Foodgasms

[Saint Peter]

Post the recipe for the book!

That is classified. Move along.

 

[Tati]

Ballina, the cupcakes are SO freaking cute! Do I see little vanilla bean specks in the icing?

 

[BallinaB]

Well, now I have a reason to come to Conshy! Thanks!

Yep, it's all about the cupcakes.

Ballina, the cupcakes are SO freaking cute! Do I see little vanilla bean specks in the icing?

Thanks Tat, actually I dusted the icing with a mix of superfine sugar and cinnamon. It just adds a little extra flavor.

 

[tortoise]

Thank you, your lovely lady has been a great inspiration for me.

They are adorable!

And yes, I find her incredibly inspiring as well.

Radioactive Cupcakes
http://bp2.blogger.com/_jCvc9sQ3m4w/R_cNJ0xGgXI/AAAAAAAAADg/YZ6KPEfwcao/S220/Radioactive+cupcake.JPG

Yum! You could top each one with this, in fondant:

http://www.uaf.edu/news/featured/06/amchitka/images/universal_warning.gif

 

[Collette]

That is classified. Move along.

*pancake probes you*

 

[Saint Peter]

*pancake probes you*

*takes Collette into the curtained off area to remove her contaminated clothing*

Could be static, but there is no way to tell for sure. These have to come off, too.

*scrubs*

 

[rosco rathbone]

Jamaican Cooking Extravaganza

As you OG Foodgasm thread people know, I've been obsessed with JA cooking for a while now, and have posted a lot of recipes that I've tried. Most of them came from a cookbook which was published by a small company run by the woman that hosted this Cooking Extravanganza.

I'd thought I was doing pretty well, but after eating her cooking a year ago, I realised that I knew nothing. I asked her to teach me and we bought a bunch of fresh groceries, got together and made the following, some of which I've posted the recipes here already. I was having fun with my cam. Enjoy.:

Escoveitched Kingfish (king mackerel steaks, fried, with vinagrette)
Mackerel Rundown (pickeled mackerel in coconut sauce)
Boiled Green Bananas
Boiled Yams
Fried Dumplins
Ackee
Roast Breadfruit
Rice And Peas
Pumkin Soup

This is a pretty standard Authentic Jamaican Feast. You will note that it is very heavy on the cheap, filling starches, which also serve to absorb the savory gravies. The ingredients were all purchased from the local west indian grocery store which doubles as the local weed outlet.

I was watching like a hawk, trying to figure out why my versions of this extremely simple cooking always came out half-assed, where as those who knew what they were doing produced food of delicious, rich, complex, tasty nature. I got some answers, other things remain a mystery.

There were no measurements of any kind. All was by eye and taste. "taste and see what it needs". I was never confident about my calls.

Mackerel Rundown:

This is whole pickeled mackerel, which was said at the store to be "fat and nice". You get the whole fish, skin, eyes, and all. It looks like it just jumped out of the water. You soak it 24 hours to reduce the saltiness and then rip it apart, trying to pick out the bones.

Soaking fish (kingfish steaks in lime water in the background):
http://i263.photobucket.com/albums/ii152/rosco_rathbone/mackandking.jpg

Cleaning the mackerel:
http://i263.photobucket.com/albums/ii152/rosco_rathbone/mackhead.jpg

A juicey delicious fisheye:
http://i263.photobucket.com/albums/ii152/rosco_rathbone/mackeye.jpg


Then you sautee onion and tomato, add a bit of thyme, a couple of pieces of scotch bonnet pepper, a big spoonful of coconut creame. My instructor shaved a couple of small chunks of raw garlic from a clove into the pan. She told me to lay on the cheap pre-ground black pepper with a will. (No sea salt or kosher salt, no fresh-ground poivre). My head was whirling as I tried to calculate amounts. Then we added the fish, which had been torn up by hand, a sensual, briny, smelly experience. She looked at me as if imparting secret knowledge and added a couple of thimblesful of water to the pan. Then it just simmered.

After a while, I tasted a spoonful of the gravy. It was a five star FOODGASM, rich, subtle, spicy, hot, sweet. Was I imagining all this? WHy can't I get this kind of flavor in my own cooking?

I reviewed the differences...gas versus electric, cast iron versus nonstick, fresh ground versus pre ground, canned fish versus fresh. I don't know. It was so. fucking. good. And it's also such a stupidly simple recipe that I can't understand why I can't nail it.

This is what it looks like in the early stages as it cooks down:
http://i263.photobucket.com/albums/ii152/rosco_rathbone/mackerelrundown.jpg

Here, almost ready, with ackee in the background:
http://i263.photobucket.com/albums/ii152/rosco_rathbone/mackandack.jpg

Escoveitched Kingfish:

Something I've tried many times, and now I finally get it. It's king mackerel steak, fried very thoroughly and then left to soak over night in pickel sauce. Before, I've not cooked it well enough and tried to make my own sauce on the spot, just throwing onions and vinegar together without soaking for weeks in a jar.

. When done right, the fish has a delicious, salty, chewy texture that's much more like cured meat than fish. The key is to get steaks no more than an inch thick. We washed them in lime juice and water, patted dry with paper towel, coated them heavily with table salt and pepper and fried them about 10 minutes per side in hot veg. oil, until very well crisp and brown--burnt-looking, really. That's the first secret. The second is to use a pickel sauce that has been gathering potency for weeks or months. It's very easy to make: a sliced onion, some carrot, a handful of pimento seeds, and a couple of scotch bonnets floating in cheap white vinegar. I've got some of grandpa's in my fridge right now and it is so good that I eat it right out of the jar.

Once the fish steaks are well-drained on paper towel, you put them in a dish, pour the pickel sauce on, and cool the fish. It's even better next day.





Here's what the fish looks like in the pan:

http://i263.photobucket.com/albums/ii152/rosco_rathbone/kingfishfrying.jpg

http://i263.photobucket.com/albums/ii152/rosco_rathbone/morekingfrying.jpg



And here's a jar of the sauce. This stuff is awesome!:

http://i263.photobucket.com/albums/ii152/rosco_rathbone/homadepicklesauce.jpg




Here's the final product on the table:

http://i263.photobucket.com/albums/ii152/rosco_rathbone/tabletwo.jpg


The green bananas are boiled in their skins with score-marks, along with peeled and sliced yellow yam. The breadfruit was roasted on the grill. My instructor's thirteen-year old daughter (who plays African Drums like a man--she hits the damn thing like John Henry driving a railroad spike; it's pretty weird to see a teenaged girl playing drums that hard) made the fried dumplings. All of these foods are rather bland and very filling, but they serve as an excellent accompaniment:

Preparing bananas and yams:

http://i263.photobucket.com/albums/ii152/rosco_rathbone/boilbananas.jpg

http://i263.photobucket.com/albums/ii152/rosco_rathbone/yams.jpg

http://i263.photobucket.com/albums/ii152/rosco_rathbone/prepgreenbananas.jpg


Boiling (kingfish and rice and peas):

http://i263.photobucket.com/albums/ii152/rosco_rathbone/stovetop.jpg


Fried Dumplins:

http://i263.photobucket.com/albums/ii152/rosco_rathbone/frydumplins.jpg


Breadfruit:

http://i263.photobucket.com/albums/ii152/rosco_rathbone/donebreadfruit.jpg



The Pumkin Soup was the trickiest of all. This stuff is so damn good, but I didn't end up feeling as if I'd be able to make it just from helping with this. It's based on what's called "calabaza", or tropical punkin, which looks like this:

http://i263.photobucket.com/albums/ii152/rosco_rathbone/calabaza.jpg

Some is pureed in a blender:

http://i263.photobucket.com/albums/ii152/rosco_rathbone/soupmaking.jpg

And then added to chunks of the same, in hot water, with chunks of yam, cut up scallions, a heaping serving-spoonful of vegetarian bouillon powder, garlic, coconut creme, scotch bonnet, salt, pepper, and I don't remember what all else...only that it was way to simple to yield anything as delicious as what came out.

Here it is on the stove:

http://i263.photobucket.com/albums/ii152/rosco_rathbone/pumkinsoup.jpg

And in the bowl:

http://i263.photobucket.com/albums/ii152/rosco_rathbone/soupinbowl.jpg

And, here's the final feast on the table. Washed down with many wines and beers, just me-- an authenticity-obsessed white boy-- and a bunch of west-indian women.

http://i263.photobucket.com/albums/ii152/rosco_rathbone/tabletopone.jpg

 

[Collette]

And, here's the final feast on the table. Washed down with many wines and beers, just me-- an authenticity-obsessed white boy-- and a bunch of west-indian women.

http://i263.photobucket.com/albums/ii152/rosco_rathbone/tabletopone.jpg

*wonders how I'm going to explain to Tort that Rosco gave me a giant orgasm*


I'd have given almost anything to join you all around the table. The meal looks incredible and I envy you the experience. Thank you for sharing this with us.

 

[thør]

*wonders how I'm going to explain to Tort that Rosco gave me a giant orgasm*


I'd have given almost anything to join you all around the table. The meal looks incredible and I envy you the experience. Thank you for sharing this with us.

That Rosco is showing off some fine looking food.

 

[rosco rathbone]

*wonders how I'm going to explain to Tort that Rosco gave me a giant foodgasm-once-removed*


I'd have given almost anything to join you all around the table. The meal looks incredible and I envy you the experience. Thank you for sharing this with us.

FYP. Glad you enjoyed.

 

[ksmybuttons]

Wow, Rosco, I am amazed at your diligence and only wish I could taste it. Of course the company of you and Collette would be the best part of it all.

 

[tortoise]

Outstanding, rapscallion! A most exquisite feast. Simple, unpretentious, authentic, and full of heart.

Thank you so much for sharing this. I am moved.

 

[tortoise]

So, I made the creamy mozzarella pasta. It was... okay. I kept thinking about possible additions to nudge it into the delicious category, but in the end, I think I'd go with a subtraction: the cream. Not for health reasons; 4 tablespoons of heavy cream ain't gonna kill me. I just don't like what it added to the dish. I prefer lighter flavors, in general, but I wouldn't have minded an Alfredo-esque decadence. This wasn't decadent, just kind of ... creamy. Like bland creamy. I added more lemon juice, but still wasn't loving it. So, next time I think I'll make it simpler. Pasta, fresh arugula, torn pieces of fresh baby mozzarella, lemon zest, a splash of olive oil, maybe some pepper flakes. I am quite happy that I tried the recipe, though, as we learn as much or more from our misses as we do our hits.

 

[rosco rathbone]

Outstanding, rapscallion! A most exquisite feast. Simple, unpretentious, authentic, and full of heart.

Thank you so much for sharing this. I am moved.

This is my internet cooking home. It's important to me to know that I can say " I burned my roux because Miles Davis ended and Suicide came on and I wasn't paying attention." and be understood.

 

[tortoise]

This is my internet cooking home. It's important to me to know that I can say " I burned my roux because Miles Davis ended and Suicide came on and I wasn't paying attention." and be understood.

I feel ya. In your honor, I'm going to henceforth refer to any extraordinarily immersive piece of music as a "roux-burner."

 

[ShamelessFlirt]

So, I made the creamy mozzarella pasta. It was... okay. I kept thinking about possible additions to nudge it into the delicious category, but in the end, I think I'd go with a subtraction: the cream. Not for health reasons; 4 tablespoons of heavy cream ain't gonna kill me. I just don't like what it added to the dish. I prefer lighter flavors, in general, but I wouldn't have minded an Alfredo-esque decadence. This wasn't decadent, just kind of ... creamy. Like bland creamy. I added more lemon juice, but still wasn't loving it. So, next time I think I'll make it simpler. Pasta, fresh arugula, torn pieces of fresh baby mozzarella, lemon zest, a splash of olive oil, maybe some pepper flakes. I am quite happy that I tried the recipe, though, as we learn as much or more from our misses as we do our hits.

Want to try something that will add to the creaminess and seems out of left field but really fits? Avocado!





My favorite Mozzarella with Penne pasta


8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon fresh squeezed lemon juice
1 tablespoon coarse salt
2 tablespoon fresh chopped basil
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese


In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper. Let stand at room temperature for at least 30 minutes.

 

[tortoise]

Sounds good, Flirt. So is this served more as a pasta salad, then?

 

[ShamelessFlirt]

Sounds good, Flirt. So is this served more as a pasta salad, then?

Yes, I've tried it with sun dried tomatos too but it's not as nice. The only heat to touch the mozzarella is the warm pasta. I simply toss everything like a salad like you already figured out. When I want to add to the texture I add pine nuts or walnuts. Baby carrots work as well.

 

[BlueSugar]

my marinara sauce and my stuffed pepper

Brief time line:
High school till '02.
College till '07; away from home.
Moved Home to get on my feet till about 3 weeks ago.

You all know how it is when you move. Takes a while to build any sort of pantry. Here are my first few meals made in the new place. I tried to stay cost conscious, tried to build a pantry, and eat well too.

First things first, one large pot of Marinara.

When I cook, it is all about depth of flavor, trying to figure out that ONE thing to make it that LITTLE bit better... the process... the tender love and thoughtfulness... the absolute war in the kitchen.

I roast my tomatoes when they are canned (whole, and peeled) 4 cans.
Drain juice into the huge pot the finished product will be... along with a bay leaf, and any dry herbs you want to use. I use a handful of basil. On med/low heat, reduce by at least half.

Into a baking dish goes: The 4 cans of TOMATOES sans juice...one large onion rough chop, 4 cloves of garlic smashed and peeled. Table spoon of salt, teaspoon of pepper, pinch of hot pepper flakes, few squirts of oil and in the oven in on 350 for ah hour, maybe an hour and half, turning a couple times.

Combine the tomato products into the large pot, and hit with your hand blender or let cool totally and squish the tomatoes with your hands. Can also put them in a ricer... whatever your fancy. I hit it with the "boat motor" for a few zaps. I cook it for another hour with a cup of vege stock. Then hit it with what it is missing. Taste it. Needs salt, I add. Pepper? add it.
Its just a marinara, its the BASE. Want bologinaise? Add meat. Want Vodka? Add cream, peas, mushrooms and prosciutto. etc.

We had it simply with pasta that night, and a nice hunk of bakery bread.
Simple meal, plenty of sauce left over, and frozen. Pantry/Freezer built, and the next meal is ready.
The roasted tomatoes, garlic and onion... *kisses fingertips*


Next day was Stuffed Peppers.
4 Green (I like green, you use whatever) Bell Peppers, mine happened to be on the small size.
we used 3/4 chop meat, maybe a cup of rice, possibly a little more, and a half cup of marinara sauce. I mix these three ingredients until they "feel right". Just remember the rice needs liquid to grow, and the meat might give off some grease. Allow for these two things, and you're as good as gold.

Cut pepper tops off, to make a "lid"...clean out the pepper, take out the seeds and the white stuff the actual name escapes me.
Put a table spoon of marinara sauce in the bottom of the pepper.
Fill the pepper with your mixture, but not packing it too tightly, this mixture WILL expand, the pepper WILL be accommodating, but only to a certain point. Too much it'll burst or take FOREVER to cook, too little and it'll be total mush.

Put in a pot big enough to hold the peppers upright with some breathing room. Add chicken a cup of chicken stock, a cup of water, a cup of marinara sauce, some salt and pepper... and cook with the lid on for about an hour or until the rice is done.

These left overs just get more yummy (to us anyway).


We've had chicken cuttlets, eggs benedict, and veal marsala, with a lazy night of tuna salad in there too... recipes to come.

But with those meals ... I have marinara in the freezer, rice in the cabinet, meats in the freezer, eggs, herbs, salt/pepper, onions, garlic, bread crumbs... etc.


I go food shopping with recipes in mind, and always add a few special items to push the left overs to make another meal out of. I build pantries/freezers the smart way. I've moved quite a few times, and have learned my kitchen building lesson .. and on a budget!

I haven't read EVERYTHING in this thread, but can we discuss our favorite 3 night meals? Ya know, make one thing on night one, turn it into something else on night two... and something completely different on night three.
I've been doing this for as long as I've had a wooden spoon ( 10 years old )... and I sorta like this game, forces me to be creative, have fun, and eat well!

 

[Tati]

Bastille Day lunch or dinner...

1 very good small baguette (or a hunk of good baguette)
4 ounces roast beef
About 2 ounces Boursin cheese
Thinly sliced red onion
A small handful of spinach or arugula

Split the bread in half. Spread each half with Boursin. Assemble the sandwich.

eat it and mmmmmmmmmmoan.


idea borrowed from:
http://www.seriouseats.com/recipes/sack-lunch/

 

[drown]

damned if alton brown
made a chocolate roux
in the oven!

gonna have to rethink
a bunch of stuff!

 

[tortoise]

Yes, I've tried it with sun dried tomatos too but it's not as nice. The only heat to touch the mozzarella is the warm pasta. I simply toss everything like a salad like you already figured out. When I want to add to the texture I add pine nuts or walnuts. Baby carrots work as well.

Sounds delicious. I've come to appreciate simplicity in most foody things, but especially when it comes to pasta. Gone are the days of complex pasta sauces. Give me a few fresh ingredients, tossed together. Yum.

Brief time line:
High school till '02.
College till '07; away from home.
Moved Home to get on my feet till about 3 weeks ago.

You all know how it is when you move. Takes a while to build any sort of pantry. Here are my first few meals made in the new place. I tried to stay cost conscious, tried to build a pantry, and eat well too.

[...]

I haven't read EVERYTHING in this thread, but can we discuss our favorite 3 night meals? Ya know, make one thing on night one, turn it into something else on night two... and something completely different on night three.
I've been doing this for as long as I've had a wooden spoon ( 10 years old )... and I sorta like this game, forces me to be creative, have fun, and eat well!

What a delicious post! Your passion for food comes through loud and clear. I love the three night idea. I have a few favorites that I will post later.

Bastille Day lunch or dinner...

Oh, hell yes.

See, I don't eat many sandwiches these days. So, when I do, I want to make it an event, with just a few amazing ingredients, so you can TASTE every single one. The best bread. The best protein. The best condiments. But simple simple simple.

damned if alton brown
made a chocolate roux
in the oven!

gonna have to rethink
a bunch of stuff!

Get out! In the oven?

I must investigate this phenomenon.

 

[Collette]

Get out! In the oven?

I must investigate this phenomenon.

Yep. Baked in a dutch oven!

 

[tortoise]

Yep. Baked in a dutch oven!

My world is all topsy-turvy.

Hold me?

*leers*

 

[JustSkye]

Do any of you lovely foodies have a good, tender brisket recipe??