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The Official OT Food Porn
sitting around watching the tube and having some soup. I mentioned this in the menu planning thread. I made it Sunday for tonight. When I tried it Sunday I wasn't too thrilled but the peanut butter really mellowed over the last few days and this was a very nice flavor. I kicked up the heat on ours 
And i also added carrots and celery, just cuz!
Recipe here
http://kalynskitchen.blogspot.com/2008/ ... -with.html
And i also added carrots and celery, just cuz! Recipe here
http://kalynskitchen.blogspot.com/2008/ ... -with.html
Last edited by mbw1024 on Tue Nov 04, 2008 8:00 pm, edited 1 time in total.
I'm going to try that peanut soup. A bookstore near here used to make an unbelievable peanut soup. They gave me the recipe before it closed, but it was never quite right.
I made your vegetable chowder the other night and you were definitely right about how thick it gets! It basically looks like pureed root vegetables now, so I'm getting ready to serve it like a side of potatoes, with count neck clams, bacon, spinach, soupy tomatoes.
Update: the littlenecks and their sauce on top of the root puree was really fantastic.
I made your vegetable chowder the other night and you were definitely right about how thick it gets! It basically looks like pureed root vegetables now, so I'm getting ready to serve it like a side of potatoes, with count neck clams, bacon, spinach, soupy tomatoes.
Update: the littlenecks and their sauce on top of the root puree was really fantastic.
Based on the goat cheese thread, I made a pistachio panko crusted goat cheese salad with a dressing of raspberry, balsamic, pepper, and olive oil. Alongside a cheeseless chive omelet and some totally useless and un-eaten bread. Sorry for the funky lighting, I need to readjust my settings from Disney, I think.
<a href="http://www.flickr.com/photos/28539958@N00/3006343985/" title="goat cheese salad and omelet by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3136/300 ... eae0fc.jpg" width="461" height="500" alt="goat cheese salad and omelet"></a>
<a href="http://www.flickr.com/photos/28539958@N00/3006343985/" title="goat cheese salad and omelet by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3136/300 ... eae0fc.jpg" width="461" height="500" alt="goat cheese salad and omelet"></a>
It's like looking in your soup and finding a whole different alphabet.
John came home from Florida last night and so I roasted a chicken:
<a href="http://www.flickr.com/photos/28539958@N00/3009639569/" title="thursday roast chicken by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3205/300 ... 8295f2.jpg" width="500" height="382" alt="thursday roast chicken"></a>
I love the smell of roasted chicken. Served with mashed and brussel sprouts. Leftovers will be good in a pot pie or soup sometime this dreary weekend.
<a href="http://www.flickr.com/photos/28539958@N00/3009639569/" title="thursday roast chicken by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3205/300 ... 8295f2.jpg" width="500" height="382" alt="thursday roast chicken"></a>
I love the smell of roasted chicken. Served with mashed and brussel sprouts. Leftovers will be good in a pot pie or soup sometime this dreary weekend.
It's like looking in your soup and finding a whole different alphabet.
I made a ton of "cheese olives"---olives wrapped in dough made with sharp cheddar and piment d'espellette. They freeze very well...
And make handy cocktail hors d'oeuvres...
Also made a whipped feta and roasted pepper appetizer, plus sliced chicken chorizo baked for hours in a mixture of apple cider vinegar, dijon mustard, maple syrup, and molasses..
Roasted pumpkin soup made with a lobster stock and served with 'creole lobster," lobster meat bathed in a spicy butter.
The close-ups are a bit blurred, but it was all good !
And make handy cocktail hors d'oeuvres...
Also made a whipped feta and roasted pepper appetizer, plus sliced chicken chorizo baked for hours in a mixture of apple cider vinegar, dijon mustard, maple syrup, and molasses..
Roasted pumpkin soup made with a lobster stock and served with 'creole lobster," lobster meat bathed in a spicy butter.
The close-ups are a bit blurred, but it was all good !
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Xislandgirl
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I found this recipe when I was searching for 1950s recipes for a 1950s dinner party I once gave (I had bought a vintage dress and was looking for an excuse to wear it !) What a great recipe. The dough rolls out like a breeze, and they freeze, unbaked, really well.
CHEESE OLIVES
I always double this recipe. I buy four tall jars of medium-sized firm green olives (not the cheap small ones, but not jumbo). I like to use piment d'espelette because it gives the dough a little kick and gives it a subtle, dotted-red appearance.
8 tablespoons (1 stick) butter, softened
8 ounces (2 cups) grated extra-sharp cheddar cheese
1 1/2 cups unsifted all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
Sprinkles of piment d'espelette
Dash of Worcestershire sauce
1 large egg
50 pimento-stuffed cocktail olives, drained and patted dry. (Let them get quite dry wrapped and shaken in a tea towel.)
Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, peppers and the Worcestershire until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated.
Remove the dough and flatten out a piece about the size of a walnut into a thin round. (I roll out the dough and use a round cookie cutter. It rolls out VERY easily.) Place an olive on top and shape it around the olive, pinching to repair any breaks, then roll it around your palms to give it a smooth-ball appearance.
To freeze: place between layers of wax or parchment paper. Try not to let them touch.
To bake:
Preheat oven to 350. Place the just-made or frozen olives on an ungreased cookie sheet. Bake until the dough sets, about 20-25 minutes. Turn them for even golden color. These can stay at room temp for a good long while. Actually, I baked them Friday night and ate the lone leftover one yesterday.
Yield: 50 hors d'oeuvres.
CHEESE OLIVES
I always double this recipe. I buy four tall jars of medium-sized firm green olives (not the cheap small ones, but not jumbo). I like to use piment d'espelette because it gives the dough a little kick and gives it a subtle, dotted-red appearance.
8 tablespoons (1 stick) butter, softened
8 ounces (2 cups) grated extra-sharp cheddar cheese
1 1/2 cups unsifted all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
Sprinkles of piment d'espelette
Dash of Worcestershire sauce
1 large egg
50 pimento-stuffed cocktail olives, drained and patted dry. (Let them get quite dry wrapped and shaken in a tea towel.)
Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, peppers and the Worcestershire until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated.
Remove the dough and flatten out a piece about the size of a walnut into a thin round. (I roll out the dough and use a round cookie cutter. It rolls out VERY easily.) Place an olive on top and shape it around the olive, pinching to repair any breaks, then roll it around your palms to give it a smooth-ball appearance.
To freeze: place between layers of wax or parchment paper. Try not to let them touch.
To bake:
Preheat oven to 350. Place the just-made or frozen olives on an ungreased cookie sheet. Bake until the dough sets, about 20-25 minutes. Turn them for even golden color. These can stay at room temp for a good long while. Actually, I baked them Friday night and ate the lone leftover one yesterday.
Yield: 50 hors d'oeuvres.
This whipped feta recipe is from Ana Sortun's "Spice" cookbook. Ana runs a fantastic restaurant in Cambridge called Oleanna, where the food has an Arabic bent. I finally bought her cookbook at their farmer's market stand since the market season will end too soon!
Here is a copy of the recipe that was in the NY Times a few years back. You may have to adapt the peppers/seasonings according to what you have. It's important to use a creamy feta.
Whipped Feta With Sweet and Hot Peppers
1 pound sheep's or goats' milk feta cheese, broken into pieces
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
2 teaspoons dried Aleppo chilies, more to taste (see note)
1 teaspoon dried Urfa chilies (see note)
½ teaspoon smoked paprika, more to taste
1 teaspoon lemon juice
¼ cup olive oil.
Combine ingredients in a food processor and purée until very smooth, about 2 minutes. Taste for seasonings; for more heat, add Aleppo chilies; for more smokiness, add paprika. Scrape into a serving bowl and chill at least 30 minutes or up to 2 days. Sprinkle with more Aleppo and Urfa chili pepper and serve with celery sticks and crusty bread.
Yield: 8 to 12 servings.
Note: Aleppo and Urfa chili peppers are available at Kalustyan's, 123 Lexington Avenue (28th Street); (212) 685-3451 and at globalpalate.com.
Here is a copy of the recipe that was in the NY Times a few years back. You may have to adapt the peppers/seasonings according to what you have. It's important to use a creamy feta.
Whipped Feta With Sweet and Hot Peppers
1 pound sheep's or goats' milk feta cheese, broken into pieces
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
2 teaspoons dried Aleppo chilies, more to taste (see note)
1 teaspoon dried Urfa chilies (see note)
½ teaspoon smoked paprika, more to taste
1 teaspoon lemon juice
¼ cup olive oil.
Combine ingredients in a food processor and purée until very smooth, about 2 minutes. Taste for seasonings; for more heat, add Aleppo chilies; for more smokiness, add paprika. Scrape into a serving bowl and chill at least 30 minutes or up to 2 days. Sprinkle with more Aleppo and Urfa chili pepper and serve with celery sticks and crusty bread.
Yield: 8 to 12 servings.
Note: Aleppo and Urfa chili peppers are available at Kalustyan's, 123 Lexington Avenue (28th Street); (212) 685-3451 and at globalpalate.com.
