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I always wanted to make... BOOM!

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Alright guys and gals, here's a new food thread for us all. One that will kick some of our asses into gear.
 
Post what you plan to cook and have it all worked out (or are working it out), but haven't made it yet. Describe it as you see it, and that will be the inspiration for you too cook it. When you finally do, go ahead and quote it with your masterpiece below. Boom!
 
And to the peanut gallery, feel free to egg us on :P
 
Spicy a must.
 
I will start.
 
There's this Alsation pizza/flatbread called a tarte flambee. I've had it many times. Like a rustic cracker crust pizza. The base is often creme fraiche. The one I want to make is...
Tarte Flambee
Creme fraiche base
Seared bay scallops
A mild nutty melting cheese, fontina or havarti
Fresh dill
Saffron-infused oil drizzle
A tangy hot sauce (or spice up the oil)
 
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Awww...
G'night pookie. Hope your tummy feels better in the morning.



Pssst.... What flavor B&J?
 
salsalady said:
And the only acceptable soup is Campbell's tomato soup! The only choice is if the tomato soup is made with milk or water.


Oh and a bit of spice because this is THP.
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I guess that is the best you can do down there but up here Campbell's is the Heinz of tomato soup. ;)
Aylmer FTW.

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You actually live about 300 miles north of me, and north of probably 80% of all Canadians.
 
Cooked Rice with Yellow split peas and mushrooms.
Fry rice and add to peas to cook to make soupish mix. Habanero spice and Vindaloo powder.
 
The Hot Pepper said:
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just noticed that jam is from Olympia WA.
 
 
No grilled cheese today.  I don't have white bread, only some organic, 20-grain hippy stuff.
 
 
Even better!
 
SL this is the soup with only black pepper and grated parmigiano reggiano added. It tastes a bit like Campbell's in fact.
These are the jams: https://johnsonberryfarm.com/pepper-jams/
 
That was the raspberry. But I have blackberry and strawberry too.
 
I will be posting more food an 8th grader can make soon. :lol:
 
With the new kitchen even PB&J excites me. Trix are for kids!!!
 
 

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The baking steel is basically a griddle. In fact they sell one called a griddle with the juice groove.
 
You just jealous! :P
 
OK, I take back the Campbell's soup comment, mostly because I like Progresso tomato soups and also the Pacific brand that comes in the box.    But the oven baked grilled 3-cheese......:nope:....I bet someone with super-sleuth skills can find a proper grilled cheese posed by PaulKy or TB in the Drunken Chef thread.  :lol:
 
Meanwhile, I'm 0 for 2 on the farmers cheese endeavor.
 
Batch #2- Local whole milk from the dairy in TWISP! (at about $12/gallon!)
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Heated the milk to a simmer, added 1/2 cup lemon juice and grape vergis (similar to vinegar).  Got some curdle so I dumped it into a colander lined with coffee filters and a couple little scraps of cheese cloth.  It didn't drain, fussed around  dumping things and trying to drain it with strainers, colander, etc.  Finally got over 2 quarts of whey drained off and re-wrapped in cheese cloth, set a plate and weight on it for a few hours.
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Got tired of waiting and fussing with it so I dumped it in a bowl, mixed in fresh basil and garlic, salt, dry Italian herbs and some yellow pepper powder and red pepper powder.  I'd originally hoped to do 2 flavors, but there wasn't enough for that.
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Wrapped everything all up in cheese cloth again, plate and weight overnight hoping to get it to set up a little more.
 
This morning, it's a little dryer, but still not setting up firmly.
 
Oh well, I guess this is as good as it gets.  It does taste pretty good, descent bite from the pepper powder.  Time for breakfast!
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salsalady said:
But the oven baked grilled 3-cheese......:nope:....I bet someone with super-sleuth skills can find a proper grilled cheese posed by PaulKy or TB in the Drunken Chef thread.  :lol:
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This thread is about things you've never tried so I wanted to try it on the baking steel. Forgive me.
 
On the plus side, I made/found a cool crushed garlic hack- (made this one up myself, not from the internet.  What can I say?  I'm inherently lazy~~~  :lol: )
 
I've used these packets of fresh garlic for years.  The garlic package usually has 6-7 small vac-packs of pealed garlic cloves.  They can also be frozen in the pouches and will last a long time with no freezer burn.
 
Cut a small slit in a corner of the pouch to allow oxygen in and the cloves to move around.  Using a meat mallet, rolling pin or can, smash the cloves in the packet to the desired consistency.  Cut the packet open and squeeze out the garlicy goodness! 
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Easy Peasy, much better than messing around with a garlic press that only does 2 cloves at a time, and never squishes out all of the pulp.
 
:cool:
 
The Hot Pepper said:
This thread is about things you've never tried so I wanted to try it on the baking steel. Forgive me.
Click to expand...
 
My mistake, I thought you'd never made a grilled cheese and were going for the classic.  I'm sorry.  
 
 
 
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