Foodgasms

I want some of that RIGHT NOW!

Tatiana0706 said:

Braised Cauliflower with Asian Flavors
http://www.holdmyfile.com/n_images/usr/gal9444/l_img/f0002.jpg
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/4 cup water
1 1/2 tablespoons roasted peanut oil
1 medium head cauliflower - trimmed and cut into florets
2 medium cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 cup thinly sliced green onions

In a small bowl, whisk together hoisin, soy sauce, vinegar and water until well combined.

In a large skillet, heat oil over medium heat. Add the cauliflower florets - cook until the florets are lightly browned, about 7 minutes. Stir in the garlic, ginger and green onions - cook until fragrant, about 30 seconds.

Add the hoisin mixture into the skillet, cover the pan and reduce the heat to
medium-low. Simmer until the florets are tender, but still hold their shape, about 6 minutes. Season to taste with salt and pepper to taste. If there is any liquid left in the pan, continue cooking, uncovered, until it evaporates.

Makes about 4 servings.

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I want some RIGHT NOW too!

Browning cauliflower makes ALL the difference. Caramelization is key, brings out the natural sweetness. A lot of people think they don't like cauliflower, but again, I think some of that is in the preparation.

Cauliflower is like nature's tofu. It absorbs flavor well, being neutral enough to fit into almost any recipe like the potato. It's under-rated, in my opinion. I love the stuff.

torty...have you seen this?
http://www.williams-sonoma.com/wsimgs/ab/images/products/200648/0019/img51m.jpg
Chestnutter

This tool takes the peril out of scoring chestnuts – an essential step before roasting or broiling them. It's simple to use: Place a nut in the chamber, close the handles, and a stainless-steel blade makes a perfect "X" through the outer shell and inner skin, which then loosen during roasting. 6 1/4" long.

Martha Stewart used one on her show the other day, she also said to put your chestnuts in the freezer for a half hour before you score them, then the skins come off easier.

Tatiana0706 said:

torty...have you seen this?
http://www.williams-sonoma.com/wsimgs/ab/images/products/200648/0019/img51m.jpg
Chestnutter

This tool takes the peril out of scoring chestnuts – an essential step before roasting or broiling them. It's simple to use: Place a nut in the chamber, close the handles, and a stainless-steel blade makes a perfect "X" through the outer shell and inner skin, which then loosen during roasting. 6 1/4" long.

Martha Stewart used one on her show the other day, she also said to put your chestnuts in the freezer for a half hour before you score them, then the skins come off easier.

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I have not seen that. How cool! It would make the scoring so much easier.

You rock, Tati.

Go ahead turtle, slip your nuts in. I'll squeeze.

thinly slice two chicken breasts
sautee with no seasoning, covered, on med-low
uncover, add 3/4 cup of water
add Old ElPaso Taco seasoning. Leave Lid off, and simmer until sauce reduces

Thinly shred lettuce into two bowls
Dice tomatoes, and add to bowls
Add salsa to bowls
Top with chicken
add shredded cheese

Serve.

ETA- serves 2 or 3, depending on the size of the chicken breasts.

interesting...

Texas Cranberry/Jalapeno Bread

4 cups all-purpose flour
2 cups sugar
1/2 cup light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 cup pecans, chopped
3 eggs, beaten
3/4 cup orange juice
1 teaspoon vanilla
2 tablespoons mild salsa
2 tablespoons jalapeno jelly (increase for more "heat")
1 stick butter, melted
1 bag (12 ounces) cranberries, coarsely chopped

Preheat oven to 350 degrees. Grease 2 large loaf pans or 6 small loaf pans. Mix dry ingredients, including nuts, in a large bowl. Combine wet ingredients and cranberries in a medium bowl. Make a well in the center of dry ingredients. Pour wet ingredients into the well and fold only until dry ingredients are moist. Mixture will be stiff. Do not over stir. Spread into pans and bake 70 minutes for large loaf pans or 30-35 minutes for small loaf pans. Reduce baking time 5-10 minutes for dark pans. Cool 10 minutes before removing from pans. Cool completely before wrapping and freezing. Yield: 2 loaves.

Rambling Rose said:

Go ahead turtle, slip your nuts in. I'll squeeze.

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* involuntarily crosses legs

Tatiana0706 said:

Texas Cranberry/Jalapeno Bread

<snip>

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sweet & hot is a great combination.

the cumin and black pepper are what jump out at me.

have you made this?

This was in our FoodDay in the paper on Tuesday. I bought some chocolate yesterday to try. I'm going to make it today and refrigerate and then will post my results. Anyone else up for the experiment?

Tips for making drinking chocolate at home:

Use good-quality chocolate: Any premium dark chocolate you enjoy eating will make good drinking chocolate, but we suggest one with around 70 percent cocoa solids. For fun, you can compare bars made from a single variety of cocoa bean (called single origin chocolate); Colombian is known for its berry and spice notes, Ecuadorean is earthy with a hint of licorice, Venezuelan is deep and fruity. Look for chocolate with a smooth (not gritty) texture and a long aftertaste.

Chop solid chocolate from the corners: Use a chef's knife or a serrated bread knife.

Use whole milk: It softens the chocolate's earthy intensity, and you need less of it than if you use a lower-fat dairy. If you find the drinking chocolate still too bittersweet and strong, add more milk or stir in cream or half-and-half to taste.

Whip it up: Drinking chocolate gets extra-creamy and light when you whirl it in a blender. An immersion blender is a fine tool for the task, and a hand-held milk frother will do the job, too.

Make it ahead: While this step is not essential (and you may not want to wait), refrigerating drinking chocolate overnight allows the flavors to develop and the mixture to thicken slightly. Reheat gently on the stove, and whisk or whirl in the blender just before serving.

Season to taste: Cuppa chocolate not sweet enough for you? Add some sugar. Stir in a pinch of salt or a drop of vanilla to enhance the chocolate flavor. Or borrow a page from the Aztecs, and spike it with cinnamon, cayenne or ancho chile powder.

Drink your dessert: For a cold-weather party, a warm cup of drinking chocolate makes an elegant finish to a meal. Serve it in pretty demitasse cups with a delicate cookie on the side.

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Here's a recipe:

What's chocolate entrepreneur John Scharffenberger's favorite dessert? Really good, thick hot chocolate, served in a demitasse cup with a few slices of a perfect pear or two pieces of shortbread. During the holidays, he likes to add rum or brandy to drinking chocolate and serve it instead of eggnog. You can make this recipe without the spices -- Scharffenberger prefers it that way -- but for an authentic Mexican-style chocolate, add the cinnamon and cayenne. Feel free to prepare it ahead (it will keep up to three days refrigerated), but know the flavors of the spices will intensify and the mixture will thicken.

* 21/2 cups whole milk
* 4 ounces unsweetened chocolate, coarsely chopped (see note)
* 1/3 cup plus 2 teaspoons granulated sugar
* 11/2 teaspoons vanilla
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ancho chile powder or cayenne pepper (optional)

Heat the milk in a medium saucepan over medium heat until it is hot to the touch. Whisk in the chocolate and sugar. Continue whisking for 1 to 2 minutes until the sugar has dissolved. Add the vanilla, cinnamon and cayenne, if using, and whisk for 1 minute.

Serve in small mugs or, for a lighter, airy consistency, remove the hot chocolate from the heat and blend with an immersion mixer on low speed just before serving. It can also be made ahead and refrigerated and then reheated with the frother of an espresso machine. Note: John Scharffenberger prefers to use Scharffen Berger 99 percent cacao solid chocolate, which contains a small amount of sugar. If you choose this chocolate, reduce the sugar in the recipe by 2 teaspoons.

-- From "The Essence of Chocolate"

Here's the Site

There's a couple more recipes to try in it if you don't want Mexican. I like the idea of the pepper...

i love mexican hot chocolate.

even made with the weird nestle's chocotabs: http://www.mexgrocer.com/2550.html.

That little Mexican granny is scary!

Rambling Rose said:

That little Mexican granny is scary!

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She has an evil twinkle, doesn't she? Must be all the chocolate and the aphrodisiac properties!

CJH, I've never had those. I'm interested in the hardest way possible, you know. One mustn't take shortcuts like the fabulous chicken garlic ravioli we had last night for dinner. Ready in 5 minutes! (after the water boils, of course. )

CrackerjackHrt said:

sweet & hot is a great combination.

the cumin and black pepper are what jump out at me.

have you made this?

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I have not made this yet...I just came across it and I liked the flavor combo.

CrackerjackHrt said:

sweet & hot is a great combination.

the cumin and black pepper are what jump out at me.

have you made this?

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The key to really good ginger cookies is black pepper, too.

ksmybuttons said:

The key to really good ginger cookies is black pepper, too.

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i was trying to think of another sweet and savory dish i've had with black pepper. that may be one. i know i've had several.

tatiana, if you make it let us know how it turns out.

I love feta with honey and cracked black pepper.

Rambling Rose said:

Go ahead turtle, slip your nuts in. I'll squeeze.

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*singing falsetto Christmas Carols*

Ms_Lilith said:

thinly slice two chicken breasts[...]

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Yum!

Tatiana0706 said:

Texas Cranberry/Jalapeno Bread

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*spontaneous breadgasm*

I love Love LOVE sweet and hot together, and that sounds like the perfect combination. I even have jalapeno pepper jelly on hand! (from here) And... cumin!!! If ever oh ever a bread recipe had my name on it, this is the one. Thank you, Tati!

I love chile in my chocolate, black pepper and balsamico on my strawberries or figs, black pepper in my homemade cranberry sauce... I could go on. The idea of black pepper in ginger snaps now has me salivating.

You people absolutely rock.

Speaking of Nuts... Here is one that is great for the holidays.

Cheese Cake Cookies with Hazelnut Crust

Crust

3/4 cup unbleached organic white flour
1/4 cup hazelnuts
1/3 cup natural brown sugar
5 TB organic butter

Filling

8 oz cream cheese, softened
4 TB orange blossom honey
1 large egg
2 TB milk or cream
1 TB freshly squeezed lemon juice (preferably Meyer Lemon)
1 tsp vanilla extract
Preheat oven to 350°F.

Place the flour and hazelnuts in the bowl of a food processor and process until nuts are ground and the mixture is blended. Add brown sugar and butter and process until crumbly and completely blended. Reserve 1/2 cup for later use.

Press the remaining crumb mixture into the bottom of an 8X8 inch square baking dish. Bake for 15 minutes. Remove from oven.

While crust bakes, prepare filling by blending the cream cheese, honey, egg, milk, lemon juice and vanilla extract together completely. A blender works well for this process.

Pour filling onto the hot crust. Sprinkle the reserved crust over the filling evenly, pressing down just slightly with fingers. Return to oven for 25 minutes.

Cool in the pan. Refrigerate and cut into bars. Store in the refrigerator.

mmmmm hazelnuts.

Delicious, VBE.

Quite yummy. Plus, it's great for guests with children. They like it.

Another, is instead of making Rice Crispee treats for the kiddos... Add the holiday treat. Use cornflakes. Add green food colouring to the marshmellow mixture and shape in holly. Place a red hot on top. The kids run around with green lips and tongues. I loved when the adults would eat them. Would be talking in a most adult conversation and have the green lips. *I am evil*

Rambling Rose said:

I love feta with honey and cracked black pepper.

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sounds bizarre.

i want to try it how much honey and how much pepper?

A drizzle and a squeeze.

Or two.

Hi. My name is tortoise*, and I'm a Tellicherryholic.




*not my real name