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Foodgasms
- Thread starter tortoise
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ksmybuttons
Push and Pull
- Joined
- Dec 1, 2001
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- 30,254
VermilionSkye said:
We have one about 20 minutes away. Their Vietnamese Cinnamon is heaven. I bought some of the cocoa for holiday fudge, too. I like to go into the store as they let you smell everything. Ah...
I love my Silver Palate Cookbook.
I had a busy day planned a couple of weeks ago and wanted to shop right after taking the son to school as it was on my way home. Not taking the time to make a shopping list, I just grabbed the cookbook. I had it resting on the coffee holder section of the shopping cart as I was purchasing the ingredients for dinner. There were 3 or 4 people that stopped to chat with me about how much they loved theirs.
If one was single, this would be a great way to meet potentials...
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tortoise
roosevelt dime
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- Feb 20, 2002
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tortoise said:
Okay, as promised, more details about the roasted winter roots. I wanted to end up with roughly equal parts of each, but the exact proportions aren't essential. Here's what I used, though:
- 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
- parmigiano reggiano cheese
Preheat oven to 450 F (230 C). 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 evoo, 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. You can enjoy the vegetables as they are now, but I decided to do a simple gratin with them, by transfering them to a casserole dish, shaving some parmigiano over them with a vegetable peeler (for this recipe, I prefer the texture of shaved rather than grated), then popping them under the broiler until the cheese is bubbly and golden. The aromas were amazing, the flavor was foodgasmic, and it turned out so beautiful that I wished I had my camera on hand. Next time I make it (which will be soon), I'll be sure to take pictures.
People that had previously professed an undying hatred for turnips went back for thirds. I think a lot of these vegetables get a bad rap simply because people prepare them in boring ways. Roasting them is just as simple as steaming or boiling them, but it imparts 100 times more flavor.
Rambling Rose
My Aim Is True
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- Jul 11, 2001
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Many people don't like (or don't think they like) the slight bitterness and often the stringiness of root vegetables like turnips or rutabegas.
It took me years to learn to enjoy certain things. Not many things, just certain things, but I've found those kind of food prejudices really difficult to overcome. Mister Pants has opened his mind to many new tastes and textures. I'm frequently surprised to learn that he is enjoying something for the first time, when I'm cooking it for us. So miracles do happen!
The gratin sounds delectable. I'm making midnight mac and cheese.
Heh.
It took me years to learn to enjoy certain things. Not many things, just certain things, but I've found those kind of food prejudices really difficult to overcome. Mister Pants has opened his mind to many new tastes and textures. I'm frequently surprised to learn that he is enjoying something for the first time, when I'm cooking it for us. So miracles do happen!
The gratin sounds delectable. I'm making midnight mac and cheese.
Heh.
AlotLikePsyche
Literotica Guru
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- Jul 9, 2005
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Gallo pinto and tajadas
I had gallo pinto and tajadas tonight. That's Nicarguan rice and beans with fried plantain chips and chile on top. JesusGod it was good.
I had gallo pinto and tajadas tonight. That's Nicarguan rice and beans with fried plantain chips and chile on top. JesusGod it was good.
tortoise
roosevelt dime
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- Feb 20, 2002
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Rambling Rose said:
That bitterness and stringiness are both negated by roasting, especially if you really brown them well, which brings out their natural sweetness. Caramelization is a truly magical thing. My grandmother is VERY sensitive to bitterness, and was one of the ones professing dislike of turnips. She had 3 servings.
Okay, I'm off to bed. Enjoy the mac & cheese, and have a restful night.
AlotLikePsyche said:
Yum! I had something like that in a little Salvadoran place in Pasadena. I haven't been back there in years; I really should rectify that, as the food is uniformly delicious.
Tati
runs with scissors
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- Sep 29, 2002
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- 13,270
So last night I found a recipe on my favorite food blog for brownies. I had never made brownies from scratch, and now that I have, I don't think I will ever buy a box mix again. What intrigued me about this recipe was the use of almond extract, which happens to be my most FAVORITE flavor for baking, I use it in my cherry pie and it gives it the best flavor. The chocolate with the almond...oh. my. GOD. So luscious, The brownies are nutless, the recipe called for nuts, but there were none to be found in my pantry. I snapped a picture of them, they are so rich and dense that I cut them into small squares, I will definitely be adding these to my holiday baking recipes, I think they will freeze well.
http://img156.imageshack.us/img156/295/scratchbrowniesre3.jpg
Here is the recipe, according to the blogger, it was adapted from the Epicurious.com recipe, which orginally called for just a half teaspoon of vanilla.
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons almond extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces
1 Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2 Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3 Stir in the almond extract with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts. Spread evenly in the lined pan.
4 Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
http://img156.imageshack.us/img156/295/scratchbrowniesre3.jpg
Here is the recipe, according to the blogger, it was adapted from the Epicurious.com recipe, which orginally called for just a half teaspoon of vanilla.
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons almond extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces
1 Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2 Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3 Stir in the almond extract with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts. Spread evenly in the lined pan.
4 Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Rambling Rose
My Aim Is True
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- Jul 11, 2001
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I couldn't stomach the mac and cheese. I ended up putting it in the fridge.
It's a dark day when mac and cheese makes you queasy.
I hope I'm not pregnant.
It's a dark day when mac and cheese makes you queasy.
I hope I'm not pregnant.
Rambling Rose
My Aim Is True
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- Jul 11, 2001
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What a lovely way of sayin' how much you love me.
Thanks, you. Now I've got Paul Anka in my head.
Thanks, you. Now I've got Paul Anka in my head.
gman23
Amateur Gynecologist
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- Dec 7, 2003
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- 20,601
I made a delicious Blackened salmon on the grill the other night, marinated in Lime, peanut, garlic and cilantro with a touch sam addams Octoberfest. I had been watching barbacue U On PBS That day and he was smoking his stuff that day with pecan chips. I didn't have pecan , so I cut up an apple and used that.
It worked very well. Side dish of Broccoli with a Tzatziki sauce, baked brie and bread and A nice Sav blanc. Definate foodgasm!
It worked very well. Side dish of Broccoli with a Tzatziki sauce, baked brie and bread and A nice Sav blanc. Definate foodgasm!
Tati
runs with scissors
- Joined
- Sep 29, 2002
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- 13,270
dinner tonight...
I had huge, boneless turkey breasts defrosting, so I put them in a cooking bag with some cut up carrots and potatoes, added some white wine and chicken stock, salt and pepper and roasted them for an hour and a half. Then I had some fresh white and green asparagus which I cut into large pieces, I took a fennel bulb and cut it up the way tortoise taught me, lined a baking sheet with parchment paper and tossed the veggies on there with EVOO and salt and pepper, roasted them on high heat, turned them once, then grated fresh parm cheese over them and popped them back in the oven until golden and bubbly. I also made a salad with romaine hearts, super ripe beefsteak tomato and seedless cuke, and topped it with some bleu cheese dressing. Dinner was YUMMY, and I have leftovers for the rest of the week. tortoise I LOVE the taste of roasted fennel, I will definitely be making that more often. Here is a picture of dinner before I sliced the turkey breast.
http://img242.imageshack.us/img242/6764/turkeydinner2ci6.jpg
I had huge, boneless turkey breasts defrosting, so I put them in a cooking bag with some cut up carrots and potatoes, added some white wine and chicken stock, salt and pepper and roasted them for an hour and a half. Then I had some fresh white and green asparagus which I cut into large pieces, I took a fennel bulb and cut it up the way tortoise taught me, lined a baking sheet with parchment paper and tossed the veggies on there with EVOO and salt and pepper, roasted them on high heat, turned them once, then grated fresh parm cheese over them and popped them back in the oven until golden and bubbly. I also made a salad with romaine hearts, super ripe beefsteak tomato and seedless cuke, and topped it with some bleu cheese dressing. Dinner was YUMMY, and I have leftovers for the rest of the week. tortoise I LOVE the taste of roasted fennel, I will definitely be making that more often. Here is a picture of dinner before I sliced the turkey breast.
http://img242.imageshack.us/img242/6764/turkeydinner2ci6.jpg
garbage can
North by Northeast
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- Dec 7, 2005
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There are other ways for completion to return to your heart....... but baking bread is probably the best..........Batchoohus said:
garbage can
North by Northeast
- Joined
- Dec 7, 2005
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- 57,302
F'nA..... I never use a seasoning mix..... you never know what's in it.ForeverNAlways said:
I mix all my own seasonings, I have every seasoning you can buy.... including Saffron.
Yer a loosianna gal...... I'll send you the best catfish seasoning you've ever tasted...........
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
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Tatiana0706 said:
I
you.That looks so delicious! I love the combination of veggies. Fennel and asparagus are particularly amazing together. They are two of my grilled veggie staples.
I definitely need to make a point of taking pictures every time I cook something.
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