Amateur Food Porn (continued) [General]
2014 Mar 17
Pasta lover, thanks! I have a panini press but it's underpowered and hard to clean -- got it at costco for ~$50 a few years ago and almost never use it. I was glad to have an excuse to dust it off! :)
2014 Mar 17
Fresh Foodie I have an indoor grill I bought at Home Hardware about 12 years ago or so and bought it for $40. It has gotten alot of love over the years and have even made panini with it although the grill marks are a little further apart. I'm glad I bought that grill since I can cook most things on it - chicken breasts, pork chops, steak, the works. Just as long as the meat doesn't have bones in it since it will scratch the grill.
2014 Mar 21
Seed to Sausage pepper bacon with apple cheddar beer pancakes (recipe from The Craft Beer Cookbook by Jacquelyn Dodd, great cookbook, books.google.ca). I used a Mill Street Pumpkin Ale which added a lot of extra flavour, more than I thought it would.
Yum!
Yum!
2014 May 1
La Cucina's Farfalle with Lemon, Rosemary and Scamorza, recipe from The Ottawa Citizen in 2005. I picked up some smoked cacciocavallo from Luciano's last weekend to sub for the smoked scamorza that is called for in the recipe. I've never seen smoked scamorza in Ottawa. This is a quick, simple and very lemony pasta with a cream sauce. I didn't have enough farfalle (or rotini, my second choice) so I used some penne rigate. The peel is boiled in the pasta water (before adding the pasta) then removed and sliced for topping the plated deliciousness for added lemoniciousness!
2014 May 1
Can do.
dw suggested that it would be good with some veggies in it, like asparagus, broccoli, etc. I've only ever served it with a salad with a vinegary dressing (and crusty bread sometimes). When she starts doing the cooking she can add whatever she wants to it...lol
From The Ottawa Citizen, June 1, 2005
- reprinted from Cucina Italiana magazine
Farfalle with Lemon, Rosemary and Scamorza
Serves 4
Takes: about 20 minutes
- 1 lemon
- Salt
- 1 pound (450 g) farfalle
- 3 sprigs rosemary, divided
- 2 tablespoons (25 mL) butter
- 1 cup (250 mL) heavy 35 per cent cream
- Salt and freshly ground pepper
- 3 ounces (85 g) smoked scamorza (or smoked caciocavallo or mozzarella), finely grated
1. Bring pot of water to a boil.
2. Slice lemon in half. Peel half and add peel to water to boil 7 minutes to infuse the water with flavour. Remove lemon peel from water and reserve for garnish. Add salt and pasta to the lemon-infused water and cook until al dente.
3. Meanwhile, finely chop leaves from 1 sprig of rosemary. Grate lemon zest from the remaining half lemon and set aside.
4. In a large skillet over medium heat, melt butter. Add chopped rosemary and grated lemon zest and saute 2 minutes.
5. Add heavy cream, season with salt and pepper and stir. Bring to a boil and cook until thick.
6. Drain pasta and add it to cream sauce. Toss and transfer to a platter. Sprinkle with cheese and garnish with reserved lemon zest and 2 rosemary sprigs.
Andy’s notes: No real need to cut the lemon in half as only the peel is used - grate half and remove the other half of the thin peel with a vegetable peeler or knife. The boiled lemon peel used to decorate the platter is deliciously mild in flavour and worthy of eating. Consider sprinkling some of the finely shredded cheese on half the pasta then topping with the rest of the pasta and the rest (or maybe some extra) of the cheese, especially if making 1-1/2 X’s or double the recipe. The amount of pasta is too much for 4 servings in our house - 300 or 350 g is more like it.
dw suggested that it would be good with some veggies in it, like asparagus, broccoli, etc. I've only ever served it with a salad with a vinegary dressing (and crusty bread sometimes). When she starts doing the cooking she can add whatever she wants to it...lol
From The Ottawa Citizen, June 1, 2005
- reprinted from Cucina Italiana magazine
Farfalle with Lemon, Rosemary and Scamorza
Serves 4
Takes: about 20 minutes
- 1 lemon
- Salt
- 1 pound (450 g) farfalle
- 3 sprigs rosemary, divided
- 2 tablespoons (25 mL) butter
- 1 cup (250 mL) heavy 35 per cent cream
- Salt and freshly ground pepper
- 3 ounces (85 g) smoked scamorza (or smoked caciocavallo or mozzarella), finely grated
1. Bring pot of water to a boil.
2. Slice lemon in half. Peel half and add peel to water to boil 7 minutes to infuse the water with flavour. Remove lemon peel from water and reserve for garnish. Add salt and pasta to the lemon-infused water and cook until al dente.
3. Meanwhile, finely chop leaves from 1 sprig of rosemary. Grate lemon zest from the remaining half lemon and set aside.
4. In a large skillet over medium heat, melt butter. Add chopped rosemary and grated lemon zest and saute 2 minutes.
5. Add heavy cream, season with salt and pepper and stir. Bring to a boil and cook until thick.
6. Drain pasta and add it to cream sauce. Toss and transfer to a platter. Sprinkle with cheese and garnish with reserved lemon zest and 2 rosemary sprigs.
Andy’s notes: No real need to cut the lemon in half as only the peel is used - grate half and remove the other half of the thin peel with a vegetable peeler or knife. The boiled lemon peel used to decorate the platter is deliciously mild in flavour and worthy of eating. Consider sprinkling some of the finely shredded cheese on half the pasta then topping with the rest of the pasta and the rest (or maybe some extra) of the cheese, especially if making 1-1/2 X’s or double the recipe. The amount of pasta is too much for 4 servings in our house - 300 or 350 g is more like it.
2014 May 3
Ugly presentation, but it's my first attempt so I think it's alright! Homemade sushi, first time around! Nori, quinoa, cucumber, spinach, broccoli slaw and avocado! Covered in Sriracha sauce and dipped in Tamari! (unpictured). YUM. Definitely tastes 100% better than it looks. Glad I went to T&T last weekend, I was inspired!
2014 May 4
No worries lovealwayserica.
Just to remind all what this thread is all about. From the original entry:
"Let's define Amateur Food Porn as pictures (or videos) taken by ourselves of our own foodie creations, and not what we a see in restaurants etc. (Some OF foodies already do that in the Buzz section.)
And lets' say the photographer can be pro but ... please NO
- prepping the food for the shot e.g. misting, fake steam, wax sprays etc.
- no photoshoping ... lets' keep it raw (like real amateur porn)"
Just to remind all what this thread is all about. From the original entry:
"Let's define Amateur Food Porn as pictures (or videos) taken by ourselves of our own foodie creations, and not what we a see in restaurants etc. (Some OF foodies already do that in the Buzz section.)
And lets' say the photographer can be pro but ... please NO
- prepping the food for the shot e.g. misting, fake steam, wax sprays etc.
- no photoshoping ... lets' keep it raw (like real amateur porn)"
2014 May 6
Nice to see the delicious works of some gastropornographers newly posting here. Yum!
I've got lunch, a really tasty soup with my favourite savoury buttermilk scones: a Hearty Red Lentil Soup with Smoked Sausage using some "Traditional Bosnian Sudzuk" I recently spied for the first time at Produce Depot on Bank St - it's from a North Bay meat business, www.bavarianlink.com/ and was a winner from the first whiff out of the packaging, a tasty all beef spiced smokey sausage, delicious in one of my favourite soups, adding a real nice beefy flavour. I was dying for some of those cheesy, cumin seed-studded scones as they are great with this soup (among others), so I made them as well.
Now entering food coma...
I've got lunch, a really tasty soup with my favourite savoury buttermilk scones: a Hearty Red Lentil Soup with Smoked Sausage using some "Traditional Bosnian Sudzuk" I recently spied for the first time at Produce Depot on Bank St - it's from a North Bay meat business, www.bavarianlink.com/ and was a winner from the first whiff out of the packaging, a tasty all beef spiced smokey sausage, delicious in one of my favourite soups, adding a real nice beefy flavour. I was dying for some of those cheesy, cumin seed-studded scones as they are great with this soup (among others), so I made them as well.
Now entering food coma...
2014 Jun 14
My lunch at the church bazaar across the street from our house -- I started out with three rolls and a much larger salad, but *ahem* SOMEONE got to it before I got out my camera.. ;) The woman who made it is from Thai Lanna (www.thailanna.ca/).
2014 Jun 17
You guys 'n gals are making me hungry, especially after eating tonight's dinner, pictured - my dw moaned something about eating healthy food before eating but no complaints while eating Bombay hummus made with cashews, and sesame naan, hot off the bbq (and a salad - yay, greens from the garden, and beer to wash it all down). I made it while watching the exciting Mexico-Brazil World Cup match this afternoon. Ya gotta taste some bbq'd holy naan!
2014 Jun 18
Happy to, lovetoeat.
I got the idea and basic recipe from faizaali.blogspot.ca and have modified her recipe (and have also used other naan recipes to make this style of naan). I use a whole cup of milk added to the yeast (not 1/2 cup - that's way too small an amount for 3 cups flour, 1/3 to 1/2 of which is whole wheat in my naan), I add half the oil called for and double the yogurt called for (have also used sour cream or sour milk). Let the kneaded dough rise til doubled then gently punch down and divide into 4 to 6 roughly equal-sized balls.
To grill I heat the bbq on very low, both burners, til it is about 450F then oil the grills generously and slap the shaped doughs on as they are formed, closing the grill between each piece, then flip when browned and remove when done, and butter immediately, wrap in a tea towel and place in a plastic bag if you want them to soften and be moist. I made 6 naan yesterday and, when cooked, they were about 6 to 8" long. My holes are much bigger than Faizaali's, likely because my hands are much bigger.
I got the idea and basic recipe from faizaali.blogspot.ca and have modified her recipe (and have also used other naan recipes to make this style of naan). I use a whole cup of milk added to the yeast (not 1/2 cup - that's way too small an amount for 3 cups flour, 1/3 to 1/2 of which is whole wheat in my naan), I add half the oil called for and double the yogurt called for (have also used sour cream or sour milk). Let the kneaded dough rise til doubled then gently punch down and divide into 4 to 6 roughly equal-sized balls.
To grill I heat the bbq on very low, both burners, til it is about 450F then oil the grills generously and slap the shaped doughs on as they are formed, closing the grill between each piece, then flip when browned and remove when done, and butter immediately, wrap in a tea towel and place in a plastic bag if you want them to soften and be moist. I made 6 naan yesterday and, when cooked, they were about 6 to 8" long. My holes are much bigger than Faizaali's, likely because my hands are much bigger.
2014 Jun 20
Francis, I am actually fairly sure Alton Brown did so on an episode of Good Eats.
As seen here youtu.be/CRyDUUI1LX8?t=12m
As seen here youtu.be/CRyDUUI1LX8?t=12m
2014 Jun 23
Nom, nom, nom... Yummm, Cap'n, and delicately placed stray onion and mushroom on the plate allow your pic to be entered here on the amateur page, just barely.
When she finished dinner my dw said this is her favourite salad...exactly my thought. Tortellini pasta salad (aka Festive Pasta Salad, posted previously here: Forum - Simple recipes for a crowd ). Especially good when made with 100 foot garden ingredients like spinach, lettuces, chard, arugulas, asparagus, green onions, garlic scapes, and ripe poblanos (yes, that's right, poblanos from the garden today! From a plant that spent it's 2nd winter in our sunroom and had about 30+ peppers on it when I planted it in the garden. A few have ripened and are excellent with crunch and good flavour but have no heat at all.)
When she finished dinner my dw said this is her favourite salad...exactly my thought. Tortellini pasta salad (aka Festive Pasta Salad, posted previously here: Forum - Simple recipes for a crowd ). Especially good when made with 100 foot garden ingredients like spinach, lettuces, chard, arugulas, asparagus, green onions, garlic scapes, and ripe poblanos (yes, that's right, poblanos from the garden today! From a plant that spent it's 2nd winter in our sunroom and had about 30+ peppers on it when I planted it in the garden. A few have ripened and are excellent with crunch and good flavour but have no heat at all.)
2014 Jun 27
I've made this Chunky Mango Guacamole twice in the last week - it is sooo good! I topped it with some of the mango as well as some of those fresh poblanos and garlic scapes from the garden. Yum! Recipe from www.foodnetwork.com
It's a little sweet using a nice ripe Ataulfo so it needs more lime juice than one might ordinarily add to their own guac - I also added some finely minced lime rind for more limey goodness.
Fiesta time!
It's a little sweet using a nice ripe Ataulfo so it needs more lime juice than one might ordinarily add to their own guac - I also added some finely minced lime rind for more limey goodness.
Fiesta time!
2014 Jul 7
Thanks Andy! I found them at the Westboro Superstore, and I was kind of surprised to find them in a grocery store. It was my first time trying them but I must say I didn't find them spicy at all (I tend to like spicy but not burn-your-face-off spicy). They blister and fry up nicely regardless, and I will buy again if I come across them.
I used the simple video found here as a guide: foodwishes.blogspot.ca
I used the simple video found here as a guide: foodwishes.blogspot.ca
2014 Jul 11
Just off the BBQ on my new CavePlates™. Oh, my dog. This is the first of probably a very long line of pizzas that will come off the BBQ from now on. This was a test, so I didn't go crazy with toppings. Just as well, because I didn't put enough corm meal down on the peel and the dough stuck a bit.
It ain't too pretty, but it is going to be delicious. It's resting before I cut into it.
It ain't too pretty, but it is going to be delicious. It's resting before I cut into it.
2014 Aug 12
Too much lettuce, not enough meat!
Have you donair fans tried the ones at the halifax donair place on Bronson (Centertown Pizza i think?) They're decent well for the sweet sauce and lingering stink anyhow. The meat could be better, I find it a little dry. I try to ask the guy to please toss the meat in the sauce, but I think he gets offended.
Have you donair fans tried the ones at the halifax donair place on Bronson (Centertown Pizza i think?) They're decent well for the sweet sauce and lingering stink anyhow. The meat could be better, I find it a little dry. I try to ask the guy to please toss the meat in the sauce, but I think he gets offended.
2014 Aug 13
Okay, folks. Here is the recipe for sweet donair sauce. Make your own.
www.cfa.harvard.edu
I especially like the preparation instruction to 'put on some old clothes'.
www.cfa.harvard.edu
I especially like the preparation instruction to 'put on some old clothes'.
Ken V