Your Food Thread

[Aglaopheme]

Chicken curry. I went with zucchini instead of carrots.

Yum! One can never have enough curry.

I am going to try my hand at quinoa hash browns.

 

[raindancer]

Sweet biscuits!

http://www.foodnetwork.com/recipes/thomas-jeffersons-sweet-potato-biscuits-recipe.html

 

[pollynova]

http://www.fromaway.com/wp-content/uploads/2011/12/eggs-benedict-1.jpg

Mmmmmm! Eggs benedict!!!

 

[Emerson40]

A great deal of talk in this thread lately about sweet potatoes and spice, making me hungry.

I thought I'd share an Emerson Family traditional dish, which we always make for the holidays. These tarts make an appearance every Thanksgiving and Christmas, and the recipe has been shared plenty with family and friends. These can be a subtle-heat-packin' savory side-dish for the holiday meal, or unexpected treats of awesomeness at potlucks or openhouse gatherings. They're addictive, memorable (strangers at gatherings will have forgotten your name, but will know you for your awesome tarts when you bump into each other, months later), and there have NEVER been any of these leftover, post meal.

The yummy sweet potato mixture is smooth and custard-like, and the heat / spice can be adjusted with the amount and type of chili paste used (I use Gochujang - WARNING: Out. Of. The. Ballpark. Next. Level. Shit).

JUST THE TIPS:

• If pressed for time or not feeling the pastry love, you can use store-bought tart shells (2" or 4").
• Bake the sweet potatoes and scoop out the cooled flesh. Some friends have tried peeling and boiling / simmering the sweet potatoes stove top, and there was noticeable flavor loss and difference in texture.
• Shells and / or potato mixture can be made a day or two, in advance, then brought together and baked just before serving.
• If doubling or tripling recipe, place potato mixture into pastry bag with a wide tip, and use to pipe filling into shells.

Chili and Savoury Sweet Potato Tartlets

Makes approx: 18 mini-tarts

Ingredients:

For Crispy Pastry:
2 1/2 cups all purpose flour
1/2 teaspoon sugar
1 1/2 teaspoon salt
1/3 lb cold butter, cut into small cubes
Cold water (Amount varies - see directions for amount)

For Savoury Sweet Potato Filling:
2 medium sweet potatoes
1/2 cup sour cream.
3 eggs, lightly beaten
1 tablespoon chopped fresh sage
1 tablespoon chopped thyme leaves
1 tablespoon chili paste
1 tablespoon honey
2 tablespoon cumin
Salt and pepper, to taste
Thyme and sage leaves for garnish

Method:

1. Wash sweet potatoes and place on cookie sheet, bake in a 350° oven, in their skins / jackets for about 60 to 75 minutes. When done, set aside to cool.
2. In the bowl of a food processor combine the flour, salt, and sugar, and pulse a couple of times to mix and fluff.
3. Add half the butter pieces and process until well combined, then add the rest of the butter pulsing until the mixture looks like crumbs.
4. With the motor running drizzle the cold water into the flour and butter mixture a little bit at a time, just until it starts to come together as a dough.
5. Dump the pastry dough onto a lightly floured surface and knead briefly with your hands until it's just barely a consistent mass.
6. Shape the dough into a disk, wrap in plastic and refrigerate for at least an hour, or ideally overnight.
7. When ready to continue pre-heat the oven to 400°.
8. Scoop out the cooled flesh of the sweet potatoes and place into the bowl of food processor. Discard skins.
9. Remove the pastry dough from the refrigerator, unwrap it, and place on a cool, lightly floured surface. Using the edge of a rolling-pin, smack the dough a few times, to flatten. Rotate the dough disk 90 degrees and smack again. Flip the dough and repeat until the dough is thin and compliant enough to roll out.
10. Roll out the dough as thinly as possible and cut out circles approx 30 percent larger than the muffin tins (or tart pans) being used. Line the muffin tins with the pastry rounds, prick the dough with a fork, line with baking paper and fill with baking weights or rice to prevent puffing.
11. Blind bake the pastry for 10 minutes, then remove the weights / rice and continue to bake for another 5-6 minutes until the pastry is golden. Remove the shells from the oven and let cool.
12. In the bowl of a food processor, combine the cooled sweet potato flesh with the sour cream, eggs, sage ,thyme, chili paste, honey ,thyme , and salt and pepper. Process until smooth and batter-like.
13. Fill the pastry shells about three quarters full with the filling and top each tart with a sage leaf and / or some thyme leaves.
14. Bake in 400°F oven until pastry is golden and the filling is set. about 20 to 25 minutes.


Enjoy!

As always, let me know how they turn out for you.

 

[warrior queen]

A great deal of talk in this thread lately about sweet potatoes and spice, making me hungry.

I thought I'd share an Emerson Family traditional dish, which we always make for the holidays. These tarts make an appearance every Thanksgiving and Christmas, and the recipe has been shared plenty with family and friends. These can be a subtle-heat-packin' savory side-dish for the holiday meal, or unexpected treats of awesomeness at potlucks or openhouse gatherings. They're addictive, memorable (strangers at gatherings will have forgotten your name, but will know you for your awesome tarts when you bump into each other, months later), and there have NEVER been any of these leftover, post meal.

The yummy sweet potato mixture is smooth and custard-like, and the heat / spice can be adjusted with the amount and type of chili paste used (I use Gochujang - WARNING: Out. Of. The. Ballpark. Next. Level. Shit).

JUST THE TIPS:

• If pressed for time or not feeling the pastry love, you can use store-bought tart shells (2" or 4").
• Bake the sweet potatoes and scoop out the cooled flesh. Some friends have tried peeling and boiling / simmering the sweet potatoes stove top, and there was noticeable flavor loss and difference in texture.
• Shells and / or potato mixture can be made a day or two, in advance, then brought together and baked just before serving.
• If doubling or tripling recipe, place potato mixture into pastry bag with a wide tip, and use to pipe filling into shells.

Chili and Savoury Sweet Potato Tartlets

Makes approx: 18 mini-tarts

Ingredients:

For Crispy Pastry:
2 1/2 cups all purpose flour
1/2 teaspoon sugar
1 1/2 teaspoon salt
1/3 lb cold butter, cut into small cubes
Cold water (Amount varies - see directions for amount)

For Savoury Sweet Potato Filling:
2 medium sweet potatoes
1/2 cup sour cream.
3 eggs, lightly beaten
1 tablespoon chopped fresh sage
1 tablespoon chopped thyme leaves
1 tablespoon chili paste
1 tablespoon honey
2 tablespoon cumin
Salt and pepper, to taste
Thyme and sage leaves for garnish

Method:

1. Wash sweet potatoes and place on cookie sheet, bake in a 350° oven, in their skins / jackets for about 60 to 75 minutes. When done, set aside to cool.
2. In the bowl of a food processor combine the flour, salt, and sugar, and pulse a couple of times to mix and fluff.
3. Add half the butter pieces and process until well combined, then add the rest of the butter pulsing until the mixture looks like crumbs.
4. With the motor running drizzle the cold water into the flour and butter mixture a little bit at a time, just until it starts to come together as a dough.
5. Dump the pastry dough onto a lightly floured surface and knead briefly with your hands until it's just barely a consistent mass.
6. Shape the dough into a disk, wrap in plastic and refrigerate for at least an hour, or ideally overnight.
7. When ready to continue pre-heat the oven to 400°.
8. Scoop out the cooled flesh of the sweet potatoes and place into the bowl of food processor. Discard skins.
9. Remove the pastry dough from the refrigerator, unwrap it, and place on a cool, lightly floured surface. Using the edge of a rolling-pin, smack the dough a few times, to flatten. Rotate the dough disk 90 degrees and smack again. Flip the dough and repeat until the dough is thin and compliant enough to roll out.
10. Roll out the dough as thinly as possible and cut out circles approx 30 percent larger than the muffin tins (or tart pans) being used. Line the muffin tins with the pastry rounds, prick the dough with a fork, line with baking paper and fill with baking weights or rice to prevent puffing.
11. Blind bake the pastry for 10 minutes, then remove the weights / rice and continue to bake for another 5-6 minutes until the pastry is golden. Remove the shells from the oven and let cool.
12. In the bowl of a food processor, combine the cooled sweet potato flesh with the sour cream, eggs, sage ,thyme, chili paste, honey ,thyme , and salt and pepper. Process until smooth and batter-like.
13. Fill the pastry shells about three quarters full with the filling and top each tart with a sage leaf and / or some thyme leaves.
14. Bake in 400°F oven until pastry is golden and the filling is set. about 20 to 25 minutes.


Enjoy!

As always, let me know how they turn out for you.

I make a similar tartlet but add carmellised onion jam in place of sour cream.
They are totally delish!

 

[Aglaopheme]

This is what happens when you grab stuff for a "quick lunch" while shopping hungry.

 

[Saint Peter]

This is what happens when you grab stuff for a "quick lunch" while shopping hungry.

Will you adopt me?

 

[Aglaopheme]

Will you adopt me?

Gladly.

I don't know what happened. I saw the chihuahua cheese, and next thing I know I was getting steak.

 

[thør]

I'm thinking of yam and beef stew with caramelized onions and pine nuts for dinner.

 

[thør]

I'm thinking of yam and beef stew with caramelized onions and pine nuts for dinner.

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/14732355_10202281693959391_5544764982976655677_n.jpg?oh=8dc549715762c40e5071cfde7cb31207&oe=58C22168

Pretty tasty!

 

[thør]

Kick those garlic fries up a notch with some King Crab.

Recipe

 

[gotsnowgotslush]

Time marches quickly. Thanksgiving is almost at the door.


Sifting through mail order. Marks and Spencer on the list.

DesEsseintes, I thought of you, as I viewed the treats.

The air is chill in the morning.
A cup of tea to warm my fingers.
Steam like breath on my lips.

 

[IrezumiKiss]

https://img42.com/QahEm+

Chocolate mousse from Le Coucou NYC.

 

[Noor]

Time marches quickly. Thanksgiving is almost at the door.


Sifting through mail order. Marks and Spencer on the list.

DesEsseintes, I thought of you, as I viewed the treats.

The air is chill in the morning.
A cup of tea to warm my fingers.
Steam like breath on my lips.

Just checked the M&S online catalog, not bad...

 

[IrezumiKiss]

https://img42.com/Xi93O+

at White Gold Butchers, NYC

 

[Hard_Rom]

I can just imagine how much a bacon and egg sandwich goes for there.

at White Gold Butchers, NYC[/I]

 

[1sickbastard]

Would string cheese be considered punny on a food thread?

No, I didn't think so.

 

[IrezumiKiss]

I can just imagine how much a bacon and egg sandwich goes for there.

It's in a chi-chi area on the Upper West Side, got a $$$ rating and is run by star meat chef April Bloomfield. She's like the Franklin Lloyd Wright of meats here or something.

Meaning that bacon & egg sammich is gon' be reeeeeal good, but you probably could buy three cheeseburger & fries platters at a diner for the same cost. I'm exaggerating a bit here, but definitely is not on a ham & cheese McMuffin price range.

 

[Hard_Rom]

It's in a chi-chi area on the Upper West Side, got a $$$ rating and is run by star meat chef April Bloomfield. She's like the Franklin Lloyd Wright of meats here or something.

Meaning that bacon & egg sammich is gon' be reeeeeal good, but you probably could buy three cheeseburger & fries platters at a diner for the same cost. I'm exaggerating a bit here, but definitely is not on a ham & cheese McMuffin price range.

It certainly looks awful good.

I was thinking more of a family diner in a town to small to have a McDs.

I never eat at McDs. I just drink their coffee.

Timmy's has a 'sausage', egg and cheese on an English muffin. With an oj, a hashbrown pattie and a large café moca its 9 bucks Cdn. Enough salt in one to burn your tongue. I'm sure it's a dead ringer for a McDs breakfast.

If I do a restaurant breakfast, Archie's Fish and Chips has a construction breakfast. 3 eggs, 3 sausage, 3 slices of ham, home fries, toast and coffee with an oj for 14 bucks taxes in, tip extra.

Two eggs benny, homefires, oj and coffee same price.

Single egg, bacon, homefries toast and coffee for 5.75 up the street at a hotel diner. No tax or tip. Looking at 10 bucks.

 

[thør]

https://pbs.twimg.com/media/CxVEphoVIAAlGhf.jpg:large

Looks like Taco Tuesday!

 

[raindancer]

Sometimes, it's the simple flavors that nourish my soul.

 

[Emerson40]

Sometimes, it's the simple flavors that nourish my soul.

That looks tasty!

I had something very similar to that last night, only it also had wee slices of cacciatore sausage in it, and came with a side serving of red wine.

Simple flavors, simply delicious!

 

[raindancer]

I'm missing a glass of red. I need recommendations as I'm a new red wine drinker!

 

[juttjaw]

Sometimes, it's the simple flavors that nourish my soul.

That just made me smile.

 

[Super-Surprise]

http://bullshift.net/data/images/2016/11/sizzling-bacon-cinemagraph.gif