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The Official OT Food Porn
Yes, cheese and asparagus is awesome wrapped inside chicken breasts. Sometimes I put in a slice of proscuttio too.
Other ideas:
Sun dried tomato puree, with mozzarella or goat cheese, and a basil leaf.
Duxelles. You don't need any cheese with this, but I would probably make a sauce to go with it--maybe a white wine-butter-thyme sauce.
I made a turkey breast last night that the flavors could be adapted for a chicken breast. I stuffed it with pears, chesnuts, and roasemary, and wrapped it in proscuitto. Here's a picture:
<a href="http://www.flickr.com/photos/28539958@N00/2939233569/" title="whole roast turkey breast by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3044/293 ... 5ddf3a.jpg" width="500" height="289" alt="whole roast turkey breast"></a>
sliced:
<a href="http://www.flickr.com/photos/28539958@N00/2939233295/" title="sliced stuffed turkey by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3066/293 ... 07c4b0.jpg" width="500" height="476" alt="sliced stuffed turkey"></a>
Other ideas:
Sun dried tomato puree, with mozzarella or goat cheese, and a basil leaf.
Duxelles. You don't need any cheese with this, but I would probably make a sauce to go with it--maybe a white wine-butter-thyme sauce.
I made a turkey breast last night that the flavors could be adapted for a chicken breast. I stuffed it with pears, chesnuts, and roasemary, and wrapped it in proscuitto. Here's a picture:
<a href="http://www.flickr.com/photos/28539958@N00/2939233569/" title="whole roast turkey breast by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3044/293 ... 5ddf3a.jpg" width="500" height="289" alt="whole roast turkey breast"></a>
sliced:
<a href="http://www.flickr.com/photos/28539958@N00/2939233295/" title="sliced stuffed turkey by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3066/293 ... 07c4b0.jpg" width="500" height="476" alt="sliced stuffed turkey"></a>
It's like looking in your soup and finding a whole different alphabet.
liamsaunt - I am constantly amazed to read about (and see pictures) of what you cook. Quite honestly, I am also jealous!! I am thinking about asking for cooking classes for my Christmas present from my husband!!
Do you mind sharing your story about your love for cooking? At what age did you start cooking? Are you self taught? Ever attend any classes? Does your sister love to cook like you do? Does John realize how lucky he is???
Curious minds want to know!
Thanks.
Jamie
Do you mind sharing your story about your love for cooking? At what age did you start cooking? Are you self taught? Ever attend any classes? Does your sister love to cook like you do? Does John realize how lucky he is???
Curious minds want to know!
Thanks.
Jamie
MB, that looks really good. I foresee a position for you in the kitchen of the Head Shed next year, too. You and Liamsaunt. We'll be eatin' high on da hog!
When the end of the world comes, I want to be in Kentucky, because everything there happens 20 years after it happens anywhere else. – Mark Twain
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
jdw - I agree with you about all of this food porn looking so spectacular.
I NEVER cooked before this forum inspired me, heck I didn't even know how to work a salad spinner
Anyway, I did take a cooking class because the forum inspired me to want to learn more and so did the smells of St. John Spice.
I loved the class and learned alot, but I tell you what, I have learned a heck of alot more from the people on here and all of the recipes that are posted. Now when we eat out, I am constantly trying to figure out how things were made or how I could make them better.
The people here are VERY helpful in getting you started. The cooking class I did was great too and have thought about taking another one somewhere down the road. You should do it; if nothing else, it gives you more confidence in the kitchen.
I NEVER cooked before this forum inspired me, heck I didn't even know how to work a salad spinner
Anyway, I did take a cooking class because the forum inspired me to want to learn more and so did the smells of St. John Spice.
I loved the class and learned alot, but I tell you what, I have learned a heck of alot more from the people on here and all of the recipes that are posted. Now when we eat out, I am constantly trying to figure out how things were made or how I could make them better.
The people here are VERY helpful in getting you started. The cooking class I did was great too and have thought about taking another one somewhere down the road. You should do it; if nothing else, it gives you more confidence in the kitchen.
"Eat, drink, and be merry for tomorrow we die" - Dave Matthews Band
pjayer, the turkey is a Mario Batali recipe. Here is a paraphrased version:
1 2 pound skin-on boneless turkey breast half, butterflied and pounded to even 1/2 inch thickness
2 bosc pears, peeled, cored, and chopped
1 cup fresh breadcrumbs (you could leave these out since I know you are gluten free. I think the stuffing will still hold together because it also has...)
1/2 cup chestnuts, chopped
2 eggs, beaten
2-3 tbsp. chopped fresh rosemary.
Stir all the stuffing ingredients together. Season the turkey with salt and pepper and spread the stuffing over it. Roll up like a jelly roll and tie closed.
(At this point, I noticed that there were areas of the roast that were not covered with turkey skin. I layered proscuitto over these ares to keep the meat from drying out)
Roast in a 350 oven for approx. 1 hour, or until an instant read thermometer registers 160.
Rest for 10 minutes before carving.
If I make this again, I would add a minced onion sauteed in some butter to the stuffing.
MaryBeth, I made those pioneer woman carrots last night. For one lb. carrots I used 2 tbsp butter, and 1/4 cup each of knob creek bourbon and brown sugar. Next time I would add some cayenne pepper, and probably cut back the sugar a little more. Here they are with Mario Batali's milk roasted pork loin:
<a href="http://www.flickr.com/photos/28539958@N00/2946961964/" title="pork carrots spinach by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3271/294 ... b6c1dc.jpg" width="500" height="299" alt="pork carrots spinach"></a>
Jaime, I have no formal training, I just like to cook. It's one of my hobbies. Yes, my sister loves to cook also. We get together every Sunday and make dinner together for our family and whoever else is around. And yes, John knows he is lucky, especially since we started dating before I learned to cook and he had to eat some of my first experiments, the reputation of which still live on in infamy to this day.
Edited to add the chestnuts! Oops.
1 2 pound skin-on boneless turkey breast half, butterflied and pounded to even 1/2 inch thickness
2 bosc pears, peeled, cored, and chopped
1 cup fresh breadcrumbs (you could leave these out since I know you are gluten free. I think the stuffing will still hold together because it also has...)
1/2 cup chestnuts, chopped
2 eggs, beaten
2-3 tbsp. chopped fresh rosemary.
Stir all the stuffing ingredients together. Season the turkey with salt and pepper and spread the stuffing over it. Roll up like a jelly roll and tie closed.
(At this point, I noticed that there were areas of the roast that were not covered with turkey skin. I layered proscuitto over these ares to keep the meat from drying out)
Roast in a 350 oven for approx. 1 hour, or until an instant read thermometer registers 160.
Rest for 10 minutes before carving.
If I make this again, I would add a minced onion sauteed in some butter to the stuffing.
MaryBeth, I made those pioneer woman carrots last night. For one lb. carrots I used 2 tbsp butter, and 1/4 cup each of knob creek bourbon and brown sugar. Next time I would add some cayenne pepper, and probably cut back the sugar a little more. Here they are with Mario Batali's milk roasted pork loin:
<a href="http://www.flickr.com/photos/28539958@N00/2946961964/" title="pork carrots spinach by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3271/294 ... b6c1dc.jpg" width="500" height="299" alt="pork carrots spinach"></a>
Jaime, I have no formal training, I just like to cook. It's one of my hobbies. Yes, my sister loves to cook also. We get together every Sunday and make dinner together for our family and whoever else is around. And yes, John knows he is lucky, especially since we started dating before I learned to cook and he had to eat some of my first experiments, the reputation of which still live on in infamy to this day.
Edited to add the chestnuts! Oops.
Last edited by liamsaunt on Thu Oct 16, 2008 12:53 pm, edited 1 time in total.
It's like looking in your soup and finding a whole different alphabet.
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
This weekend I cooked a 2.5 lb. prime ribeye from Lobels for John and my brother to share. They ate almost the whole thing!
<a href="http://www.flickr.com/photos/28539958@N00/2952510343/" title="sliced rib eye hotel butter by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3170/295 ... f861e0.jpg" width="500" height="416" alt="sliced rib eye hotel butter"></a>
We had the kids for the weekend, and made pizzas together. Here is Liam's:
<a href="http://www.flickr.com/photos/28539958@N00/2953360916/" title="liams pepperoni pizza by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3196/295 ... 755f72.jpg" width="500" height="354" alt="liams pepperoni pizza"></a>
Sunday I made these crushed mini yukon gold potatoes:
<a href="http://www.flickr.com/photos/28539958@N00/2955710873/" title="yukon smashers by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3203/295 ... 1f5f79.jpg" width="398" height="500" alt="yukon smashers"></a>
to go with sole meurniere:
<a href="http://www.flickr.com/photos/28539958@N00/2955711389/" title="sole meurniere by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3155/295 ... ef67ce.jpg" width="500" height="304" alt="sole meurniere"></a>
<a href="http://www.flickr.com/photos/28539958@N00/2952510343/" title="sliced rib eye hotel butter by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3170/295 ... f861e0.jpg" width="500" height="416" alt="sliced rib eye hotel butter"></a>
We had the kids for the weekend, and made pizzas together. Here is Liam's:
<a href="http://www.flickr.com/photos/28539958@N00/2953360916/" title="liams pepperoni pizza by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3196/295 ... 755f72.jpg" width="500" height="354" alt="liams pepperoni pizza"></a>
Sunday I made these crushed mini yukon gold potatoes:
<a href="http://www.flickr.com/photos/28539958@N00/2955710873/" title="yukon smashers by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3203/295 ... 1f5f79.jpg" width="398" height="500" alt="yukon smashers"></a>
to go with sole meurniere:
<a href="http://www.flickr.com/photos/28539958@N00/2955711389/" title="sole meurniere by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3155/295 ... ef67ce.jpg" width="500" height="304" alt="sole meurniere"></a>
It's like looking in your soup and finding a whole different alphabet.
MaryBeth, yes, we had the lobels shipped.
Maryanne, the potatoes are easy. I boiled them in salted water until tender, then put them inside a clean kitchen towel and gently pressed on them to crush. Transfer to a baking sheet coated with olive oil, season with salt and pepper and bake at 400 degrees, turning once, until nicely browned--about 25 minutes.
Maryanne, the potatoes are easy. I boiled them in salted water until tender, then put them inside a clean kitchen towel and gently pressed on them to crush. Transfer to a baking sheet coated with olive oil, season with salt and pepper and bake at 400 degrees, turning once, until nicely browned--about 25 minutes.
It's like looking in your soup and finding a whole different alphabet.
I know what you're talking about, a 2.25 pound tenderloin served two couples at our house last month. The two ladies had 5 or so oz peices and the two guys polished off the rest and were whining for more.liamsaunt wrote:This weekend I cooked a 2.5 lb. prime ribeye from Lobels for John and my brother to share. They ate almost the whole thing!