
ENJOY! Seriously lol.
Scallops Mascarpone
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
INGREDIENTS
•1 (16 ounce) package medium seashell pasta
•6 tablespoons butter
•1 tablespoon olive oil
•1 tablespoon chopped fresh parsley
•1 clove garlic, chopped
•1 (10 ounce) package sliced fresh button mushrooms
•1 bunch asparagus, trimmed and cut into 1 inch pieces
•salt and pepper to taste
•1/2 teaspoon onion powder
•1 pound scallops, rinsed and patted dry
•1/4 cup milk
•1 (8 ounce) container mascarpone cheese
•2 tablespoons butter
DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
2.Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
3.Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
INGREDIENTS
•1 (16 ounce) package medium seashell pasta
•6 tablespoons butter
•1 tablespoon olive oil
•1 tablespoon chopped fresh parsley
•1 clove garlic, chopped
•1 (10 ounce) package sliced fresh button mushrooms
•1 bunch asparagus, trimmed and cut into 1 inch pieces
•salt and pepper to taste
•1/2 teaspoon onion powder
•1 pound scallops, rinsed and patted dry
•1/4 cup milk
•1 (8 ounce) container mascarpone cheese
•2 tablespoons butter
DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
2.Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
3.Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.
Haven't tried this one yet but HOT DAMN it looks good!
Irish Cream Cheesecake
INGREDIENTS
•1 cup graham cracker crumbs
•3 tablespoons white sugar
•3 tablespoons melted butter
•3 (8 ounce) packages cream cheese
•1 cup white sugar
•2 teaspoons vanilla extract
•1 cup sour cream
•1/3 cup Irish cream liqueur
•4 eggs
•1 cup sour cream
•1/4 cup white sugar
DIRECTIONS
1.Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
2.Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
3.Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
Irish Cream Cheesecake
INGREDIENTS
•1 cup graham cracker crumbs
•3 tablespoons white sugar
•3 tablespoons melted butter
•3 (8 ounce) packages cream cheese
•1 cup white sugar
•2 teaspoons vanilla extract
•1 cup sour cream
•1/3 cup Irish cream liqueur
•4 eggs
•1 cup sour cream
•1/4 cup white sugar
DIRECTIONS
1.Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
2.Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
3.Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
tortoise
roosevelt dime
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- Feb 20, 2002
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http://tortle.com/lit6/IMG_8413.jpg
I revisited my mango soup today, with just a few modifications It now fits my taste buds perfectly.
Chop the cucumber in half. Cut one half into large chunks and throw it in the blender or food processor, along with 1/4 cup of fresh-squeezed lime juice. Pulse. Cut about 2/3 of the mango into large chunks, add it to the blender. Blend until liquified and smooth, then add a couple pinches of salt and dark chili powder. Blend. Taste, and add more lime juice, chili powder and/or salt if needed. Pour into a good sized serving bowl. Coarsely dice the remaining cucumber and mango, add it to the puree. Chop the cilantro, adding half to the soup and serving half on the table in case people want to add more. You can serve it right away, but it's even better if you let it chill for a couple of hours, which also helps the flavors meld and bloom. Ridiculously refreshing, and obscenely aromatic.
I sometmes add an avocado to the mix (1/2 pureed and half diced). I think that next time I might try adding a seeded jalapeno as well.
I revisited my mango soup today, with just a few modifications It now fits my taste buds perfectly.
- Mango, peeled and pitted, 2 lbs (I cheat and use the pre-peeled and pitted mango from Costco)
- 1 English cucumber (or, if they are in season, an equivalent amount of Persian cukes)
- 1 bunch cilantro
- Lime juice to taste (I use key lime, but any lime will do)
- Salt to taste
- dark chili powder, to taste
Chop the cucumber in half. Cut one half into large chunks and throw it in the blender or food processor, along with 1/4 cup of fresh-squeezed lime juice. Pulse. Cut about 2/3 of the mango into large chunks, add it to the blender. Blend until liquified and smooth, then add a couple pinches of salt and dark chili powder. Blend. Taste, and add more lime juice, chili powder and/or salt if needed. Pour into a good sized serving bowl. Coarsely dice the remaining cucumber and mango, add it to the puree. Chop the cilantro, adding half to the soup and serving half on the table in case people want to add more. You can serve it right away, but it's even better if you let it chill for a couple of hours, which also helps the flavors meld and bloom. Ridiculously refreshing, and obscenely aromatic.
I sometmes add an avocado to the mix (1/2 pureed and half diced). I think that next time I might try adding a seeded jalapeno as well.
No creme fraiche, chipotle crema, or sour cream/yogurt?
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