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

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11. Posted by Cupcake (Travel Guru 8468 posts) 11y

Quoting FionaNZ

Sweet (for CC) - Kapiti Triple Chocolate Ice Cream

You are my new best friend! :*

12. Posted by Isadora (Travel Guru 13926 posts) 11y

Lance, I agree with Tina, Brenda(n) and Fiona - mushrooms bad!!! But, since Beerman loves mushrooms, we have come up with something for this ingredient.

Appetizer:

Stuffed mushroom caps - stuffing of Andouille sausage and capers.

Salad:

Lightly toasted Challah bread slices layered with a round of goat or sheep cheese and *sauteed mushrooms spooned over the top.
*Mushroom Sautee = coursely chopped wild mushrooms sauteed with diced sun-dried tomatoes, julienned fresh ginger, and minced garlic. Add a bit of plum sauce, dried mustard and rice wine, S&P to taste.

Serve along side a bed of baby arugula and roasted red/yellow/orange peppers. Dressing is a vinagrette of rice wine vinegar, grape seed oil, orange juice, dried mustard, plum wine and S&P to taste.

Main Course:

Roasted pork loin (BUT: )
filet pork loin to 1/4 inch thickness.
mix finely chopped button mushrooms, scallions, capers, grated fresh ginger, minced garlic, S&P, and a good port to create a paste. Spread mushroom paste over pork loin filet. roll up and tie. Sear on hot grill on all sides. Glaze roast with a mix of hoisin sauce and sweet/sour sauce. Place in roasting pan, roast (or grill in foil) until medium well. Slice 1/2" thick on bias.

Grilled portobello mushrooms glazed with sauce of honey and Chinese Five Spice powder. Cut on bias.

Sesame noodles - noodles cooked, chilled, tossed with garlic infused grape seed oil and sprinkled with toasted sesame seeds. (Served cold.)

Dessert:

Assorted fruits (strawberries, nectarines, bananas) sliced and dipped in dark chocolate. (Chill for 2 hours after dipping.)

Wines:

Appetizer: Zinfandel
Salad: Pinot Grigio
Main: Cabernet Sauvignon
Dessert: Muscat
After dinner: Amontillado or 18 yr old port, 30 yr old Glenlivet - and a good cigar!

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

Ok, ok ... there are more carnivores than herbivores that are gonna post so ... I'll drop that train of thought.

Isa, if you have a 30 yr old Glenlivet sitting around and some aged port I am definitely stopping by for dinner. Or at least for dessert.

I got a little excited about all this. But the next meal that we try and prepare I'm thinking much more family style.

I am wondering what we could do with

Cured Meats
this includes sausages, sandwich meats, jerky, etc.

Enjoy!

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

Today, I am truly in the mood for -

Antipasto
-a nice huge platter of cappicola, soppraset(sp), ham, peppery salami, provolone, fresh mozzarella, roasted red peppers, banana peppers, crisp greens and a nice red wine vin over everything.

Paella
-lots of chorizo, andouille, and sausage, mussels, clams and saffron rice, fresh green peas (add at the end so they don't overcook and pop in your mouth)

Bon Bon Platter
-lots of Bon Bons with different fillings and a nice selection of chocolate truffles

Everybody help themselves because I don't want to have to store leftovers. No room in the fridge.

For my Grandfather I would have a nice big cask of Chianti in the middle of the table and pitchers of Sangria.

A nice beautiful day in the Bay Area, set-up the picnic table in the backyard, invite over as many friends and TPers as possible!

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

Ooooh!

OK, here goes:

Entree:

  • Prosciutto and canteloupe, with an aside of boconcinni and basil (add tomatoes if that's your fancy!)
  • Also, one of my Mom's old favourites: gerchkins rolled in salami and pierced with fancy toothpicks
  • And just to be a glutton: nice, perfectly cooked pieces of chourico sausage

Main Meal:

  • Tartiflette (a la Neal): boil one 10-pound bag of potatoes. While these cook, fry together one red onion and a pound or so of Jambon Bayonne. Slice cooked potatoes and spread at bottom of large roasting pan to creat a layer. Add half the onion and ham mixture along with a wheel of Robluchon, sliced in two. Add second layer of potatoes and continue building layers until done. If desired, pour a half-cup of sweet, white wine over top. Cook for 20 minutes until cheese melts and spreads.
  • Serve with nice, green salad to ensure heart doesn't stop pumping.

Dessert:

  • God - something light! Strawberries with angel food cake and dream whip, else vanilla ice cream with creme de menthe. Or just a bowl of fruit salad. An hour later, make cafe au lait and serve nice, expensive, dark chocolates.
16. Posted by tway (Travel Guru 7273 posts) 11y

The wine! Something woody from California that goes well with spices. Or something from Ontario - Strewn Two Vines is my latest favorite...

17. Posted by Isadora (Travel Guru 13926 posts) 11y

Quoting tway

Dessert:

  • God - something light! Strawberries with angel food cake and dream whip, else vanilla ice cream with creme de menthe. Or just a bowl of fruit salad. An hour later, make cafe au lait and serve nice, expensive, dark chocolates.

OMG!!! Whoever invented angel food cake should be drawn and quartered!!!! (Though, Beerman likes angel food cake with fruit and whipped cream...)

Sorry T! But, the rest sounds wonderful!!!!!! I'll just passd on the cake and go for the fruit and whipped cream.

Still working on our next creation....

Oh, do they export Strewn Two Vines to the US? Can't say I have seen it here - yet...

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

Isa - they don't even have that wine here in Quebec. I usually ask my boss to stop by the LCBO on our way home from one of our clients in Ottawa...

19. Posted by Isadora (Travel Guru 13926 posts) 11y

There's a winery in Wisconsin, named Wollersheim, and they have a great white called Prairie Fume. It ends with the wonderful taste of crisp green apples. I just love the stuff!!!

Wollersheim Winery

Though, Beerman did a cheese and wine/beer tasting with the vintner a food expo. Poor guy picked all the wrong wines for the cheese they had for the pairing. But, I found Prairie Fume that day and been happily drinking it ever since.

[ Edit: Yup - fixed 'em! ]

20. Posted by Isadora (Travel Guru 13926 posts) 11y

Cured meats - much better!!!! Okay, here goes... This is a brunch - back yard picnic style.

Main Fare:

Saltimbocca rolls
Veal does NOT have to be the basis - a nice pork tenderloin chop will work.
Corned beef hash mini pancakes with sour cream
Hard salami and cheese platter
Knights Vale, Rachlette, Queso Frutas, Horseradish-Chive Havarti
Lox, bagels, red onion and cream cheese
cream cheese - whipped with Dijon mustard and lots of fresh dill
Scrambled eggs with green chilis and cumin
Grits with smoked ham hocks
Mini French toast points with syrup
syrups: orange marmalade thinned with Madeira, maple syrup thinned with a raspberry reduction, lavendar scented honey
Fruit platter
mangoes, papayas, pineapple, star fruit, kiwi

Drinks:

Mimosas - made with peach nectar and champaign
Bloody Marias - tequila rather than vodka
Assorted fruit juices - orange, papaya, etc.
Blue Mountain coffee
Lemon grass tea