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Foodie Forum - What would you prepare with ...?

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1. Posted by IronChef (Full Member 1076 posts) 11y

Have we kept y'all waiting long enough? After countless hours of research and procrastination I think it is time to start the fun. Now, remember not to drool over your keyboards while you are typing in your menus . I'm hoping this takes off pretty well, so I am counting on everybody's support here.

Allez Cuisine!

2. Posted by tway (Travel Guru 7273 posts) 11y

Ahhh - prepare with what? Prepare with what?

3. Posted by IronChef (Full Member 1076 posts) 11y

For the first theme ingredient let's go with ...

Hhhmmmm ... something for everyone, vegheads, too,

Mushrooms! Any and all.

4. Posted by IronChef (Full Member 1076 posts) 11y

Geez, Tway, gimme a second.

5. Posted by tway (Travel Guru 7273 posts) 11y

Hee hee!

But - mushrooms? I'm not big on fungus. But here goes...

Penne Vongole a la Gigi

Start by chopping one small, red onion along with some celery, carrots, garlic, and whatever other vegetable you fancy. Add to heated olive oil and brown. Add one can of crushed tomatoes (the good stuff!) and your favoirte spices, with some salt and pepper. Add pinch of sugar and dollop of tomato paste. Let simmer for an hour or so. Add can of baby clams.

Wash and rinse mushrooms, dry thoroughly, then chuck in garbage can.

Cook penne until they are nicely al dente. Spoon into bowl and add sauce. Grate fresh parmesan over plate. Servce with a nice Valpolicello and some crusty bread.

Buon appetito a tutti!

6. Posted by IronChef (Full Member 1076 posts) 11y

I'll give her a start here. Of course, I already had a couple of thoughts on this so ... guess I got a little headstart on everyone.

A nice little salad to start

-Salsify with Black Truffles and Porcini Muchrooms
- a little drizzle of white truffle oil, some fresh parsley and
some white balsamic vinegar

For a quick appetizer

-Wild Mushroom Crepes with Roasted Garlic, Confit Heirloom Tomatoes,
Nicoise Olives, Port Reduction and Porcini Oil
- I'll give everyone two of these!

For a main

-Truffled Potato Quenelles with Sauteed Spinach, Mushroom Risotto,
Spicy Aioli, and a Roasted Garlic Veloute
- the quenelles would be nice little fluffy dumplings maybe
three ringed around the risotto and the spinach sitting on the
bottom in a nice pool of the veloute

Finally

-No Mushrooms here, but this is my thread and well ... I wanna finish strong

-Chocolate Souffle
- with Raspberry-White Chocolate Ice Cream and Creme Anglaise

To simplify for everyone. Some of these items are gonna be store bought as I probably can't spend three days cooking for one meal. Alhtough if Fiona was coming over;) on her RTW trip ...! In fact, write up anything you want as long as it isn't off the Lean Cuisine frozen dinner box:)!

Golly, I gotta go get something to eat now! I'm hungry all of a sudden. A little truffled egg salad I think!

Cheers and enjoy!

7. Posted by IronChef (Full Member 1076 posts) 11y

Tway, you got me rolling on the floor over here. All of the 'shrooms in the can! How about you just buy some differnet ones and arrange them as a nice center piece on the table. Don't have to eat them. I just wanted to include some of our vegetarian TPers to start this whole thing.

And I am guessing you are a way faster typist than me.

8. Posted by Brendan (Respected Member 1824 posts) 11y

Mushrooms a'la trasche.
Ingredients:
============

One bunch of mushrooms.
One can or pale.

Directions:
===========

Place the muchrooms into the pale and put it outside for the rodents to eat.

Okay okay! I actaully know one. I don't know the name of it but here goes.

Ingredients:
Muchrooms, Noodles, Soy Milk, Flour, Vegen Spread, fresh basil, black pepper.

Directions:
Take your muchrooms and whip them.. beat them.. generally torture the muchrooms until they are creamy and add some seasoning. Cook some Lasanga (sp?) noodles and cool them. Now make little rolls with the muchrooms in the noddles.

For a light cream sauce - melt some vegan spread in a sauce pan. Put in some flour and cook for a couple minutes. Slowly add soy milk (heat it up first if your don't want lumpy's), once creamy add basil and pepper.

Now drisle some sauce on the noodle things and serve!

9. Posted by FionaNZ (Respected Member 903 posts) 11y

Lance, there will be no drooling over the keyboards down under, I'm with Tway on this one, I don't eat fungus However, I will still cook them for others.. as long as I can pick them out or discard

Mushroom Waldorf Salad to start..
thinly sliced apple, celery, mandarin segments, finely sliced swiss brown mushrooms & pistachio nuts dressed with lite sour cream, lime juice & zest and some freshly ground black pepper

Mains..
Marinate a boned leg of lamb over night in some avocado oil, garlic, mint, maldon salt & pinot noir - roast slowly, adding some root vegetables 45 mins from serving (kumara, parsnip, carrots) as well as 6 - 8 large portobello mushrooms stuffed with garlic, parsley, wholemeal breadcrumbs, lemon zest,finely chopped bacon & pine nuts bound together with a bit of cream. Serve with some wilted spinach and of course a bottle or 3 of Lawsons Dry Hill's Pinot Noir

Dessert..

Savoury - Kapiti Aorangi served with some crusty french bread or falwasser crackers

Sweet (for CC) - Kapiti Triple Chocolate Ice Cream

10. Posted by FionaNZ (Respected Member 903 posts) 11y

Quoting IronChef

Some of these items are gonna be store bought as I probably can't spend three days cooking for one meal. Alhtough if Fiona was coming over;) on her RTW trip ...!

I shall hold you to this Lance