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Tue, Jun. 27th, 2006, 09:15 am
nola_phoenix: New Orleans/Peaches/Sex: The True Story

The farmers' market here in the Big Swampy is fragrant with the best produce of the year. On a recent Saturday morning, I was planning dinner for my sister (in town from Chicago and craving New Orleans), and I decided to let the market decide for me.

As I wandered the stalls, I grabbed everything to which my senses were drawn.

Creole tomatoes. Bright red, but still ugly with brown and green spots ontop (the ugly ones always taste better). Tart, sweet, actually taste like tomatoes.

Oysters dredged from local beds that very morning. The supposed peak oyster season is long past, but they are still delicious. In fact, I prefer the smaller off season oysters to the huge, chewy monsters available in the “R” months. The dark, salty, musty taste of the sea. We are very lucky to live in a place where they are relatively inexpensive, even in June.

Speckled trout that was swimming happily in the salt marsh just a few hours before. A relatively small, unassuming fish whose flavor, while still delicate, can stand up to a sautee.

Peaches brought down by a farmer in a pickup from Chilton County Alabama. This is one of the few products at the market not grown or fished in the immediate region, but they’ve become a local favorite for good reason. New Orleans and a good peach are very much alike. They both ooze a sensual, sensuous, juicy, drippy, sweet, tangy flavor. The New Orleans/peach/sex metaphors are almost too easy and obvious.

Now that I had the raw materials, the menu fell into place.

I started the pie first. Peeled and sliced the peaches (still a bunch left for eating), added a little lemon juice, a bit of sugar, a splash of flour, a pinch of mace. Into the crust and into the oven. I set it to cool while I poured myself some wine.

I sliced the tomatoes thickly, layered them obliquely with thinly sliced Vidalia onion, drizzled some good balsamic vinegar over it and put it in the fridge.

The rest took all of 25 minutes while chatting with my guests. I put the oysters into a shallow glass baking dish and covered with a few bread crumbs mixed with Creole seasoning and minced garlic, drizzled a little melted butter ontop for browning. Into the oven for about 20 minutes.

Dredged the trout lightly in seasoned flour, melted some butter in a skillet, threw the trout in when the butter stopped foaming. Sauteed until light brown on each side, until just barely done through. I put the fish on a paper towel on a warm plate and squeezed the juice of a couple of lemons into the pan.

A few ribbons of fresh basil ontop the tomatoes and onions, a scoop of oysters and a trout filet topped with the simple meuniere, and done.
Simple, quick, fresh.

Wed, Jun. 14th, 2006, 04:41 pm
nola_phoenix: (no subject)

If y'all think this is inappropriate for this community, please say so. I'm just having a little fun here...

a little spicyCollapse )

Wed, May. 17th, 2006, 09:15 pm
leggylady: Now that it is salad season...

I'm looking for awesome dressing recipes and inspirations for add-ins!

My fave add-ins lately-
olives (all kinds)
feta
candied almonds
dried fruits- especially cranberry!

Have not really explored homemade dressings...yet! ;-)

Salads can often be the perfect meal!
I LOVE their versatility!

Mon, Apr. 25th, 2005, 12:40 am
pstscrpt: Honey to sugar and water conversion ratios

Since I've looked these up several times, I thought I'd post them and add the post to my own memories.

Honey is 80% sugars and 20% water, and 20% sweeter than sugar (normal crystalline sucrose).
Thus, 1 part honey = 1.2 parts sugar + .2 parts water. Good Eats suggested replacing 1 1/4 cups of sugar in a recipe with 1 cup honey, which isn't quite right, but probably close enough.

And orange blossom honey makes phenomenal carrot cake.

Wed, Apr. 5th, 2006, 04:54 am
toadie_odie: Hiyas!

I'm new here to the community as well as to LiveJournal. I'm currently in college for Human Nutrition and Food Service Management and I'm a single mother of two kids. Needless to say I love my food but I need to keep things as simple and easy as possible.

I hope to make some new friends here and get the opportunity to swap recipes with you all.

Wed, Mar. 29th, 2006, 12:55 pm
pstscrpt: Soup disection

The cafeteria at my office has a "Wisconsin Cheese Soup" that I adore. Earlier thoughts of trying to clone it led to my apple cheese soup, which is good, but I'd still really like to be able to reproduce the original.

They have it again today, and I've been cleaning off the solid pieces to see what they are. I've established that the reddish pieces are ham, and the green pieces are celery and probably canned green chiles, but possibly jalepeno (is there a difference?) or green bell pepper. There appears to be a little bit of some herb, unless that's celery skin that came off. There's almost certainly salt, pepper and cheddar cheese, and I'm thinking it probably started with a roux and then milk. Other things I suspect might be there are garlic, swiss cheese, sour cream or buttermilk, gelatin, and pureed onion and carrot to finish out moir poix (there are definitely only whole pieces of celery).

Any ideas how to narrow it down further? Eventually, I'll start experimenting, but I'd like to start in the right ballpark.

Mon, Feb. 13th, 2006, 04:22 pm
blakeley: Appetite for Seduction Premiering on iTunes this Valentine's Day

This is a new TV podcast for iTunes, all about cooking, in our first episode we cook with pomegrantes, the show is completely free, nobody makes any money off it.

Join Sensual Cooking Diva, Shani Castri, as she explores the romantic history and potency of some of the finest aphrodisiacs found in New York City and around the world. Shani consults with the experts on her journey to help awaken your appetite for seduction. From caviar to vanilla, pomegranate to garlic, join Shani every two weeks, when as she guides you towards creating an evening—or morning—of passion and food that you and your partner are not soon to forget.

Click here to subscribe via iTunes
Visit www.appetiteforseduction.com
Visit the Appetite for Seduction Livejournal Community

Read more...Collapse )

Sat, Nov. 12th, 2005, 03:12 pm
heywood417: killer recipe!

HAD to share this.

I bought a box of Quaker Cuick Barley a while back at Big Lots for about 75 cents. It had a recipe on the back for "Chicken Barley Chili". It sounded healthy and yummy, so I tried it.

Oh...MY...GOD.

Not only is it DAMN tasty, it's a huge batch, cheap to make, and SOOOOOOO filling. I'm stuffed after about a cup full.

So I had to share it.

Quaker's Chicken Barley Chili

(1) 14.5 oz can of diced stewed tomatoes, undrained
(1) 16 oz can/jar of salsa, medium to mild (don't try hot, we did and it was FIERY--had to add in a bunch of extra stuff to tame it down.
(1) 14.5 oz can of fat free chicken broth
1 cup Quick barley
1 tbsp chili powder
1 tsp cumin or paprika

Combine these 7 ingredients in a 6-quart saucepan over high heat and bring to a boil, then cover, reduce heat and simmer for 20 minutes, stirring occasionally.

WHile that's doing its thing, cook:

3 cups (about 4 tenders) of chicken breast. (I just grilled it really quick in a small pan.) Shred it and set aside.

After the 20 minutes are up, add to the pot:

(1) 15 oz can black beans, drained
(1) 15 oz can white whole kernel corn, undrained
the 3 scups of shredded chicken

Increase heat until it comes to a boil, then reduce and simmer for another 5 minutes, or until barley is tender.

Serve topped with light sour cream and/or reduced fat shredded cheddar cheese.

Makes 11 (1 cup) servings.

Nutritional Info: (per 1 cup serving)
Calories: 268
Fat: 3.6 g (Calories from Fat: 32)
Cholesterol: 59.6mg
Sodium: 698mg
Carbs: 27g
Dietary Fiber: 4.7g
Protein: 32g

Sun, Oct. 23rd, 2005, 01:42 pm
heywood417: (no subject)

help!

I need bean recipes. ANY bean recipe. Salads, stews, soups, side dishes, whatever. Any and every kind of bean.

My nutrition plan recommends at least 1/2 cup of some type of bean each day...so yeah...need bean recipes. I burned myself out on hummus.

Oh, and I'll also take a year's supply of Beano. Thanks. :)

Sun, Aug. 21st, 2005, 01:11 pm
pinkerdot: newbness

hi there,

my name is dot, and i'm very excited to have found this community. i love to eat and hate to diet, and i glean more pleasure from a good dish than a good night of poker.

now that the introduction has been made . . .

i was wondering if anyone in here has read any of the Dana Crumb cookbooks (Eat It, Still Eatin' It, and one more that i haven't found that i can't think of the title for at the moment). i'd like to discuss a couple of things with whoever has, namely any adjustments or specifications that should be made to the recipes, seeing that Dana writes her recipes up in a very loose, rachael-ray-esque manner.

thanks much, people! :D

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