Tuesday, October 28, 2008

100 Best Foods in the World

Happy Birthday to me :)

This list is a work in progress - I am giving myself at least 30 open slots for new stuff!

100 Best Foods in the World

  1. lasagna
  2. BLT on toasted sourdough with mayo
  3. risotto
  4. french fries with ketchup
  5. Italian chocolate with hazelnuts
  6. Manchego cheese
  7. YooHoo
  8. marcona almonds
  9. artichoke hearts
  10. grilled sweet peppers
  11. pizza margherita
  12. nocciolo gelato
  13. giandiujia anything, especially gelato
  14. Reese’s peanut butter cups
  15. raspberry jam
  16. apricot jam
  17. croissants
  18. brioche
  19. champapagne
  20. pasta with pesto
  21. duck breast with Chinese 5 spice
  22. chicken fried rice
  23. hot and sour soup
  24. Coquille St. Jacques
  25. lobster tails with melted butter
  26. Dungeness crab with melted butter
  27. almond pear tart
  28. artichoke and parmesan dip
  29. arancini – preferably with mushrooms
  30. tortilla chips with lime
  31. chocolate almond cake
  32. porterhouse steak grilled outside
  33. blackberry pie
  34. roasted chicken with rosemary
  35. mashed potatoes
  36. salted cashew nuts
  37. chicken with peanut sauce over spinach
  38. Green curry anything w/ coconut milk
  39. fried goat cheese rounds on a salad of wild greens
  40. Homemade turkey on rye with stuffing, cranberry sauce and mayo
  41. tuna salad with sweet pickles and lots of mayo
  42. ginger scones
  43. napoleons
  44. new potatoes and peas in cream
  45. macaroni and cheese
  46. snickers bars
  47. homemade potato chips
  48. Dairy Queen soft serve vanilla cone dipped in chocolate
  49. fresh mini doughnuts
  50. herring in sour cream
  51. fried egg sandwich with cheese, mayo and ketchup
  52. rum cake
  53. grilled cheese sandwich
  54. grilled beef tenderloin
  55. Rose’s Cheesecake – the Cake Bible
  56. blueberries
  57. noodle salad with egg roll and bbq pork
  58. figs with manchego
  59. orange hazelnut pinwheels from Macrina bakery
  60. mezzelune stuffed with ricotta and herbs in a porcini sauce, garnished with shrimp
  61. leberkasemmel with sweet mustard
  62. Ritter Sport white chocolate and blood orange
  63. seafood louie salad
  64. duck pate
  65. Sfoglie di riso
  66. pappardelle with cinghiale sauce
  67. Ravioli rose’, with ricotta spinach filling
  68. stollen
  69. guacamole
  70. white chocolate mousse with raspberries

Tuesday, October 21, 2008

Camera's broken, but still eating!

Pappardelle with wild boar ragu

OK - the Canon is in the shop - "lens error". Crap. though I am happy to have the excuse not to post any pictures - pulling them off the camera and putting them on the computer and then uploading to the blog site is a task that I dislike in a way that is way out of proportion to how much time it actually takes. I personally can't wait until the day that I just hold my camera up next to the computer and tell the photos to hop on over - wouldn't that be great??
Had potato chips and petit syrah for dinner the other night. Don't knock it until you've tried it! Ruffled, and salt and vinegar. You kind of have to make a potato chip sandwich with them to get the exact right blend of crunch and salt and tang. The salt and vinegar are too intense, and the chips are too thin, while the ruffled ones are too bland and too thick - together they are sublime! This always makes me think of sitting outside in a cafe in Italy at about 5:00 and having an apperitivo with some of those little dishes of chips and peanuts and olives - I LOVE that!
Last week we had dinner at il Fornaio - one of the best lasagne ever! Seriously - beschamel, a nice meat sauce, fresh pasta - it was really really good! But not as good as the ravioli pictured below - in Florence, near the central market - filled with ricotta and herbs with a light tomato sauce and pareggiano reggiano on top. This is clearly what the pillows in heaven are made out of!

Tuesday, October 14, 2008

Tomato Cheddar Pie

This is from a Laurie Colwin column in the August 1992 Gourmet - I still miss her. I think her food writing was some of the first that inspired me, and during all my "I'm taking all of this stuff to Goodwill" phases, her books stay on the shelf, never at risk.

This pie is so good, kind of like a baked tomato sandwich. It is best if it is reheated in a 350°F oven so the cheese is melted and the pie is hot. The recipe says you can use canned tomatoes, but I never make it with anything but fresh, preferably ones you picked yourself. Or someone picked for you :)

2 cups flour
1 stick butter
4 teaspoons baking powder
3/4 cup milk

2 pounds fresh tomatoes, peeled, seeded and sliced
or 2 28-ounces cans of plum tomatoes, drained and sliced
chopped basil, parsley or chives, to taste
1½ cups grated cheddar cheese
1/3 cup mayonnaise mixed with 2 T. lemon juice

Make crust as for biscuit dough. Roll out half and line a 9-inch pie plate with it, add the tomatoes, then the herbs, then 1 cup of the cheese, then the mayonnaise mixture and then the rest of the cheese. Roll out the rest of the dough and fit it over the top, pinching the edges to seal the crusts together. Cut several steam vents in the top and bake at 400°F for 25 minutes.

Wednesday, October 1, 2008

Hazelnut Frangipane and Pears

Got the macro working!

Oh, and they were yummy too!

Take the tart shells as described in my August post, fill with hazelnut frangipane and bake 10 minutes at 350, then top with some pear compote. Vanilla ice cream on top is good, but not stictly required. Try not to eat them all at once!
Hazelnut Frangipane
1 cup toasted hazelnuts
3 eggs
6 T melted butter
1/2 cup sugar
Whirl hazelnuts in a blender until pretty fine - you should add the eggs after they are pretty well chopped up and that will keep the mixture moving. Then add the butter and sugar and blend until fine. Spread in pre-baked shells and bake until puffed and firm - 10-15 minutes.
Pear Compote
2 medium pears - bosc or d'anjou work great
1/4 cup raw sugar
1/4 t. vanilla
Peel and dice the pears. Put them in a small saucepan with the sugar. Cook over low heat until the pears are just tender - stirring as necessary to keep them from sticking. Add vanilla at the end. Use on top of the tarts, or over ice cream, or as a filling for a danish braid.