AChat Forum
Off-Topic => Quizz, Fav TV, Fav Music, Fav Films, Books... => Topic started by: TightFit74 on May 24, 2012, 01:24:37 PM
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It is the peak in the season for holland's most delicate vegetable, also known as the Queen of vegetables: asparagus.
They are grown in sandy banks and are white, have a very distinct taste and are considered an aphrodisiac (not just because of the fallic shape of it ;D)
(http://www.branchewijzers.nl/tinymce/jscripts/tiny_mce/plugins/filemanager/files/branche_img/asperges.jpg)
They can be eaten frsh between the middle of april and the end of june and because of the warm weather, the quality is excellent this year. I will eat them again tomorrow and thought I'd share a reccipe with you, it was one of the seasonal specialties we sold in the restaurant I had in earlier years.
Asparagus with smoked salmon, sauce bearnaise and potatoes
Most importantly is peeeling the asparagus. they have a thick, woody skin which won't go soft when cooked. Best way to remove it, is to use a potatoe peeler. After peeling, cut off the bottom off the stem, about 2 fingers long (for those with thin finers, 3). Asparagus are cooked for about 20 minutes in water, with sugar, salt and some vinegar added. You need about 450 gr of asparagus per person. This seems much, but it is the main component of the meal.
For the sauce bearnaise you need:
125 gr clarified butter
2 sjalots
1 clove of garlic (optional)
1 ts crushed black pepperkorns
1 egg yoke
1 dl tarragon vinegar/white wine
fresh tarragon
lemon juice
put vinegar, pepper korns and sjalots in a small pot on the stove and reduce to about 25 cc.
Drain and press as much liquid from the left over bits. Put this on a glass bowl and mix in the egg yoke. Put the glass bowl on a pan on the heat and warm the mass ‘au bain marie’. When the mass heats up, start to add the melted butter in a small drizzle and whisk your ass off. Make sure the heat stays low, or the sauce will seperate. When all butter has been emulgated, take the sauce off the heat, add peper, salt and a squeeze of lemon juice and add fresh tarragon leafs.
Cook the potatoes in their skin, around the time of the asparagus there is also a new harvest of potatoes. Use those if you can find them. Asparagus are traditionally eaten with sliced ham, but I prefer smoked salmon. The saltyness and softness of the fish matches perfectly with the sweetness of the asparagus and the acidity of the sauce bearnaise. To complete the dutch tradition, add a crumbled, hard-boiled egg. Drink a white wine or rosé (i’d advie a grauburgunder, a german white wine) with it. Enjoy...
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Tight, i can say to you i had eat them so often recently but not the white one......usually my mother go to the montain near where i live and found them in the forest. they are really delicious whit rice and sausages....yummy!
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They are very delicious, healthy and (for those who ask about ;) they have less calories. They rae usually white, but also there are green ones.
I like to add them to salad or onto pizza, but also can be used with sauce bernaise or rolled into bacon.
They also have lots of potassium, which you can smell at once after you ate them when you have to go to toilet :D
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They definitly leave their mark.. But they also stimulate the kidney function and are very appreciated by people on a low natrium diet, because they hardly need seasoning, the seasoning suggested in the recipe, are in fact optional. They taste wonderful by themselves.
I do hope more people will add their recipes for love food.. We have a saying in holland: 'the love of a man goes through his stomach'. But having been a chef for years, I know that goes for girls as well.. Prepare a great meal and many girl will be swept of her feet :)
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Hiya's...
It's almost summer here in the U.S. and that means strawberries! I love the summer fruits and fresh veggies from my garden.
Here is a quick and simple strawberry recipe that I make often. It's easy and can be either a light appetizer or a simple dessert, my family and friends can't get enough of it.
Amaretto Stuffed Strawberries
(http://i1253.photobucket.com/albums/hh588/Pafe56/strawberries.jpg)
Ingredients:
1-2 pints of fresh strawberries
1 8 oz. package of softened cream cheese
1 tsp. vanilla of almond extract
1/2 c. confectioners’ sugar
Directions:
Place the softened cream cheese, almond extract and sugar in a bowl and mix until fluffy.
Put filling mixture into a pastry bag fit with the small star tip and set aside.
Cut the top/stem off of the strawberries and set them on the flat end, pointing up.
Slicie an X through the strawberry from the tip to the cut end, but not going all the way through (you want to make a sort of pocket for the filling).
Put the tip of the pastry bag into the strawberry and pipe the filling in.
*The strawberry expands when you pipe in the filling, so try not to pipe in too much. It takes a little practice but you get to eat the first couple of mistakes*
Thanks for letting me share,
Pafe
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This is what I am craving right now.
(http://blog.palmpartners.com/wp-content/uploads/2013/04/Food-Addiction-Compulsive.jpg)
Yes I am bad
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(http://images7.alphacoders.com/402/402852.jpg)
This is what im in mood for
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(http://blogchef.net/wp-content/uploads/2008/09/buttermilk_pancakes_1.jpg)
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all tasty sort of food here.......but i prefear this!
(http://media-cache-ec0.pinimg.com/736x/0a/fe/f0/0afef0dda79269daf12d54808ab1c9c5.jpg)
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I am more in to this Roasted Chicken
(http://www.joyofkosher.com/wp-content/uploads/2011/09/Date-Glazed-Roast-Chicken.jpg)
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Looks tasty, Foxy! :)
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yes it dose ;D
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Mmmmmm strawberries
(http://data3.whicdn.com/images/65317388/large.gif)
(http://www.theunderground.nl/wp-content/uploads/2013/01/Strawberry-Champagne.jpg)
(http://31.media.tumblr.com/6c1c6376b785c5759c7b5935773d6bd9/tumblr_mzo438EMoZ1sa73pbo6_250.gif)(http://25.media.tumblr.com/tumblr_m72elr0WbR1rxgaoqo5_250.gif)(http://media.giphy.com/media/EgEtL9TsrZehy/giphy.gif)
(http://24.media.tumblr.com/tumblr_m644dc1KTe1r9ubbbo4_500.gif)
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(http://www.angelfoodbakery.co.uk/images/Lrg_mixed.jpg)
Sweeties
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I think this where made with love ;D
(http://delightfulchildrensbooks.files.wordpress.com/2012/10/where-the-wild-things-are-cupcakes5.jpg)
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This look like it was made with love :)
(http://www.ivillage.ca/sites/default/files/imagecache/node_photo_gallery_single_view/bears-636.jpg)
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(http://www.slate.fr/sites/default/files/photos/food.gif)
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(http://media.giphy.com/media/sEzvBBLuQaE80/giphy.gif)
(http://37.media.tumblr.com/f3692fd747fadc94793d585858542064/tumblr_mze1jqnij01rzj3z8o1_500.gif)
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(http://fc02.deviantart.net/fs70/f/2012/032/7/d/steak_n_peppers_by_stlcanonman-d4oci2e.jpg)
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(http://hdwallpappers.com/images/wallpapers/A-cup-of-strawberry-ice-cream-wallpaper.jpg)
Nice and fresh
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(http://eatboutique.wpengine.netdna-cdn.com/wp-content/uploads/2011/10/Fig-and-Blue-Cheese-Tart-5.jpg)
Fig Basics
With delicate skin, floral sweetness, and luscious texture, fresh figs are worlds away from dried. Varieties include purple-black Mission and pale-green Calimyrna.
In Season: Fresh figs appear from June to early fall.
What to Look For: Figs soften if left at room temperature, but they will not sweeten, so seek out ripe ones; they'll feel plump, tender, and heavy for their size, and smell like honey at the stem. Any sign of a stickiness indicates overripeness.
How to Store: Ripe figs are perishable and easily bruised. Cover and refrigerate in a single layer for up to two days.
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(https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcRZeJfEut_yAPUBo4L5aCvG7dwelja_kskM8KYD0oxYHLlwBS5e)
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(https://dadetodane.files.wordpress.com/2010/11/kiss-love-kiss-sexy-lips-love-pics-lips-cherry-sensual-erotic-add-mmm-girlongirl-erotic-angie56-kissing-pic-teds2-sweet-kisses-sexy-pic-sexy-stuff-xyz-helens_large.jpg)
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MMm this looks good might make this .
(https://foodielovinle.files.wordpress.com/2014/06/photogrid_14027015685271.jpg)
Lemon Pepper Shrimp Scampi Spaghetti Squash
the stuff:
1 lb raw, de-veined, shelled shrimp
1 roasted small – medium spaghetti squash ( i throw the whole thing in my oven on 375 for 45 min)
1/2 cup whole grape tomatoes
1 cup chopped red bell pepper (optional)
1/4 cup fresh cilantro, chopped
1-2 tbsp or more lemon pepper seasoning
cracked black pepper to taste
2 tbsp extra virgin olive oil
4 cloves garlic, chopped
1/2 lemon
do this:
heat a large wok to med-high heat and add 1 tbsp olive oil.
add 2 tbsp garlic and stir constantly so it doesn’t burn for about 2 minutes; add shrimp.
season shrimp with 1 tbsp lemon pepper seasoning and black pepper; remove from wok and set aside.
add in another tbsp olive oil and the remaining 2 tbsp of garlic; cook for about 1 minute.
add bell pepper if wanted at this point and let it cook/soften for 2 minutes. if no bell pepper, just add cooked spaghetti squash into wok along with another tbsp or two of lemon pepper seasoning and black pepper. mix well.
halve the grape tomatoes then add them to your wok along with the cooked shrimp and cilantro; mix very well.
squeeze the fresh lemon over the top of everything and serve!
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papaya
(http://zoom50.files.wordpress.com/2010/11/papaya.jpg)
(http://redesuper.com.br/detudoumpouco/files/2014/04/alimentos_melhoramapele.jpg)
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(http://eating-disorders.org.uk/wp-content/uploads/2013/09/Is-Chocolate-Salad.jpg)
(http://ichef.bbci.co.uk/food/ic/food_16x9_448/recipes/easy_chocolate_cake_31070_16x9.jpg)
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Well if you say its a salad Brandy then its ok .that why I had me a Big slice last night and it had to be german ;)
(http://4.bp.blogspot.com/-x2kSL-Uc1z0/UGRg9yz1oVI/AAAAAAAAFS8/gIgx72_VB0o/s1600/german+chocolate+cake.jpg)
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The love For food who dose not like it :D
(http://babyccinokids.com/wp-content/uploads/2013/05/DSC_0458-MOTION.gif)
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(http://31.media.tumblr.com/tumblr_mdq1hoaoRu1qa8ibao1_500.jpg)
(http://www.orgonebox.org/allegoric/wp-content/gallery/evans_chris/evans-notm/evans_notm_(24).jpg)
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(http://i.minus.com/i4mL6TKjDAhn6.gif?w=600)
Wanna try some?
Buzzzzzz :P :P
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Just had one of this so full
(http://www.mazatlantoday.net/images/tamale_225x225_01.jpg)
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(http://media.giphy.com/media/Dy4zkfwQOlgpW/giphy.gif)
(http://24.media.tumblr.com/tumblr_m8s185JKkz1qasthro1_400.gif)
(http://2.bp.blogspot.com/-LlFaA9-zXOk/U2mb-x8ItXI/AAAAAAAAKIw/p5H9uqIkKJo/s1600/uibspyz.gif)
(http://cdn29.elitedaily.com/wp-content/uploads/2014/06/tumblr_inline_mt5j36kfdi1rr7zxj.gif)
(http://33.media.tumblr.com/3c449f893b53de394a99a59a2b36b1b8/tumblr_mlfdab5Iui1s5i6cso10_400.gif)
(http://d2yhexj5rb8c94.cloudfront.net/sites/default/files/surprised%20facebook.gif)
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(http://media.giphy.com/media/Atd9hMo5oPhuM/giphy.gif)
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I will try this soon this looks so num num :P
(http://www.framedcooks.com/wp-content/uploads/2012/02/844863607_CUQy5-M.jpg)
NGREDIENTS
1 pound boneless chicken breast, cooked and shredded
1 large head romaine lettuce, torn into bite-size pieces
8 ounces sharp cheddar, cut into small cubes
1 Granny Smith apple, cored and cut into small chunks
1 cup candied or spiced walnuts (or any variety of nuts that you like)
1/2 red onion, sliced thin
1/2 cup dried cranberries
Dressing
1/4 cup water
1/4 cup dried cranberries
1/4 cup red wine vinegar
1 shallot, peeled
1 clove garlic, peeled
2 teaspoons fresh thyme
2 teaspoons Dijon mustard
salt and pepper
3/4 cup olive oil
DIRECTIONS
1. Process all dressing ingredients except oil in food processor until shallot and garlic are finely chopped. Add oil and continue to process until emulsified.
2. Combine all salad ingredients and toss with 1/2 to 3/4 cup dressing. Divide salad among plates and serve.
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(http://4.bp.blogspot.com/_OGxr2RJ2dNI/TECKTeugaQI/AAAAAAAAAik/fJZpR-3oRkE/s400/011.JPG)
Fried Banana Pineapple Split with Jalapeno Rum Caramel Sauce.
ied Banana Pineapple Split with Jalapeno Rum Caramel Sauce
Ingredients1 Banana
2 scoops of Good quality vanilla ice cream
1 jalapeno
1/2 cup dark brown sugar
1/3 cup of water
1/3 cup heavy cream
Handful of walnuts
2 lengthwise pieces of fresh pineapple (about 2 inches thick)
3 TBS. of unsalted butter (divided equally among the ingredients required for it)
Sprig of fresh mint
1/4 cup dark rum (not spiced)
Salt
Whip Cream
Ingredients1 cup Heavy whipping cream
1/4 cup Powdered sugar
I would not use the Jalapeno
In a medium-pot mix together the brown sugar and water and let simmer for about 7 minutes. Stir frequently for about 3 minutes. Bring the mixture to a boil and add the tablespoon of butter. Stir quickly. Slowly add in the cream, while stirring quickly. Let simmer a few more minutes. Add in the jalapeno and rum. Let simmer a few more minutes, while occasionally stirring. While simmering, bring out the banana and cut it lengthwise. Then, cut the two halves into two smaller halves. You should have 4 pieces of bananas. Place them into the caramel sauce and let soak for a few minutes. Once the bananas are done soaking, turn the caramel sauce down to the lowest heat and make sure to occasionally stir it throughout the cooking process.
Meanwhile, bring a small pan to medium-high heat with 1 Tbs. of unsalted butter. Once hot, pull the banana from the caramel sauce and place it into the hot pan. Fry the banana for a few minutes on each side. Once the caramel has hardened onto the banana and is a nice deep golden brown color, remove the bananas from the pan and set aside on a plate.
Into the same pan used for the banana, we are going to fry the pineapple. If necessary, add a little more butter into the pan. Cook the pineapple on each side for about 4 minutes, on medium-high heat. Once the pineapple is a nice golden brown, remove from the pan and set aside on the same plate with the banana.
The caramel should be a nice consistency at this point. Next, quickly toast the walnuts. In a small pan, bring it to a high heat and place the walnuts in. The walnuts will toast in just a few minutes. Make sure to keep your eye on them so they do not burn. Once they are a nice brown color, remove from heat and set aside.
Now, we are ready to plate! Place the caramelized bananas on the bottom, with 2 scoops of good quality ice cream on top. Top the ice cream with the fried pineapple, then drizzle with the Jalapeno Rum Caramel Sauce and finish off with the fresh whip cream (in the fridge) and the toasted walnuts. Garnish with a fresh mint sprig, if desired.
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(http://www.evernewrecipes.com/wp-content/uploads/2011/03/Fruit-Cocktail-Salad-Recipe.jpg)
2 (25 ounce) cans fruit cocktail in juice
1 (20 ounce) can unsweetened pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
1 tablespoon lemon juice
1 (1 ounce) package instant sugar-free vanilla pudding mix
2 medium firm bananas. sliced
How to make Fruit Cocktail Salad
In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.
Fruit Cocktail Salad is ready to serve.
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Mongolian Food
img width=400]http://cuisinereview.wdfiles.com/local--files/blog:great-khan-s-mongolian-festival-review/Great-Khans-Mongolian-Festival-BBQ-Dish.JPG[/img]