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The Official OT Food Porn
The crust is crushed ginger snaps, mixed with a bit of melted butter. Just press into the bottom and up the sides of a 9" tart pan. Bake at 350 for 8 minutes, then let cool completely.pjayer wrote:Canucknyc, what kind of crust did you use for your tart? Will you share your recipe? It looks delicious.
Top with 8 oz mascarpone, 6 oz cream cheese, 1/4 cup sour cream, 1/4 cup sugar, 1 tsp grated lemon peel, 1/4 tsp vanilla extract. Spread onto crust, cover and refrigerate from 2 hours to 1 day.
Overlap thin slices of nectarine to cover. Spread 1/4 cup of warmed peach jam over the nectarines. Optional: sprinkle on 2 tbsp minced crystallized ginger.
Some recent stuff. Striped bass chowder:
<a href="http://www.flickr.com/photos/28539958@N00/2712578846/" title="striped bass chowder by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3026/271 ... 3089f8.jpg" width="500" height="326" alt="striped bass chowder"></a>
Striped bass again, in the Cruz Bay grill rub marinade recipe:
<a href="http://www.flickr.com/photos/28539958@N00/2751406288/" title="cruz bay striped bass by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3185/275 ... fcf2e2.jpg" width="500" height="368" alt="cruz bay striped bass"></a>
tomato salad:
<a href="http://www.flickr.com/photos/28539958@N00/2751406676/" title="tomatoes with siena cheese by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3017/275 ... 633031.jpg" width="384" height="500" alt="tomatoes with siena cheese"></a>
<a href="http://www.flickr.com/photos/28539958@N00/2712578846/" title="striped bass chowder by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3026/271 ... 3089f8.jpg" width="500" height="326" alt="striped bass chowder"></a>
Striped bass again, in the Cruz Bay grill rub marinade recipe:
<a href="http://www.flickr.com/photos/28539958@N00/2751406288/" title="cruz bay striped bass by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3185/275 ... fcf2e2.jpg" width="500" height="368" alt="cruz bay striped bass"></a>
tomato salad:
<a href="http://www.flickr.com/photos/28539958@N00/2751406676/" title="tomatoes with siena cheese by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3017/275 ... 633031.jpg" width="384" height="500" alt="tomatoes with siena cheese"></a>
It's like looking in your soup and finding a whole different alphabet.
My weekend food pics didn't turn out (it got too dark outside) but here is a booze porn pic of a layered rum punch I made for cocktail hour.
I waited too long to take the picture and the layers had already started to blend together. When first assembled, there are 4 layers, 5 if the limes behave themselves (they didn't) and stay horizontal.
From the bottom up –
1. grenadine (which I detest but it provides good color)
2. mango/orange juice blend
3. pineapple juice
4. sliced limes and ice
5. rum
I waited too long to take the picture and the layers had already started to blend together. When first assembled, there are 4 layers, 5 if the limes behave themselves (they didn't) and stay horizontal.
From the bottom up –
1. grenadine (which I detest but it provides good color)
2. mango/orange juice blend
3. pineapple juice
4. sliced limes and ice
5. rum
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Jo Ann - VA
- Posts: 756
- Joined: Sat Nov 11, 2006 11:56 am
- Location: Virginia
I do it by ratio as I sometimes use different size pitchers.
In that particular pitcher I used:
• 3 oz orange mange juice. I used Bolthouse Farms C-Boost and it has a slightly thicker consistency, making it a good first layer
• 3 oz of 100% pineapple juice
• A splash of grenadine.
• two thinly sliced limes
• ice
• 2 oz rum. I used Cruzan Dark 151.
Ends up being 25% booze, 75% juice. If it has been a particularly stressful week or the real professionals are coming for dinner, I go by thirds, 33% booze, 33% pineapple, 33% orange/mango. I am careful about who I serve the thirds to as we had one guest get completely rocked after sharing one pitcher – sissy.
I put the orange/mango in first and then gently pour the pineapple juice in. The pineapple juice sort of naturally settles on top of the orange/mango. I slowly pour a bit grenadine along the side of the pitcher; it will fall right to the bottom. I eyeball the amount and stop when it looks pretty.
Next goes the lime slices and then, by hand and piece by piece, I put in the ice. The rum gets poured on top of the ice. No fancy pours or tools (like pouring over a spoon); I am just gentle with the ice and rum.
In that particular pitcher I used:
• 3 oz orange mange juice. I used Bolthouse Farms C-Boost and it has a slightly thicker consistency, making it a good first layer
• 3 oz of 100% pineapple juice
• A splash of grenadine.
• two thinly sliced limes
• ice
• 2 oz rum. I used Cruzan Dark 151.
Ends up being 25% booze, 75% juice. If it has been a particularly stressful week or the real professionals are coming for dinner, I go by thirds, 33% booze, 33% pineapple, 33% orange/mango. I am careful about who I serve the thirds to as we had one guest get completely rocked after sharing one pitcher – sissy.
I put the orange/mango in first and then gently pour the pineapple juice in. The pineapple juice sort of naturally settles on top of the orange/mango. I slowly pour a bit grenadine along the side of the pitcher; it will fall right to the bottom. I eyeball the amount and stop when it looks pretty.
Next goes the lime slices and then, by hand and piece by piece, I put in the ice. The rum gets poured on top of the ice. No fancy pours or tools (like pouring over a spoon); I am just gentle with the ice and rum.
PA Girl, that looks terrific--it kind of looks like a tequila sunrise.
SJinNJ, I bought the striped bass from a fish shop down the street from my house. I don't know anyone that will go fishing with me, so I have to buy it. It had come in about 10 minutes before I got there. I bought an entire half of a fish-it weighed 4.5 lbs. I cooked about 3 lbs. Sunday for family meal. John and I had some more of it last night, grilled in sandwiches. There's about 3/4 lb. left, which I threw in the freezer for chowder. Good stuff.
SJinNJ, I bought the striped bass from a fish shop down the street from my house. I don't know anyone that will go fishing with me, so I have to buy it. It had come in about 10 minutes before I got there. I bought an entire half of a fish-it weighed 4.5 lbs. I cooked about 3 lbs. Sunday for family meal. John and I had some more of it last night, grilled in sandwiches. There's about 3/4 lb. left, which I threw in the freezer for chowder. Good stuff.
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
here's my recommended product of the day. I saw Bobby Flay mention this as one of his favorite tools somewhere. It's a mango pitter. I just used mine for the first time and it was really easy. I usually end up hacking up a mango so this is a good tool for me - maybe not everyone. Still can't quite get the cubes going but maybe some day 
I just cut up 2 mangoes for coladas over the weekend so I don't need cubes per se. I used a spoon to get all the goodness out!
http://www.williams-sonoma.com/products ... %5Fsrc=SCH
Ps if anyone knows how Gecko Gazebo makes their mango colada I'd love to know. It's my go to drink at that bar! LOVE IT!
Pss don't know why Williams Sonoma calls this "exclusive". I got mine at the grocery store for $11. It's not yellow tho, maybe that is the exclusive part
I just cut up 2 mangoes for coladas over the weekend so I don't need cubes per se. I used a spoon to get all the goodness out! http://www.williams-sonoma.com/products ... %5Fsrc=SCH
Ps if anyone knows how Gecko Gazebo makes their mango colada I'd love to know. It's my go to drink at that bar! LOVE IT!
Pss don't know why Williams Sonoma calls this "exclusive". I got mine at the grocery store for $11. It's not yellow tho, maybe that is the exclusive part