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Food Porn

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posted on Mar, 29 2015 @ 04:17 PM
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You all want to see some food porn?

I proposed to my girl on New Years Eve and we did a tasting menu at this place called Torchon Bistro. They pride themselves on a "farm to table" kind of thing, along with locally made bacon/pork.

Menu:

Amuse:
Alaskan Dungeness Crab Salade, Crisp Apple Cider-Citrus Gelee


Starter:
Kodiak Scallop and Clam Tartare, Osetra Caviar, Seaweed Fronds:


Second:
Penn Cove Island Mussels and Beer, Anchorage Brewing "Love Buzz" Fennel Whip:


Third:
Washington Butternut Squash, Soupe De Creme, Wild Oregon Chantelle Vinaigrette, Torched D' Anjou Pear:


Forth:
Kale Ceasar Salade, Soft Poached Egg, Torchon's Locally Sourced House-Cured Bacon, Easter Raddish:


Intermezzo:
Salon Crudo, Lemon Curd:


Fifth:
Prince William Sound Shrimp and Dungeness Crab Bisque, Bol Au Vents, Truffle Foam:


Sixth:
Wild Boar, Black Pudding, Manchego Potato Pave, House-Smoked Pork Belly, Fresh Burgundy Truffles:


Seventh:
Citrus Baked Alaska, Flambe, Alaskan Rhubarb Glace:


The result:


We've been back to Torchon Bistro again since, and I had the best fried chicken (yes, CHICKEN!) I've ever had!

On New Years I called ahead since I was proposing and they gave us the "owner's table". It was a nice touch! Now I have to sit through hours of "Say Yes to the Dress" and other wedding-related TV shows, as well as "what do you think about..." questions.

I'm a home cook, and lived with someone who graduated culinary arts school. I appreciate a good meal!




posted on Mar, 29 2015 @ 04:20 PM
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originally posted by: MystikMushroom
Now I have to sit through hours of "Say Yes to the Dress" and other wedding-related TV shows, as well as "what do you think about..." questions.


Excellent meal MM.

As for your dilemma, man has created a solution to Say Yes to the Dress, it is called Bourbon.


I'm a home cook, and lived with someone who graduated culinary arts school. I appreciate a good meal!


Cool, next you can post one of yours.



posted on Mar, 30 2015 @ 12:24 AM
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a reply to: MystikMushroom

My congratulations on your engagement MM
Never mind the meal my friend appreciate the lady first, OH and good luck with the latest TV choices


You might need this to see you through

Cody



posted on Apr, 11 2015 @ 05:14 AM
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a reply to: MystikMushroom

Beautiful looking food, MystikMushroom.



posted on Apr, 11 2015 @ 05:19 AM
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a reply to: AugustusMasonicus

Augustus, I was thinking of your dried cherries soaked in vermouth & vanilla.

I realized that I failed to ask you what kind of vermouth. I assumed it would be a sweet Italian vermouth.

Would you use Tahitian vanilla with that fruit?

On the subject of vermouth, what are your favorite brands? Noilly Prat versus Martini, etc.?



posted on Apr, 11 2015 @ 12:05 PM
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originally posted by: QuailSeed
Augustus, I was thinking of your dried cherries soaked in vermouth & vanilla.

I realized that I failed to ask you what kind of vermouth. I assumed it would be a sweet Italian vermouth.


Yes, it is.


Would you use Tahitian vanilla with that fruit?


Yes, you can.


On the subject of vermouth, what are your favorite brands? Noilly Prat versus Martini, etc.?


I prefer Mancino or Riserva Carlo Alberto. They are both craft distillers using family recipes.


I'll be posting some more pics tomorrow, we have some friends coming over for a 5 course dinner tonight.



posted on Apr, 11 2015 @ 09:45 PM
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originally posted by: AugustusMasonicus

originally posted by: QuailSeed
Augustus, I was thinking of your dried cherries soaked in vermouth & vanilla.

I realized that I failed to ask you what kind of vermouth. I assumed it would be a sweet Italian vermouth.


Yes, it is.


Would you use Tahitian vanilla with that fruit?


Yes, you can.


On the subject of vermouth, what are your favorite brands? Noilly Prat versus Martini, etc.?


I prefer Mancino or Riserva Carlo Alberto. They are both craft distillers using family recipes.


I'll be posting some more pics tomorrow, we have some friends coming over for a 5 course dinner tonight.


Thank you! Of course, the exotic brands of vermouth you mention I've never heard of.

Wow, a five course dinner! Too bad I can't taste this in cyberspace. I'll be back tomorrow for the pics.



posted on Apr, 12 2015 @ 09:52 AM
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originally posted by: QuailSeed

Wow, a five course dinner! Too bad I can't taste this in cyberspace. I'll be back tomorrow for the pics.


Here you go.

My two friends showed up a little early so I whipped up some pub cheese and we had a couple of cherry bourbon sours while waiting on everyone else:



Once everyone arrived we started off with sweet pea flan with orange vinaigrette-tossed pea shoots, parsley oil and some shaved grana padano:



For the pasta course I made fettuccine carbonara:



The main course was grilled flank steak with sage pesto, herbed roasted potatoes and sautéed Tuscan black kale with garlic:



The cheese course consisted of goat cheese truffles three ways (pimenton, poppy seed and fennel pollen):



And finally some spice hazelnut biscotti:




posted on Apr, 12 2015 @ 07:31 PM
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originally posted by: AugustusMasonicus

originally posted by: QuailSeed

Wow, a five course dinner! Too bad I can't taste this in cyberspace. I'll be back tomorrow for the pics.


Here you go.

My two friends showed up a little early so I whipped up some pub cheese and we had a couple of cherry bourbon sours while waiting on everyone else:

Once everyone arrived we started off with sweet pea flan with orange vinaigrette-tossed pea shoots, parsley oil and some shaved grana padano:

For the pasta course I made fettuccine carbonara:

The main course was grilled flank steak with sage pesto, herbed roasted potatoes and sautéed Tuscan black kale with garlic:

The cheese course consisted of goat cheese truffles three ways (pimenton, poppy seed and fennel pollen):

And finally some spice hazelnut biscotti:



I love cheese spreads. The seeds on top, it looks like kalonji, an East Indian seed. Recipe?

Cherry bourbon sours? I love bourbon sours, but I've never heard of this.

Pea flan? New to me, sounds good. Parsley oil? Do you make that or buy it? I LOVE fresh parsley.

Fettuccine Carbonara? I love spaghetti carbonara, so I know I'd love this.

Sage pesto? Recipe? Tuscan Black Kale? Never heard of that either.

Goat cheese truffles sound yummy. Recipes? Fennel pollen? I've never heard of that.

Spiced hazelnut biscotti --- YUM. Do you actually make your own?

Your lucky guests! I'm so hungry now.



posted on Apr, 13 2015 @ 06:49 AM
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originally posted by: QuailSeed
I love cheese spreads. The seeds on top, it looks like kalonji, an East Indian seed. Recipe?


Actually those are minced chives that just started popping up in the herb garden.


Cherry bourbon sours? I love bourbon sours, but I've never heard of this.


3oz Bourbon or Rye, 1/2oz ruby port, 1oz each thyme and peppercorn simple syrup, 1 teaspoon fresh lemon juice. Shake all ingredients in serve in a rocks glass garnished with ice and a brandied cherry.


Pea flan? New to me, sounds good. Parsley oil? Do you make that or buy it? I LOVE fresh parsley.


Yeah, you can make custard from just about anything. The parsley oil is just pureed parsley and olive oil that I strained and chilled.


Fettuccine Carbonara? I love spaghetti carbonara, so I know I'd love this.


Make sure you use pancetta or guanciale instead of bacon.


Sage pesto? Recipe? Tuscan Black Kale? Never heard of that either.


1 cup parsley, /2 cup sage, 1/2 cup roasted, skinless almonds, 4 cloves garlic, 1 tablespoon lemon juice, salt and pepper. Puree until almost smooth (you want a little texture). Serve at room temperature.


Goat cheese truffles sound yummy. Recipes? Fennel pollen? I've never heard of that.


Just soften goat cheese, add salt and pepper to taste (use white pepper). Roll into balls and then into the seasoning. You can use ground fennel if you cannot find the pollen.


Spiced hazelnut biscotti --- YUM. Do you actually make your own?


Of course.


Your lucky guests! I'm so hungry now.


Yeah, then we had various digestive and everyone signed my guest book. Lot of fun.




edit on 13-4-2015 by AugustusMasonicus because: networkdude has no beer



posted on Apr, 14 2015 @ 12:06 AM
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originally posted by: AugustusMasonicus

originally posted by: QuailSeed
I love cheese spreads. The seeds on top, it looks like kalonji, an East Indian seed. Recipe?


Actually those are minced chives that just started popping up in the herb garden.


Cherry bourbon sours? I love bourbon sours, but I've never heard of this.


3oz Bourbon or Rye, 1/2oz ruby port, 1oz each thyme and peppercorn simple syrup, 1 teaspoon fresh lemon juice. Shake all ingredients in serve in a rocks glass garnished with ice and a brandied cherry.


Pea flan? New to me, sounds good. Parsley oil? Do you make that or buy it? I LOVE fresh parsley.


Yeah, you can make custard from just about anything. The parsley oil is just pureed parsley and olive oil that I strained and chilled.


Fettuccine Carbonara? I love spaghetti carbonara, so I know I'd love this.


Make sure you use pancetta or guanciale instead of bacon.


Sage pesto? Recipe? Tuscan Black Kale? Never heard of that either.


1 cup parsley, /2 cup sage, 1/2 cup roasted, skinless almonds, 4 cloves garlic, 1 tablespoon lemon juice, salt and pepper. Puree until almost smooth (you want a little texture). Serve at room temperature.


Goat cheese truffles sound yummy. Recipes? Fennel pollen? I've never heard of that.


Just soften goat cheese, add salt and pepper to taste (use white pepper). Roll into balls and then into the seasoning. You can use ground fennel if you cannot find the pollen.


Spiced hazelnut biscotti --- YUM. Do you actually make your own?


Of course.


Your lucky guests! I'm so hungry now.


Yeah, then we had various digestive and everyone signed my guest book. Lot of fun.



Thank you so much for sharing these recipes & info. I've learned so much from this thread. I bet you have an interesting guest book. Which liqueur did you use as a digestive?

So your goat cheese truffles are rolled in the seasoning. Is there anything else in the seasoning other than the fennel pollen or ground fennel seed?

The sage pesto sounds very interesting --- it's do-able. I'm going to have to try that eventually.

Trader Joe's has diced pancetta.

I will definitely use the parsley oil.

The cherry bourbon sour sounds delicious & unique (thyme & peppercorn simple syrup). Did you invent this?

I will not attempt making the spiced hazelnut biscotti, even if I had the recipe. My baking skills are limited, to say the least.

Thank you again.



posted on Apr, 14 2015 @ 07:15 AM
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originally posted by: QuailSeed
Thank you so much for sharing these recipes & info. I've learned so much from this thread.


No problem, I am sure everyone is glad they could help.


I bet you have an interesting guest book.


One of our guests was Taiwanese and wrote in Chinese.


Which liqueur did you use as a digestive?


I put out two types of Amaro, Tuaca, Grappa and my homemade Limoncello.


So your goat cheese truffles are rolled in the seasoning. Is there anything else in the seasoning other than the fennel pollen or ground fennel seed?


Just salt and white pepper mixed into the softened cheese whcih I roll up and place in the fridge so it firms up again.


The cherry bourbon sour sounds delicious & unique (thyme & peppercorn simple syrup). Did you invent this?


I can't take the credit for that, many bars make these and other types of syrup. I usually keep 5-6 on hand in the fridge.


I will not attempt making the spiced hazelnut biscotti, even if I had the recipe. My baking skills are limited, to say the least.

Thank you again.


They are actually very easy. Pick up a copy of The Silver Spoon. It is a traditional Italian cookbook and has many very simple recipes for this and other items.



edit on 14-4-2015 by AugustusMasonicus because: networkdude has no beer



posted on Apr, 14 2015 @ 05:09 PM
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originally posted by: AugustusMasonicus

originally posted by: QuailSeed
Thank you so much for sharing these recipes & info. I've learned so much from this thread.


No problem, I am sure everyone is glad they could help.


I bet you have an interesting guest book.


One of our guests was Taiwanese and wrote in Chinese.


Which liqueur did you use as a digestive?


I put out two types of Amaro, Tuaca, Grappa and my homemade Limoncello.


So your goat cheese truffles are rolled in the seasoning. Is there anything else in the seasoning other than the fennel pollen or ground fennel seed?


Just salt and white pepper mixed into the softened cheese whcih I roll up and place in the fridge so it firms up again.


The cherry bourbon sour sounds delicious & unique (thyme & peppercorn simple syrup). Did you invent this?


I can't take the credit for that, many bars make these and other types of syrup. I usually keep 5-6 on hand in the fridge.


I will not attempt making the spiced hazelnut biscotti, even if I had the recipe. My baking skills are limited, to say the least.

Thank you again.


They are actually very easy. Pick up a copy of The Silver Spoon. It is a traditional Italian cookbook and has many very simple recipes for this and other items.



Thank you for answering my questions. Now I have more things to look up. I'm surprised by how much I don't know.



posted on Apr, 14 2015 @ 06:27 PM
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originally posted by: QuailSeed
Thank you for answering my questions. Now I have more things to look up. I'm surprised by how much I don't know.


The good thing is that this is all about food and not trigonometry so the learning part is much more delicious.



posted on Apr, 15 2015 @ 12:49 PM
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originally posted by: AugustusMasonicus

originally posted by: QuailSeed
Thank you for answering my questions. Now I have more things to look up. I'm surprised by how much I don't know.


The good thing is that this is all about food and not trigonometry so the learning part is much more delicious.


So true!


I just come on the site (1:48 PM) only to discover I never signed off.



posted on May, 10 2015 @ 10:28 AM
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We were invited to a charity ball in NYC by a couple of our friends last week and I wanted to return the favor by cooking them dinner this week. They were a little late arriving so I took the time to have a bar snack ready. I made some parmesan cheese twists:



The first course was prosciutto di San Danielle with black pepper fettunta, apple mostarda and baby arugula. We served this with a Roero Arneis which is from Piedmonte:



The pasta course was garganelle alla cacio and pepe (cheese and pepper) with guanciale and asparagus. This was served with a brachetto d'acqui which is a sparkling red wine, also from Piedmonte:



The main course was grilled lamb chops with salsa verde, pommes duchesse and haricots vert. We served this with a 1998 Leoville Barton St. Julien:



The cheese course was a goat cheese torte which was layered with fig preserves and a mint/basil pesto. We served this with a nice crisp Prosecco:



Dessert was espresso flavored torrone with drunken cherries and was served with a Vin Santo di Chianti:




posted on May, 24 2015 @ 06:34 AM
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The 'How do you like your steak?' thread got me in the mood for steak so made myself a giant martini and then a 28 day, day-aged, porterhouse finished with herb butter with garlic mashed and Brussels sprouts with bacon and onions. This all got washed down with a fantastic Barbareseco.








edit on 24-5-2015 by AugustusMasonicus because: networkdude has no beer



posted on Jun, 14 2015 @ 06:40 PM
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alright cody...in your honor, today was "English Sunday Roast" day. We made some chuck roast with roast red rosemary spuds and your Yorkshire Puddings. I used bacon grease, in true Texas style. Elsewise, it was a right proper English dinner.



Side note: i think some whipped cream and strawberries might be what the doctor ordered for a dessert item. Use butter instead of meat fats. We will see....but the family loved them.



posted on Jun, 14 2015 @ 06:46 PM
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a reply to: bigfatfurrytexan

That looks fantastic enough to please even the most discriminating Englishman's palette.



posted on Jun, 14 2015 @ 06:49 PM
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This is from last night when I made chive gnocchi topped by braised short ribs and a horseradish-parsley gremolata. It went well with a nice Key-ante.





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