Celebrating National Pineapple Upside Down Cake Day from Trisha’s Southern Kitchen

Pineapple Upside-Down Cake, Food Porn Friday, Trisha Yearwood, National Pineapple Upside Down Cake Day,

Image credit: Food Network

Grab your pineapple, maraschino cherries, brown sugar and a few other ingredients and then throw down with this incredible recipe for pineapple upside-down cake courtesy of Trisha Yearwood and the Food Network show Trisha’s Southern Kitchen. Today is National Pineapple Upside Down Cake Day and this easy recipe, Trisha’s Pineapple Upside-Down Cake yields 6 servings, and only takes 1 hour and 15 minutes to prepare.

Be sure to check out this recipe and many others on the Food Network. Bon appetit. Happy #FoodPornFriday Y’all!

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Serving Pad Thai on Food Porn Friday

Lord knows I can certainly use a big bowl of pad thai right now. I saw this amazing tangy, savory, sweet and slightly spicy stir-fried recipe from the kitchen of Seonkyoung Longest, whose nickname is Flower Pig. She says this is the BEST Pad Thai recipe to make at home.

She cautions that making this dish is a little tricky to master but offers some personal, excellent advice when making this unforgettable mouthwatering dish.

1. First, don’t be afraid of using enough oils. Because of the type of noodles, without generous amount of noodles, you will end up a huge chunk of noodles and you don’t want that right?

2. Second, make sauce in a bowl before start cooking- this is actually what you have to do any type of stir fry recipes. This way you can taste then sauce ahead- so you can fix it if you need to, not while you are cooking. Good stir fried food’s secret is high heat, so prepare your ingredients.

3. Third, if your noodles are not cooked some reason, no worries! Just add more water, 2 tablespoons at a time!

For more on this recipe and others, visit Seonkyoung Longest.

Author: Seonkyoung Longest
Serves: 4
Prep time: Cook time: 11 mins | Total time: 26 mins
Ingredients

The Poetry of National Caramel Popcorn Day on Food Porn Friday

National Caramel Popcorn Day, Food Porn Friday, National Poetry Month

Image source: sparkpeople.com

Today on Food Porn Friday, we are celebrating the poetry of caramel popcorn as we celebrate National Caramel Popcorn Day. Instead of taking the easy way out by going to your local market and buying some boxed caramel flavored popcorn, why not make this easy snack yourself?

This recipe for Skinny Caramel Popcorn from the SparkPeople Cookbook is an ideal snack to make that would complement any book of poetry.

Skinny Caramel Popcorn

Submitted by: CHEF_MEG | This recipe is fromThe SparkPeople Cookbook!

This lightened-up version of caramel popcorn is our favorite tailgate treat.

Number of Servings: 18

Ingredients

    • Cooking spray
    • 1 cup packed dark brown sugar
    • 1/2 cup light-colored corn syrup
    • 1/4 cup butter
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 12 cups air-popped popcorn (6 T kernels)

Directions

Preheat oven to 250 degrees Fahrenheit. Coat a large jelly roll pan or baking sheet with nonstick cooking spray.
– Combine sugar, corn syrup, and butter in a medium or large heavy-bottomed saucepan; bring to a boil over medium heat.
– Cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the mixture from bubbling up.
– If you have a pastry brush, dip it in cool water and use it to brush down the sides of the pan. Be careful; the mixture will burn you if it boils over.
– Remove from heat; stir in vanilla, baking soda, and salt.
– Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
– Spread popcorn mixture into prepared pan.
– Bake at 250 degrees Fahrenheit for 45 minutes, stirring every 15 minutes.
– Remove from oven; stir to break up any large clumps.

Cool 15 minutes. Serve at room temperature. Let the popcorn cool completely before storing. Store in an airtight container for up to 1 week. Serving size is about 2/3 cup.

Happy #NationalCaramelPopcornDay on #FoodPornFriday during #NationalPoetryMonth!

Celebrating Cristeta Pasia Comerford, the First Female White House Executive Chef

Women's History Month, White House First Female Executive Chef, Cristeta Pasia Comerford

Image source: The Economic Times

On Food Porn Friday in celebration of National Women’s History Month, we are spotlighting Cristeta Pasia Comerford, a Filipino-American chef who has been the White House Executive Chef since 2005. She is the first woman and first person of Filipino descent to hold this post.

Cristeta Comerford was born as Cristeta Gomez Pasia in the Philippines to Honesto Pasia, a public school assistant principal, and Erlinda Gomez. She attended the University of the Philippines, Diliman in Quezon City, majoring in food technology. Comerford did not complete her degree, however, before emigrating to the United States at the age of 21. She was recruited by White House executive chef Walter Scheib III in 1995 to work in the Clinton White House. After Scheib resigned in February 2005, Comerford was appointed White House executive chef by First Lady Laura Bush and is the first woman to hold this position.

We are featuring one of Cristeta’s amazing recipes for Vegetable Tart that was presented in the episode Barefoot in Washington on the show Barefoot Contessa.

Food Porn Friday, White House Chef, Food, Cristeta Pasia ComerfordImage source: Food Network

Vegetable Tart

Total: 1 hr 50 min
Active: 50 min
Yield: 6 to 8 servings | Level: Intermediate

Ingredients

For the pie crust:
  • 5 cups all-purpose flour
  • 1 1/2 teaspoons fine salt
  • 1 pound (4 sticks) cold butter, cut into 1/2 inch cubes
  • 4 egg yolks
  • 1/2 cup ice water
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 small onion, chopped
  • Salt and freshly ground black pepper
  • 8 ounces Gruyere or Swiss cheese, grated
For the pie crust:
  • 5 cups all-purpose flour
  • 1 1/2 teaspoons fine salt
  • 1 pound (4 sticks) cold butter, cut into 1/2 inch cubes
  • 4 egg yolks
  • 1/2 cup ice water
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 small onion, chopped
  • Salt and freshly ground black pepper
  • 8 ounces Gruyere or Swiss cheese, grated
For the vegetables:
  • 1 zucchini, sliced into 1/4-inch coins
  • 1 yellow squash, sliced into 1/4-inch coins
  • 1 butternut squash, peeled, quartered and sliced into 1/4-inch pieces
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
For the vegetables:
  • 1 zucchini, sliced into 1/4-inch coins
  • 1 yellow squash, sliced into 1/4-inch coins
  • 1 butternut squash, peeled, quartered and sliced into 1/4-inch pieces
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
For the custard:
  • 2 eggs, beaten
  • 1 cup half-and-half
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • Salt and freshly ground black pepper
For the custard:
  • 2 eggs, beaten
  • 1 cup half-and-half
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • Salt and freshly ground black pepper
Cristeta Pasia Comerford, Women's History Month

Image Source: georgewbush-whitehouse.archives.gov

Directions

For the custard:

Preheat the oven to 350 degrees F. Place a quarter-sheet pan or pie plate on a rimmed baking sheet lined with foil or parchment paper.

For the pie crust: In a food processor, pulse the flour, salt and butter together until the butter is the size of peas. Add the egg yolks and pulse until well combined. While pulsing, slowly add the ice water until the dough just comes together. Tip out onto a board and wrap in plastic wrap. Chill in the fridge for 30 minutes.

When the dough is rested, roll out into a rectangle and place into the prepared baking sheet. Line with parchment paper and fill with pie weights. Blind bake for 20 minutes. Remove the weights and parchment and bake for another 10 minutes until golden. Set aside.

Turn the oven temperature up to 375 degrees F.

In a medium skillet over medium heat, drizzle in the olive oil. Add the garlic, thyme sprigs and onion and saute until translucent. Season to taste with salt and pepper. Set aside to cool; discard the thyme.

For the vegetables: Lay the zucchini, yellow squash and butternut squash on a parchment-lined half-sheet pan. Drizzle with olive oil and season with salt and pepper. Bake for about 5 minutes in the oven, just enough to partially cooked the vegetables.

For the custard: In a medium bowl, whisk together the eggs and half-and-half. Add the lemon zest, chopped thyme, and salt and pepper. Set aside.

Cover the base of the pie crust with the cooked onions and sprinkle over half of the cheese. Arrange the vegetables on top, and then pour over the custard mixture carefully. Sprinkle over the rest of the cheese.

Bake for about 30 minutes, or until the center is set. Cool for at least 20 minutes before serving.

For the custard:

Preheat the oven to 350 degrees F. Place a quarter-sheet pan or pie plate on a rimmed baking sheet lined with foil or parchment paper.

For the pie crust: In a food processor, pulse the flour, salt and butter together until the butter is the size of peas. Add the egg yolks and pulse until well combined. While pulsing, slowly add the ice water until the dough just comes together. Tip out onto a board and wrap in plastic wrap. Chill in the fridge for 30 minutes.

When the dough is rested, roll out into a rectangle and place into the prepared baking sheet. Line with parchment paper and fill with pie weights. Blind bake for 20 minutes. Remove the weights and parchment and bake for another 10 minutes until golden. Set aside.

Turn the oven temperature up to 375 degrees F.

In a medium skillet over medium heat, drizzle in the olive oil. Add the garlic, thyme sprigs and onion and saute until translucent. Season to taste with salt and pepper. Set aside to cool; discard the thyme.

For the vegetables: Lay the zucchini, yellow squash and butternut squash on a parchment-lined half-sheet pan. Drizzle with olive oil and season with salt and pepper. Bake for about 5 minutes in the oven, just enough to partially cooked the vegetables.

For the custard: In a medium bowl, whisk together the eggs and half-and-half. Add the lemon zest, chopped thyme, and salt and pepper. Set aside.

Cover the base of the pie crust with the cooked onions and sprinkle over half of the cheese. Arrange the vegetables on top, and then pour over the custard mixture carefully. Sprinkle over the rest of the cheese.

Bake for about 30 minutes, or until the center is set. Cool for at least 20 minutes before serving.

Bon Appetit on Food Porn Friday during Women’s History Month!

Moroccan Lamb Tagine by the Barefoot Contessa on Food Porn Friday

Ina Garten, Barefoot Contessa, Women's History Month, Food Porn Friday

Photo: Quentin Bacon

On Food Porn Friday in celebration of National Women’s History Month, we are featuring the host of the TV program Barefoot Contessa viewed on the Food Network. Ina Rosenberg Garten was one of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence.

Garten had no formal training and began to cultivate her culinary abilities by studying the volumes of Julia Child’s seminal cookbook, Mastering the Art of French Cooking. Many never knew she was a former staff member of the White House Office of management n Budget. In school, she showed an aptitude for science and is known to use such a scientific mindset while experimenting with her recipes. She later relied on intuition and feedback from customers and friends in order to refine her recipes. She was primarily mentored by Eli Zabar (owner of Eli’s Manhattan and Eli’s Breads) and food connoisseur Martha Stewart.

Today, we are featuring a recipe for one of Ina’s delectable dishes, Moroccan Lamb Tagine. It’s obvious she loves cooking for her husband Jeffrey and hosting dinner parties at her home in The Hamptons.

Moroccan Lamb Tagine

  • Good olive oil
  • 6 small frenched lamb shanks (5 to 6 pounds total)
  • 3 cups chopped yellow onions (2 large onions)
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon grated fresh ginger
  • 1½ teaspoons chili powder
  • 1½ teaspoons ground turmeric
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground cardamom
  • 1 (4-inch) cinnamon stick
  • 1 (28-ounce) can diced tomatoes, such as San Marzano
  • 2 cups good chicken stock, preferably homemade
  • 2 tablespoons light brown sugar, lightly packed
  • 4 (½-inch-thick) slices of lime
  • Kosher salt and freshly ground black pepper
  • 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
  • 1 pound butternut squash, peeled and 1-inch-diced
  • ½ pound sweet potatoes, unpeeled and 1-inch-diced
  • Steamed Couscous (see recipe), for serving
Barefoot Contessa, Cooking, Women's History Month

Image source: Ina Garten, Barefoot Contessa

Preheat the oven to 300 degrees.

Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.

Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom, and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt, and 1 teaspoon pepper. Add the potatoes, butternut squash, and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with steamed couscous.

Steamed Couscous (Serves 6)

  • 4 tablespoons (½ stick) unsalted butter
  • 2 cups chopped yellow onions (2 onions)
  • 3 cups good chicken stock, preferably homemade
  • Kosher salt and freshly ground black pepper
  • 2 cups couscous (12 ounces)

Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1½ teaspoons salt, and ½ teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

For more on this great recipe and other entertaining ideas, click here to check out the world of Ina Garten, the Barefoot Contessa, as we celebrate Women’s History Month!

Ratatouille by Cooking Pioneer Julia Child during National Women’s History Month

Julia Child, National Women's History Month, Food Porn Friday

Image source: Quote Hamster

Bon appetit! That was the famous teaser line by the beloved, most widely recognized female American chef who revolutionized American cuisine on her show, The French Chef. Julia Child left an indelible mark on her audience and the food world through her broadcasts on the PBS network. She taught her faithful viewers how easy and enjoyable cooking could be.

Julia Child (August 15, 1912 – August 13, 2004) was born Julia Carolyn McWillams in Pasadena, California, to John and Julia McWilliams. Julia began to study cooking in Beverly Hills, California. She married Paul Cushing Child in September 1946 who introduced her to cooking. 

She decided she wanted to learn about French cooking and, after studying the language, she enrolled at the famous Cordon Bleu cooking school. With two fellow students, Simone Beck and Louisette Bertholle, she formed a cooking school called L’Ecole des Trois Gourmandes (School of the Three Gourmets). In 1963, after appearing on a television panel show, Child began a weekly half-hour cooking program called The French Chef. Her work was recognized with a Peabody Award in 1965 and an Emmy Award in 1966.

Today we are featuring a delicious recipe for Ratatouille by famed chef, Julia Child. Bon Appetit!

Julia Child’s Ratatouille

Julia Child, French Food, Ratatouille

Image source: juliachildsrecipes.com/

Ingredients:

  • Eggplant: 1 lb.
  •  Zucchini or summer squash: 1 lb.
  •  Olive oil: 4-6 Tbsp. (divided)
  • Salt: 1 tsp.
  • Mashed garlic: 2 cloves
  • Yellow onions: About 1 1/2 cups or 1/2 lb. (thinly sliced)
  • Salt & Pepper: to taste
  • Green peppers: 2 (about 1 cup, sliced)
  • Minced parsley: 3 Tbsp.
  • Red tomatoes: 1 lb. (Make sure they are ripe, firm, seeded, peeled, and juiced!)
  • Note: If you are using canned tomatoes, you will need about 1 1/2 cups.

Directions:

  • Peel and cut the eggplant. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide, 3-inch long, and 3/8-inch thick. Scrub the summer squash and cut into pieces the same size as eggplant. Take a bowl and put the vegetables into it. Toss the vegetables with one teaspoon salt.
    Julia Child, National Women's History Month, Food Porn Friday

    Image source: Cooking Channel

    Set them aside for 30 minutes. Drain every slice and dry with a towel.

  • Take a skillet and put four tablespoons of olive oil into it. Sauté the summer squash and eggplant, one layer at a time, for about one minute until the vegetables are slightly browned. Take them out into a dish.
  • Cook pepper and onions in the same skillet. Add a couple of tablespoons of olive oil if needed. Cook the vegetables for 10 minutes until they are tender. Add the garlic and season the mixture with salt and pepper.
  • Take the tomatoes and slice its pulp into 3/8-inch strips. Layer the tomatoes over pepper and onions, and season them with salt and pepper. Cover the skillet and let the vegetables cook for about 5 minutes on a low heat until the tomatoes start to render their juice. Check the seasoning and raise the heat. Boil the vegetables in the tomato juice until the juice evaporates entirely.
  • Take a casserole, about 2½-inch deep, and put 1/3 of the tomato mixture into it. Sprinkle the freshly minced parsley over tomatoes. Next, arrange half of the summer squash and eggplant on top. Layer the remaining tomatoes and parsley. Put the remaining summer squash and eggplant, and finish off with the rest of tomatoes and parsley.
  • Cover the casserole and put it on a low heat. Let everything simmer for about 10 minutes. Check it after 10 minutes, and season it if necessary. Raise the heat a little and cook everything for 15 minutes uncovered. Cook until all the juices evaporate. Be very careful about the heat. Avoid the vegetables getting scorch at the bottom of casserole.

Take it out, and serve!

Celebrating Chef Julia Child on #FoodPornFriday during #NationalWomensHistoryMonth!

Food Porn Friday: Jerk Spiced Grits with Spicy Tomato Shrimp Gravy

Barbara Smith, B. Smith, Chef, Cook, Food

Chef B. (Barbara) Smith

Today on Food Porn Friday, as we celebrate National Women’s History Month, we are featuring a mouthwatering recipe from the cookbook of one of our beloved chefs, B. Smith. She became a lifestyle icon thanks to her contemporary Southern cookbooks,  with three iconic restaurants, and working as an advocate for healthy living. Smith became a culinary ambassador for the U.S. Department of State’s Diplomatic Culinary Partnership in 2012 and worked with Ready Pac to bring culturally diverse food to the Armed Forces.

Smith made history by becoming the first black model to grace the cover of Mademoiselle magazine. We are featuring this favorite southern recipe with shrimp and grits, coming from her cookbook, B. Smith Cooks Southern-Style.

JERK SPICED GRITS WITH SPICY TOMATO SHRIMP GRAVY

Spicy Tomato Shrimp Gravy
Ingredients:
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 cup seafood broth or stock, or bottled clam juice
One 28-ounce can whole peeled tomatoes
Drained, liquid reserved and coarsely chopped
1 teaspoon Old Bay Seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound peeled and deveined shrimp
1 tablespoon chopped fresh parsley

Directions:
In a large saucepan. Melt the butter over medium heat and sauté the onion, garlic, celery, and bell pepper until softened about 7 minutes.
Add the broth, tomatoes, and reserved tomato liquid, and bring to boil.
Add the Old Bay Seasoning, black pepper, and cayenne; simmer for 20 minutes. Stir in the shrimp, basil, and parley, and simmer until the sauce is slightly thickened and the shrimp is just cooked through about 5-8 minutes.

Jerk-Spiced Grits
Ingredients:
4 cups chicken or vegetable stock or broth
1 1/2 tablespoons dried jerk seasoning or more to taste
1/2 teaspoon salt
1 cup quick-cooking grits
2 tablespoons butter
1/4 pound garlic herb cheese spread, such as Boursin Light
2 tablespoons chopped fresh parsley
Finely chopped scallions, for garnish

Directions:
In a medium saucepan. Bring the stock, jerk seasoning, and salt to boil. Slowly stir in the grits. Reduce heat to medium-low, cover, and cook for 5-7 minutes, stirring frequently, until thickened
Add the butter and cheese, stirring until melted. Add the parsley and stir to blend. Served immediately, garnished with chopped scallions.

Bon Appetit!

Happy #NationalWomensHistoryMonth on #FoodPornFriday!

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