Foodgasms

tortoise said:

*growl*

Reading that, I can literally hear the sound of the whisk whooshing through the air and smacking against your delicate thigh flesh. Your light skin would look amazing with a nice pink flush to it.

(Huzzah for Bailey's! Nectar of the Gods and Godesses!)

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Jesus, Mary and Joseph. You're a fucking poet man.

Oh and I almost apologized for hijacking the thread talking about food and for once realised I've hijacked a food thread talking about sex! A first for me!

What's the world coming to? Crazy times Tortoise, crazy times.

~Fata Morgana~ said:

Jesus, Mary and Joseph. You're a fucking poet man.

Oh and I almost apologized for hijacking the thread talking about food and for once realised I've hijacked a food thread talking about sex! A first for me!

What's the world coming to? Crazy times Tortoise, crazy times.

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Luckily, this thread is about BOTH food and sex, in equal measure, so it's virtually hijack proof.



I also have a bewildering array of wooden spoons at my disposal. Some of them even have holes in them, for greater thwacking velocity (I'm utterly convinced that's the true purpose of the holes).

tortoise said:

Luckily, this thread is about BOTH food and sex, in equal measure, so it's virtually hijack proof.



I also have a bewildering array of wooden spoons at my disposal. Some of them even have holes in them, for greater thwacking velocity (I'm utterly convinced that's the true purpose of the holes).

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Okay that's settled it. You've got me all fired up for some kitchen action.

I'm going to go into the kitchen and close my eyes, open the drawer and the first thing I grab I'm taking to bed with me (please god don't let it be the tin opener).

G'night sweets.

~Fata Morgana~ said:

Okay that's settled it. You've got me all fired up for some kitchen action.

I'm going to go into the kitchen and close my eyes, open the drawer and the first thing I grab I'm taking to bed with me (please god don't let it be the tin opener).

G'night sweets.

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Lucky kitchen gadget! A full report in the morning would NOT go amiss.

Rest well, bright eyes.

mmmmm for Sunday brunch, found on my favorite food blog

Poached Egg and Bacon Salad - Salad Lyonnaise
http://img157.imageshack.us/img157/7590/poachedeggfriseehb9.jpg
A handful of fresh frisee lettuce, torn into bite sized pieces
2 strips bacon
1 teaspoon chopped shallots
1 slice French or Italian bread and a little butter to make buttered croutons
1 Poached egg
1 Tbsp olive oil
1 Tbsp wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste

1 Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.

2 Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.

3 Poach egg your favorite way.

4 Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.

Devour.

Serves one.

that looks fantastic! i'm going to have to try it next weekend.

I spent 3+ hours with David Bouley...then went to my gourmet club....recipes posted tomorrow......

Tatiana0706 said:

Poached Egg and Bacon Salad - Salad Lyonnaise
http://img157.imageshack.us/img157/7590/poachedeggfriseehb9.jpg

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*drool*

Oh Tati, that looks absolutely delicious. I have to catch a train at 7 in the morning, else I would make that tomorrow. Thank you for sharing!

KravMaga said:

I spent 3+ hours with David Bouley...then went to my gourmet club....recipes posted tomorrow......

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Excellent! I trust that you had a blast?

tortoise said:

*drool*

Oh Tati, that looks absolutely delicious. I have to catch a train at 7 in the morning, else I would make that tomorrow. Thank you for sharing!



Excellent! I trust that you had a blast?

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righteous...and first row........I shall post tomorrow....

KravMaga said:

righteous...and first row........I shall post tomorrow....

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I look forward to it. Have a great night.

One more with Baileys!

Murphy's and Bailey's Cheesecake.

Crumb Crust:

1 cup crumbs from gingersnaps or Irish digestive biscuits, such as Carr's or McVitie's brand (6 to 8 biscuits)
3 tablespoons unsalted Kerrygold Irish butter, melted
Syrup:
4 cups Murphy's stout
2 cups dark brown sugar
Filling:

One 8-ounce package cream cheese at room temperature
1 cup confectioners' sugar
2 cups heavy (whipping) cream
3/4 cup Baileys Irish Cream liqueur
One 1/4-ounce envelope unflavored gelatin
1 cup boiling water
Fresh berries for garnish
Serves 10 to 12

1. To make the crust: Preheat the oven to 350°F. In a small bowl, combine the crumbs and melted butter. Press the crumb mixture onto the bottom and up the sides of a 9-inch round springform pan. Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and let cool on a wire rack.

2. To make the syrup: In a medium saucepan over medium heat, combine the stout and brown sugar. Gently bring to a boil, then reduce the heat to low and simmer for 8 to 10 minutes, or until the mixture is thick and syrupy and coats the back of a spoon. Remove from the heat and let cool.

3. To make the filling: In a large bowl, combine the cream cheese and confectioners' sugar and beat until smooth with an electric mixer. Add the cream and beat for 3 to 4 minutes, or until smooth. Stir in half the Murphy's syrup and all of the Baileys. In a small bowl, combine the gelatin and boiling water. Stir until the gelatin is completely dissolved, about 5 minutes. Stir a tablespoons of the syrup into the gelatin, then stir the gelatin into the cream cheese mixture. Pour the filling over the biscuit crust. Refrigerate for 3 to 4 hours, or until firm. Set aside the remaining syrup at room temperature.

4. When ready to serve, release the sides of the pan and cut the cheesecake into wedges. Drizzle some of the remaining Murphy's syrup around each slice and garnish with fresh berries.

~Fata Morgana~ said:

.....

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Whatever....

~Fata Morgana~ said:

Murphy's and Bailey's Cheesecake.

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Wow!

Normally, I can combine flavors in my head, but I'm confounded a bit here, which has me very intrigued. I'm having a bit of trouble wrapping my head around the Murphy's Syrup, either alone or in conjunction with the other ingredients. I'm going to have to try making just the syrup sometime, try it on for size. I'm almost sure it's delicious, but I'm just fascinated that I can't taste it in my head at all.

Thank you for sharing, Fata! It's not often that I run across a flavor combination that stumps my mental tastebuds.

http://www.theatlantic.com/issues/2000/06/images/icecream.jpg

Here is one of my favorite desertgasms, which is also incredibly simple (you'll be amazed at the complexity of flavor that can be achieved with just 4 ingredients):

Burnt Caramel Ice Cream

• 2/3 cup sugar
• 1/4 tsp salt
• 1 cup heavy cream
• 2 cups whole milk

Combine the milk and cream, then divide in half (half of the mixture will be cooked with the caramel, half will be added later). Combine the sugar and salt in a dry pan and set over medium heat. Tilt and shake the pan to evenly distribute the ingredients. In 2 to 3 minutes, all of the sugar will have melted, the mixture will start to turn various shades of brown, and it will start to steam. Watch the pan carefully at this point, and as soon as black spots start to appear, pour in half of the milk/cream mixture. The hot caramel will seize dramatically into an alarming sticky mess, but fear not. Stir constantly with a heat-proof silicone spatula until the mixture is completely homogenized. Continue heating for another 20 minutes, stirring regularly, until the mixture thickens and darkens.

Pour the mixture through a strainer (to remove any dodgy bits) into the remaining cream/milk, helping it through the strainer with a spatula. Stir well, then chill at least 3 hours (overnight is better) before pouring it into your ice cream maker, then follow the manufacturer's directions to freeze.

The result is a truly delicious, complex flavor, sorta like the top of a creme brulee or the skin of a toasted marshmallow. It's also not cloyingly sweet like many ice creams, which suits my taste very well.

tortoise said:

I've been to most of the bigger local Farmer's Markets, but I think my favorite is the Hollywood one on Sunday. It always has such a festival atmosphere to it, with all of the hot food stands and the music. I always make my way to the crepe stand first, for a piping hot crepe filled with sweet potato. I love the musician that always sets up across from the crepes, his array of instruments strewn all around him on a blanket, encouraging kids to come and make music wih him. He always has a crowd of singing, playing children around him, a perfect accompaniment for my breakfast.

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I'm off to catch a train and see what treasures I can find at the Hollyood Farmer's Market.

MORE FOODGASMS!

anyone got a cream/dairy-free recipe for squash or pumpkin or any orange starchy vegetable soup?

Here you go, Hester:

2 medium butternut squash
1 T olive oil
1 large onion, chopped
1 tsp grated ginger
2 apples, peeled & chopped
2 1/2 cups vegetable or chicken stock
1/2 tsp dried thyme
salt & pepper
2 T chopped parsley

Pierce squash in several places with sharp knife. Microwave at high
(100% power) for 3 minutes to soften peel. Peel and chop 3 cups
squash.
In medium saucepan, heat olive oil over medium heat. Add onion and
ginger. Cook until softened, about 5 minutes, stirring constantly.
Add chopped squash, apples, stock and thyme. Bring to boil, reduce
heat, cover and simmer until squash is tender, about 20 minutes.
Remove from heat and puree in batches in food processor or blender
until smooth. Season to taste with salt and pepper. Serve hot.
Garnish each serving with chopped parsley.
(Or cover and refrigerate until well chilled. Season to taste with
salt and pepper. Garnish with parsley.)

Rambling Rose said:

2 medium butternut squash
1 T olive oil
1 large onion, chopped
1 tsp grated ginger
2 apples, peeled & chopped
2 1/2 cups vegetable or chicken stock
1/2 tsp dried thyme
salt & pepper
2 T chopped parsley

Pierce squash in several places with sharp knife. Microwave at high
(100% power) for 3 minutes to soften peel. Peel and chop 3 cups
squash.
In medium saucepan, heat olive oil over medium heat. Add onion and
ginger. Cook until softened, about 5 minutes, stirring constantly.
Add chopped squash, apples, stock and thyme. Bring to boil, reduce
heat, cover and simmer until squash is tender, about 20 minutes.
Remove from heat and puree in batches in food processor or blender
until smooth. Season to taste with salt and pepper. Serve hot.
Garnish each serving with chopped parsley.
(Or cover and refrigerate until well chilled. Season to taste with
salt and pepper. Garnish with parsley.)

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awesome! thanks!

tortoise said:

Oh, and did you do that venison pudding concoction the other night? That sounded so salaciously sinful, as well.

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I did, and it was! I'll drop the recipe off in here for you later in the week.

Tonight I had the morroccan vibe something fierce (lamb tagine with dates, apricots and chickpeas). I don't generally cook 'properly' when it's just me, but my winter mood, and all the lip-licking inspiration from the thread here ... means i'm getting re-acquainted with the kitchen!

what should one look for in a tagine vessel? is there any real benefit to the more expensive ones?

Hester said:

what should one look for in a tagine vessel? is there any real benefit to the more expensive ones?

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I bought a le creuset one first, (but I got it as a bargain in one of their factory seconds stores). It's hard-wearing, bloody easy to clean, and a decent size, I can cheerfully cook for 6 people with it. Because of the shape of the lid on a tagine, and the shallowness of the base, some on the market just aren't big enough to put in whole shanks of meat or great big hunks of chicken and all of the other ingredients, so i'd say go big!

I also got a traditional terracotta one last time I was in marrakesh. Somehow, the food does taste better out of it, (maybe that's just me) and it was cheap as chips, However it's a bitch to clean, it's bloody heavy and i've already chipped it all over the place.

They don't need to have a hole in the top, just a design thing, (in fact most sold outside of morroco don't seem to) and if you get a traditional one you should season it before you use it.

thanks!

Hester said:

anyone got a cream/dairy-free recipe for squash or pumpkin or any orange starchy vegetable soup?

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Here's one. The sour cream is an entirely optional garnish, and it's excellent without it.

The Farmer's Market was a blast. Highlights: fresh chanterelles, beautiful heirloom tomatoes, beets, red carrots, baby bok choy, and my favorite mezclun mix.

FilthyCute said:

I did, and it was! I'll drop the recipe off in here for you later in the week.

Tonight I had the morroccan vibe something fierce (lamb tagine with dates, apricots and chickpeas). I don't generally cook 'properly' when it's just me, but my winter mood, and all the lip-licking inspiration from the thread here ... means i'm getting re-acquainted with the kitchen!

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That makes me happy. This thread has been an inspiration for me as well. I look forward to the venison recipe!

What brand of chicken broth do you people favor for these recipes that always call for stock? Assuming that you aren't all MArtha Stewart types with liters of ho'made stock in the freezer.