Foodgasms

[bare_pussy]

...re: gingersnaps...
my mom puts gingersnaps in her very 1970s inspired sweet and sour meatball recipe that everyone LOVES. she makes em for our Jews on Christmas Eve party every year, and they're some of the first food to go.

I don't eat meat so much, but they always smell divine.

...sigh...why is cooking so awesome?

 

[Collette]

...re: gingersnaps...
my mom puts gingersnaps in her very 1970s inspired sweet and sour meatball recipe that everyone LOVES. she makes em for our Jews on Christmas Eve party every year, and they're some of the first food to go.

I don't eat meat so much, but they always smell divine.

...sigh...why is cooking so awesome?

I use gingersnaps in sauerbraten so I imagine they'd taste really good with the meatballs.

Swipe her recipe and post it!

 

[Tati]

looks like food network found a replacement

Michael Symon Taking Over Food Network's 'Dinner: Impossible'

http://blog.cleveland.com/lifestyles/2008/04/medium_symon.jpg
As if Michael Symon wasn't busy enough. Cleveland's Mr. Type A of gastronomy is taking on another challenge. He's going to be the host of "Dinner: Impossible," Food Network's third-highest rated show...
http://www.cleveland.com/entertainment/index.ssf/2008/04/michael_symon_taking_over_food.html

 

[thør]

I use gingersnaps in sauerbraten so I imagine they'd taste really good with the meatballs.

Swipe her recipe and post it!

Mrs. thør makes a flourless ginger cookie. I'm not a real ginger snap fan, but this cookie is yummmmm.

 

[foodsnob]

No, I'm not an MG fan, but I'm still buying this cookbook www.alinea-book.com

If you pre-order now, you also get bonus shit like web recipes and vid demos.

Shouldn't be the last post of a page.

 

[Collette]

Michael Symon Taking Over Food Network's 'Dinner: Impossible'

Thanks, Tati! I was wondering who would continue on the show.


Now, about those home fries..

Mrs. thør makes a flourless ginger cookie. I'm not a real ginger snap fan, but this cookie is yummmmm.

I love desserts with ginger, molasses, and other spices. Comforting and perfect with a glass of milk.

Swipe Mrs. Thor's recipe, too!

 

[Tati]

I use gingersnaps in sauerbraten so I imagine they'd taste really good with the meatballs.

Swipe her recipe and post it!

I LOVE sauerbraten!

 

[Collette]

I LOVE sauerbraten!

With spätzle!

 

[tortoise]

Ausgezeichnet!

 

[tortoise]

Had a lovely red wine sauce while I was abroad, but haven't ever attempted my own. I can Google with the best of them, but I'm posting here for comments and recommendations. Thanks

I don't drink wine but have Cabernet Sauvignon on hand, which I understand will work just fine.

My wine sauces almost always involve some sort of deglazing (or braising, in which case it's not really a sauce), so it totally depends on what you want to sauce. What sort of meal are we talking here?

 

[thør]

My wine sauces almost always involve some sort of deglazing (or braising, in which case it's not really a sauce), so it totally depends on what you want to sauce. What sort of meal are we talking here?

On Sunday, I deglazed the pan that i roasted the smoked turkey wings in (prior to cooking the onions and celery) with a cheap pinot noir. It ended up being a great pot of black turtle beans.

 

[leZilla]

My wine sauces almost always involve some sort of deglazing (or braising, in which case it's not really a sauce), so it totally depends on what you want to sauce. What sort of meal are we talking here?

I was asking for a good pot roast recipe and she brought up pot roast with a wine sauce.

 

[thør]

I was asking for a good pot roast recipe and she brought up pot roast with a wine sauce.

Beer is excellent for braising a pot roast in......

 

[Tati]

Thanks, Tati! I was wondering who would continue on the show.


Now, about those home fries..

I posted it in the isoblurt...but I'll put it here too, since you asked.


I was watching that food TV show about diners. One guy used cooked potatoes, I had always just used raw potatoes and cut them up...it NEVER worked right, they were always dry and too dark. So I took a couple of whole potatoes, pierced them, put them in the micro and then when they were almost cooked, I took them out and cut them in half moon slices, gave a sweet onion a large rough chop, put a bit of butter and some olive oil in a pan...sweated the onions out and then turned the pan up to medium high added the potatoes and let them do their thing with the onions, little bit of salt...lots of fresh cracked pepper and everything turned a lovely golden brown...JUST like in a diner!!

I'm sure people do this all the time...it was a DUH! moment for me! Anyway, they tasted great with my 2 once over lightly eggs tonight, twas a nice treat.

 

[leZilla]

Beer is excellent for braising a pot roast in......

I have done Guiness before, I was just looking for something a little different.

 

[Tati]

Had a lovely red wine sauce while I was abroad, but haven't ever attempted my own. I can Google with the best of them, but I'm posting here for comments and recommendations. Thanks

I don't drink wine but have Cabernet Sauvignon on hand, which I understand will work just fine.

I usually de glaze the pan with the wine, make sure to get up all those lovely brown bits on the bottom of the pan, then I reduce the wine by half, season with salt and pepper, sometimes if I want it creamy I add a touch of cream, which also thickens it...then at the very end I add a pat of butter for flavor and it glosses the sauce...so yummy...I love to cook with wine.

How was Ireland? Did you get to try any unusual food while there?

 

[leZilla]

I usually de glaze the pan with the wine, make sure to get up all those lovely brown bits on the bottom of the pan, then I reduce the wine by half, season with salt and pepper, sometimes if I want it creamy I add a touch of cream, which also thickens it...then at the very end I add a pat of butter for flavor and it glosses the sauce...so yummy...I love to cook with wine.

That sounds great. I am definitely going to try it that way next time.

 

[Tinkersquash]

I usually de glaze the pan with the wine, make sure to get up all those lovely brown bits on the bottom of the pan, then I reduce the wine by half, season with salt and pepper, sometimes if I want it creamy I add a touch of cream, which also thickens it...then at the very end I add a pat of butter for flavor and it glosses the sauce...so yummy...I love to cook with wine.

How was Ireland? Did you get to try any unusual food while there?

I think we'd probably be using baked chicken breasts, but I'll try your idea even though there aren't heaps of drippings. It sounds yummy! Do you ever marinate your meat in red wine?

Ireland was great, but our hotel wasn't near any good places to eat and we ended up ordering in often, rather than making the 20 minute bus trip to town every evening. I think the best meal we had was actually at the National Art Gallery! I immediately thought of Tortise as I was eating the oven-roasted root veg medley I recognise that this is perhaps pathetic, but ordering Chinese some nights was a huge thrill for us. Chinese take-away is a laugh, here. It's basically boiled white rice and your choice of doughy deep-fried chicken, pork, or little nickle-sized shrimp. It was a treat to sample some dishes which were heavy-laden with meat and veg, and yummy sauces!

And of course we had fish and chips a few times, the best of which came from Avoca or "Ballykissangel", for those that know the TV series. We passed Gordon Ramsay's Powerscourt but didn't stop in

 

[Tati]

I think we'd probably be using baked chicken breasts, but I'll try your idea even though there aren't heaps of drippings. It sounds yummy! Do you ever marinate your meat in red wine?

Ireland was great, but our hotel wasn't near any good places to eat and we ended up ordering in often, rather than making the 20 minute bus trip to town every evening. I think the best meal we had was actually at the National Art Gallery! I immediately thought of Tortise as I was eating the oven-roasted root veg medley I recognise that this is perhaps pathetic, but ordering Chinese some nights was a huge thrill for us. Chinese take-away is a laugh, here. It's basically boiled white rice and your choice of doughy deep-fried chicken, pork, or little nickle-sized shrimp. It was a treat to sample some dishes which were heavy-laden with meat and veg, and yummy sauces!

And of course we had fish and chips a few times, the best of which came from Avoca or "Ballykissangel", for those that know the TV series. We passed Gordon Ramsay's Powerscourt but didn't stop in

You should still get a few dripping from the chicken..every little bit counts!

I have marinated steak in red wine before...but my favorite marinade for steak, especially a London broil or flank steak cut is dry sherry, teriyaki sauce, and fresh minced garlic. I just put everything in a zip-lock bag, squish it around and throw the meat in there, I try to do this so it can marinate in the fridge overnight. Then I just grill the meat off, and truth be told, I love the flavor so much that I use it a lot for my chicken when I grill.

I'm glad you had a great vacation, and I don't see a thing wrong with ordering Chinese food while there...hey, it's YOUR vacation, so that means you should enjoy what you don't normally do or have.

 

[Collette]

While eating fresh strawberries I thought about the cheesecake stuffed ones (EVIL!) that have been featured on Food Network's Road Tasted. It turns out that Eminger Berries has gone out of business, but found Susan Eminger's recipe that was on the local news site.

Obviously, you could use a store bought cheesecake rather than making one from scratch.

http://www.wcsh6.com/assetpool/images/0752163456_207berries.jpg

Eminger's Stuffed Strawberries

FAMOUS NEW YORK STYLE CHEESECAKE (for Strawberry stuffing)

Ingredients:
2 1/2 lb. cream cheese
1/2 lb. sugar
1/2 lb. sour cream
1/2 oz. vanilla
1/2 oz. lemon juice
5 eggs
20 graham crackers, crushed
1/2 c. sugar
1/2 stick butter

Directions:
Mix graham cracker crumbs, 1/2 cup sugar and butter.
Mix well softened cheese and 1/2 pound sugar until smooth. Add sour cream, then eggs, then flavorings until mixture is very liquid and thoroughly mixed.

BAKING PROCEDURE -- PREHEAT OVEN TO 350 DEGREES.

Coat a 10 inch spring-form pan well with butter. Line base with graham cracker crumb mixture. Pour
batter evenly over base until just under lid of the pan. Leave enough room for the mix to rise without flowing over.

Bake the cake in a pan of water (place the spring-form pan in a roasting pan with about 1/2 inch of water - do not let the pan run out of water during the baking process) at 350 degrees for 1 1/2 hours. The cake will rise.
Watch for cracking at the top and browning... that's the real character!

Use semi-sweet chocolate chips & a little vegetable oil to make dipping chocolate***

TO STUFF STRAWBERRIES:

Picked Strawberries are washed and dried completely. Using a knife, I cut from the upper middle of the strawberry, just below the green top. Cut at an angle, downward to the left. Go back to the upper middle. This time, cut downward to the right. What you have done is cut out a triangle shaped piece of strawberry.

Remove it to reveal an empty space. Discard the cut out piece of strawberry. Take any filling you like and put it in the space. I choose fillings (like the cheesecake filling) that are soft enough to squish in that center, yet firm
enough to set up and give a solid appearance. I then chill the stuffed strawberries.

Once chilled, I smooth the surface of the filling to match that of the strawberry (like plastering a hole in the wall). I then dip the stuffed strawberry in chocolate. It looks like any other chocolate covered strawberry. But once you bite in, the difference is clear. It is a unique
food item with a surprise center.

 

[leZilla]

While eating fresh strawberries I thought about the cheesecake stuffed ones (EVIL!) that have been featured on Food Network's Road Tasted. It turns out that Eminger Berries has gone out of business, but found Susan Eminger's recipe that was on the local news site.

Obviously, you could use a store bought cheesecake rather than making one from scratch.

http://www.wcsh6.com/assetpool/images/0752163456_207berries.jpg

Eminger's Stuffed Strawberries

FAMOUS NEW YORK STYLE CHEESECAKE (for Strawberry stuffing)

Ingredients:
2 1/2 lb. cream cheese
1/2 lb. sugar
1/2 lb. sour cream
1/2 oz. vanilla
1/2 oz. lemon juice
5 eggs
20 graham crackers, crushed
1/2 c. sugar
1/2 stick butter

Directions:
Mix graham cracker crumbs, 1/2 cup sugar and butter.
Mix well softened cheese and 1/2 pound sugar until smooth. Add sour cream, then eggs, then flavorings until mixture is very liquid and thoroughly mixed.

BAKING PROCEDURE -- PREHEAT OVEN TO 350 DEGREES.

Coat a 10 inch spring-form pan well with butter. Line base with graham cracker crumb mixture. Pour
batter evenly over base until just under lid of the pan. Leave enough room for the mix to rise without flowing over.

Bake the cake in a pan of water (place the spring-form pan in a roasting pan with about 1/2 inch of water - do not let the pan run out of water during the baking process) at 350 degrees for 1 1/2 hours. The cake will rise.
Watch for cracking at the top and browning... that's the real character!

Use semi-sweet chocolate chips & a little vegetable oil to make dipping chocolate***

TO STUFF STRAWBERRIES:

Picked Strawberries are washed and dried completely. Using a knife, I cut from the upper middle of the strawberry, just below the green top. Cut at an angle, downward to the left. Go back to the upper middle. This time, cut downward to the right. What you have done is cut out a triangle shaped piece of strawberry.

Remove it to reveal an empty space. Discard the cut out piece of strawberry. Take any filling you like and put it in the space. I choose fillings (like the cheesecake filling) that are soft enough to squish in that center, yet firm
enough to set up and give a solid appearance. I then chill the stuffed strawberries.

Once chilled, I smooth the surface of the filling to match that of the strawberry (like plastering a hole in the wall). I then dip the stuffed strawberry in chocolate. It looks like any other chocolate covered strawberry. But once you bite in, the difference is clear. It is a unique
food item with a surprise center.

I've made cheesecake strawberries before! I posted them in this thread actually. They were DEVINE. I posted pictures of them too, they turned out so pretty.

 

[Collette]

I posted it in the isoblurt...but I'll put it here too, since you asked.


I was watching that food TV show about diners. One guy used cooked potatoes, I had always just used raw potatoes and cut them up...it NEVER worked right, they were always dry and too dark. So I took a couple of whole potatoes, pierced them, put them in the micro and then when they were almost cooked, I took them out and cut them in half moon slices, gave a sweet onion a large rough chop, put a bit of butter and some olive oil in a pan...sweated the onions out and then turned the pan up to medium high added the potatoes and let them do their thing with the onions, little bit of salt...lots of fresh cracked pepper and everything turned a lovely golden brown...JUST like in a diner!!

I'm sure people do this all the time...it was a DUH! moment for me! Anyway, they tasted great with my 2 once over lightly eggs tonight, twas a nice treat.

Thanks, hon. I haven't had them in a long time and wouldn't have thought to precook them, either. I esp. love "skillet" food like home fries, sausage with peppers and onions, etc. when I'm car camping. Now I'll know to just bake a few ahead of time.

 

[thør]

I have done Guiness before, I was just looking for something a little different.

it's an appropriate use for bud.......

 

[Collette]

For the chocolate lovers...

I didn't realize that they had released the recipe. Very easy. Prepare to share!

Serendipity 3's Frrrozen Hot Chocolate

http://farm2.static.flickr.com/1003/530104705_1c8a5c42b3.jpg?v=0

INGREDIENTS
6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons of store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups of cups of ice
Whipped cream
Chocolate shavings

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

 

[tortoise]

That looks mouthwateringly delicious.

Oh, and the recipe for the chocolate thingy looks pretty tasty, too.