ultimate foodies's topics - tribe.net

hey everyone...

chumtastic — Wed, 16 Jul 2008 21:54:13 GMT

i am going to be leaving tribe as soon as i tie up loose ends. who would like to be the mod? or should i just pick someone i know?

let me know what you all think.

happy eating!
mel

posted in ultimate foodies - 14 replies

The juice of life...

CG — Tue, 08 Jul 2008 22:59:07 GMT

One organic seedless watermelon.
fresh spring water.
A large piece of fresh ginger.
three lovely limes.
three tablespoons of organic sugar

Cut away the rind from the watermelon and blend it in the blender with a little spring water. 2 or 3 cups of water.
Strain it through a sieve or strainer to remove the pulp and set aside.
Peel the ginger and grate it with a micro-fine grater into the same type of sieve. Use your hands to squeeze the juice into a bowl and add it to the pitcher of juice.
Cut in half and squeeze the juice of all three limes into the pitcher and add three tablespoons of organic sugar.
Stir and chill for one hour.

It's what my brothers kids call the juice of life when I make it for them.. :)

posted in ultimate foodies - 8 replies

pineapple sangria

bfg — Sat, 19 Jul 2008 14:55:49 GMT

saw this one this morning...looks SOOO good !

pineapple sangria

Ingredients

3 cups pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1 cup brandy (pear brandy is nice but not required)
1 ripe pineapple, cut into 1-inch chunks
1 cup pineapple soda
1 bunch fresh mint, roughly chopped
1 orange, sliced

Preparation

In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.

posted in ultimate foodies - 3 replies

Soup

shhhh — Tue, 08 Jul 2008 23:11:06 GMT

I know its hot outside and no one wants soup....

but

I'm craving tomotoe basil soup....

I want to make it myself... or even a roasted tomatoe soup recipe.... something simple.... please!

posted in ultimate foodies - 7 replies

Homemade ice cream

lindabelly — Thu, 03 Jul 2008 00:24:54 GMT

Does anyone have any good recipes?

I just got an ice cream maker and I'm itching to put it to good use.

posted in ultimate foodies - 6 replies

"Strange Eats with Andrew Zimner"

arcangel — Thu, 03 Jul 2008 17:13:22 GMT

Has anyone seen this show?
It's Awesome!!
It's not on the Food Network...oddly enough....it is actually on the Travel Channel
Andrew Zimner is this Bald Headed chef guy who goes all over the World.....from the really well known Big Cities and capitals to the reallyyyyyyy far and out of the way rural places in the Countries her visits (He has gone to some places here Stateside as well).
And he is all about trying and eating some of what we here in the U.S would think is really gross or just to way out there
Each Episode typically deals with only one country at a time....
Like for instance, recently I saw the episode where he was in Iceland?
Where he enjoyed such fine Icelandic tasty treats as Cured Shark Meat that had been left to sit outside to...ummmmm..."ferment before being smoke for a few weeks, sloter (not sure if I am spelling that right) which is basically an Icelandic version combination of Blood Pudding and haggis but what I thought was really interesting was when he travelled to a remote Island to hunt Puffins (they are birds that are similar to Penguins, but they fly and have brightly colored beaks)!

Each show is really interesting and fun to watch I think....because one episode could be all about food from Equador (Roast Guinnea Pig anyone?) to Peru (They are BIG on Llamas there!) to the Brazillian Rain Forest (Baked Pirannah in Banana Leaves?), Taiwan (Tasty Stinky Stinky Tofu perhaps?), Vietnam (A Shot of freshly squeezed Cobra Blood in a shot glass with Cobra liver?).....Alaska (Mmmmmm!! Whale Blubber and Jellied Moose Nose?) and Louisiana (Nutria and Baked Squirrel...Cajun style!!)

Some of the stuff when I watch the guy try it makes me do the "Gag" reflex cause it looks hideous....but the commentary and the host of the show is a likable guy and the locations the show is shot at are awesome too.
I like this show MUCH better than Anthony Bourdain's "No Reservations" without a doubt

Check it out, you just maybe glad you did :)

posted in ultimate foodies - 4 replies

chilaquiles...

barsnake — Wed, 21 May 2008 21:11:39 GMT

so good - so simple...

corn tortillas cut into chip sized pieces
fry in oil until crisp and golden
remove and set aside
drain all but a couple tblspoons of oil
put a cup or so of either red or green sauce in the oil
ad the chips back in
stir until chips coated and soft...

use these as a bed for any meat and cheese and egg combination you want -

yummies!

posted in ultimate foodies - 6 replies

California Pasta Toss

arcangel — Sat, 21 Jun 2008 19:06:31 GMT

Here is a pretty quick and easy Pasta Recipe you might like
It takes all of like 30 minutes to make and it is really, really tasty!!

This dish can be put together from start to finish in less than 30 minutes and tastes great with fresh basil, extra virgin olive oil and fresh vegetables including Roma tomatoes and roasted bell peppers.

3 cups penne pasta
3 tablespoons extra virgin olive oil
2 tablespoons minced fresh garlic (Or you can cheat and use the Garlic in a Jar :) )
2/3 cup fresh diced Roma tomatoes
1/2 diced roasted red bell peppers
1/2 cup canned artichokes (The ones in water, not oil)
1/4 cup fresh grated parmesan cheese
fresh cracked black pepper
2 tablespoons fresh minced basil

In a large sauce pot or soup pot boil enough water to cook the penne pasta.
While the water is boiling mince the garlic and dice both the tomatoes and the roasted bell peppers.
Once the water is boiling begin to prepare the vegetables:

In a large saute pan heat the olive oil until hot adding the minced garlic.
Saute the garlic for 15 - 30 seconds or until the garlic has a nice even golden color.
Once the garlic has reached the desired color add the roma tomatoes, roasted red bell peppers and the canned artichoke hearts.
Saute the vegetables over a medium high flame for about 3 to 5 minutes.
While the vegetables are cooking add the dry penne pasta to the boiling water, stirring often (I tend to pour in some olive oil in the boiling water to help keep the pasta from sticking to pot).
After the vegetables have cooked for 3 to 5 minutes add course ground black pepper, fresh minced basil and a bit more extra virgin olive oil.
Reduce the heat to very low to maintain the temperature of the sauteed vegetables and finish cooking the pasta.

Once the pasta has finished drain and add to the sauteed vegetable mixture.

Toss with parmesan cheese and serve.

I like to enjoy this pasta dish with a glass of wine...either a Merlot or a Shirazz (Yellow Tail is an excellent choice)

posted in ultimate foodies - 0 replies

Summer Harvest

rebhel — Mon, 09 Jun 2008 05:13:13 GMT

It's finally June and this is a great time to visit your local Farmers' markets in your area. These places carry the freshest produce in town, so why not support your local Farmers' market, get some delicious ingredients and make a fabulous meal for yourself. And here are some seasonal recipes for ideas:

Pizza Salad

1 pound box spiral pasta Black olives – sliced
Green olives – sliced ¼ cup grated parmesan cheese
Oregano Garlic powder
Salt and pepper 1 large bottle of Zesty Italian Dressing
1 stick of pepperoni (sliced) 1 brick of sharp cheddar cheese
1 onion – diced 1 tomato – diced
1 green pepper – diced

Cook the pasta. Let drain. Put all of the other ingredients into a large bowl and add the
cooled pasta. Mix together with the garlic powder and salt & pepper to taste. Best if
refrigerated for a while before serving.

Salad w/Strawberries

½ pound strawberries sliced ¼ inch thick ½ cup mild fresh goat cheese (2 ounces)
4 ounces mixed greens 1 Tablespoon brown sugar (optional)
¼ cup leeks (thinly sliced, washed 1 ½ teaspoon fresh lemon juice (optional)
in a bowl of water and drained) ¼ cup toasted pistachios (optional)
Dressing:
1 Tablespoon fresh lime juice
1 teaspoon balsamic vinegar
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste

Combine the sliced strawberries with the brown sugar and lemon juice and let marinate
while you prepare the rest of the salad. Whisk together the honey, vinegar, lime juice,
salt, and pepper. Gradually add oil and whisk to combine well. Toss mixed greens,
strawberries, leeks, pistachios, and dressing. Crumble the goat cheese on each serving.

Light Fruit Medley

1 cup seedless grapes halved (green or red)
1 cup fresh strawberries rinsed and halved
2 kiwis peeled and sliced ¼ inch thick
1 ripe nectarine rinsed and cut into bite sized pieces
Dressing:
¼ cup of honey
3 Tablespoons of fresh lime juice
1 Tablespoon granulated sugar

Mix all of the fruit together in a large bowl. Whisk the honey, lime juice, and sugar
together and pour over top of the fruit. You may also add a spoonful of whipped cream to
this for an added treat.

posted in ultimate foodies - 2 replies

building better muffins... this week's creation

rebhel — Fri, 06 Jun 2008 05:46:45 GMT

Becca’s Banana Muffins

These are quick to make and full of yummy, yet healthy, ingredients.

2 c whole wheat flour
1 t baking powder
1 t baking soda
1/2 t salt
1/2 c apple sauce
1/2 c maple syrup
1 t cinnamon
3 medium-sized ripe bananas
3/4 c milk
1/3 c raisins (I use yellow)
1/4 c chopped walnuts

Preheat oven to 400°. Spray muffin pan with non-stick spray and coat lightly with flour.

Combine flour, baking powder, baking soda, salt and cinnamon.

In a separate bowl, mash the bananas, and add apple sauce, maple syrup, and milk. Stir until blended. Stir mixture into dry ingredients thoroughly. Add the raisins.

Pour into prepared muffin pan. The mixture will be thick and sticky, so use a tablespoon. Sprinkle chopped walnuts on top of each muffin (these will toast nicely as the muffins bake).

Bake 20 to 25 minutes or until golden brown.

Serve warm.

Makes a dozen muffins.

If you make them, let me know how it goes!

posted in ultimate foodies - 5 replies

Favorite Fast Food Places

arcangel — Mon, 26 May 2008 18:05:38 GMT

What is your favorite Fast Food place/places to visit?
And what do you like to order/get when you go?
Come ON! Everyone has at least one favorite they enjoy or enjoyed going to growing and still go there when they have a serious jonesing for something tasty and delicious and satisfying!
Now it doesn't have to be a Major well known chain and it doesn't even have to be "Junk" food there are a number of Healthy Food places that can be considered fast food too.

Some of my favorites are:

Whole Foods (Their Hot Bar/Salad Bar always offers up some tasty morsels to enjoy!)
Baja Fresh (Thier Fish Tacos and Fish Burritos are tastilicious)
Zona Fresca (Their Taco Salad Bowls are dangerous...dangerously delicioso!! LOL!!)
Steak N Shake (Their Hamburgers are made from fresh 100% lean ground beef...I like to get thier Double or Triple Stack with cheese and thick cut fries and along with one of their homemade Chocolate Chip Milkshakes!!)

posted in ultimate foodies - 5 replies

Music

arcangel — Fri, 25 Apr 2008 15:46:22 GMT

When you are in the Kitchen or out in the Backyard or Balcony Grilling/BBQ-ing what kind of Music do you like to listen to?
Do you have a particular Artist or Band that you especially like to listen to while prepping and then cooking? Do you like to have the Radio on or do you just listen to your Ipod/Hardrive/I-tunes on a random whatever comes up sort of thing?

For me?
It just depends on my mood
I like to listen to a lot of Indie stuff, then again I like to listen to Rock (both Classic and Hard), Country, Pop, Jazz (I prefer Acid Jazz Artists) and Ambient stuff

posted in ultimate foodies - 9 replies

Foodie TV Shows

arcangel — Wed, 14 May 2008 14:53:28 GMT

Ok so we all know about The Food Network and the various TV Shows that they have on there (some are good and some are just not all that great either!).
There are also other networks that have Cooking or Food theme related shows on them...

So!
What are your favorite Food Netowork or Foodie related shows to watch?
Share!! :)

posted in ultimate foodies - 19 replies

Mom's Chili Beans Recipe

chumtastic — Wed, 28 May 2008 21:09:49 GMT

2 cups Pinto beans (uncooked)
1 lb ground beef (ground round) or ground turkey
2 cups uncooked white rice
1 yellow onion - chopped
2 cloves garlic - chopped
2 Tbsp olive oil
1 to 2 Tbsp chili powder
1 Tbsp chopped parsley
1 can of tomatoes (14 oz)
1 Jalapeno pepper (cooked, canned) -sliced (Note concerning the tomatoes and Jalapeno pepper: mom will substitute these on occasion with a cup of Pace brand salsa - works fine)
Salt
1 teaspoon sugar
1/2 cup of fresh cilantro leaves

1 Start with the pinto beans. Put the beans in a pressure cooker, cover in enough water so there will be water to drain once they are cooked. Cook for 35 minutes on high pressure and low heat. After 35 minutes, allow the pressure cooker to cool. Open the pressure cooker and test the beans. If they are not done (if the beans are still a little hard) put them back in the pressure cooker for another 5-10 minutes. Note: if you soak the beans for several hours ahead of time, they will require less cooking. Make sure if you do this to drain the soaking water and replace with fresh water before cooking them. If you do not have a pressure cooker, follow the directions on the package for cooking the beans.

2 While the beans are cooking cook the rice according to the instructions on the rice package. Add a Tbsp of butter to the rice while it is cooking for flavor.

3 In a large skillet, sauté onions and garlic in 2 Tbsp of olive oil until translucent on medium high heat. Move the onions over to one side of the pan, turn up the heat to high, and brown the meat away from the onions in the same pan. (If you do not have a large enough skillet, use two separate smaller skillets for the onions and beef.) Add chili powder to meat as it is cooking. Start with one tablespoon, and add more as needed to taste. Stir in the onions and garlic. Add chopped parsley. Add one can of tomatoes. Add sliced Jalapeno pepper. Add 1 teaspoon of salt. Add 1 teaspoon of sugar to counteract the acidity of the tomatoes.

4 Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt to the beans as they go in. Simmer for 5-10 minutes, tasting and adding more salt if needed to taste. Stir in cilantro leaves right before serving, or sprinkle on top.

Serve over rice or with warm corn tortillas.

posted in ultimate foodies - 2 replies

grilled citrus chicken under a brick

chumtastic — Wed, 28 May 2008 21:08:44 GMT

1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
3 teaspoons salt, divided
2 teaspoons finely chopped fresh rosemary
1 garlic clove, chopped
1 whole chicken (about 33/4 pounds), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Nonstick vegetable oil spray
1 1/2 oranges
2 foil-wrapped bricks or 1 cast-iron skillet

Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.

Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.

Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.

posted in ultimate foodies - 1 reply

Low Fat Summer Cheesecake

chumtastic — Wed, 28 May 2008 21:13:32 GMT

15 ginger or vanilla wafer cookies (such as Mi-Del brand)
Cooking spray
1 8-ounce pack fat free cream cheese, softened
1 8-ounce pack light cream cheese, softened
1 cup low-fat cottage cheese
1 egg
4 egg whites
Zest and juice of 1 lemon
1 cup sugar
2 cups seasonal berries

Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Place cookies in a small food processor and make crumbs—or place cookies in a large resealable bag and crush with a rolling pin.

Scatter crumbs in the bottom of the pan and press down.Bake for 10 minutes, remove from oven and allow to cool.

Meanwhile, place cream cheeses and cottage cheese in a large mixing bowl or in a blender. Beat with an electric mixer or blend until smooth and creamy. Add egg and beat/blend into cream cheese mixture, followed by egg whites, beating until blended. Add lemon juice, zest and sugar, and beat/blend until well combined.

Empty cheesecake filling into springform pan. Bake in oven for 50 minutes, until the center is almost set. Remove from oven. Run a palette knife around the outside of the cheesecake to allow air to circulate a little, and cool on a wire rack. Carefully remove rim of pan, then chill for at least 4 hours.

Top with berries.

posted in ultimate foodies - 0 replies

Heavenly Pie Recipe

chumtastic — Wed, 28 May 2008 21:12:05 GMT

2 cups well-crushed graham crackers
1/3 cup melted butter
2 tablespoons honey
8 ounces cream cheese, softened
8 ounces organic silken tofu
1 large egg
6 ounces carob or chocolate chips, melted
1 teaspoon vanilla
Greek yogurt (sweetened a bit, optional for serving), in place of whipped cream

To make the crust make combine the cracker crumbs, butter, and honey. Press into a 9-inch pie pan. I gave this mixture a whirl in the food processor to bring it all together and work out and chunks of cracker.

In a food processor, or with the mixer at medium speed, blend together the cream cheese, tofu, egg, chocolate, and vanilla. Scrape down the sides once or twice. Blend until filling is very smooth, with no visible lumps.

Spoon the filling into the pie pan and bake at 350F degrees for about 30 minutes (when I went to 35 minutes I started seeing fissures in the filling). CHILL COMPLETELY BEFORE SERVING. Serve with a dollop of sweetened yogurt or whipped cream (if desired).

posted in ultimate foodies - 0 replies

Self-Filled Cupcakes

chumtastic — Wed, 28 May 2008 21:10:47 GMT

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix

Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.

Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.

Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

posted in ultimate foodies - 0 replies

Caesar Salad with Pancetta

rebhel — Tue, 27 May 2008 04:57:38 GMT

Ingredients:

* 1 tbsp. extra-light olive oil
* 1/2 lb. pancetta or slab bacon, rind removed, cut into 1/4-inch dice
* 3 peeled garlic cloves, finely chopped
* 1/2 tsp. salt
* 1 tbsp. anchovy paste
* 4 tbsp. mayonnaise
* 2 tbsp. white wine vinegar
* 3/4 tsp. pepper
* 3 tbsp. extra-virgin olive oil
* 2 hearts of romaine, (2 outer layers removed), cut into 1-inch pieces
* 1/2 cup croutons
* 4 tbsp. Parmesan cheese, grated

Serve with Cabernet Sauvignon

This was emailed to me today, and just sounds delicious! Just wanted to share.

posted in ultimate foodies - 0 replies

Fish Tacos!!

arcangel — Thu, 22 May 2008 14:12:29 GMT

Ok!
So!! For the longest time you could NOT get me to even think about trying Fish Tacos!! Just the sound of it sounded...I dunno...weird and unappetizing.
Well one day I was at a local Bar & Grill in Downtown Ft Lauderdale and the Lunch Special was San Diego style Fish Tacos made with Wahoo (Which is a type of Fish).
The Waitress said that they were the House Special and that they were awfully popular and that I should try them...once I tried them? I would be hooked.
Welllll...for some reason...maybe it was the fact that I had a couple of Coronas on an empty stomach, it was a warm day and I was HUNGRY with a capital "H"?
I decided to get it shot...
And ya know what?
They frickin' ROCKED!!
I was definitely hooked!! Ha Ha Ha!!
It was one of those things that I definitely didn't know what I was missing

So with that said
I would like to share the following reciepe
Try it out on a nice sunny Weekend some time soon :)

6oz. Cooked Fish (I like either Cod, Tilapia or Mahi Mahi)
4 Flour Tortillas
1/2 Cup Pico de Gallo
A Can of Black Beans (Make sure they are drained)
1/4 Cup Sour Cream
1/2 teaspoon ground cumin
A Mix of Stir Fried Veggies (Peppers (Red, Yellow, Green), Onions, Broccoli)
Lime wedges

Preheat oven to 425 degrees F.

Heat up the Fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.

In the mean time, In a bowl, combine pico de gallo, beans, sour cream and cumin.

Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables.

Serve with a lime wedge on the side.

Enjoy also with some Guacamole too

I like to enjoy some Crunchy Corn Tortilla Chips on the side (Use the colorful ones for a nice presentation...you know..the red, white and dark blue Corn Tortilla chips?)

Enjoy with a Tecate Beer or a Corona with a wedge of lime my friends :)

posted in ultimate foodies - 1 reply

Penne with Spicy Vodka Tomato Cream Sauce

chumtastic — Mon, 19 May 2008 19:13:44 GMT

1 pound uncooked penne pasta
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
3/4 teaspoon salt
2 tablespoons vodka
1/2 cup heavy whipping cream
1/4 cup chopped fresh parsley
2 (3.5 ounce) links sweet Italian sausage

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.

Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.

Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

posted in ultimate foodies - 1 reply

Grilled Pizza with Pesto, Tomatoes and Feta

chumtastic — Mon, 19 May 2008 19:16:25 GMT

1 pound prepared pizza dough, preferably whole-wheat
1/2 cup prepared pesto
4 ripe plum tomatoes, thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper to taste
1/4 cup lightly packed fresh basil leaves, torn

Heat grill to medium-high.

Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick.
Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.

Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.

Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

posted in ultimate foodies - 0 replies

Eggplant, Pesto, and Goat-Cheese Pizza

chumtastic — Mon, 19 May 2008 19:15:04 GMT

7 1/2 tablespoons olive oil, or more if needed
1 (1 1/2 pound) eggplant, cut into 1/4-inch thick slices
3/4 teaspoon salt
1 pound store-bought or homemade pizza dough
3 cloves garlic, minced
1/2 teaspoon fresh-ground black pepper
6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices
1/2 cup grated Parmesan
1/2 cup store-bought or homemade pesto

Heat the oven to 450 degrees F. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.

Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.

Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 12 minutes. Put the slices of goat cheese on the pizza, sprinkle with the Parmesan, and then dot with the pesto. Bake until the cheese begins to turn golden, about 15 minutes.

posted in ultimate foodies - 0 replies

Spinach Tomato Tortellini

chumtastic — Mon, 19 May 2008 19:12:51 GMT

1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese

Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.

While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat.

Cook and stir until the mixture begins to bubble.

In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.

Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

posted in ultimate foodies - 0 replies

Attention Chocoholics

DeniseyOhh — Mon, 12 May 2008 04:14:11 GMT

Princess Pudding

Adapted from Pure Chocolate by Fran Bigelow.

1-1/4 cups heavy cream (whipping cream)
1/2 cup sugar
1/2 vanilla bean, split lengthwise
5 large egg yolks
6 ounces semisweet chocolate, finely chopped
1 ounce milk chocolate, finely chopped
In a saucepan, combine the cream and sugar. With a paring knife, scrape the vanilla seeds from the pod. Add them to the cream mixture and then add the pod as well.
Heat gently, over medium heat, until the cream is barely simmering. Remove from heat.
In a bowl, whisk the egg yolks for a minute. Slowly and carefully add 1/3 of the cream, whisking constantly to prevent the egg from cooking.
Add the egg and cream mixture back into the saucepan and stir to combine.
Return the mixture to medium heat and cook until the mixture thickens enough to coat the back of the spoon. If you have a thermometer, the mixture should reach approximately 160 degrees F. This should take anywhere from 3 to 5 minutes.
Remove the mixture from the heat. Remove the vanilla pod and then add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth.
Pour into ramekins, cups or the container of your choice. This is best served at room temperature, but who's to stop you from eating it right out of the pan???!!!
Enjoy!

Apparently you're supposed to wait for it to cool to room temperature. Ha! I say, Ha!

posted in ultimate foodies - 4 replies

yummmy

windyraindancer — Thu, 01 May 2008 02:44:54 GMT

I just made my first flan. actually it was the first time I had flan. It always sounded good though. it was super yummy, surprisingly easy as well. Just had to share..mmmmm....

posted in ultimate foodies - 3 replies

italian salmon

barsnake — Mon, 28 Apr 2008 23:01:19 GMT

salmon steaks
2 tblsp fresh tarragon
2 tblspn fresh basil
5 cloves garlic minced
1 tblspn fennel seed - ground
4-5 chopped green onions
chopped bell pepper
1/2 cup Marsala
1/3 cup cream
salt and pepper to taste

your choice of pasta...

evoo in a pan - ad garlic, onions, & bell pepers - simmer for 5 minutes
ad tarragon, basil, fennel seed - pour in Marsala and cream

place salmon in mixture ans spoon mixture over top of salmon - salt and papper to taste
simmer for 10 minutes while cooking pasta

dish pasta and place salmon on top - pour reduced sauce over top

enjoy!

posted in ultimate foodies - 2 replies

Cioppino...or a quickie version of it, anyway

bfg — Mon, 28 Apr 2008 14:10:44 GMT

had to type this out for a friend last night, thought I'd share...

BFG's Lazy Cioppino

1 lb fish (see note), cut into one inch pieces (unless it's already something small :) )

1 cup chopped yellow onion (I use a sweet one)
2 cloves minced garlic
olive oil to coat pan
8 oz can plain tomato sauce
28 oz can diced tomatoes (I used fire-roasted ones tonight - awesome - but plain ones work too. Just open the can and throw them in, no draining)
about a half teaspoon each of the following dried herbs :
marjoram
thyme
oregano
basil
1 tablespoon dried parsley
1/2 cup wine (I use red, thougn a lot of people use white)

suggested garnishes (very optional - I'm sure you foodies will have good ideas too ! )
garlic croutons
red pepper pesto

In a Dutch oven, pour in just enough olive oil to coat the bottom of the pan. Saute the onion until it starts to get transparent, then throw in the garlic and saute a few more minutes. Add the rest of the ingredients , except the fish (and garnishes). Simmer about 15 minutes, then drop the fish in and simmer 10 minutes more or until it's cooked through. Top each bowl with croutons (garlic ones work best) and a spoonful of jarred pesto if you like...nice crusty bread for dipping is a plus.

Note on fish - really, anything works in this. Tonght I had a little over a half pound of cod that I cut up, then I threw in some whole bay scallops and crabmeat that I had in my freezer. Normally, I use this bag of mixed frozen seafood that they sell at my market - it has mussels, clams, shrimp and squid. Cooked lobster is fabulous, should you happen to have some. Really, any fish/seafood or combination works....

I call it "lazy" because everything is already shelled (plus I use canned tomatoes and sauce, which you won't see me do very often : ) ) With real cioppono, of course, there would be mussels and clams in the shell on top, which you'd open and drop in the soup.

Enjoy...

posted in ultimate foodies - 1 reply

Dinner...

shhhh — Fri, 25 Apr 2008 02:43:43 GMT

Tonight I made a veggie scramble with egg whites and parm cheese....

zuccini (sp?) sliced
broccoli blanched
cherry tomatoes quartered

sauted with garlic sea salt and garlic pepper....
5 egg whites.... scrambled..... and topped with parm cheese

it was sooooooooo yummy!!!

posted in ultimate foodies - 3 replies

Chicken Parmigiana

arcangel — Thu, 24 Apr 2008 20:54:24 GMT

I Love, Love, LOVE Chicken Parmigiana

I recently made some Homemade Chicken parmigiana by following this receipe...
Try it out...you will be glad you did :)

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente

Preheat the oven to 350 degrees F.

Coat a saute pan with olive oil and place over medium heat.
When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft.
Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken.
Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper.
Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line.
Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, combine the eggs and water, beat until frothy.
Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet.
Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.
When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top.
Sprinkle with Parmesan (Sprinkle!?!? Nay! Nay! I POUR/Load on the Parmesan Cheese :) LOL!!), and remaining basil. Bake for 15 minutes or until the cheese is bubbly.
Serve hot with spaghetti (I like to use Angel Hair Pasta).

posted in ultimate foodies - 2 replies

Stuffed Artichokes

arcangel — Thu, 24 Apr 2008 20:59:32 GMT

One of my favorite "Spring time" Veggies to enjoy!
When I was a kid growing up in the SF Bay Area my family would have Artichokes all the time while they were in season
try this receipe out if you like these tasty ttreats

2 lemons, halved
3 whole garlic cloves, smashed
6 large artichokes
1 lemon, juiced
1/3 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
2 garlic cloves, minced
2 teaspoons grated lemon peel
4 tablespoons drained capers
6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes
2 1/2 pounds plum tomatoes, seeded, chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
12 fresh Italian parsley sprigs, for garnish

Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic.
Cut off the top quarter of each artichoke and discard.
Use a small sharp knife to trim the stem of the artichokes.
Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves.
Trim the outside of the base until no dark green areas remain.
Cut the artichokes in half and then into quarters.
Cut out the fibrous choke and small purple-tipped leaves.
Submerge the artichoke quarters in the lemon water.

Cover and boil until the artichokes are tender, about 45 minutes. Drain.
Set the artichoke quarters aside to cool to room temperature.

Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl.
Season with salt and pepper, to taste.

Arrange artichokes, cut side up, on 2 platters.
Spoon the tomato mixture into the center of the artichoke quarters, dividing equally.
Drizzle with olive oil.

posted in ultimate foodies - 1 reply

Cha cha chia

shhhh — Mon, 14 Apr 2008 15:25:42 GMT

Yeah Chia seeds

they are rather tasty

anyone else trying them out now?

posted in ultimate foodies - 20 replies

Basque Cake

Palff — Wed, 23 Apr 2008 05:30:23 GMT

Has anyone had or made a basque cake? I bought one at the best bakery in town and it was incredible. Its almost more biscuit-like than cake; sort of shortbready. The filling is some sort of vanilla pudding. it almost give the impression of undercooked batter. I'd love to hear other versions and experiences. Thanks.

posted in ultimate foodies - 0 replies

Double Apple Mojito

arcangel — Thu, 17 Apr 2008 16:29:47 GMT

A Cool, Refreshing and Tasty Drink which originated from Cuba
Definitely enjoyable when eating some tasty Latin Dishes (Preferably from Cuba or brazil) or at your favorite Bar of choice, or when spending quality time with friends

Check it out and enjoy :)

Small handful fresh mint, about 10 leaves
1 cup ice cubes
Splash simple syrup (equal parts sugar and water, heated until sugar dissolves; cool)
1/4 cup apple juice
1/3 cup vodka
2 red apple slices, for garnish
2 green apple slices, for garnish

In a tall glass, crush mint leaves with a muddler (Or a Tablespoon).
Top with ice, simple syrup, apple juice and vodka.
Garnish with red and green apples slices and serve.

posted in ultimate foodies - 6 replies

Double Feature Cupcakes with Mexican Hot Chocolate Frosting

arcangel — Fri, 18 Apr 2008 14:45:52 GMT

Recently I learned the joys of Mexican Hot Chocolate...normally I am not THAT into Hot Chocolate, but I made an exception when it came to the mexican variety :)
So, when I had a chance to enjoy Cupcakes with Mexican Hot chocolate frosting?

Enjoy at your own peril of becoming instantly addicted to these chocolaty treats :)

Cupcakes:
1/2 cup milk chocolate chips
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
12 peanut butter cups
Mexican Hot Chocolate Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted

Preheat the oven to 350 degrees F.
Line a standard cupcake pan with liners.

To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined.
You use a microwave, if preferable.

Remove chocolate from heat and stir in the vanilla.
Add the sugar.
Beat with a handheld electric mixture until smooth and combined, about 3 minutes.
Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Mix until well blended.

Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full.
Place a peanut butter cup in the center of each cup and press down slightly.
Bake until the cupcakes are firm to the touch about 20 minutes.

To prepare the frosting:
Using a handheld electric beater, cream the cream cheese and butter together thoroughly.
Add the chili power and cinnamon, mixing to incorporate.
Add the salt, vanilla, and confectioners' sugar.
Finally, mix in the melted chocolate and blend thoroughly until smooth.

posted in ultimate foodies - 5 replies

Chummy…

kimblueyes — Sat, 19 Apr 2008 23:03:41 GMT

I think you should publish a cookbook of your recipes. You could be the next Rachel Ray! ; )

posted in ultimate foodies - 0 replies

drunken noodles

chumtastic — Fri, 18 Apr 2008 16:02:58 GMT

2 14-ounce packages 1/4-inch-wide flat rice noodles*
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles*
1 1/2 pounds ground chicken
1/4 cup fish sauce (nam pla or nuoc nam)*
1/4 cup black soy sauce*
1/4 cup Golden Mountain sauce* or light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai basil leaves* or regular basil leaves

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.

*Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.

posted in ultimate foodies - 0 replies

Thai-Style Halibut with Coconut-Curry Broth

arcangel — Fri, 18 Apr 2008 14:19:38 GMT

For those of you who LOVE good Thai food :) ;)
In two simple words?

This ROCKS!! :)

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
Steamed spinach**
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
Add the curry paste and cook, stirring, until fragrant (about 30 seconds).
Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt.
Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
Cover and cook until the fish flakes easily with a fork, (About 7 minutes).

Arrange a pile of steamed spinach in the bottom of a soup plates.
Top with the fish fillets.
Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper.
Ladle the sauce over the fish and serve with rice.

posted in ultimate foodies - 0 replies

Sopa de Creme de Palmito (Or Creme of (Heart of) Palm Soup

arcangel — Wed, 16 Apr 2008 20:48:17 GMT

If you are a fan of "Cream of Soups" like I am?
Try this one out!!
This is another dish from Brazil a friend of mine cooked up recently

3 tablespoons butter
1 cup chopped yellow onions
1 teaspoon minced garlic
1 (16-ounce) can hearts of palm, drained and chopped
1/2 cup dry white wine
3 1/2 cups chicken broth
3/4 cup heavy cream
1/2 pound lump crabmeat, picked over for shells and cartilage
Salt and white pepper
2 tablespoons chopped fresh parsley leaves

In a large pot, melt the butter over medium-high heat. Add the onions and saute until tender, 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the hearts of palm and stir to combine. Add the wine and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Add the broth, stir to combine, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.

Remove from the heat. Using an immersion blender or in batches in a food processor, puree the soup. Return to medium heat and add the cream. Stir in the crabmeat and cook until heated through, 3 to 5 minutes. Adjust the seasoning with salt and white pepper, to taste.
Ladle into bowls or cups, garnish with the parsley and serve.

posted in ultimate foodies - 2 replies

Cuban Pork Chops with Mojo

arcangel — Thu, 17 Apr 2008 16:25:28 GMT

If you love Pork and Pork Chops as much as I do?
Well then, you gotta try THIS dish out!

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced (I like to use for a garnish )

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat.
Place the pork chops in the pan and sear on 1 side until brown.
Flip over and turn the heat down to medium-low.
Add onion and saute for 2 minutes.
Then add the garlic and continue to cook until garlic begins to brown.
Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine.
Simmer until the liquid is slightly reduced and begins to thicken.
The chops should be cooked through.

Remove the chops from pan and put on a warm plate.
Continue to reduce juices in pan by half.
Pour over the chops and serve immediately.

Garnish with tomatoes and avocado.

posted in ultimate foodies - 0 replies

Roasted Eggplant Stuffed with a Portuguese Rice Dressing

arcangel — Wed, 16 Apr 2008 20:56:03 GMT

I recently enjoyed this tasty dish and it reminded me of when my Grandmother would fix it for dinner when I was growing up!
If yo love eggplant like I do? You will LOVE this!! :)

2 medium eggplants, halved
7 tablespoons Portuguese olive oil
Salt
Freshly ground black pepper
2 cups chopped yellow onions
2 tablespoons chopped garlic
1 cup chopped green onions
3 tablespoons finely chopped freshly parsley leaves
3 medium tomatoes, seeded and chopped
2 teaspoons crushed red pepper
1 pound salt cod, soaked, rinsed, patted dry and julienned
1/2 pound cooked long-grain white rice
1 lemon, juiced
Drizzle of Portuguese olive oil
3 hard-boiled eggs, chopped
1/2 cup sliced queen-stuffed green olives

Preheat the oven to 400 degrees.

Cut each eggplant in half, crosswise.

Drizzle each half with 1 tablespoon of the olive oil.

Season with salt and pepper. Place the halves on a parchment lined baking sheet.

Place in the oven and roast for 20 to 25 minutes, or until the center is slightly tender. Remove and cool completely.

Using a spoon, scoop out the center flesh of each eggplant, leaving a 1-inch border on the side. Small dice the reserved eggplant flesh and set aside.

In a large saute pan, heat the remaining oil. When the oil is hot, add the onions.
Season with salt and pepper. Saute until golden, about 3 to 4 minutes.

Add the garlic, green onions, 2 tablespoons of the parsley, and tomatoes. Season with salt and pepper.
Continue to cook for 2 to 3 minutes, or until the tomatoes are soft.
Add the crushed red pepper and salt cod.
Continue to cook for 3 minutes stirring constantly. Remove from the heat and turn into a mixing bowl.

Add the rice, lemon juice, chopped eggs, olives, and reserved diced eggplant. Mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Reseason if necessary.

Spoon the dressing in the center of each eggplant.
Serve each stuffed eggplant whole or cut in half.

posted in ultimate foodies - 0 replies

Brazilian Empanadas

arcangel — Wed, 16 Apr 2008 20:44:54 GMT

My Friend Joy who is from Brazil made up some home made Brazillian Empanadas and they were awesome!!
Here is the reciepe she so kindly shared with me :)

3 cups flour
1 teaspoon salt
1/2 teaspoon turmeric
10 tablespoons unsalted butter
6 tablespoons shortening
1 egg
1/2 cup beer
1 small onion, cut into 1/2-inch dice
2 plum tomatoes, cut into 1/2-inch dice
1 (14-ounce) can hearts of palm, drained and palms cut into 1/2-inch dice
2 tablespoons butter
1/2 cup Sherry
1 tablespoon tomato paste
1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
Salt and freshly ground black pepper
1 egg yolk
Oil, for frying

Sift together the flour, salt, and tumeric.
Work in the butter and shortening until it has a cornmeal-like consistency.
Add the egg and the beer, and work until incorporated.
Cover with a wet towel, and rest for 15 minutes.

Meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft. Deglaze with the Sherry.
Add the tomato paste and cook for 1 minute. Add shrimp and cook for 2 minutes. Season with salt and pepper. Let cool to room temperature.
Preheat oil to 350 degrees F.
Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter.
Spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal. Fry the empanadas for 4 minutes.

posted in ultimate foodies - 0 replies

Low Fat Potato Salad

chumtastic — Wed, 16 Apr 2008 16:24:33 GMT

1 1/2 pounds small white potatoes, unpeeled, and cut into pieces
1/4 cup red onion, finely chopped
2 tbsp Dijonnaise
1 6-ounce pot plain low fat yogurt, drained

Bring a large pot of water to a boil and cook potatoes until tender. Drain and allow to cool. In a large bowl, combine red onion, Dijonnaise and plain yogurt. Add cooled potatoes and mix well. Serve warm, or refrigerate until ready to serve.

posted in ultimate foodies - 1 reply

Middle Eastern Chicken

chumtastic — Wed, 16 Apr 2008 16:20:56 GMT

4 5-ounce skinless, boneless chicken breasts
2 tbsp lemon juice
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp cardamom
2 garlic cloves, slivered
1 15 ounce can low-sodium chick peas/garbanzo beans, well rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes
1/4 cup freshly chopped cilantro

Preheat oven to 400 degrees. Place chicken breasts in a glass baking dish large enough to accommodate the chicken in one layer. Sprinkle with lemon juice. Combine spices in a small bowl and sprinkle over chicken, followed by garlic slivers.

Pour can of chickpeas over chicken followed by the tomatoes. Bake uncovered for 25 minutes.

Serve with couscous, rice or creamy polenta.

posted in ultimate foodies - 1 reply

white lasagne with parmigiano besciamella

chumtastic — Wed, 16 Apr 2008 16:19:11 GMT

3/4 cup minced shallots (about 6)
1 stick unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon grated nutmeg
3 3/4 cups whole milk
1 cup rich chicken stock or reduced-sodium chicken broth
2 large eggs, lightly beaten
1/2 cup dry Marsala
1/2 teaspoon fine sea salt
1/4 pound grated Parmigiano-Reggiano (1 cup), divided
12 (7- by 3-inch) no-boil egg lasagne sheets

Preheat oven to 350°F with rack in middle.

Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.

Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.

posted in ultimate foodies - 0 replies

Foodies confess

lindabelly — Sun, 13 Apr 2008 21:50:05 GMT

I know everyone has that one terrible junk food weakness......so, what is it for you?

Mine is nachos. I went to a football game last night and I absolutely cannot be there without getting the nachos with that fake cheese. That cheese could be made out of recycled plastic bottles for all I know, but I don't care! I love it!

posted in ultimate foodies - 11 replies

Beer Butt Chicken

chumtastic — Thu, 10 Apr 2008 18:10:46 GMT

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken .

Preheat an outdoor grill for low heat.

In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the
melted, seasoned butter.

Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

posted in ultimate foodies - 2 replies

Chicken in the pot

shhhh — Wed, 09 Apr 2008 15:43:38 GMT

Crock pot that is....

Today I'm trying something new.....
6 chicken breasts skinned
I jar of mild green chili salsa
I cup of fresh salsa
1 1/2 fresh mangoo chopped
and about 3 cloves garlic smashed...

wish me luck!

posted in ultimate foodies - 7 replies

Garlic Chicken Fried Chicken

chumtastic — Thu, 10 Apr 2008 18:11:53 GMT

2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed .

In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.

Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.

Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

posted in ultimate foodies - 0 replies

Greek Chicken

chumtastic — Thu, 10 Apr 2008 18:09:49 GMT

1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat grill for high heat.

Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

posted in ultimate foodies - 0 replies

red chile and pecan slaw

chumtastic — Thu, 10 Apr 2008 18:06:31 GMT

Dressing
32 ounces nonfat vegetable stock, divided
2 tablespoons cornstarch
1 teaspoon cumin seeds
1 jalapeño pepper, seeded and diced
1 clove garlic
1/2 shallot, chopped
1/2 cup chopped fresh cilantro
1/4 cup sweet Thai chile sauce, such as Mae Ploy
1/4 cup apple cider (or rice wine) vinegar
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Slaw
1/4 cup pecan pieces
1/2 teaspoon dark chili powder
1 tablespoon olive oil
1/4 pound red cabbage, shredded
1/4 pound green cabbage, shredded
1 small green bell pepper, cored, seeded and thinly sliced
1 small red bell pepper, cored, seeded and thinly sliced
1 small yellow bell pepper, cored, seeded and thinly sliced

Stir 1/2 cup vegetable stock with cornstarch in a measuring cup until blended. Bring remaining 28 ounces stock to a boil in a medium saucepan over high heat. Reduce heat to a simmer and slowly whisk in stock-cornstarch mixture. Stir rapidly until stock is the consistency of olive oil. (It should cling to the back of a spoon.) Cool to room temperature, skim off and discard any film on top. Place cumin seeds in a dry sauté pan over medium-high heat. Stir until aroma of seeds is released, about 1 minute.

Blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.) Heat oven to 350°F. Combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans. Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes. Combine dressing and slaw ingredients in a bowl. Cover and refrigerate until ready to serve.

posted in ultimate foodies - 0 replies

pot roast made via crock pot...

chumtastic — Mon, 07 Apr 2008 17:23:50 GMT

any good recipes?

posted in ultimate foodies - 1 reply

Pozole Verde

arcangel — Sat, 05 Apr 2008 15:35:16 GMT

This is a tasty dish that I happened to come across recently
I was jonesing for some home made Pozole...especially like the way my Grandmother use to make when I was a kid
So I decided to try this out

It Rocks!!

1 lb Lean Pork Shoulder, make sure it is 1 piece (Some people like to use chicken or beef when making thier Pozole, I like and always have enjoyed Pork over the other two..but to each his/her own)
1 1/2 Chicken, make sure you cut into pieces
1 large Onion, quartered, and another Medium Onion, chopped
2 Cloves of Garlic, peeled and smashed (I am lazy, so I typically like to use to the already peeled garlic you buy in a canister, LOL!!)
1/2 lb of Fresh Tomatillos (They are those little green leafy looking tomatos you find in the produce section)
2 1/2 teaspoons salt
4 ounces hulled untoasted pumpkin seeds
1 Fresh Hot Chile (No Canned stuff!) and coarsely chopped
2 tablespoons vegetable oil (My Grandmother use to use Lard)
Salt
2 Large Cans of White Hominy, make sure it's drained (Some people like to use the Yellow variety of Hominy)

In a large soup pot put 3 quarts of water, the pork shoulder, chicken, quartered onion, smashed garlic, and cilantro stems and bring to a boil. Skim any foam that rises to the surface, partially cover the pot, reduce heat to a simmer and cook for 2 1/2 to 3 hours, or until the pork is very tender and the stock is flavorful.
While the meat is cooking, heat a small skillet over medium low heat. Add the pumpkin seeds and cook, stirring constantly, until all of the seeds have popped and turned golden, 3 to 4 minutes. Transfer to a bowl and set aside to cool.

Place the tomatillos in a small saucepan and add enough water to cover by 1-inch. Add 1 teaspoon of the salt and cook over medium heat until the tomatillos are tender, about 10 minutes. Strain tomatillos and discard the cooking liquid. Place the tomatillos in the jar of a blender along with the pumpkin seeds, green chile, and chopped onion.. Add 1/3 cup of the pork cooking liquid and blend until very smooth. Strain through a medium-mesh sieve and discard the solids.

In a skillet over medium high heat, add the oil. When hot, add the puree and cook, stirring constantly, for about 7 minutes, or until the color has darkened and the mixture has thickened considerably. Remove from the heat.

When the pork is very tender, strain the stock. Set the meat and chicken aside. Discard other solids. Return the stock to the soup pot, add the tomatillo-pumpkin seed mixture and the hominy and return to a gentle simmer. Cook for about 1 hour, stirring frequently, until slightly thickened and flavorful. When the meat and chicken are cool enough to handle, discard any bones and shred into bite size pieces. Add the meat to the soup pot and season with the remaining 1 1/2 teaspoons salt.

Then garnish with the following Items
Sour cream
Diced red onion
Finely chopped cilantro leaves
Ripe avocados, cubed
Fried pork rinds, crumbled
Fried corn tortilla strips
Lime wedges

posted in ultimate foodies - 5 replies

Wild garlic

kimblueyes — Sun, 06 Apr 2008 22:17:14 GMT

Since it's springtime, now is when you can find wild garlic growing along forest paths.

I found some while hiking yesterday and chewed on a piece of it. Wild garlic looks like long grass. It also resembles chives. Just pick some of the green stalks, chop them up, and use them as you would garlic, chives, or green onions. Their flavor is very fresh and green, like garlic but more herbal and mildly spicy.

I think it would be great on roasted red potatoes, on grilled chicken or fish, and in light pasta dishes.

posted in ultimate foodies - 0 replies

Grilled Tomato-Basil Pizza

chumtastic — Thu, 03 Apr 2008 17:06:49 GMT

1 (15 ounce) can crushed tomatoes
1/4 cup water
1 tablespoon extra-virgin olive oil, plus more for coating
1/2 teaspoon salt, or to taste
1 pound supermarket's refrigerator or freezer section, divided into 4-ounce pieces
2 cups shredded Mozzarella
1 bunch basil

In a medium bowl, stir together the tomatoes, 1/4 cup of water, olive oil and the salt. Adjust the seasoning if necessary.

Preheat a grill to medium-high. On a lightly oiled, inverted baking sheet, pat out 1 piece of pizza dough with your fingers into a free-form shape about 1/4 inch thick. Lift and transfer the dough onto the grill and cook with the grill cover down until the crust holds its shape and grill marks appear, about 3 minutes.

Using a spatula, flip the crust over onto the coolest part of the grill. Spoon a couple of tablespoons of the tomato sauce over the dough and scatter with about a 1/4 of the mozzarella. Cook with the grill cover down until the cheese is melted, about 3 to 5 minutes. Remove the pizza from the grill and top with basil leaves. Repeat with the remaining dough and toppings.

posted in ultimate foodies - 2 replies

5 Chinese spices

shhhh — Thu, 03 Apr 2008 17:19:57 GMT

I think that's what it is called....

I got some yesterday at the local Trader Joes....
I was grabbing sauces and such.... this one was .99 how could I not grab it and then query my dear foodies on what to do with it.....

I'm all ears......

posted in ultimate foodies - 6 replies

Sangria

chumtastic — Thu, 03 Apr 2008 17:05:12 GMT

1 1/2 cups sugar
1 cup water
1 navel orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
4 cups dry red wine
1 1/2 cups chilled sparkling water, or as needed

Bring sugar and water to a boil, stirring until sugar is dissolved, then boil over moderately high heat 5 minutes. Cool syrup to room temperature and pour over fruit in a small bowl. Chill, covered, 4 hours.

Drain fruit in a large sieve set over another bowl and reserve fruit and syrup separately.

Fill a large glass pitcher one-fourth full with ice and add wine, fruit, and 1 cup syrup (save leftover syrup for another use). Stir wine, gently mashing fruit with a wooden spoon, then add sparkling water to taste, starting with 1 cup.

Serve sangria in wineglasses with 1 or 2 slices of fruit in each glass.

posted in ultimate foodies - 2 replies

Restaurant-Style Chinese Beef Made Easy

chumtastic — Thu, 03 Apr 2008 17:01:41 GMT

BEEF AND TOMATOES IN BLACK BEAN SAUCE
Makes 4-6 servings

1 ½ lbs. top round steak, trimmed and cut crosswise into ½-inch-thick strips
2 tsp. cornstarch
Salt and freshly ground black pepper to taste
3 tbsp. vegetable oil
3 scallions, green and white parts, chopped
2 garlic cloves, finely chopped
6 ripe plum (Roma) tomatoes, seeds removed and cut lengthwise into quarters
3 tbsp. Chinese black bean sauce
1 tsp. sugar
Hot cooked rice for serving

Place the steak strips in a small bowl. Sprinkle with the cornstarch, salt and pepper, and toss well.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the beef and cook, and stir almost constantly until it is browned, about 3 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil to the skillet and heat. Add the scallions and garlic, and stir until the garlic is fragrant, about 1 minute. Add the tomatoes and cook, and stir almost constantly until they begin to soften, about 2 minutes. Stir in ½ cup water, the bean sauce, sugar, and reserved beef. Bring to a boil and scrape up any browned bits in the skillet with a wooden spatula.

Spoon over rice and serve immediately.

posted in ultimate foodies - 0 replies

Drunken Tuscan Pasta

chumtastic — Thu, 03 Apr 2008 16:58:46 GMT

1(750ml)bottle tuscan red table wine(Rosso di Montalcino or Chianti)
coarse salt
1 lb bucatini pasta or spaghetti or perciatelli
3 tablespoons extra-virgin olive oil
1/4 lb deli-sliced pancetta
3 portabella mushroom caps, thinly sliced
2-3 sprigs fresh rosemary, leaves finely chopped
4 garlic cloves, chopped
red pepper flakes(a couple of pinches)
4-5 cups chopped chard leaves or escarole or spinach or kale
black pepper
1/4 teaspoon grated fresh nutmeg
grated parmigiano-reggiano cheese

Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.

Bring the wine and water to a boil over high heat.

When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).

Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.

Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.

Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.

Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.

Add the greens to the pan; season with salt, pepper, and nutmeg.

When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.

Drain pasta well and add it to the skillet.

Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.

Adjust the seasonings and serve; pass the extra cheese at the table.

posted in ultimate foodies - 0 replies

~ Dear Moderator ~

DeniseyOhh — Thu, 03 Apr 2008 08:32:13 GMT

Can we rename you Yummy McYummerson?

I really just want to say thanks for all the awesome recipes you post.

Thanks!

: D

posted in ultimate foodies - 3 replies

Low Fat Key Lime Bars

chumtastic — Wed, 02 Apr 2008 17:30:56 GMT

1 1/2 cups low fat graham cracker crumbs (about 5 ounces)
2 tbsp brown sugar
Butter-flavored cooking spray
8-ounces light tub cream cheese
1 tbsp lime zest
1 14-ounce can fat-free sweetened condensed milk
1/3 cup lime juice (3 or 4 regular limes)

Preheat oven to 350 degrees.

Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray.

Press crumb mixture into pan. Briefly spray cooking spray on top, and press again.
In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.

Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.

posted in ultimate foodies - 7 replies

Bored with cooking

shhhh — Tue, 01 Apr 2008 03:08:42 GMT

I'm just not in the mood lately...
can't think of new things to cook...

looking for simple dishes, for those week nights when time is limited....

I'm more of a chicken person than a red meat person.... and usually have it handy
looking for healthy dishes... that can be whipped up in a pinch.......

whatchoo got for me?

posted in ultimate foodies - 26 replies

makin' bacon...

Loren — Sat, 08 Mar 2008 18:22:18 GMT

anyone tried it??

got three pork bellies in three different brines and will cold smoke them in a few days...

wondering about preferences in smoke wood types. i was thinking classic apple wood, but have had my eye on peach wood or recycled oak wine barrels...

thoughts???

posted in ultimate foodies - 5 replies

Sweet and Spicy Stir Fry with Chicken and Broccoli

chumtastic — Wed, 02 Apr 2008 17:28:43 GMT

3 cups broccoli florets
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into 1 inch strips
1/4 cup sliced green onions
4 cloves garlic, thinly sliced
1 tablespoon hoisin sauce
1 tablespoon chile paste
1 tablespoon low sodium soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, thinly sliced
1/8 cup chicken stock

Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.

Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.

Stir the hoisin sauce, chile paste, and soy sauce into the skillet. Season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

posted in ultimate foodies - 1 reply

Farfalle with Asparagus and Cherry Tomatoes

chumtastic — Wed, 02 Apr 2008 17:32:05 GMT

1 tbsp olive oil
1/4 cup minced shallots
2 garlic cloves, crushed
1 pound of medium asparagus spears, chopped into 1 1/2-inch pieces
1 pint cherry tomatoes, halved
12 ounces farfalle (bow tie) pasta
1/4 cup fresh basil, finely chopped
Freshly ground black pepper
1/4 cup freshly grated parmesan cheese

Heat oil in a large skillet over a medium-high heat. Add garlic and shallots and cook for two minutes. Reduce heat to medium and add tomatoes; sauté until very soft, about 5 minutes. Stir in asparagus pieces and cook until bright green, about 2 minutes.

Stir in basil and sprinkle with pepper.

Meanwhile, cook pasta according to directions on package. Drain and empty into in a large pasta bowl. Add asparagus and tomato mixture, sprinkle cheese and toss well.

posted in ultimate foodies - 0 replies

Low Fat Vegetable Lasagna

chumtastic — Mon, 18 Feb 2008 18:03:30 GMT

2 tsp olive oil
1 garlic clove, crushed
1 medium onion, finely chopped
1 1/2 cups cremini mushrooms, sliced
1 celery stalk, chopped
1 medium carrot, diced
1 medium zucchini, chopped
1 yellow squash, chopped
1 28-ounce can crushed tomatoes
2 tbsp tomato paste
1 tsp oregano or mixed Italian herbs
Freshly ground black pepper
2 handfuls baby spinach salad leaves, roughly chopped
1 15-ounce tub fat-free or low fat ricotta
8-ounces no-cook lasagna noodles
3/4 cup reduced fat shredded mozzarella cheese

Preheat oven to 375 degrees, and coat an 11 X 7-inch baking dish with nonstick cooking spray.

Heat oil in a large saucepan. Sauté garlic for 1 minute, followed by onion, mushrooms, celery, carrots, zucchini and squash.

Gently sauté for 10 minutes until vegetables are softened. Add tomatoes, tomato paste, herbs and some black pepper. Bring to a boil, then reduce to a simmer for 10 minutes. Stir in spinach.
Spread a cup of sauce on the bottom of the baking dish. Top with noodles, followed by half the ricotta cheese; add another layer of sauce, followed by noodles and remaining ricotta cheese. Continue with remaining noodles and sauce, ending with sauce. Top with mozzarella and bake for 30 minutes. Serves 8.

posted in ultimate foodies - 2 replies

chicken in riesling

chumtastic — Thu, 27 Mar 2008 17:10:12 GMT

1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
4 medium leeks (white and pale green parts only), finely chopped (2 cups)
2 tablespoons finely chopped shallot
4 medium carrots, halved diagonally
1 cup dry white wine (preferably Alsatian Riesling)
1 1/2 pound small (2-inch) red potatoes
2 tablespoons finely chopped flat-leaf parsley
1/2 cup crème fraîche or heavy cream

Preheat oven to 350°F with rack in middle.

Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.

Meanwhile, wash leeks and pat dry.

Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.

While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.

Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

Fresh lemon juice to taste

posted in ultimate foodies - 2 replies

what can I use for grass?

Ailleagan — Wed, 26 Mar 2008 21:14:51 GMT

I'm going to make a subtlety in a few months. (It's a food that's made to look like another food or something).

Anyway, I want to make a medieval battle scene, and I need something to make grass. I don't want to use coarse sugar or sanding sugar or dyed coconut.

I may use shredded wheat for hay instead. . .

Any ideas?

posted in ultimate foodies - 13 replies

It's Easter

RobertJK — Sun, 23 Mar 2008 16:59:43 GMT

So now what are you going to do with all the hard boiled eggs/
I am looking for a few ideas.

posted in ultimate foodies - 6 replies

cotton candy

shhhh — Thu, 20 Mar 2008 20:11:28 GMT

yeah...
today is all about cotton candy

posted in ultimate foodies - 4 replies

Berries!

chumtastic — Mon, 17 Mar 2008 17:13:32 GMT

i am on a berry kick! yesterday, i made pancakes and made maple-blueberry syrup a la Nigella... it was delicious...

posted in ultimate foodies - 6 replies

grand marnier crepe cake

chumtastic — Mon, 17 Mar 2008 17:06:31 GMT

6 large eggs
1 cup whole milk
3 cups chilled heavy cream, divided
1 teaspoon pure vanilla extract, divided
1 cup all-purpose flour
1/8 teaspoon salt
1 cup confectioners sugar, divided
2 teaspoons grated orange zest, divided
2 tablespoons unsalted butter, melted
1 tablespoon Grand Marnier or Cointreau

Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.

Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate.

Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.

Center a crêpe on a serving plate and spread with 1/4 cup cream. Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24.

posted in ultimate foodies - 1 reply