Food Porn

[Ruxandra]

Miranda and I have been talking about doing this for a while so finally decided to make a thread for it. This is where people can post their pictures of awesome food (either that you have made or that you have/are eating).

If you have the recipe post it in a spoiler please. Also if you try something and have any suggestions/adaptations please post those too!

Please only post pictures or video and have text in a spoiler so that we may all enjoy the scrolling food porn.

I apologize in advance for all the baked goods pictures that I will inevitably post Also here is one to start this thread off:

Blueberry Cheesecake Galette​

Adapted from this recipe: http://www.foodnetwork.com/recipes/blueberry-cheesecake-galette.html
Blue is things I changed/added from the original recipe
Pink are notes

Spoiler: Recipe I Used

Ingredients
For the dough:
1 cup all-purpose flour
3/4 cup cake flour
2 tablespoons granulated sugar
1 teaspoon apple cider vinegar
Pinch of kosher salt
1 stick cold sweet cream butter, diced
1 large egg
Cooking spray

For the filling:
3 cups blueberries
1/3 cup plus 2 tablespoons granulated sugar
1.5 tablespoon fresh lemon juice
4 teaspoons cornstarch
Pinch of kosher salt
1 8 -ounce package cream cheese
4 oz almond honey whipped cream cheese spread (this came from Noah's Bagels and I put it in just because it's yummy)
1 large egg, beaten, plus 1 egg yolk
Pinch of freshly grated nutmeg
Coarse sugar, for sprinkling (I used baker's sugar which was too fine but leaving this in because I'd use it next time)
Powdered sugar for sprinkling at the end

Directions (I followed these pretty much exactly - with the measurement adjustments from above obviously)
Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.

Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.

Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice, cornstarch and salt in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.

Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.

Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes.

Sprinkled with powdered sugar. Let cool slightly before slicing.

NOTES: After making this I might recommend putting a foil ring around the exterior so it maintains the structural integrity. Mine sagged a bit and lemon blueberry juice leaked out and made delicious hard sugar goodness but I blame the slightly warped baking sheet I was using (it actually moved during the baking process which led to the galette altering it's shape). It was still tasty but if I make this to take somewhere I'll likely use a different sheet or use the foil around it to keep it from shifting.

 

[Baldoraxx]

Tried to insert it as a video but it would let me.

Here is the Blooming Baked Apple recipe that I found.

 

[Ruxandra]

Two Chocolatey goodness recipes since Baldoraxx loves it (and so do I!)


S'More Brownies

Adapted from this recipe: http://www.food.com/recipe/triple-chocolate-stout-beer-brownies-266065
Blue is things I changed/added from the original recipe
Pink are notes

Spoiler: S'Mores Recipe

INGREDIENTS
YIELD 32 brownies UNITS US

Spoiler: S'Mores Recipe

• 12 ounces chocolate stout (I used an Organic Chocolate Stout because the guy at the store assured me it was super chocolatey - he was right <3)
• 1 cup cocoa powder, unsweetened
• 2 cups white sugar
• 1⁄2 cup sweet cream butter, melted
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 cups all-purpose flour
• 3⁄4 teaspoon salt
• 1 cup dark chocolate chips (I think I used 64% but anything 60 or higher is usually what I keep on hand)
• 1 cup semisweet chocolate
• 1 pack graham crackers crumbled (1 package out of 1 box - it usually comes with 3)
• 12 large marshmallows cut in half (I wanted small ones but the store didn't have them )

DIRECTIONS

1. Preheat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, letting foil extend 2 inches beyond each short side of pan.
2. In large bowl, whisk together stout and cocoa powder until blended and smooth. Whisk in sugar, butter, vanilla extract and eggs, one at a time. Blend well.
3. Add flour and salt; whisk until batter is smooth. Stir in 1 cup semisweet and 1/2 cup dark chocolate chips. Spread mixture in prepared pan, leveling surface with a spatula. Bake 35 minutes in preheated oven (this will require a bit of testing but for those that have baked before and know your oven you may need to make time adjustments), until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached .(You won't be able to tell if it's springy due to the next step)
4. Remove pan from oven. Turn on broiler. Meanwhile, add the remaining 1/2 cup of the dark chocolate chips, put marshmallows on top, sprinkle the crumbled graham crackers over the top. Put back in the oven under broiler for another 5 minutes or until the marshmallows puff and start to get slightly charred. (If your oven doesn't have a broiler setting leave the brownies in for another 10 minutes or until marshmallows are poofy/gooey for your liking).
5. Remove from oven and let cool completely in pan on rack.
6. Lift out brownie from pan by foil ends; transter to cutting board. Cut lengthwise into four strips and crosswise into 8 pieces, making 32 brownies.

Dark Chocolate Red Wine Cookies

Adapted from the following two recipes:
http://www.keepitsimplefoods.com/desserts/dark-chocolate-and-red-wine-cookies/
http://www.browneyedbaker.com/the-new-york-times-chocolate-chip-cookies/

Spoiler: Dark Chocolate Chip Red Wine Cookies

Ingredients: (makes 2 to 3 dozen cookies)
Adapted from Simply Scratch
1 1/2 cups flour (I did equal parts bread flour and cake flour)
3/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick unsalted butter
3/4 cup sugar
3/4 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1/2 cup red wine (I used pinot noir, but you could use merlot, red zinfandel or any red table wine)
1.5 bag (15 oz) semisweet chocolate chips (I used dark chocolate chips)


Directions: Preheat oven to 375 degrees F.
In a mixing bowl, combine flour, cocoa powder, salt. and baking soda. Set aside.
In a separate mixing bowl, cream together the butter and sugar. Next, add in the egg, vanilla, and red wine. Mix until well combined.
Then, slowly add in the dry ingredients until mixed well.
Finally, fold in the chocolate chips.
The batter will be silky.
Spoon the batter onto a prepared baking pan, leaving a few inches in between.
Sprinkle with salt. (I did half with salt and half without)
Bake for 8-10 minutes.
Sprinkle unsalted cookies with powdered sugar.
Let cool slightly before serving.

Baldoraxx what'd he put in the center? Did I miss it? I thought it looked like caramel.

 

[Baldoraxx]

Yeah, it is caramel

 

[Euchale]

Finally a place where I can post my Hypnocake

Just use any cake recipe and tons of food coloring.

Spoiler

I can´t remember the recipe anymore, but I still remember my technique.
First you make 6 bowls with different colors. Then you use a spoon for each color and slowly move through the entire spectrum always just placing one spoon on top of each other.
Things I´ve tried:
If you use just egg white, instead of using whole egg, you don´t get the brown crust on the outside. Huge waste of eggs though in my opinion.
Adding aroma to each kind of dough. It just mixes during baking, so no luck there.
Adding different kinds of fruits to the dough. They slowly sink to the bottom, so that also didn´t work.
I´m stuck at version 0.9, would love to introduce different tastes in 1.0, maybe some time in the future...

 

[Ruxandra]

Love it Euchale !!

Cake is amazing. I hate that it makes me tubby. Here's my most recent cake:

No adaptations so here's the recipe I used: http://www.epicurious.com/recipes/food/views/glorious-red-white-and-blue-cake-366289

Spoiler: If you don't want to click the link

INGREDIENTS

For red velvet cake layers:

• 2 1/2 cups sifted cake flour, not self-rising (sift before measuring)
• 1/4 cup unsweetened natural cocoa (such as Hershey's; not Dutch process or extra-dark cocoa)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 (1-ounce) bottle (2 tablespoons) red food coloring
• 1 1/2 teaspoons white or cider vinegar
• 1 1/2 teaspoons vanilla extract
• 3/4 cup sour cream mixed with 1/4 cup water

For white cake layer:

• 1 1/3 cups sifted cake flour, not self-rising (sift before measuring)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large egg whites
• 1/4 cup sour cream mixed with 2 tablespoons water
• 5 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 tablespoon grated lemon zest (best done with Microplane zester or grater)
• 1 teaspoon vanilla extract

For cream cheese frosting:

• 2 1/2 (8-ounce) packages cream cheese (20 ounces total), softened
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
• 2 1/2 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 1/4 cups confectioners' sugar

For fruit topping:

• 1 pint (8 ounces) strawberries, preferably small; halve or quarter if large
• 1 pint (12 ounces) blueberries
• 1/2 pint (6 ounces) blackberries

Special equipment:

• 2 or 3 (9-inch) round cake pans
• large sifter or sieve
• electric stand mixer (optional)
• pastry brush
• offset metal spatula (for frosting cake)

PREPARATION

Make red velvet cake layers:
Heat oven to 350°F. Butter two 9-inch round cake pans, then line bottoms with rounds of wax paper. Butter paper and dust pans with some additional flour, knocking out excess.
Resift cake flour together with cocoa, baking soda, and salt into a bowl.
Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes.
Add eggs, one at a time, beating well after each addition, and beat in food coloring, vinegar, and vanilla extract.
Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture, and mixing until batter is smooth.
Divide batter between pans (about 3 cups in each) and smooth tops. Rap pans on counter a couple of times to expel any air bubbles. Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from sides of pans, 25 to 30 minutes. Keep oven on.
Cool layers in pans on racks 10 minutes, then run a thin knife around edge of pans. Invert layers onto racks and peel off wax paper. Cool layers completely.
Make white cake layer while red velvet layers cool:
Butter one 9-inch round cake pan, then line bottom with wax paper. Butter paper and dust pan with some additional flour, knocking out excess.
Resift cake flour together with baking soda and salt into a bowl. Whisk egg whites in another bowl with sour cream mixture until combined.
Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes. Beat in zest and vanilla extract.
Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture and mixing until batter is smooth. Transfer batter to pan and spread evenly. Rap pan on counter a couple of times to expel any air bubbles.
Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from side of pan, 25 to 30 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around edge of pan. Invert layer onto rack and peel off wax paper. Cool layer completely.
Make cream cheese frosting:
Beat together cream cheese and butter in a large bowl with an electric mixture until creamy and smooth. Beat in lemon juice, vanilla extract, and salt.
Sift confectioners' sugar into a bowl and add to cream cheese mixture. Mix on low speed until incorporated, then increase speed to medium-high and beat until smooth.
Frost cake:
Brush loose crumbs from cake layers with a pastry brush.
Put a red velvet layer, bottom side up, on a cake plate or stand. Spread 1 cup of frosting over layer. Cover with white layer, bottom side up, and spread with another cup of frosting. Top with second red velvet layer, bottom side up.
Spread a thin layer of frosting around sides and over top of cake. (This is called crumb-coating. It tamps down any loose crumbs to keep them out of the top layer of frosting and fills in any crevices. This is particularly important with red velvet cake layers.) Chill or briefly freeze cake just until frosting is firm.
Spread sides and top of cake with remaining frosting. Chill or briefly freeze cake just until frosting is firm.
Make fruit topping:
Toss together fruits in a bowl. Let cake come to room temperature before serving and top with about 1 1/2 cups fruit. Serve remaining fruit on the side.
cooks' notes:Cake layers can be made 1 day ahead and chilled or 1 week ahead and frozen. Wrap well in wax paper and then in a heavy-duty sealable plastic bag. No need to thaw before assembling cake (cake is easier to frost when layers are chilled or frozen), but allow plenty of time for cake to thaw and come to room temperature after frosting it.

Cake can be frosted 1 day ahead and kept in a cake keeper, chilled. Bring to room temperature.

MY NOTES:

I've actually made this several times and the only thing I EVER change or deviate from the recipe is the frosting. I tend to like mine a bit less sweet so I've done sour cream frostings and variations on the cream cheese frosting to account for less sugar. These I usually fuss with depending on what I hav eon hand so I don't write them down (I may start though).

Also I tend to add raspberries to the fruit pile because I <3 them.

 

[Miranda]

omg yes <3
I have way too much to put in this thread. Gotta start baking again.

I was talking to Rux about this one in the chatbox, but I realized I didn't have the materials to actually make basil tomato Chicken.
Instead I made this.

Pretty tasty tho!

 

[Ruxandra]

Avocado Deviled Eggs with Spicy Blackberry-Zinfandel Candied Bacon

Spoiler: Recipe

This is the recipe I used with the following alterations:

10 eggs
1 Extra Large Avocado
Used Garlic Powder instead of crushed garlic
Replaced Cayenne with Chili powder
Omitted the jalapeno and hot sauce

For the bacon I used a Spicy jelly from Papa Olive's located in Folsom. 2 Tablespoons (I think they ship if anyone wants it - or I can get it and mail - yes it's that delicious on kind of everything).

Adapted from: http://allrecipes.com/recipe/236809/avocado-deviled-eggs/?mxt=t06dda

 

[Ruxandra]

Spoiler: Bacon Wrapped Apples

Peel and core apples (if desired)
Wrap in bacon
Slather with maple syrup
Sprinkle with cinnamon, pepper, nutmeg and ginger (whichever and as much as you like)
Bake at 400 for 40 minutes
Reapply syrup every 10 minutes if you want more sticky goodness.

 

[Hauntie]

Spoiler: Bacon Wrapped Apples

Peel and core apples (if desired)
Wrap in bacon
Slather with maple syrup
Sprinkle with cinnamon, pepper, nutmeg and ginger (whichever and as much as you like)
Bake at 400 for 40 minutes
Reapply syrup every 10 minutes if you want more sticky goodness.

Mindblown. WANT.

 

[Miranda]

So I made my own meatballs the other day
it was super simple.

Took a pound and a half of beef, and mixed in some spices (onions, breadcrumbs, 2 eggs, salt, paper, parsley, oregano) and formed them into balls.

After that we placed them into a pot, after I made a row, I covered it in a tomato sauce. Cooked for like 2 - 3 hours and done.
Super tasty stuff.

 

[Ruxandra]

Any time Miranda plays with balls it's a win imo.... Looks delicious btw (so do the meatballs) <3

Here is more fruit wrapped in pork product (enjoy Hauntie !):

Spoiler: Prosciutto Wrapped Figs

Recipe: http://www.italianfoodforever.com/2013/07/prosciutto-wrapped-stuffed-summer-figs/
Use whatever cheese you like. We used goat cheese in half of them and I forget what cheese in the other...cream cheese maybe.

 

[Miranda]

Rux. Im going to move back to cali so you can cook me dinner all the time.
k?

Im sure chris wont mind.

 

[Ruxandra]

Spoiler: Apple Pie and stuff

Recipe I used as a base: http://allrecipes.com/recipe/12682/apple-pie-by-grandma-ople/

for the pie I also added cinnamon, nutmeg and vanilla extract.

I made my own pie crust: http://www.chowhound.com/recipes/basic-pie-dough-10746

For the pie pockets I just separated the crust into small sections and stuffed it with goodness. Baked about the same amount of time (tested for apple doneness)

 

[Euchale]

Image is self-explanatory:

180°C

I personally like to use Mashed Bananas or Potato instead of toast, but just use whatever floats your plane.

 

[Ruxandra]

Spoiler: The cake is a lie.

That's right...two layers of meatloaf (with bacon and caramelized onions)....parsnip/sweet potato mash "icing"....wine infused purple potato piping decorations....honey glazed carrots (with shallots underneath)....and cherry tomatoes with fresh basil from the garden. Here's what the inside looks like:

 

[Thovarisk]

Just made this for lunch... gnocchi di patata alla bolognese with basil and mozzarella.
(please ignore the plastic plate... it was for my 4 year old daughter)

 

[Ruxandra]

Thovarisk did she like it? I'm a huge gnocchi fan but never made it. Please post the recipe!!

 

[Miranda]

Better yet Thovarisk will you send me a lunch box with that?

 

[Passage]

This thread:

I recently tried:

Brie BLT... so good.