Saint Peter
shoots left
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- Apr 29, 2002
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Hester said:
*saves DNA*
*looks for match in FBI database*
Foodgasms
- Thread starter tortoise
- Start date
- Status
*saves DNA*
*looks for match in FBI database*
Saint Peter
shoots left
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- Apr 29, 2002
- Posts
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Rambling Rose said:
And take that damned tofu burger with you!!
The Grill will not be treated like that in the foodgasm thread.
SheRemembers
Don't wait too long...
- Joined
- Feb 22, 2006
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- 8,847
Am sipping on some Thai Carrot Peanut soup...
Burns my lips and tongue just a bit as it makes its way down my throat...
Burns my lips and tongue just a bit as it makes its way down my throat...
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
- Posts
- 19,336
Ginger Snap Sorbet
http://www.baronfoodsltd.com/Images/Fruits/ginger.jpg
This one actually came to me while hiking up a steep trail Saturday morning. I often do my best thinking toiling up a mountain, high on endorphins. Like the Burnt Caramel Ice Cream, it has an almost zen simplicity to it. The flavor complexity arises, as is often the case with cooking, from the caramelization process, that transformation of a simple sugar into something much more. This one is for ginger lovers only.
The caramel is prepared in exactly the same method as for the Burnt Caramel ice cream. 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 the water. It will sizzle and scream, and the caramel will seize into a horrific mess. Fret not. Crank up the heat a bit, keep stirring, and eventually all of the caramel will dissolve. Once it does, toss in the ginger root chunks. I used a good bit of ginger, because I like to FEEL it, not just taste it. The way I figure it, if you're not a ginger fan, don't eat it. But I digress.
Bring the mixture to a boil, then lower the heat and let it simmer lightly for, oh, a good 45 minutes or so. I didn't time it, but you're essentially just infusing the caramel syrup with ginger. Remove from heat and let cool, then chill in the refrigerator at LEAST three hours (overnight is even better). I left the ginger chunks in it overnight. Yeah, I'm a bit of a ginger freak.
Prepare as you would any sorbet, and enjoy. I love the contrast of this one. Cold, hot, and sweet, all rolled into one.
http://www.baronfoodsltd.com/Images/Fruits/ginger.jpg
This one actually came to me while hiking up a steep trail Saturday morning. I often do my best thinking toiling up a mountain, high on endorphins. Like the Burnt Caramel Ice Cream, it has an almost zen simplicity to it. The flavor complexity arises, as is often the case with cooking, from the caramelization process, that transformation of a simple sugar into something much more. This one is for ginger lovers only.
- 3/4 cup granulated sugar
- 1/2 teaspoon sea salt
- 1 liter spring water
- 1 good sized rhizome of fresh ginger, peeled and cut into chunks.
The caramel is prepared in exactly the same method as for the Burnt Caramel ice cream. 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 the water. It will sizzle and scream, and the caramel will seize into a horrific mess. Fret not. Crank up the heat a bit, keep stirring, and eventually all of the caramel will dissolve. Once it does, toss in the ginger root chunks. I used a good bit of ginger, because I like to FEEL it, not just taste it. The way I figure it, if you're not a ginger fan, don't eat it. But I digress.
Bring the mixture to a boil, then lower the heat and let it simmer lightly for, oh, a good 45 minutes or so. I didn't time it, but you're essentially just infusing the caramel syrup with ginger. Remove from heat and let cool, then chill in the refrigerator at LEAST three hours (overnight is even better). I left the ginger chunks in it overnight. Yeah, I'm a bit of a ginger freak.
Prepare as you would any sorbet, and enjoy. I love the contrast of this one. Cold, hot, and sweet, all rolled into one.
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
Pepperoni Biscotti
http://bp2.blogger.com/_J-s7w5-Rv84/RnMu3NIVFZI/AAAAAAAABaQ/JoJDsu4bpc0/s400/PepperoniBisc-3.jpg
6 tablespoons butter, softened
4 garlic cloves, minced
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon Italian seasoning
1 1/2 ounces fresh grated Parmesan cheese, divided
1 large egg
1 tablespoon milk
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup chopped pepperoni
1/4 cup finely chopped red sweet pepper
2 tablespoons finely chopped onion
2 tablespoons chopped fresh parsley
Preheat oven to 350
In a large mixing bowl, add butter and beat on medium for 30 seconds. Add garlic, sugar, baking powder, Italian seasoning and 1 ounce (about 1/4 cup) Parmesan cheese. Mix until completely combined. Beat in egg and milk. Mix in as much flour as you can with the mixer, then use a wooden spoon to stir in remaining flour, pepperoni, red sweet pepper, onion, and parsley - it should be fairly dry.
Scoop the dough out onto a lightly floured surface and knead the dough a few times until it holds together. Divide the dough in half and shape each into a 9" x 1 1/2" roll. Scatter the counter with the remaining Parmesan cheese and roll each dough back and forth to coat them with the cheese. Place the dough on to a parchment lined baking sheet and flatten slightly.
Bake until the top feels firm to the touch, about 20 to 25 minutes. Remove and let cool on the baking sheet for about 35-45 minutes.
If you turned the oven off, reheat it to 325 degrees. Cut each roll diagonally into generous 1/2" slices. Place the slices back onto the cookie sheet and bake for 10 minutes - turn the biscotti over and continue to bake until they have started to crisp up, about another 10 to 12 minutes. Remove and place the biscotti on a wire rack to cool.
http://bp2.blogger.com/_J-s7w5-Rv84/RnMu3NIVFZI/AAAAAAAABaQ/JoJDsu4bpc0/s400/PepperoniBisc-3.jpg
6 tablespoons butter, softened
4 garlic cloves, minced
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon Italian seasoning
1 1/2 ounces fresh grated Parmesan cheese, divided
1 large egg
1 tablespoon milk
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup chopped pepperoni
1/4 cup finely chopped red sweet pepper
2 tablespoons finely chopped onion
2 tablespoons chopped fresh parsley
Preheat oven to 350
In a large mixing bowl, add butter and beat on medium for 30 seconds. Add garlic, sugar, baking powder, Italian seasoning and 1 ounce (about 1/4 cup) Parmesan cheese. Mix until completely combined. Beat in egg and milk. Mix in as much flour as you can with the mixer, then use a wooden spoon to stir in remaining flour, pepperoni, red sweet pepper, onion, and parsley - it should be fairly dry.
Scoop the dough out onto a lightly floured surface and knead the dough a few times until it holds together. Divide the dough in half and shape each into a 9" x 1 1/2" roll. Scatter the counter with the remaining Parmesan cheese and roll each dough back and forth to coat them with the cheese. Place the dough on to a parchment lined baking sheet and flatten slightly.
Bake until the top feels firm to the touch, about 20 to 25 minutes. Remove and let cool on the baking sheet for about 35-45 minutes.
If you turned the oven off, reheat it to 325 degrees. Cut each roll diagonally into generous 1/2" slices. Place the slices back onto the cookie sheet and bake for 10 minutes - turn the biscotti over and continue to bake until they have started to crisp up, about another 10 to 12 minutes. Remove and place the biscotti on a wire rack to cool.
ksmybuttons
Push and Pull
- Joined
- Dec 1, 2001
- Posts
- 30,254
Tatiana0706 said:
I bet this would be great with a good wine or icy cold beer on a hot day...always looking for an excuse!
Our local strawberries are out. I'm eating too many and paying the personal price and it's worth every bite.
I added this recipe in the muffins vs. cupcakes thread but realized it belongs here too.
Cupcakes all the way.
The frosting is perfect, nice and fudgy and the cookie dough inside is like the toy surprise in a box of Cracker Jacks. I'm constantly asked to make these and I oblige since they are very easy to make and I get to eat them.
http://i74.photobucket.com/albums/i278/emcarey/cupcakes.jpg
Cupcakes all the way.
The frosting is perfect, nice and fudgy and the cookie dough inside is like the toy surprise in a box of Cracker Jacks. I'm constantly asked to make these and I oblige since they are very easy to make and I get to eat them.
http://i74.photobucket.com/albums/i278/emcarey/cupcakes.jpg
SheRemembers
Don't wait too long...
- Joined
- Feb 22, 2006
- Posts
- 8,847
Tonight I cooked, and am now eating:
Tri-tip with salt, pepper, olive oil, balsamic vinegar. Light garlic butter sprinkled over the top.
Shitaake mushrooms and shallots sauteed in the same, along w/pan drippings.
Fresh green beans seasoned with lemon, salt, pepper.
Fucking fabulous. Definition of a foodgasm at this moment...
Tri-tip with salt, pepper, olive oil, balsamic vinegar. Light garlic butter sprinkled over the top.
Shitaake mushrooms and shallots sauteed in the same, along w/pan drippings.
Fresh green beans seasoned with lemon, salt, pepper.
Fucking fabulous. Definition of a foodgasm at this moment...
Saint Peter
shoots left
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- Apr 29, 2002
- Posts
- 94,047
Joaquin1975 said:
CostCo pretzels.
Big plastic jug of 'em.
pleasteasme
*Endangered Species*
- Joined
- Jun 3, 2001
- Posts
- 16,389
I had a wonderful Italian dinner the other night: Chicken breast and spinach tortellini with a creamy pesto sauce. Sourdough bread and the garlic/oil/vinegar dip.
Absolutely mouth watering!
Absolutely mouth watering!
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
- Posts
- 19,336
Joaquin1975 said:
Cheap, hell. I love chili!
SaintPeter said:
"These pretzels are making me thirsty!"
pleasteasme said:
Oh! Pesto! It's been ages since I've had a good pesto. Now I am seriously craving. I used to grow fresh basil and make my own pesto all the time.
*drools*
JustSkye
Gatinha
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- Aug 16, 2003
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- Status
