usvi-on-line
The Official OT Food Porn
I've read that food is the window to one's soul, and never felt it more than this weekend. With all the personal sadness that my family has been dealing with recently, the kitchen is still the place where we all have fun and reaffirm our ties to each other. Here are some desserts that I baked with my niece this weekend. (we didn't actually eat them--they are being brought to a senior center tomorrow).
Apricot-almond slab pie:
<a href="http://www.flickr.com/photos/28539958@N00/4939355394/" title="brandied apricot-almond slab pie by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4136/493 ... 14c4d8.jpg" width="500" height="314" alt="brandied apricot-almond slab pie"></a>
Grilled polenta cake with cherry sauce (OK, my niece ate this piece!) The rest of the cake is going:
<a href="http://www.flickr.com/photos/28539958@N00/4938772219/" title="grilled polenta cake with cherry-cassis sauce by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4102/493 ... 51202f.jpg" width="500" height="333" alt="grilled polenta cake with cherry-cassis sauce"></a>
Cherry clafoutis:
<a href="http://www.flickr.com/photos/28539958@N00/4938771831/" title="cherry-almond claufoutis by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4101/493 ... 73631a.jpg" width="500" height="333" alt="cherry-almond claufoutis"></a>
Apricot-almond slab pie:
<a href="http://www.flickr.com/photos/28539958@N00/4939355394/" title="brandied apricot-almond slab pie by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4136/493 ... 14c4d8.jpg" width="500" height="314" alt="brandied apricot-almond slab pie"></a>
Grilled polenta cake with cherry sauce (OK, my niece ate this piece!) The rest of the cake is going:
<a href="http://www.flickr.com/photos/28539958@N00/4938772219/" title="grilled polenta cake with cherry-cassis sauce by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4102/493 ... 51202f.jpg" width="500" height="333" alt="grilled polenta cake with cherry-cassis sauce"></a>
Cherry clafoutis:
<a href="http://www.flickr.com/photos/28539958@N00/4938771831/" title="cherry-almond claufoutis by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4101/493 ... 73631a.jpg" width="500" height="333" alt="cherry-almond claufoutis"></a>
It's like looking in your soup and finding a whole different alphabet.
dessert last night - Brown Sugar Maple Grilled Peaches
<a href="http://www.flickr.com/photos/89321198@N00/4939271921/" title="Brown Sugar Maple Grilled Peaches by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4114/493 ... 2ccbcc.jpg" width="500" height="375" alt="Brown Sugar Maple Grilled Peaches"></a>
What I wanted to share tonight was Rick Bayless's Poblano Rice but it was an epic failure. Don't think it was Rick's fault really but my rice never cooked. All the liquid cooked out and it was still quite hard so I added more liquid and still not right. Anyone ever have this happen?
The rice was going to go with Tequila Lime grilled chicken.
<a href="http://www.flickr.com/photos/89321198@N00/4939272453/" title="Tequila Lime Chicken by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4093/493 ... 3f309d.jpg" width="500" height="375" alt="Tequila Lime Chicken"></a>
<a href="http://www.flickr.com/photos/89321198@N00/4939271921/" title="Brown Sugar Maple Grilled Peaches by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4114/493 ... 2ccbcc.jpg" width="500" height="375" alt="Brown Sugar Maple Grilled Peaches"></a>
What I wanted to share tonight was Rick Bayless's Poblano Rice but it was an epic failure. Don't think it was Rick's fault really but my rice never cooked. All the liquid cooked out and it was still quite hard so I added more liquid and still not right. Anyone ever have this happen?
The rice was going to go with Tequila Lime grilled chicken.
<a href="http://www.flickr.com/photos/89321198@N00/4939272453/" title="Tequila Lime Chicken by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4093/493 ... 3f309d.jpg" width="500" height="375" alt="Tequila Lime Chicken"></a>
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
No pics but this recipe came out AWESOME! I added a couple of slices of cut up cooked apple-wood smoked bacon to the spinach mix after and when I made the sauce I used the bacon grease and less olive oil...
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard
Warm the 1-tablespoon olive oil in a medium sauté pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm the remaining 1-tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
***Recipe courtesy Giada De Laurentiis from Everyday Italian
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard
Warm the 1-tablespoon olive oil in a medium sauté pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm the remaining 1-tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
***Recipe courtesy Giada De Laurentiis from Everyday Italian
"Eat, drink, and be merry for tomorrow we die" - Dave Matthews Band
My grandmother cooked rabbit quite often. (Pheasant, wild duck and deer too) It can be quite tasty.waterguy wrote:The best meal of my life was tuscony rabbit in Rome I'm still trying to come up with that recipe. I remember as a kid running a rabbit trap line I ate alot of rabbit and had enough skins tanned to have a jacket made for my first girl friend. LOL Wonder where she is.
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California Girl
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mindehankins
- Posts: 3014
- Joined: Fri Mar 06, 2009 8:21 am
- Location: Western NY State