BLOGHUNGRY

Bloghungry: In The Bedroom

Food, sleep, and sex are 3 basic human needs and some of my favorite things in life. You've seen my food, so why not give you a glimpse into my sleep/romantic life too. Welcome to the Bloghungry/Popmuse bedroom. It's green.. It's cozy.. It's full of passion. To create some passion in your own life why not study up on some aphrodisiac foods. I'm not a big believer in them chemically, but I do believe in the psycho-physiological powers of food (visual, tactile, olfactory, aural). Here are a few trial snacks for the love or lust object in your life. Almonds
A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Try serving Marzipan (almond paste) in the shapes of fruits for a special after-dinner treat.

Chocolate

The Aztecs referred to chocolate "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two. For a sensuous treat, try         a glass of Cabernet with a bit of dark chocolate. Pine Nuts
Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert. Pineapple
Rich in vitamin C and is used in the homeopathic treatment for impotence. Add a spear to a sweet Rum drink for a tasty prelude to an evening of passion.

Individual Veggie Lasagnas

Nilblog, Nilblogette, Popmuse, and I had a Christmas-themed bad movie night last night featuring Christmas with the Kranks and The Polar Express (there was a lot of liquor involved). Individual Veggie Lasagnas were on the menu (as seen on Dave Lieberman). They were surprisingly quick and easy for lasagna with no messy clean up. They're perfect for a laid back night at home. I'd definately make them again only I'd add more sauce and veggies next time. 

Individual Veggie Lasagnas For the sauce:

1 (28-ounce) can chopped tomatoes

2 cloves garlic, pressed

2 teaspoons dried oregano

2 teaspoons sugar

Few pinches salt

Few dashes red chili flakes

10 grinds fresh black pepper

1 small bunch fresh parsley, leaves coarsely chopped 

For the ricotta:

2 cups ricotta

Few pinches salt

About 20 grinds black pepper 

For the veggies:

1/3 cup olive oil

Salt

1 large zuchinni, sliced into 1/8-inch thick rounds

1 large summer squash, sliced into 1/8-inch thick rounds

1 small eggplant, sliced into 1/8-inch thick rounds

1 package uncooked lasagna noodles

8 ounces shredded mozzarella

4 small loaf pans

Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.

Mix the ricotta together with the salt and the pepper until evenly distributed. Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side. Preheat oven to 375 degrees F. To assemble the lasagnas, line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella. Place lasagna on a baking sheet to catch any dipping cheese. Bake fo about 30 minutes or until bubbly and well browned on top.

                   

Mixmaster: Britney vs. Paula Deen

I've been preaching to you queens the gospel of southern comfort foods (a.k.a. Paula's Home Cooking) for months. I've even posted some of my grandmothers recipes straight out of Nashville Tennessee. Still you bury your heads in lettuce cups and pate! If you won't listen to bloghungry I'm forced to send the message of soul food through another southern gay icon.. Mrs. Britney Spears-Federline.

Bloghungry World Premere:

The Britney/Paula Deen Mix

Giving Thanks For Brines

Thanksgiving is over and it was a good year for turkey. So good in fact that we ran to the store and bought another turkey to have for dinner the next night. It's official, brines are the only way to prep your turkey and anyone who says differently is a fool and deserves to eat a dry tasteless bird. Our turkey reached new levels of flavor and juciness which were previously unseen on any other family Thanksgiving event. Here's a rundown of our meal ratings.. Overall Meal Grades and Comments:

1. Turkey: A+

(new levels of juicy flavor)
2. Stuffing: B+
(fresh and satisfying)
3. Mashed Potatoes: B+
(perfect texture, classic)
3. Cranberry Orange Sauce: A
(tart with a slight citrus flavor)
4. Garlic Ginger Green Beans: C
(surprisingly flavorless)
5. Apple Pie: B+
(amazing flavor, too messy/ugly)
6. Pecan Pie: A
(the bourbon made all the difference, sweet and rich)

*Recipes listed on earlier posts

Cooking The Bird

Thanksgiving is here and now thus the complex web of cooking times begins. Here is a helpful turkey roasting guide I picked up from The National Turkey Federation (Who knew we had a National Turkey Federation?). You'll also find a handful of turkey info links to address any obsticles you and your turkey may confront. Have a Happy Thanksgiving. Turkey Info Links:

Yahoo Turkey Links

National Turkey Federation

Epicurious.com / Turkey School

America's Test Kitchen Turkey Help

Perfect Turkey Handbook

 

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                          

"Open Pan Method" NTF              Roasting Guidelines for a Fresh or Thawed Turkey         Roast in a 325 degrees F Conventional Oven on the Lowest Oven Rack
Weight	Unstuffed              Turkey	Stuffed Turkey
8 to 12 pounds	2 3/4 to 3 hours	3 to 3 1/2 hours
12 to 14 pounds	3 to 3 3/4 hours	3 1/2 to 4 hours
14 to 18 pounds	3 3/4 to 4 1/4 hours	4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 1/2 hours	4 1/4 to 4 3/4 hours
20 to 24 pounds	4 1/2 to 5 hours	4 3/4 to 5 1/4 hours
24 to 30 pounds	5 to 5 1/4 hours	5 1/4 to 6 1/4 hours

Thanksgiving Wines

I'm no wine expert, but I enjoy a glass of wine with dinner. Maybe more when spending the holidays with extended family. Here are a few suggestions I've researched for my table this year.

Note:The experts strongly recommend reds for Thanksgiving, but Mike only drinks white so there are a couple white wine suggestions listed as well.

Reds:

Red Zinfandel – This can range from easy-drinking, easy on the wallet, to intense and full-bodied (and more expensive). Your choice depends as much on your taste as your budget. If you like big, intense reds then go for it. But at Thanksgiving you may prefer to let the cook’s efforts take center stage, in which case one of the more moderate-priced and –styled versions will be perfect.

Syrah – This red’s style signature is vibrant fruit flavor tinged with spiciness – both savory spices like pepper, and sweet spices like cinnamon and clove. No wonder it’s such a great food partner! Some wineries use an alternate spelling, Shiraz.

White:

White Zinfandel – Some people are snobby about this blush wine with a little sweetness, but as the varietal wine that converted a lot of screwcap drinkers, I give it credit. With its lively, refreshing style it could be your white wine offering, and will be appreciated by those at the table who aren’t into reds.

Sauvignon Blanc – This white grape has a vibrant tanginess and slight pungency that shows tremendous versatility with all those flavors on the table. Some wineries use the name Fumé Blanc on the label—same thing.

A Very Bloghungry Thanksgiving: Pies

Bourbon Pecan Pie

If there is one thing the gays and the south have in common it's a healthy respect for hard liquor. So why not bring a little more into your Thanksgiving meal? I picked up this recipe from Paula Deen. It's a basic pecan pie recipe that is flavored with bourbon instead of vanilla. It's a rich twist on a holiday classic.. Give it a try.

1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons bourbon
1 (9-inch) deep-dish pie shell, unbaked

Preheat the oven to 375 degrees. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack. Serve w/ ice cream or whip cream.

Apple Pie

Apple pie is usually a good Thanksgiving crowd pleaser, but in the past I've been subjected to a lot of bland and boring homemade apple pies. Just because it's homemade doesn't mean it's good. This year, I decided to look for an apple pie recipe that would bring a little more to the table than grandma's old recipe. This recipe is made with layers apples that are covered in a thick glaze and topped with a layer of caramelized walnuts, crust, and more caramelized walnuts. Give it a try or at least hang up your grandma's recipe this year.. Nana's recipe is tired (give it a rest).

(2) 9 or 10-inch Pillsbury prepared rolled sheets
6 to 8 medium Granny Smith apples, peeled and sliced
Sauce:
3 tablespoons cornstarch
2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons sugar
6 tablespoons melted butter
2/3 cup light corn syrup
1 teaspoon vanilla
1 tablespoon lemon juice
Topping:
3/4 cup brown sugar
3 tablespoons flour
5 tablespoons light corn syrup
4 tablespoons softened butter
1/4 cup walnut halves

Preheat oven to 425 degrees F.
Place bottom crust in large deep-dish pie pan. Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits for steam. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting. Serve w/ ice cream or whip cream.

 

A Very Bloghungry Thanksgiving: Bourbon Pecan Pie

If there is one thing the gays and the south have in common it's a healthy respect for hard liquor. So why not bring a little more into your Thanksgiving meal? I picked up this recipe from Paula Deen. It's a basic pecan pie recipe that is flavored with bourbon instead of vanilla. It's a rich twist on a holiday classic.. Give it a try.

Bourbon Pecan Pie

1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked

Preheat the oven to 375 degrees. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack. Serve w/ ice cream or whip cream.

Italian Chopped Salad

I love a chopped salad and anything that involves sun dried tomatoes. So when the Everyday Italian lady brought the two together I had to give it a try. Due to lack of time and energy I didn't actually chop my salad so it didn't live up to it's full potential, but it was still pretty great and I'll definitely make it again. Italian Chopped Salad

4 teaspoons red wine vinegar
1/4 teaspoon salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons extra-virgin olive oil
2 cups finely chopped romaine lettuce (from 1/2 head)
2 cups finely chopped radicchio (from 1/2 large head)
1/2 cup drained canned white beans, rinsed and patted dry
8 oil-packed sun-dried tomato halves, drained and chopped

Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

Cookie Crisp Character Disappearances

I've never been the biggest fan of Cookie Crisp cereal, but I am somewhat of an expert on Saturday morning commercials. So I was shocked to see that Cookie Crisp now has a new wolf character on the box. This really offended me because it is now the seventh unexplained change-up in the character spokesperson line up in the cereal's history. Where are the characters going and why isn't anyone talking about it? Someone get Michael Moore on the phone. Brief History of Cookie Crisp Spokespersons:

1. Cookie Jarvis
(circa 1970 / magic cookie wizard)
2. Officer Krum, Cookie Crisp Crook
(circa early-mid 80's / crook stealing cereal chased by cookie cop)
3.Officer Krum, Cookie Crisp Crook and Chip the Cookie Crook Hound
(circa late 80's-early 90's / added crook dog side kick)
4.Cookie Crisp Crook and Chip the Cookie Crook Hound
(mid-late 90's / cookie criminals sans cop)
5.Chip the Cookie Crook Hound
(circa late 90's / cookie crook dog sans cookie crook)
6.Chip the Cookie Hound
(circa late 90's - early 00's / dog without the blindfold.. unveiled a criminal no more)
7.Chip the Cookie Wolf
(today / wolf cookie cereal obsessie)