The Official OT Food Porn

[Maryanne]

I am going to try that rice casserole, looks great..

I made Marcia's soup but dumped too much curry powder in. My husband came home and tasted it and said, "Wow, I haven't had curry this good since I lived in London." I also didn't make it soupy enough, so it turned into a curry dinner, over rice. I also used buttermilk instead of half and half. My store doesn't sell no-fat half and half, plus I figured buttermilk is completely healthy plus adds so much flavor. I always use it for mashed potatoes. In addition to the chicken, I tossed in paneer and peas. The "soup" was a hit! It made so much that friends joined us..

<img src="http://i190.photobucket.com/albums/z228 ... G_7202.jpg" border="0">

We had some naan and pappadams with it.

<img src="http://i190.photobucket.com/albums/z228 ... G_7209.jpg" border="0">

Before dinner, I steamed some shao mai.

<img src="http://i190.photobucket.com/albums/z228 ... G_7201.jpg" border="0">

Here they are with a dipping sauce that was a riff on Liamsaunt's recipe. very good !

<img src="http://i190.photobucket.com/albums/z228 ... G_7206.jpg" border="0">

[LysaC]

dude! that curry dish... over some rice... good god!

the food porn's been sooooo good lately. yum!

[RickG]

Maryann, buttermilk is probably more authentic than half/half - think fresh yogurt!! Yum, hungry and thirsty for a salty lassi.

Cheers, RickG

[LMG]

I usually don't participate in the FP, but these were so easy and so good (and so popular) that I had to share:

Crash Hot Potatoes


Found on www.thepioneerwoman.com-- here's a PDF link:
http://thepioneerwoman.com/cooking/wp-c ... tatoes.pdf

[Maryanne]

Exactly! I would normally use yogurt in my curry.... I love buttermilk. Low-fat, nutritious and loads of flavor.

Real curry leaves, chopped up, also added some good flavor.

[liamsaunt]

LMG, I've made those potatoes before too, they are really good. I love the Pioneer Woman's website.

Here are some roast chickens I made for Sunday's family meal:


<a href="http://www.flickr.com/photos/28539958@N00/3268644107/" title="february roast chicken by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3375/326 ... 39f04f.jpg" width="500" height="357" alt="february roast chicken"></a>


Here is last night's dinner. Baked eggs with thyme, and an arugula salad with roasted grape tomatoes and garlic topped with nut-crusted herbed goat cheese. Also, some ciabatta bread:


<a href="http://www.flickr.com/photos/28539958@N00/3268644041/" title="eggs in cocotte with roasted tomatoes by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3385/326 ... 8af4f8.jpg" width="500" height="341" alt="eggs in cocotte with roasted tomatoes"></a>

[Maryanne]

I am curious about those baked eggs.. ?

[Joshie]

...

[Xislandgirl]

I have always called baked eggs, shirred eggs. I have not made them in years and did a search on the internet for the recipe i used to use, this is pretty close.



6 slices ham
6 medium eggs
6 teaspoons heavy cream
Parmesan cheese
Zest of 1/2 lemon
3 teaspoons pimentos, drained
Freshly ground pepper
4 strands fresh chive for garnish
Boiling water
Preheat oven to 325 degrees F. Prepare 4 ramekins with nonstick cooking spray. Line each cup with a slice of ham. Into each cup crack 1 egg; add 1 teaspoon cream, 1 pinch Parmesan cheese, a pinch of zest, and 1/2 teaspoon pimentos. Add freshly ground pepper to taste (the ham and cheese provide enough salt). Using scissors, snip a little chive over each cup. Set a baking dish (large enough to hold the muffin tins) on a rack in the middle of the oven, and pour one inch of boiling water into dish. Set tins in water bath and bake eggs until whites are opaque, about 12 to 15 minutes for medium-hard-cooked eggs. Use a spatula to remove eggs onto a small, shallow serving dish.

[liamsaunt]

Although the one X posted sounds delicious, the recipe I used was a lot simpler. I'm still recuperating my stomach from 10 days of restaurant food. I don't think I am going out to eat again for about six months!

Oven 350. Boil a kettle of water.

For each serving have the following ready:

a one cup ramekin with lid (or use foil)
2 eggs
1 tbsp cream, warmed and seasoned with salt and pepper
thyme or other herb to taste

Place 1/2 of the cream in the bottom of the ramekin, crack the eggs over it. Top with the rest of the cream and season with salt, pepper, and herbs to taste. Cover the ramekins and place in a baking dish that has been lined with a claen dishtowel. Pour boiling water halfway up the sides of the ramekins and carefully transfer to oven. Bake until whites are set and yolks are done to your liking. I start checking after 12 minutes.

[Joshie]

...

[liamsaunt]

Now I just need to figure out what the heck a ramekin is...

Again, thanks.

-j

Any small, oven proof dish can qualify.

[mbw1024]

dishtowel? hmm what does that do? just prevent them from sliding?

[liamsaunt]

Yes, MaryBeth, it keeps them from knocking around in the pan during cooking. Also prevents them from sliding around and possibly splashing boiling water on you when you move the pan to/from the oven.

I made pad thai and some peanut coated chicken last night. I would have preferred tofu to the chicken but we are having tofu tonight and I think if I served tofu two nights in a row John would revolt.


<a href="http://www.flickr.com/photos/28539958@N00/3271163117/" title="pad thai with chicken by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3513/327 ... cb6aaf.jpg" width="500" height="375" alt="pad thai with chicken"></a>

[jayseadee]

I think if I served tofu two nights in a row John would revolt.

That's a revolution I would support

Since I was making these (again), I thought I'd repost for those in the "Diet Poll" thread so that they wouldn't be afraid to come on over here once in awhile.

Mary Beth originally posted somewhere near the top of this thread.

I served them over Brown Rice and added sliced mushrooms and grape tomatoes (aka - cleaning out the fridge).

Chicken Fajitas in a CrockPot


http://kalynskitchen.blogspot.com/2005/ ... -from.html