Foodgasms

[leZilla]

Patriotic Potato Salad!

I threw together the cutest red-white & blue potato salad on the 4th.

I boiled until just firm Delta Blues and Russets and diced them along with some grape tomatoes, blue cheese, chopped bacon and dressed with olive oil and white balsalmic vinegar.

What a hit! SO pretty. If my camera worked I woulda taken pics.

 

[Tinkersquash]

Someone needs to force me away from the grilled haloumi before I explode. Yesterday it was hal with beef tomatos, today it was hal with zuchini. I like it with fresh lemon juice, I like it without. I like it with freshly chopped herbs, and I like it sandwiched in salmon kebabs. I've dipped it in garlic-y guacamole, and even some salsa. I have some balsamic vinigar and some onions that are going to be paired with it later... *sigh* And then that's it. I'm stopping. I'm not eating any more haloumi!

 

[ShamelessFlirt]

New recipe source for me ...

http://www.hubertkeller.com/

here's just a sample of what he's got (it's similar to the burgers you may have read about in NY that Boulad is charging upwards of $50 for) -


The Fleur Burger
(Yields: 4 Servings)

• 2 lbs coarse ground beef
• 1 teaspoon cornstarch
• 1 cup chicken stock, boiled down to ½ cup
• 2 tablespoons olive oil
• 2 tablespoons Madeira or Port wine
• 3 tablespoons unsalted butter - room temperature
• 1 oz black Perigord truffle - very thinly sliced (about 5 per person)
• 8-10 oz duck foie gras
• 1 bunch watercress, washed and picked over
• Sea salt + freshly ground pepper
• 4 each bacon, onion & walnut buns (see recipe)

For the burgers, shape the meat into four patties about one-inch thick. Handle lightly to keep the texture light and juicy.
In a small bowl stir together the cornstarch and about two tablespoons of the stock until well blended.
Set aside.
Heat two tablespoons olive oil in a large skillet over medium-high heat until very hot. Generously season the meat on both sides with salt and pepper. Cook meat on one side until brown, about one minute. Then turn and brown the second side, about three minutes. With a large spoon, baste the burgers several times with the fat of the pan. Turn again and cook another three minutes, basting the Fleur burger occasionally until it has cooked thoroughly and reached an internal emperature of 160º F. Remove burgers to a warm platter and allow to rest for several minutes before serving.

Working quickly so the burger skillet remains hot, pour out any remaining fat and return the pan to medium-high heat. Add the Madeira or Port and stir and scrape all over the sides and bottom of the pan to dislodge all the browned bites. Cook until the liquid is reduced to one teaspoon. Add the remaining stock and bring to a boil. Cook until reduced by two-thirds, about two minutes. Add cornstarch mixture and cook and stir until the sauce has thickened, about one minute.

Split the buns and place them in a toaster oven or under the broiler, cut side up, about 5 inches from the heat, until lightly toasted. Spread two tablespoons of the butter on the cut side of the buns and set aside.

While the burgers are resting, place a dry skillet over medium heat until hot. Remove the foie gras, from the refrigerator and put it directly into the hot pan. Season with salt and pepper to taste. Cook for about two minutes until browned and turn. Brown the second side for another minute and turn again. Lowering the heat, turn again and cook 30 seconds. Continue cooking the foie gras for 30 seconds on each side until it is brown and crusty on both sides. Be careful not to burn the foie gras or the fat remaining in the pan. When done, remove the foie gras to paper towels to drain. Set aside and keep warm. Pour the fat from the pan into the Madeira sauce (optional).

Heat the remaining one tablespoon butter in a skillet over medium heat until the butter begins to bubble. Add the truffle slices and cook, stirring and tossing, until the truffles are warmed through, about 30 seconds. Set aside and keep warm.


To assemble the burgers, put the bottom half of the bun on four warmed dinner plates. Arrange the burger on the bun and drizzle them with a little of the sauce. Also drizzle a little of the sauce on the plate around the bun. Top each with a slice of foie gras followed by slices of truffle. Sprinkle lightly with fleur de sel. Balance the top of each bun against the burgers and place a few sprigs of watercress between the bun and the burger. Serve immediately.

 

[raindancer]

Yummy Nummy Pasta Recipe!



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes Recipe
courtesy Giada De Laurentiis


3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

 

[Tati]

mmmm, mmmmm, mmmmm that sounds delicious! However, when I see the word fusilli, all I can think about is the Fusilli Jerry episode of Seinfeld!
http://www.youtube.com/watch?v=p5ncsjMVzcc

 

[ShamelessFlirt]

Have fun with this ...


http://1001funquizzes.com/cooking-quiz?gatherer_id=100332&gclid=CNiGksC1tZQCFQSwFQodwH2jUg

 

[tortoise]

Someone needs to force me away from the grilled haloumi before I explode. Yesterday it was hal with beef tomatos, today it was hal with zuchini. I like it with fresh lemon juice, I like it without. I like it with freshly chopped herbs, and I like it sandwiched in salmon kebabs. I've dipped it in garlic-y guacamole, and even some salsa. I have some balsamic vinigar and some onions that are going to be paired with it later... *sigh* And then that's it. I'm stopping. I'm not eating any more haloumi!

Resistance is futile. But it's cute when you try.

New recipe source for me ...

http://www.hubertkeller.com/

here's just a sample of what he's got (it's similar to the burgers you may have read about in NY that Boulad is charging upwards of $50 for) -


The Fleur Burger
(Yields: 4 Servings)

Damn. That thing would be a bargain at $50, especially if the foie gras is cooked just right.

Yummy Nummy Pasta Recipe!

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes Recipe
courtesy Giada De Laurentiis

Beautiful! I love the clean flavors of Giada's cooking. I also like that she used the spicy Italian sausage, instead of the ubiquitous sweet.

 

[English Lady]

I am doing some baking today and it made me think of this thread. I will take osme photos when everything is finished.

My daughter's school are having a water day tomorrow in aid of charity and they're all going to wear blue. The older children are going to run a little sale, too and hence the baking.

I've already made some blue chocolate rice krispie cakes (yes, blue) with fishy sweets on top and I'm going to make some sponge buns (cupcakes) with blue buttercream icing and frogs and crocodiles swimming in said icing.

I'm indulging my inner child today.

 

[Collette]

I am doing some baking today and it made me think of this thread. I will take osme photos when everything is finished.

My daughter's school are having a water day tomorrow in aid of charity and they're all going to wear blue. The older children are going to run a little sale, too and hence the baking.

I've already made some blue chocolate rice krispie cakes (yes, blue) with fishy sweets on top and I'm going to make some sponge buns (cupcakes) with blue buttercream icing and frogs and crocodiles swimming in said icing.

I'm indulging my inner child today.

I like the term "sponge buns".

Can't wait to see the photos!

 

[tortoise]

I am doing some baking today and it made me think of this thread. I will take osme photos when everything is finished.

My daughter's school are having a water day tomorrow in aid of charity and they're all going to wear blue. The older children are going to run a little sale, too and hence the baking.

I've already made some blue chocolate rice krispie cakes (yes, blue) with fishy sweets on top and I'm going to make some sponge buns (cupcakes) with blue buttercream icing and frogs and crocodiles swimming in said icing.

I'm indulging my inner child today.

I'm notoriously fond of folks who let their inner child out to play. Have fun! And, yes, please post photos of your creations here.

 

[English Lady]

I like the term "sponge buns".

Can't wait to see the photos!

I'm notoriously fond of folks who let their inner child out to play. Have fun! And, yes, please post photos of your creations here.

I started a seperate thread with photos in.

http://forum.literotica.com/showthread.php?p=27906015&posted=1#post27906015


baking is just so much fun. Really theraputic too.

 

[Recidiva]

I used one of these (or something like it)

http://www.undergrounddigital.com/catalogimages/beercanchicklg.jpg

Holds a beer can and a chicken.

Roast the chicken in the oven. Nice chicken rub, rosemary potatoes roasting in the pan.

So good.

For $4? Can't be beat.

Yes, I'm sure it's a unitasker. Alton will forgive me. And if he doesn't, that's actually fine. Yum.

 

[tortoise]

I started a seperate thread with photos in.

http://forum.literotica.com/showthread.php?p=27906015&posted=1#post27906015


baking is just so much fun. Really theraputic too.

Adorable!

Yes, I'm sure it's a unitasker. [...]

Nonsense. It would clearly make a lovely holder for a pillar candle.

Or a fishing pole holder.

Or a ring toss post.

Or...

 

[VALIDIUS]

cake!

chocolate bundt cake. warm. the middle filled with chocolate sauce. with two scoops of bryers vanilla ice cream! crap! gotta change my shorts!

 

[Recidiva]

Nonsense. It would clearly make a lovely holder for a pillar candle.

Or a fishing pole holder.

Or a ring toss post.

Or...

Flowers that don't need water?

My son ate about half of that chicken himself.

For a kid that can number the amount of dishes that I cook that he likes, my stock just went up.

I scored beer chicken (after assuring him he wouldn't get drunk) and penne alla caprese this week.

Go Team Yummy!

 

[ShamelessFlirt]

Damn. That thing would be a bargain at $50, especially if the foie gras is cooked just right.

The Boulad burger has braised short ribs in it in addition to foie gras (note the date as well, the price has likely gone up)...


http://aht.seriouseats.com/archives/2005/04/134_for_a_burge_1.html

$134 for a Burger? The Burger War Goes International
Posted by Matt Jacobs, April 18, 2005 at 2:54 PM

According to an Austalian news service, the British restaurant Zuma is serving a $134 hamburger. I have yet to confirm if this is U.S. or Australian dollars, but it's still a ridiculous amount of money to spend on a ground beef sandwich.

A restaurant spokeswoman said: "Our wagyu beef comes from New Zealand, where the cows are reared on beer and massaged until they weigh three-quarters of a tonne, more than double the weight of an average cow."
Big whoop, I say. One person who won't be happy to hear this is restaurateur Daniel Boulud. In early 2003, we experienced the great burger wars with Boulud's burger finally winning out at $50. Trumping his own $29 burger and the Old Homestead's $41 Kobe beef burger, Boulud's sirloin burger includes regular truffles, braised short ribs, foie gras and fresh black truffles. Today, the burger goes for $59 or $99 for the double truffle version.

Boulud is not one to be bested, so we're bound to see some new concoction relatively soon. Don't be surprised if you can soon order a burger stuffed with caviar and wagyu beef from cattle massaged by Boulud's own hands.

Oh, and if anyone wants to sponsor a trip to London to try the most expensive burger, I would be willing to make the sacrifice and go.

 

[ShamelessFlirt]

More hype ...


http://gershkuntzman.homestead.com/files/The_Burger_Wars.htm

 

[rosco rathbone]

Give me some fresh mozzarella ideas. Pasta sauces, salads, etc. I crave this stuff but I don't know what to do with it.

 

[tortoise]

Ahoy, rapscallion. Just have a moment, here. Will offer more in-depth ideas later. First and foremost: caprese. Slices of fresh mozz, slices of GOOD fresh tomatoes, torn fresh basil. Light drizzling of olive oil, salt, pepper, maybe a few drops of balsamico. Ambrosia. Can also be worked into an excellent sandwich variation: just add bread. Pretty good in pasta salad form, too. Just chunk instead of slice.

Also plays very well with grilled eggplant and/or roasted red peppers.

 

[Collette]

Give me some fresh mozzarella ideas. Pasta sauces, salads, etc. I crave this stuff but I don't know what to do with it.

A grilled Margherita pizza would be yummy. Simple ingredients so you could really enjoy the mozzarella. Just brush the dough with some olive oil and add roma tomatoes, basil leaves, cheese, and whatever herbs you prefer.

 

[tortoise]

A grilled Margherita pizza would be yummy. Simple ingredients so you could really enjoy the mozzarella. Just brush the dough with some olive oil and add roma tomatoes, basil leaves, cheese, and whatever herbs you prefer.

Ooh. Another true classic. Excellent suggestion!

 

[Collette]

Since you mentioned pasta, Rosco...

Creamy Mozzarella Pasta

Ingredients
170g/6oz pasta
1 lemon, juice and zest only
½ glass white wine
1 clove garlic, crushed
1 packet baby mozzarella, roughly torn
4 tbsp double cream
handful arugula

Method
1. Cook the pasta to tender according to the packet instructions.
2. In a pan simmer the wine, lemon juice and zest, garlic and half the mozzarella for a few minutes.
3. Blend using a handheld blender.
4. Add the cream, remaining mozzarella and arugula and stir through.
5. Drain the pasta and add to the pan.
6. Stir through and serve.

Ooh. Another true classic. Excellent suggestion!

TY Now I'm having a craving and may have to make the pasta myself.

 

[tortoise]

TY Now I'm having a craving and may have to make the pasta myself.

I'm having a craving, too.

Mine has nothing to do with food (although the recipe does look delicious).

:collarbonenibble:

 

[tortoise]

Oh, and speaking of arugula: I think my crop will be ready for its first harvest this weekend! I will snap some photos of the verdant beauties before the harvest.

 

[rosco rathbone]

I didn't want to do the tomato-basil thing---I associate it with working as a counterman in a yuppie catering place when I was a kid. But COllette's pasta sauce looks great!