Foodgasms

[bluntforcemama]

Potato/andouille soup

This is a soup I've made up, and it changes every time I make it.

Four to six large Yukon gold potatoes
Two or three links of sliced spicy andouille sausage (or 3/4 cup sliced chorizo)
Two or three lemons
Milk
one large onion or two leeks
garlic
dry white wine
olive oil
salt, pepper
Vegetable/chicken stock (three or four cups)
Sharp cheese
Worcestershire sauce

Boil potatoes (peel optional) until tender. Drain.
Fill pot with chicken broth and two cups of water (or thereabouts)
add cooked potatoes, mash lightly until desired consistency
in separate pan, heat 1 tbsp olive oil, add garlic and stir constantly to prevent burning for about 1 minute. Add a bit of white wine, lower heat. Add sliced onion or sliced leeks. Cook until just tender. Add sliced sausage until browned. Add to pot of potatoes/broth. Stir in gently, add 1 to 2 cups milk (skim for the health conscious, whole milk for a richer flavor). Reduce heat and simmer for about 20 to 30 minutes. Squeeze two or three, lemons into pot, stirring. Add about 2 tbsps Worcestershire sauce, salt and pepper to taste, and grate in about 1 cup of sharp white cheese of your choice. A lot of this is to taste, so you may need to alter the recipe to your own taste.

 

[Tati]

since it is now corn season...

Sweet Corn Cupcakes with Brown Butter Frosting
http://www.seriouseats.com/required_eating/images/20080806-corncupcakes-thumb.jpg
-makes 12 cupcakes -

Browning the butter accentuates its flavor and adds a pleasant nutty undertone to the cupcakes. It is a step that should not be skipped.

Because the cake may drain moisture from the corn kernels after baking, the cupcakes are best eaten the day they are made.

Ingredients
For the frosting:
10 tablespoons unsalted butter, cut into chunks (140 grams)
1 teaspoon molasses (8 grams)
½ teaspoon vanilla extract
1/8 teaspoon salt
1 cup confectioners’ sugar (120 grams)

For the cupcakes:
¼ cup unsalted butter (56 grams)
Reserved butter solids, leftover from browning the butter for the frosting
¼ cup sugar (50 grams)
¼ cup brown sugar (50 grams)
1 large egg
¼ cup plain low-fat yogurt (60 grams)
3/4 cup corn kernels (120 grams)
1 ¼ cup cake flour (150 grams)
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
½ cup corn kernels (80 grams)

Procedure:
1. Browing the butter: Place the first quantity of butter in a heavy-bottomed sauce pan and heat over medium-high flame. Swirl the pan occasionally to melt butter completely. Place a fine mesh strainer inside a heat-proof bowl; keep within easy reach of the stovetop. Continuing to heat, butter will foam and begin to brown around the edges. Be careful to avoid hot butter splatters. Scrape around the sides and bottom of the pan with a heat-proof spatula to prevent scorching and ensure even browning.

When butter solids (the sandy bits that accumulate in the bottom of the pan) have turned a uniform mahogany brown, remove pan from heat and immediately pour butter through nearby strainer, separating all but the finest bits of solid from the butter fat. Set strainer lined with butter solids aside. Place butter fat in the refrigerator to set while preparing cake batter.

2. For the cupcakes: Preheat oven to 350°F. Line 12 standard cupcake tins with paper liners.

In a mixing bowl, combine second quantity of butter with the reserved butter solids and the brown and regular sugars. Beat with an electric mixer until light and fluffy, scraping down the bowl occasionally. Add egg and beat until light and homogeneous.

In a blender or food processor, purée yogurt with first quantity of corn until smooth.

Combine flour, salt, baking soda and baking powder, and whisk to blend. Add about 1/3 of the flour to the butter and egg mixture and mix to incorporate. Mix in half of the corn purée. Add half of the remaining flour and mix just to incorporate. Add remaining corn purée. Mix in remainder of flour and stir to incorporate. Fold in the second quantity of corn kernels.

Spoon the batter evenly among the cupcake papers.

Bake cupcakes until set, 15 to 17 minutes. Remove cupcakes from pan to cooling rack while preparing frosting.

3. For the frosting: Combine cooled brown butter with confectioners’ sugar and salt. Beat with mixer until light and fluffy, scraping down occasionally. Add molasses and vanilla, and mix to thoroughly incorporate. Frost cupcakes and store in an airtight container.

http://www.seriouseats.com/recipes/...pcakes-with-brown-butter-frosting-recipe.html

 

[Collette]

Sweet Corn Cupcakes with Brown Butter Frosting
http://www.seriouseats.com/required_eating/images/20080806-corncupcakes-thumb.jpg

Those sound and look amazing, Tati! I'll definitely give them a try.

 

[Tati]

Zucchini, Cheddar, Bacon Cakes

INGREDIENTS
4 slices of bacon chopped into small pieces and fried until crisp
1 small zucchini shredded in a box grater
1C shredded cheese
2-3 scallions thinly chopped, white and green parts
2 eggs separated
1/2C white flour
1/2C yellow corn meal
2T sour cream
dash of cayenne pepper
salt

Garnish: Fresh tomato, avocado, sour cream
Oil and Butter for frying

In a large mixing bowl, combine all ingredients except the egg whites. You will want to whip those up until soft peaks form and gently fold those into the mixture. Play with the batter until it is the texture of thick pancake batter.

Heat up a large flat skillet with both a pad of butter and some olive oil until it is hot. Add a generous dollop of the batter to the hot pan and watch carefully, and flatten into discs with a spatula. Be sure to fiddle with the cakes so that they don't stick to the bottom. Once they get brown on one side flip.

Place on a plate with paper towels.

Serve warm with fresh tomatoes, avocado and sour cream

 

[SimplySouthern]

OK, I'm eating mini-ravioli from the can unheated.

You people suck.

But I have Guinness. That makes it all OK.

 

[MorgaineLaFay]

I love this thread ...

 

[Tati]

I thought of Collette and Ballina when I saw these oh so ADORABLE cupcakes!

Corn on the Cob Cupcakes

Ingredients
Makes 24 cupcakes or 8 “ears of corn”
Vanilla Frosting
Yellow liquid food coloring
24 Vanilla Cupcakes, baked in white paper liners
3 ½ cups small yellow, cream, or white jelly beans, such as Jelly Belly
4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
1 tablespoon white decorating sugar
8 sets of corn holders (optional)
Directions
Color the frosting pale yellow with food coloring.
Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.
Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.

*Please note that these were mini cupcakes. They take 15 minutes to bake at 325F.

http://www.culinaryconcoctionsbypeabody.com/2008/08/10/corny/

 

[bluntforcemama]

I'm looking for a really good Gazpacho recipe.

 

[bluntforcemama]

From beansoup

Gazpacho
Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
Show: Wolfgang Puck
Episode: Chino Farms 1
2 pounds, about 10 Roma tomatoes, cored and chopped
1/2 red bell pepper, cored, seeded, and chopped
1 English cucumber, peeled, seeded, and chopped
2 medium celery stalks, chopped
1/2-cup fresh flat-leaf parsley leaves
1 tablespoon tomato paste
2 cups tomato juice
1/2 cup water
1/4 cup sherry wine vinegar
1 cup extra-virgin olive oil
3 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon sweet paprika

In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.

Topping mixture:
1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice
1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice
1/2 cup red and yellow pear tomatoes, coarsely chopped
3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
1/4 cup fresh lime juice
Kosher salt
Freshly ground black pepper

Garnishes:
12 to 16 large shrimp, peeled, de-veined, butterflied, poached, and chilled
6 to 8 sprigs fresh cilantro
6 to 8 wedges lime

 

[bluntforcemama]

Baked Mussels with Pesto Breadcrumbs

Ingredients

1/4 cup dry white wine
1 1/2 pounds fresh mussels, scrubbed
1/2 cup plain breadcrumbs
8 bacon slices, cooked and crumbled
3/4 cup (3 ounces) shredded Parmesan cheese
1/4 cup pesto sauce
Kosher salt
Preparation
Heat a large skillet over medium-high heat. Add wine and mussels; cover and cook 3 to 5 minutes. Discard any unopened mussels, and reserve cooking liquid.

Allow mussels to stand until cool enough to handle. Open mussels, and discard top shells. Detach meat, and return to bottom half.

Combine breadcrumbs and next 3 ingredients in a small bowl; mix well.

Pour 1/2 inch kosher salt into a large baking pan. Place mussels on top of salt in baking pan. Spoon 1/2 teaspoon of reserved cooking liquid over each mussel. Top with heaping teaspoon of breadcrumb mixture.

Broil 5 1/2 inches from heat 3 minutes or until breadcrumbs are lightly browned. Serve immediately.

Serve with a good Gewürztraminer.

http://i.timeinc.net/recipes/i/recipes/cl/06/03/mussels-pesto-cl-1173720-l.jpg

 

[beansoup]

Ingredients

1/4 cup dry white wine
1 1/2 pounds fresh mussels, scrubbed
1/2 cup plain breadcrumbs
8 bacon slices, cooked and crumbled
3/4 cup (3 ounces) shredded Parmesan cheese
1/4 cup pesto sauce
Kosher salt
Preparation
Heat a large skillet over medium-high heat. Add wine and mussels; cover and cook 3 to 5 minutes. Discard any unopened mussels, and reserve cooking liquid.

Allow mussels to stand until cool enough to handle. Open mussels, and discard top shells. Detach meat, and return to bottom half.

Combine breadcrumbs and next 3 ingredients in a small bowl; mix well.

Pour 1/2 inch kosher salt into a large baking pan. Place mussels on top of salt in baking pan. Spoon 1/2 teaspoon of reserved cooking liquid over each mussel. Top with heaping teaspoon of breadcrumb mixture.

Broil 5 1/2 inches from heat 3 minutes or until breadcrumbs are lightly browned. Serve immediately.

Serve with a good Gewurztraminer.

http://i.timeinc.net/recipes/i/recipes/cl/06/03/mussels-pesto-cl-1173720-l.jpg

I heard all the mussels are dead in Seattle.

I have two bottles of Gewurtz in the fridge. One is a Fetzer, which I surprisingly really like! I can't remember what the other is.

 

[bluntforcemama]

I heard all the mussels are dead in Seattle.

I have two bottles of Gewurtz in the fridge. One is a Fetzer, which I surprisingly really like! I can't remember what the other is.

No, no. Those were the CLAMS. Of course, my mistake. I suppose the little bastards have to breathe, right?

I still like the Piesporters, but cannot find one here. I might have to find a good wine shop, or order them online. Ridiculous, I tell you!

 

[Tati]

Green grape and zucchini gazpacho

Makes 6 servings

1 medium cucumber, peeled and chopped
2 large celery stalks
1 1/2 cups green grapes
1 cup vegetable or chicken broth
1/2 onion, sliced
1 large zucchini, chopped
1/3 cup day old bread, chopped, crust removed
1/4 cup red wine vinegar
2 TBSP extra virgin olive oil
1 garlic clove, chopped
salt and pepper to taste
diced tomatoes for garnish

Preparation:

Combined all the ingredients, except the tomato, in a large bowl.
Puree in batches in a blender or food processor until very smooth.
Chill for at least one hour to improve flavor.
Serve and garnish with diced tomatoes.

 

[Collette]

I thought of Collette and Ballina when I saw these oh so ADORABLE cupcakes!

Corn on the Cob Cupcakes

I love those! I want to make a peas and carrots one, but I'm having trouble finding Runts candy to pick the green ones from.

 

[tortoise]

Can I post a picture of your popcorn cupcakes? Can I? Can I?

 

[Tati]

I love those! I want to make a peas and carrots one, but I'm having trouble finding Runts candy to pick the green ones from.

I did a search and found them on line here...
http://candy-crate.stores.yahoo.net/rucathbox7oz.html

BUT, I noticed that it said Theatre Box size...so I bet that you could find them at the movies. Of course you will probably pay your child's first year college education tuition for them...but still.

 

[Collette]

Can I post a picture of your popcorn cupcakes? Can I? Can I?

Provided we're thinking of the same thing, yes.

I did a search and found them on line here...
http://candy-crate.stores.yahoo.net/rucathbox7oz.html

BUT, I noticed that it said Theatre Box size...so I bet that you could find them at the movies. Of course you will probably pay your child's first year college education tuition for them...but still.

I'll see if they have a big bag at Sam's or Costco. I'm one of those moms that sneaks candy in the overpriced theater.

 

[tortoise]

Mmmm, "popcorn"

http://tortle.com/lit7/IMG_9443.jpg

 

[Collette]

*nods*

T'was a cupcake explosion.

 

[Tati]

you're so creative! It is adorable.

 

[Lavared]

Does anyone have an old-fashioned fried apple pie recipe? My grandmother used to make them from dried apples and no one in my family remembers how she did it.

 

[Tati]

Does anyone have an old-fashioned fried apple pie recipe? My grandmother used to make them from dried apples and no one in my family remembers how she did it.

I found this...it uses dried apples.

Fried Apple Pies

Ingredients:
2 cups dried apples
2 cups all-purpose flour, sifted or stirred before measuring
1/2 teaspoon salt
1 teaspoon baking powder
3 tablespoons butter
1 egg, beaten
1/2 cup milk
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon sugar
oil for deep frying
Preparation:
Cover dried apples with water; simmer, covered, for 30 to 40 minutes. Drain and let cool.
Sift together flour, salt, and baking powder; cut in butter. Add eggs and milk; mix to form a soft dough. Roll dough out thin and cut into 4 circles about 5 inches in diameter.

Combine nutmeg, cinnamon, and sugar.

Place 1/2 cup dried apples in the center of each circle, sprinkle with 1 teaspoon of the sugar mixture, then fold over. Wet edges with a little milk and seal with a fork. Fry at about 370° in deep fryer until golden brown. Drain well. Serve with cream or ice cream.
Makes 4 fried apple pies.

 

[BallinaB]

I thought of Collette and Ballina when I saw these oh so ADORABLE cupcakes!

Corn on the Cob Cupcakes

Oh how cute!! I haven't made any cupcakes in a week, I'm feeling the urge. I need to find a good mini cupcake pan for what I'm planning for my sister's baby shower.

 

[Lavared]

I found this...it uses dried apples.

Thank you, Tati. I'll try it this fall and let everyone know how it works out. This recipe calls for deep fat frying but I remember grandmother cooking them in her cast iron skillet. Hopefully that won't make a big difference as I don't have a deep fat fryer.

 

[Tati]

Strawberry Panzanella
http://www.101cookbooks.com/mt-static/images/food/strawberry_panzanella_recipe2.jpg
1/4 cup unsalted butter
1/4 cup + 2 tablespoons (raw) brown sugar
couple pinches of fine grain salt
1 pound loaf of hearty, substantial day-old bread, cut into 1-inch cubes
1+ pint basket of ripe strawberries, trimmed and cut into matchsticks
a 7 or 8 ounce container of plain (Greek) yogurt
poppy seeds for garnish

Preheat oven to 350F degrees. In a large pot melt the butter. Stir in the sugar and salt. Stir until the sugar dissolves and remove from the heat. Add bread cubes and toss, coating the bread cubes. Toss for a minute or so to get decent coverage. Pour the bread out onto a baking sheet and arrange them in a single layer. Toast for about 15 minutes or until bread is well toasted, tossing every 5 minutes to make sure all bread surface areas get golden and crunchy.

In the meantime, place half the chopped strawberries in a small bowl and mash them with the remaining 2 tablespoons of brown sugar. A potato masher works well for this. Keep mashing until berries are super juicy and appetizingly chunky - this is your dressing.
When the bread cubes are done toasting (and have had a few minutes to cool and crisp up), toss them in a big bowl with the mashed berries. Add the remaining chopped strawberries and toss a bit more. Give the yogurt a good stir, and serve on the side garnished with poppy seeds (feel free to sweeten it a bit to your liking).
Serves 6 or so.