BadGirl
I am so very blessed
My leftovers are gone.
:bradybunch:
Food Porn
- Thread starter BadGirl
- Start date
SoccerMom2
New Member
3 and 5 please!
Rael
Supper's Ready
I froze my slice of chocolate raspberry torte. I cut it in half and defrosted some for tonight
So your torte is....re-formed?
Dye Tied
Garden Variety Gnome
So your torte is....re-formed?
You have me confused with a tort, or would that be a tart?
twinoaks207
Having Fun!
Oh, it is too cruel to post a picture of a chocolate raspberry torte when I am in the middle of an intense chocolate craving!
Recipe?
Recipe?
Bay_Kat
Tropical
twinoaks207
Having Fun!
Fixed, at least for me anyway.
(well of course --- that's the only time I get the real intense chocolate cravings, dammit!)
Rael
Supper's Ready
Made 6 quarts of seafood pasta sauce yesterday (most of which I froze for later). First try on presentation for this one. Part of the fun was going to the Maine Ave seafood market in D.C. to buy it. If you haven't been there, you gotta try it... it's great. Had 7 oysters on the half shell while looking around. At 7:00 a.m. on Saturday there was no parking problem.
Sauce has shrimp, sea scallops, haddock, clams, and calamari for fish. Onions, peppers, garlic, sea salt, gnd black pepper, rehydrated wild mushrooms, olive oil, parsley, oregano, basil, white wine, San Marzano diced and pureed tomatoes. Bread crumbs for thickener (didn't use much). Medium sea shells pasta.
The side is stuffed portobello (looks a little dark in this picture, but it was tender and flavorful). It had spinach, ricotta, assagio (sp?, like a parmesan), mozzarella, sun-dried tomatoes, basil, oregano, s/p. Presentation has red pepper and green onions.
Sauce has shrimp, sea scallops, haddock, clams, and calamari for fish. Onions, peppers, garlic, sea salt, gnd black pepper, rehydrated wild mushrooms, olive oil, parsley, oregano, basil, white wine, San Marzano diced and pureed tomatoes. Bread crumbs for thickener (didn't use much). Medium sea shells pasta.
The side is stuffed portobello (looks a little dark in this picture, but it was tender and flavorful). It had spinach, ricotta, assagio (sp?, like a parmesan), mozzarella, sun-dried tomatoes, basil, oregano, s/p. Presentation has red pepper and green onions.
My god
twinoaks207
Having Fun!
My god
Okay, you definitely have to take Badgirl and Rael on that forum outing to the 18 bedroom ocean house...
(and I'm allergic to seafood!!)
Rael
Supper's Ready
My god
Okay, you definitely have to take Badgirl and Rael on that forum outing to the 18 bedroom ocean house...
(and I'm allergic to seafood!!)
Thanks, this stuff is fun to get into and we're having fun with it. Thought the mushrooms were overcooked at first because of the color, but when I removed them from the pan, I saw they were still very tender (what I love about portobellos to begin with). This is all fairly easy to make, but I've learned it's a lot to pay attention to all at once (timing).
Rael
Supper's Ready
One other thing I didn't mention, the shrimp were a little overcooked. This was because (like all of the fish) I cooked it twice. First time it was quickly seared, then the second time was in the sauce (only for a quick stir, then it's served).
But the lesson learned is that I should have shocked it in cold water or ice after the searing to stop the residual cooking after (especially when cooked in the shell). I didn't do this, just let them sit in a bowl. I think that's why they were a little tough and lacking some flavor. FWIW.
But the lesson learned is that I should have shocked it in cold water or ice after the searing to stop the residual cooking after (especially when cooked in the shell). I didn't do this, just let them sit in a bowl. I think that's why they were a little tough and lacking some flavor. FWIW.
twinoaks207
Having Fun!
Rael
Supper's Ready
Lookie what BG made tonight.
Looks good! I heard that whoever gets the trinket inside gets to buy the next batch (or something like that).
Happy Mardi Gras.
