Foodgasms

tortoise said:

That's not a bad idea at all.

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If you like pumpkin of any sort for dessert, try these:


(They are incredibly easy to make and I guarantee most anyone will love them!)

Pumpkin Whoopie Pies

2 C brown sugar
1 C vegetable oil
2 eggs
1 tsp vanilla
3 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
2 C canned pumpkin (not pumpkin pie mix)
1 tsp vanilla
2 T flour
8 oz cream cheese, softened
1/4 C butter
3-1/2 C confectioners' sugar


Mix the first 12 ingredients (brown sugar to pumpkin). Drop by tablespoonfuls onto cookie sheet.
These do not spread out when baking so pat the dollops down a bit to make more of a cookie shape.
I don't have a big oven so I do two cookie sheets at a time in two batches. 12 dollops on each cookie sheet. You can do fewer if you want bigger cookies. What you see on you cooking sheet is pretty much the size the cooked cookie will be.
Bake at 375°F for 10-12 minutes. Cool on wire racks. Cookies are soft and almost cake like when done. These can be frosted and decorated for Halloween or thanksgiving just as they are without filling them (like little snack cakes) if you like. You could even mix in some chocolate chips to make them more interesting, but I like them as they are!

Filling: Mix the remaining ingredients. Spread filling on bottom of one cookie, top with another cookie to make a sandwich. Spread generously. Will end up with 24 filled whoopie pies.

Place the filled cookies on a large platter. Wrap with plastic wrap and refrigerate. When all are set, I take half and put them into a plastic freezer storage bag and freeze them. When you want to use these, take them out of the freezer, leave them on the counter for about an hour, then place them on a platter and refrigerate as above. They are very refreshing
on a summer day when still partially frozen. And, of course, they are a yummy surprise holiday treat as well.
(The chocolate ones are to die for, too!!)

VermilionSkye said:

yeah... that's what I said, too. I'm not a big fan of mayo (but I do like it), especially in a dose as big as this. I asked again, "Are you sure??"
Yep. 2 cups. *wheeeeze*

The green onion does sound good!
Hello to you, too!

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I'm definitely not anti-mayo, but that does seem like a lot. I bet you could get by with less, maybe, since it's essentially a binder.

My grandmother's famous "cheese bread" recipe is similar to that, but she uses cheddar, or cheddar and jack, green onions, and just enough mayo to bind it. She then spreads it "raw" on bread before cooking and pops it under the broiler. Jahrlsberg would be much better, though, give it a lot more flavor. I like the grapes and walnuts idea, too.

tortoise said:

I'm definitely not anti-mayo, but that does seem like a lot. I bet you could get by with less, maybe, since it's essentially a binder.

My grandmother's famous "cheese bread" recipe is similar to that, but she uses cheddar, or cheddar and jack, green onions, and just enough mayo to bind it. She then spreads it "raw" on bread before cooking and pops it under the broiler. Jahrlsberg would be much better, though, give it a lot more flavor. I like the grapes and walnuts idea, too.

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I just did a search for it, too. It's definitely 2 cups. I bet it could be cut down a bit, too. Lordy, all the fat grams.
There is a cold dip with similar ingredients.
1 cup jarlsberg cheese, shredded
1/2 cup mayonnaise
1/4 cup scallions
1/4 cup purple onion


If you try the hot dip and cut back on the mayo, let us know how it came out!

VermilionSkye said:

I just did a search for it, too. It's definitely 2 cups. I bet it could be cut down a bit, too. Lordy, all the fat grams.
There is a cold dip with similar ingredients.
1 cup jarlsberg cheese, shredded
1/2 cup mayonnaise
1/4 cup scallions
1/4 cup purple onion


If you try the hot dip and cut back on the mayo, let us know how it came out!

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Will do!

One of the best things about living here in Queens is shopping in the international food marts they have here. Large, unpretentious places catering to the cuisine of seven continents, chock a block with large immigrant families. People who really cook at home.

Where else can you see two teenaged Pakistani checkout girls, in headcovering and veil, trying to decide what SKU goes with what weird vegatable bought by a Korean grandmother?

I'm not one for talking to strangers, but the Trade Fair supermarket makes me a friend of all mankind. As I'm standing in the 10 items or less line, 4 MILF-y latin American mamas queue up behind me. Not Dominicans or Ricans--I'd bet anything they are Colombian or maybe Venezuelan. Fortyish, well-fed, sexy, poured into tight designer jeans, leather coats, lots of gold, expensive hairdos. Wide laughing smiles and crowsfeet. One has a stack of weird specialty flour bags in her cart.

"What's that for?", I ask.

"Bread and couscous!"

And all four begin chattering in some obviously Semitic language. I was off by half a globe.

Or a dumpy white woman who has "Jungian Mother Archetype" stamped on her forehead sets her purchases on the conveyor and then darts off and returns with 2 huge white onions and enough garlic to feed a regiment. I point to something that looks like a small brain preserved in formalehyde.

"Excuse me, what is that?"

In a thick slavic accent:

"Celery doot. For de soop. All doot vegetable."

I cast my eye across her groceries.

"What of this buttermilk? Also for the soup?"

"No, I don't like degular milk. This is for drink, like yogurt."

i wanted to quiz her about every item she bought, but she packed up and scurried off leaving me with a suspicous mitteleuropa peasant glare.

impetuous said:

I'd love the details on the cranberry orange relish, if you don't mind.

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Gladly! It's SO very easy, it's almost criminal. It's not my creation, I think you'll actually find it printed on the Ocean Spray fresh cranberry bags. The recipe calls for 1 orange, but I actually prefer using the seasonal clementines or other mandarin/tangerine varieties.

• 1 12 oz. package fresh cranberries
• 2 whole unpeeled mandarin/clementine/satsuma/tangerines cut into 1/4 and seeded OR 1 whole unpeeled orange, cut into 1/8 and seeded
• Sugar or Splenda to taste (start with 1/2 cup)

Throw half of the cranberries and half of the mandarin slices in a food processor, whir until evenly chopped. Transfer to a bowl and do the same with the remaining half. Stir in sugar or splenda, taste. Add more sweetener if necessary. Chill and serve. Takes literally minutes to do, but it's incredibly fresh tasting.

rosco rathbone said:

i wanted to quiz her about every item she bought, but she packed up and scurried off leaving me with a suspicous mitteleuropa peasant glare.

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I want to go shopping with you, rapscallion. I would have been quizzing them all, too. Funny, I've never even pondered exactly how one goes about making couscous from scratch.

Pickled celery root. What will they think of next? I love pickled turnips, though, so it's probably damn tasty.

tortoise said:

I want to go shopping with you, rapscallion. I would have been quizzing them all, too. Funny, I've never even pondered exactly how one goes about making couscous from scratch.

Pickled celery root. What will they think of next? I love pickled turnips, though, so it's probably damn tasty.

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My supermarket is awesome. Sometimes I want to just sit down against the wall and watch. You've never seen such a bizarre crush of humanity, everyone finding the imported ingredients for their homesick home cooking. And the kids--these people reproduce. They have every kind of folk in there but mine.

rosco rathbone said:

My supermarket is awesome. Sometimes I want to just sit down against the wall and watch. You've never seen such a bizarre crush of humanity, everyone finding the imported ingredients for their homesick home cooking. And the kids--these people reproduce. They have every kind of folk in there but mine.

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Sounds fantastic. A peoplewatcher's dream. There's something archetypal and puissant about a press of people gathered in a marketplace, shopping for foodstuffs. Sounds, colors, smells. A bustle of activity that's been played out billions of times since the dawn of agrarian societies.

CrackerjackHrt said:

it's not a foodie dish, but it's one that sings "taste me, taste me" to you from the refrigerator.

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That is the very definition of a 'foodie dish' if you ask me, friend.

rosco rathbone said:

They have every kind of folk in there but mine.

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Who are your people?

tortoise said:

I want to go shopping with you, rapscallion. I would have been quizzing them all, too. Funny, I've never even pondered exactly how one goes about making couscous from scratch.

Pickled celery root. What will they think of next? I love pickled turnips, though, so it's probably damn tasty.

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Mmmmm pickled turnips with a dish of hummus or a yummy falafel sandwich. *sigh* I soo need to make those. I keep putting it off.

This thread is sinful.

CrackerjackHrt said:

i was just wondering whether you can get the creamy consistence of mac 'n cheese without using wither velveeta or a bechamel sauce.

and i agree wholeheartedly, the latter is the route to go.

especially if you've got english cheddar at your disposal.

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I tried this one and it was wonderful. I think the half cooked pasta is the key. Also, I always put tomatoes on the top and bake them with it because that's the way I grew up:

Ultimate Macaroni and Cheese
Makes 6 servings

Choose a medium-sized pasta with grooves, twists and/or curves that will hold a maximum of the cheese sauce. Varieties such as macaroni, gemelli, radiatore, rotini, shells or fusilli are ideal. You can skip the onion/bay leaf/peppercorn infusion for the béchamel sauce to save time; it adds a subtle layer of savory flavor to the dish.

* 2 ½ c (9 ounces) dry pasta
* 2 ½ c whole milk
* 1 slice onion
* 1 bay leaf
* 10 whole black peppercorns
* 4 T unsalted butter
* ¼ c all-purpose flour
* Salt and freshly ground black pepper
* 8 oz sharp cheddar cheese, grated (about 2 ½ cups)
* 3 oz fontina cheese, grated (about 1 cup)
* 3 oz Emmenthal, Gruyère or similar Swiss-type cheese, grated (about 1 cup)
* ½ c fresh bread crumbs

1. Preheat the oven to 350°F. Generously butter a 2-quart baking dish.

2. Bring a large pot of salted water to a boil. Stir in the pasta and boil until it is about half-cooked, tender on the surface with a distinct bite still in the center, about 5 minutes. Drain well, rinse with cold water and set aside, tossing from time to time as it cools to avoid sticking.

3. Put the milk in a small saucepan with the onion slice, bay leaf and peppercorns. Bring just to a low boil over medium heat, then take the pan from the heat and let sit to infuse for 10 to 15 minutes. (If skipping the aromatics, simply warm the milk.)

4. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until it foams up and has a very slight toasty smell (it should not brown), 1 to 2 minutes. Strain the warm milk into the pan and whisk to blend. Continue to cook the sauce, whisking often, until it thickens, about 5 minutes. Turn off the heat and gradually whisk in the cheeses until fully melted. Season the sauce to taste with salt and pepper, then add the pasta and stir to fully coat all the pasta with the cheese sauce.

5. Pour the mixture into the prepared dish and sprinkle the bread crumbs evenly over. Set the dish on the oven rack and lay a piece of foil on the rack below to catch any drips. Bake until the macaroni and cheese is bubbling hot and the top is nicely browned, about 40 minutes. Let sit for about 15 minutes before serving.

Cynthia Nims is a food and travel writer based in Seattle. She is the co-author, most recently, of “Rover's Cookbook.”

VermilionSkye said:

Mmmmm pickled turnips with a dish of hummus or a yummy falafel sandwich. *sigh* I soo need to make those. I keep putting it off.

This thread is sinful.

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Yes! You just inspired me. I'm going to whip up a batch of hummus tonight. So easy, and so delicious. We have fresh meyer lemons on the tree, too. I like LOTS of lemon juice in my hummus.

ksmybuttons said:

I tried this one and it was wonderful. I think the half cooked pasta is the key. Also, I always put tomatoes on the top and bake them with it because that's the way I grew up:

Ultimate Macaroni and Cheese
Makes 6 servings

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Yum! I like the idea of infusing the milk with the bay leaf and peppercorns.

Rambling Rose said:

That is the very definition of a 'foodie dish' if you ask me, friend.

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The av suits you, Rosita.

*warm fuzzy*

SaintPeter said:

Who are your people?

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pimpin whitefolks

I need fried chicken recipes.

spicy beef noodles

this is nina simonds' recipe. lots of steps, but easy to make. easier than it looks.

it's great for a blustery day.

it's easiest to approach as two distinct soups that you blend on serving.

beef in broth
2 lbs. chuck, cut into 1.5 in. cubes

cooking broth
0.5 c soy sauce
1.5 tbs sweet bean sauce or hoisin sauce
1 tsp aniseed
1 cinnamon stick
zest of 1 orange (peeled in strips w/ vegetable peeler)
6 c water

1 tsp veg. oil

seasonings
3 tbs minced scallions
1.5 tbs minced garlic
1.5 tbs minced ginger
1 tsp crushed red pepper

1. heat oil in heavy dutch oven until hot. stir-fry seasonings until fragrant. (don't scorch the garlic.)
2. add cooking both. Heat until boiling.
3. add meat; return to boil.
4. reduce heat, cover, and simmer for 1.5-2 hours until beef is tender. Skim as necessary.

chicken soup
0.5 lb thin noodles, e.g. vermicilli
4 cups chicken broth (preferably simmered with ginger and green onions)
0.5 tsp salt
1.5 tsp sesame oil
0.75 lb fresh spinach
3 tbs minced scallions (green part only)

1. cook noodles in boiling water until tender. drain.
2. in a different pot, combine chicken broth, salt, and sesame oil in pot. heat until boiling.
3. add scallions and spinach. remove from heat.

finished dish
portion noodles in individual serving bowls. ladle beef in broth and chicken soup in approximately equal portions.

ksmybuttons said:

I tried this one and it was wonderful.

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that looks like a real keeper.

tort, i hate to tell you this, but you need to index the recipes in your first post.

* looks away, whistles.

CrackerjackHrt said:

that looks like a real keeper.

tort, i hate to tell you this, but you need to index the recipes in your first post.

* looks away, whistles.

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Was just thinking same.

rosco rathbone said:

My supermarket is awesome. Sometimes I want to just sit down against the wall and watch. You've never seen such a bizarre crush of humanity, everyone finding the imported ingredients for their homesick home cooking.

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I'm 10 minutes from Reading Terminal in Philly. I love the people watching. There's such a cross section of society there.

tortoise said:

The av suits you, Rosita.

*warm fuzzy*

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You're a wonderful photographer amongst your other talents. You've got the eye.

rosco rathbone said:

One of the best things about living here in Queens is shopping in the international food marts they have here.

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my brother lived near astoria park until a couple of months ago.

i loved going into the greek groceries with him.

who knew there were so many varieties of feta?

For Chocolate Lovers

Chocolate Temperance


Ingredients:
============== FILLING ===============
1-1/2 Pound Semi-sweet chocolate
1/2 Cup Strong coffee
1/2 Cup Tia Maria
1/2 Cup Heavy cream
2 Tablespoon Sugar; separated
3 Eggs


=============== CAKE =================
1 Package Brownie mix
2 Tablespoon Water
3 Eggs


=============== TOPPING ==============
1/2 Cup Heavy cream




Instructions:
Melt the chocolate with the coffee in the top of a double boiler. When the chocolate is completely melted, remove the pan from the heat. Beat the egg yolks until pale yellow and stir into the chocolate. Gradually stir in the Tia Maria. Cool the mixture.

In a separate bowl, beat the egg whites gradually adding the sugar, until the whites are stiff. Whip the cream. Gently fold the whipped cream into the cooled chocolate mixture and then fold in the whites.

CAKE: Beat ingredients together at medium speed of electric mixer until batter is smooth. Grease a 11x15 jelly roll pan. Line it with waxed paper. Grease and flour the paper, shaking off any excess flour. Spread the batter evenly in the jelly roll pan. Bake for 10-12 minutes or until the cake tests done. Turn the cake on a rack and peel off the paper. Lightly oil a springform pan and line with the cooled cake. Cut a round of cake to fit bottom of the pan, and a strip for the sides. Wrap the strip around the inside of the pan.

Spoon the chilled filling into the pan. Chill for 3-4 hours or until firm.

Beat the cream for the topping. Cover the top of the filling with the whipped cream. Chill for 1 hour.

Garnish with finely shaved dark chocolate.

Serve in slender slices, it's indecently opulent!

VermilionSkye said:

Chocolate Temperance


Ingredients:
============== FILLING ===============
1-1/2 Pound Semi-sweet chocolate
1/2 Cup Strong coffee
1/2 Cup Tia Maria
1/2 Cup Heavy cream...
Serve in slender slices, it indecently opulent!

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you still have my address, right ?
overnight delivery, please

couscous, oh my that brings back tender memories.

and mint tea.

I love this thread.