What's a food you're currently obsessed with?

springlering62 wrote: »

Flake salt.

I never knew a crunchy salt could make such a difference.

I too could be in that camp! Finishing salts are SOOO underrated. I can't live without them:)

Noreenmarie1234 wrote: »

springlering62 wrote: »

Flake salt.

I never knew a crunchy salt could make such a difference.

Yes!! My favorite is truffle sea salt flakes. So good on everything.

Oh wow! I love truffle salt, but truffle flakes?!!! Got to find some!

pancakerunner wrote: »

brie cheese lol

Omg you are alive!!! Where have you been?

Ooh rhubarb sorbet sounds intriguing!

But…asparagus flan? As in, like, custardy flan?

springlering62 wrote: »

Ooh rhubarb sorbet sounds intriguing!

But…asparagus flan? As in, like, custardy flan?

Yeah, exactly. Basically I blanch some (6) asparagus cut into 1" lengths then in an ice bath, remove after cooled. The blanching is fairly quick not to allow the asparagus to take on too much water which is important when it comes to the ratios that allow the custard to set, too much water and it won't which also means don't leave them in the water after they've chilled. These spears would be medium sized and about 2 minutes for a blanch for example. After it's chilled, remove to a towel and dry. Done.

For say, 6 ramekins I use 2 whole large eggs and 4 to 5 yolks with 4 ounces of grated parmigiana reggiano that I add to the eggs a little salt and with a handful of baby spinach to reinforce the color which I find a little too bleached out from the eggs and cheese and the spinach adds the green color without adding or taking away from the asparagus flavor.

I put all this is a vitamix and blend on high for a couple of minutes, remove and allow to settle to reduce the aeration that would collapse if just poured into ramekins quickly after, just remember to stir before you proceed to filling the ramekins. Put in a pan that will hold the ramekins and fill halfway with hot water, cover with aluminum foil and in a 325 oven cook for about 40 minutes, turning halfway. I garnish with spears and micro greens and actually a julienne of the white part of ramps in an olive oil and lemon dressing with parm shavings. A little maldon sea salt and fresh pepper. cheers


Edit: I forgot to say you need to butter or olive oil pam the ramekins before you fill. also allow to cool in the ramekins. They can be served cold or hot, unmolding is as simple as running a knife or offset small spatula around the perimeter and easily releases.

Jordan’s caramel “skinny sauce” on frothed milk in coffee. The “sauce” is thicker than the syrups, and I know it’s artificial but it’s such an appetizing liquid golden color.

The chocolate expresso is great on the homemade ice cream.

Hoping they introduce more flavors.

neanderthin wrote: »

springlering62 wrote: »

Ooh rhubarb sorbet sounds intriguing!

But…asparagus flan? As in, like, custardy flan?

Yeah, exactly. Basically I blanch some (6) asparagus cut into 1" lengths then in an ice bath, remove after cooled. The blanching is fairly quick not to allow the asparagus to take on too much water which is important when it comes to the ratios that allow the custard to set, too much water and it won't which also means don't leave them in the water after they've chilled. These spears would be medium sized and about 2 minutes for a blanch for example. After it's chilled, remove to a towel and dry. Done.

For say, 6 ramekins I use 2 whole large eggs and 4 to 5 yolks with 4 ounces of grated parmigiana reggiano that I add to the eggs a little salt and with a handful of baby spinach to reinforce the color which I find a little too bleached out from the eggs and cheese and the spinach adds the green color without adding or taking away from the asparagus flavor.

I put all this is a vitamix and blend on high for a couple of minutes, remove and allow to settle to reduce the aeration that would collapse if just poured into ramekins quickly after, just remember to stir before you proceed to filling the ramekins. Put in a pan that will hold the ramekins and fill halfway with hot water, cover with aluminum foil and in a 325 oven cook for about 40 minutes, turning halfway. I garnish with spears and micro greens and actually a julienne of the white part of ramps in an olive oil and lemon dressing with parm shavings. A little maldon sea salt and fresh pepper. cheers


Edit: I forgot to say you need to butter or olive oil pam the ramekins before you fill. also allow to cool in the ramekins. They can be served cold or hot, unmolding is as simple as running a knife or offset small spatula around the perimeter and easily releases.

Just in case someone was going to try this recipe. I forgot to mention that there's 1.5 cups of milk blended with the eggs, kinda important lol. cheers.

Noreenmarie1234 wrote: »

These new italian seasoned banana peppers.

I must find these!

Since having dental work. Gum grafting I can hardly eat. However I have been loving my broccoli mash, chickpea mash and wil be making canelli.mash.
Tonight is tofu. I also discovered a new yogurt that is DIVINE!

WOW this stuff is amazing and I am obsessed. I have been putting it on EVERYTHING like salads, chicken, soft pretzels, broccoli, zucchini, cauliflower, noodles, sandwiches, the list goes on. It smells and tastes like movie theatre popcorn butter. No dairy. Good thing I don't care about my sodium intake lol.

springlering62 wrote: »

Roasted vegetables. I usually roast onions, carrots, beets, baby potatoes and maybe celery or Brussels sprouts. I use a fine list of olive oil, salt, and sometimes a sweet balsamic or herbs de provence.

Also good the next few days over salad, with feta.

What some other good veg to add to roasts? To liven it up some?

As an aside, I’m always amused how the hubs picks through the tray to get only the potatoes. Like he’s five years old, going through the Halloween candy or something. 😂

What about fennel? That's all I can think of right off the bat as far as adding more flavor.

Otherwise, I like to roast zucchini, squash, mushrooms, etc. Not exactly flavorful! But still good.

springlering62 wrote: »

Roasted vegetables. I usually roast onions, carrots, beets, baby potatoes and maybe celery or Brussels sprouts. I use a fine list of olive oil, salt, and sometimes a sweet balsamic or herbs de provence.

Also good the next few days over salad, with feta.

What some other good veg to add to roasts? To liven it up some?

As an aside, I’m always amused how the hubs picks through the tray to get only the potatoes. Like he’s five years old, going through the Halloween candy or something. 😂

Zucchini, eggplant, bell peppers and white or green asparagus.

rainer cherries, raspberries, nectarines and sunflower seeds as another snack

Raw Jackfruit, watermelon and sprouted chick peas. I haven't posted in a while. Enjoying groups with same nutrition and lifestyle. Added a lot of raw food in.