Foodgasms

[laZilla]

I made some nummy Pasta Fazool tonight. It is such a great meal for a chilly night! It was real quick and easy too.

http://img.photobucket.com/albums/v87/Zillapics/Food/pastafazool.jpg

I sweated about 2 cups of mirepoix in some butter and olive oil and then added a tbl of tomato paste concentrate, 1/2 tsp anchovy paste and a few red pepper flakes. Then poured in 2 quarts of good chicken stock and brought to a boil. Added 3 cups of fresh cheese tortellini. When those were cooked I turned off the heat and threw in a cup of diced ham, a bunch of chopped baby spinach and a can of rinsed white beans. Seasoned w. salt & pepper and garnished with a pinch of red pepper flakes and some grated parmesan.

Here is the ingredient list:

2 cups mirepoix (celery, carrot, onion)
1 tbl butter
1 tbl olive oil
1 tbl tomato paste concentrate
1/2 tsp anchovy paste
red pepper flakes
2 quarts chicken stock
3 cups cheese tortellini
1 can white beans
1 bag baby spinach
Ham or pancetta (optional)
Parmesan cheese

 

[Mischka]

I made some nummy Pasta Fazool tonight. It is such a great meal for a chilly night! It was real quick and easy too.

I will be copying you this weekend. Looks fantastic.

 

[laZilla]

I will be copying you this weekend. Looks fantastic.

I love soup weather! More soup tonight. This was LICK-THE-BOWL good. My kids also love it, especially my 1 year old. It's a keeper!

http://img.photobucket.com/albums/v87/Zillapics/Food/squashsoup.jpg

Savoury Butternut Squash Soup

1 lb bulk Italian sausage
2 Tbsp. olive oil, divided
1 1⁄2 cups diced onion
3 cloves roughly chopped garlic
1 butternut squash, peeled, seeded, cut into 1-inch chunks (about 1 1/2 lbs.)
1⁄4 tsp red pepper flakes (or more if you like it spicy!)
2 cups low-sodium chicken broth (I use half vegetable and half chicken)
2 cups water
1 diced red bell pepper
1⁄2 cup heavy cream (I use whole milk to cut calories a bit)
4 oz cream cheese (I prefer neufchatel)
1 tsp rubbed sage
1 tsp sugar
2 cups packed baby spinach
3 Tbsp. brandy
Salt and black pepper to taste

Brown sausage in 1 Tbs olive oil in a large, heavy pot over medium-high heat until cooked through. Remove from pot and drain on a paper towel-lined plate; set aside.

In the same pot sweat onion in 1 Tbs olive oil over medium heat until soft, 5 minutes. Increase heat to medium-high, add garlic, squash, red bell pepper and red pepper flakes, and saute 5 minutes.

Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes. Puree soup with a hand blender (or in batches in a standard blender), then add cream (or milk), cheese, sage, and sugar; simmer about 5 minutes. Stir in spinach, brandy, and sausage. Simmer until spinach wilts and sausage is heated through, about 2 minutes; season with salt and pepper.

I happened to have some fresh thyme on hand and used some of the leaves as garnish and it was very good. Another thought I had was that adding a chopped apple at the same time you add the squash and bell pepper would be yummy. I'm going to try that next time.

 

[laZilla]

Braised lambshanks tonight. My mister, who doesn't really care for lamb, actually liked this!

http://img.photobucket.com/albums/v87/Zillapics/Food/lambshanks1.jpg

http://img.photobucket.com/albums/v87/Zillapics/Food/lambshank2-1.jpg

Spicy Braised Lamb Shanks w/ Couscous

Ingredients:
2 lamb shanks
1 onion, diced
4 cloves of garlic, roughly diced
1 tsp chipotle powder
1 tsp ancho powder
1/4 tsp cinnamon
1 tsp tomato paste
2 cups chicken stock
2 red peppers, diced
2-4 jalapenos, seeded and diced
3 cups cooked couscous
1 bunch fresh cilantro, chopped

Rinse lamb shanks and pat dry. Season w/ salt and pepper. Heat 1 tbl vegetable oil in a dutch oven (on the stovetop) and toss in the lamb shanks. Remove when browned and set aside.

Add onion and garlic and sweat until soft, about 5 minutes. Add the chipotle and ancho powders, cinnamon & tomato paste and sautee for a few minutes until fragrant. Add the chicken stock and bring to a boil. Put the lamb shanks back in and cover. Place in a 325 degree oven for 1 1/2 hours.

Remove from the oven and place the dutch oven back on the stovetop. Remove the lamb shanks and add the jalapenos and red peppers. Bring to a boil and put the lamb shanks back in. Stick it back in the oven, uncovered, for about 15 minutes.

Remove from the oven and place back on the stovetop. Take the lamb out and tent under foil. Bring the liquid in the dutch oven to a boil, and continue to gently boil until reduced by at least 1/3.

While braising liquid is reducing cook about 3 cups of couscous.

Place lamb shanks on top of couscous and pour braising liquid over top.

Garnish with fresh cilantro.

 

[laZilla]

Red Curry Lentil Soup

http://img.photobucket.com/albums/v87/Zillapics/Food/lentilsoup-1.jpg

My favorite red curry paste is Mae Ploy, but other brands will work too.
http://img.photobucket.com/albums/v87/Zillapics/Food/redcurrypaste.jpg


1 cup lentils, picked over and rinsed several times
2-3 tbl red curry paste (more or less depending on how spicy you like it)
1 tbl + 1 tsp butter
1 tbl olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
1 thumb-sized piece of fresh ginger, minced
1 can coconut milk
1 can chicken or vegetable broth
1 bunch chopped cilantro
2 limes
*2 bunches spinach - optional

Put lentils in pot with 1 quart of water, 1 tsp of kosher salt and 1 tsp of butter. Bring to a boil; reduce to a simmer.

While lentils are cooking, prepare the onion flavoring. In a medium skillet over medium heat, cook the onion in 1 tbl of olive oil + 1 tbl butter until softened, about 5 minutes. Add garlic & ginger and cook for a few more minutes, until they also soften. Add curry paste and stir well to coat the onion mixture. Saute for about a minute, until fragrant (to "wake up" the curry spices.)

When lentils are soft (at least half of the liquid will have boiled away) add the can of coconut milk, chicken broth and the curry-onion mixture. Simmer over medium heat until hot. *Throw in spinach and stir until wilted, about 1 minute. Squeeze in the juice of 1 lime before serving.

Garnish with chopped cilantro and lime wedges for squeezing.

 

[gravyrug]

Bump, just because this thread should never go away.

 

[Sinny]

Bump, just because this thread should never go away.

Dear Gravy,

Pretty please post food porn here (or there) of your very divine sounding fried chicken Christmas breakfast

Love,
Lover of chicken and waffles
xo

 

[Saint Peter]

I would post my Chex Mix recipe in here, but some posters might not feel it is spicy enough.

 

[Sinny]

I would post my Chex Mix recipe in here, but some posters might not feel it is spicy enough.

I snuck into your kitchen when you weren't looking and put more sriracha into the mix. You're welcome. + boob hug.

 

[Saint Peter]

I snuck into your kitchen when you weren't looking and put more sriracha into the mix. You're welcome. + boob hug.

Sriracha?

And this is where the Foodies and Pete have always parted. I am a purist. A simple man. I do not use parsley. I do not use mint sprigs.

 

[Sinny]

Sriracha?

And this is where the Foodies and Pete have always parted. I am a purist. A simple man. I do not use parsley. I do not use mint sprigs.

Oh Petey, it's just hot sauce. It won't kill you. Promise.

Now c'mere...

 

[laZilla]

Tip for amazing roast chicken: mix a few drops of white truffle oil with olive oil and rub the bird with it before roasting. Totally fucking delish!!!

 

[laZilla]

I am going to make cupcakes today and instead of using applesauce instead of oil to reduce the fat I'm going to try babyfood instead. Strawberry-banana or something like that. Should be interesting!

 

[Sinny]

*****

 

[laZilla]

*****

Sinny, where'd you go!? You are teasing me here! lol Come back dangit.

OK so I made carrot cake mini-cupcakes with pureed pear to replace some of the oil and a few jars of strained carrots. I made vanilla cream cheese frosting to frost them with. They came out fucking delicious. I feel like I gained 10 lbs today!

PG Tips with mini cupcakes. Mmmmmmmmmm. I think I'm going to have this exact same thing for breakfast tomorrow!

http://img.photobucket.com/albums/v87/Zillapics/0324011549.jpg

 

[GracefullyYours]

Bumpity bump! I'll find some pics of stuff I've cooked lately....this thread rocks.

 

[GracefullyYours]

Ogle Thor's flank....

http://pic20.picturetrail.com/VOL1390/5705868/11310500/396171719.jpg


(ok....it's fajita spiced flank steak)

 

[GracefullyYours]

Smoked steak fajitas with cheese, salsa, and homemade pico de gallo....

http://i1136.photobucket.com/albums/n488/GracefullyYours/IMG-20111221-00429.jpg

 

[Batch]

I forgot about this thread.

 

[GracefullyYours]

More of Thor's meat....uncut....

http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc4/46138_1161601975864_1702285970_322620_8325859_n.jpg

 

[thør]

Another hunk of meat for Grace:

Brisket

http://pic20.picturetrail.com/VOL1390/5705868/11310500/400663914.jpg

 

[GracefullyYours]

Another hunk of meat for Grace:

Brisket

http://pic20.picturetrail.com/VOL1390/5705868/11310500/400663914.jpg

*swoon*

 

[thør]

I do very much like my natural gas Weber at home. It's clean, the tank never runs out and it works well at most any temperature I feel like going outside to grille. I'm thinking long and hard about a Big Green Egg.

I've got charcoal at the cabin.

 

[Wife of Bath]

This thread is fun. I am all about photographing my baking and cooking expeditions.

Anyone care for a sweet treat in the morning?

 

[rosco rathbone]

Any of you cooks noticed that you can't get a good spatula* anymore?

My old wood-handled, red rubber spatula finally died after years of use and there's nothing out there but Chinese crap to replace it.


*what some folks call a rubber scraper.