The Official OT Food Porn

mbw1024 · Post by **mbw1024** » Sun Sep 06, 2009 10:38 am

with last night's meatloaf it was Chipotle Mashed Sweets. Really good!

sailorgirl · Post by **sailorgirl** » Mon Sep 07, 2009 10:02 am

My attempt at the tomato tart: I doubled the recipie and made it in a paella pan because I don't own a tart pan. I think it makes a nice presentation for the brunch buffet.

mbw1024 · Post by **mbw1024** » Mon Sep 07, 2009 10:10 am

nice crust!

California Girl · Post by **California Girl** » Mon Sep 07, 2009 2:09 pm

That turned out GREAT! Isn't it just the yummiest thing?

sailorgirl · Post by **sailorgirl** » Mon Sep 07, 2009 3:41 pm

It was really good. I think I could have cooked it longer the crust underneath was a little soft. It would have been a breeze to make if I had a food processer. As is was doing the crust by hand was just a little more time consuming. I had to play with the proportions.

PA Girl · Post by **PA Girl** » Tue Sep 08, 2009 3:32 pm

California Girl wrote:
mbw1024 wrote:nice!

today I saw a butternut squash in the store and thought AHA .. time for my favorite soup! Making it this week - woo!
I love butternut squash, but I'm so intimidated by them! How do you get the skin off without a lot of work and tossing out half of the squash? I love butternut squash soup, too, and I'd attempt making some if I could get past the "peeling the squash" part!

I cut the squash into rings, cutting across the neck, into 2 or 3 inch wide sections. I then lay each ring flat on the cutting board and run my knife along the rind, taking sections off at a time.

We eat a lot of squash. I made butternut the other night and topped it with toasted pecans and blue cheese crumbles.

California Girl · Post by **California Girl** » Tue Sep 08, 2009 8:23 pm

MB - I didn't know you could use a regular peeler on squash... the rind seems so thick.

PA Girl - That's an excellent idea!

Ok, squash goes on my list!

Now how's about that recipe with the pecans & blue cheese?

California Girl · Post by **California Girl** » Tue Sep 08, 2009 11:37 pm

Ok, so I bit off a lot tonight by making 3 new recipes simulatneously!! Here are the results (sorry, I don't plate my food real pretty,

the rice is kinda messy):

Reggae Pork - Soooo yummy! Pork tenderloin marinated in pineapple juice, lime juice/zest and dark rum - which rhymes with YUM! Sauce is guava jelly and dark rum, heated and whisked.

Coconut Rice - ummm... I don't know what I did wrong, but I usually make Success Rice in the boiling bag, so what do I know?

. My coconut rice was sticky and gooey. It tasted fabulous, it just had an icky consistency.

Roasted Asparagus - This definitely has possibilities if you don't overcook it! It also tasted good, but due to trying to do too many new recipes at the same time, the poor asparagus got a little ignored for a few crucial minutes. Oops!

All in all, I'm going to do this again with the experience I got tonight. I think I'll try Becky's coconut rice recipe next time, though.

Domestic Goddess, out!

mindehankins · Post by **mindehankins** » Wed Sep 09, 2009 7:19 am

CG, when I made coconut rice to go with my version of Miss Vie's, it came out sticky, too. I had used coconut milk as the only liquid. I think you need some water in there as well. That's my guess!

jayseadee · Post by **jayseadee** » Wed Sep 09, 2009 8:20 am

Here is the recipe I got here many pages ago. It was either from Becky or Mary Beth.

Coconut Sticky Rice

1 cup jasmine rice
1 cup coconut milk
1 tsp. kosher salt
zest of one lime
1 1/2 cups water
zest of one lime
cilantro and sesame seeds to garnish (optional)

Combine all ingredients in saucepan and bring to a boil. Cover, turn heat to low, and let cook until all the liquid is absorbed, about 20 minutes.

Let stand, covered, for an additional 10 minutes before serving.

I use whole can of Light Coconut Milk and adjust the water.

Help me Make Strides
http://main.acsevents.org/site/R?i=2sJC ... mEus64kA..

mbw1024 · Post by **mbw1024** » Wed Sep 09, 2009 8:23 am

that's Becky's recipe.
I never understood why it says zest of lime twice. I always assumed it was supposed to be zest of lime and juice of lime so that's what I do.

jayseadee · Post by **jayseadee** » Wed Sep 09, 2009 9:23 am

mbw1024 wrote:that's Becky's recipe.
I never understood why it says zest of lime twice. I always assumed it was supposed to be zest of lime and juice of lime so that's what I do.

I keep forgetting to fix that on the recipe - I do the same - zest and use the juice.

Oh and CG - that pork does sound YUM!

California Girl · Post by **California Girl** » Wed Sep 09, 2009 9:57 am

Well, that's exactly the recipe I used. Except my recipe said zest AND juice. Even the proportions are the same. I know it's called "cocount sticky rice" in some recipes, and mine certainly was sticky! Is it supposed to be that way??

liamsaunt · Post by **liamsaunt** » Wed Sep 09, 2009 11:00 am

It is supposed to be juice and zest of one lime.

CG, did you rinse your rice? If you used a short grain rice and you did not rinse it, it will be super sticky. I like to soak mine for an hour or so before cooking, if I have the time.

California Girl · Post by **California Girl** » Wed Sep 09, 2009 12:40 pm

Aha! Rinse the rice! (I never even read the package, now that I think about it!) I think that's the answer!! I'll give it another try!

I haven't really cooked for so long, I forget about the basic things like rinsing rice or soaking beans.

usvi-on-line

Login or Register with your Facebook account

The Official OT Food Porn