FOODGASM For food lovers
SEPTEMBER ISSUE
Yummy
Hot Meals
Sexy Desserts
Drink It
Food you just CAN’T say no
Melting inside your mouth
Only for sinners
Refresh yourself
New York, SEPT 2015
$8.00
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Why foodgasm? Foodgasm
Editors
Dear food lovers, We make our living by not only cooking, but also eating, capturing, styling, illustrating and disigning beautiful, exquisite and exotic food for you. Even if everyone is different, and we all respond differently to food, this issue will help you to find your own path. We challenge you to explore and experiment with your food choices, thinking on your taste and wellness. We do LOVE food. and it is our passion sharing it with others, because we are sure that many people feel the same way. Hope you enyoy it, as much as we enyoyed creating it. With love, Melissa Contreras & Francesca Moya.
Contents Foodgasm
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Contents
Yummy
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Sexy desserts
Hot meals
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Drink it
Yummy You
Just
CAN’T say
NO
Foodgasm
Yummy
Larb Chiken Flatbread Ingredients 2/3 cup lime juice 1/3 cup fish sauce 1 tbs sugar 2 tsp Thai roasted chili paste 3/4 cup canned low-salt chicken broth 1 1/2 pounds ground chicken 1 cup sliced green onions 3/4 cup sliced shallots 3 tbs minced lemongrass 1 tbs sliced Thai chilies 4 Stonefire Naan Flatbread 1 cup baby arugula 1/2 cup julienned carrots 1/2 cup julienned red cabbage 1/2 cup micro radishes 1/2 cup chopped cilantro leaves 1/3 cup chopped mint leaves
Place the first 4 ingredients in medium bowl and whisk to blend; reserve sauce.
Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
Add broth to a large skillet over medium heat, bring to a simmer.Add chicken. Simmer until chicken is cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients.
Season with salt and pepper. Layer Stonefire Naan bread with the remaining ingredients.
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Foodgasm
Yummy
Cheddar and Chive biscuits Ingredients 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp kosher salt 3 tbs cold unsalted butter 3 tbs shortening 1 cup cold buttermilk 1/4 cup chives, finely chopped 1/2 cup cheddar cheese 2 tbs unsalted butter melted
Heat oven to 450 degrees F. Line bakesheet with parchment. Place flour, baking powder, baking soda and salt in a bowl and whisk until well combined. Add in the cold butter and using a pastry blender or two fork, or your fingers, cut the butter and shortening into the dry ingredients until the mixture resembles wet sand and the butter is the size of peas.
thickness. Use a knife or a metal bench scraper and cut into 2 1/2 inch squares.
Add the cold buttermilk and use a sturdy spatula or your hands and to mix the dough until everything is combined. Turn the dough onto a lightly floured work surface and knead until top surface is smooth. Shape dough into a rectangle and using a rolling pin, roll dough to 3/4 inch
NOTES: Any cheddar cheese will work. If you use table salt instead of kosher salt make sure to cut the ratio in half.
Place biscuits on parchment lined bakesheet one inch apart. Brush tops with melted butter. Bake at 450 degrees F for about 12-14 minutes. Remove from oven and cool on a wire rack for five minutes.
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Savory Korean Kimchi Pancake Ingredients 2/3 cup all-purpose flour ⅓ cup rice flour 2 tbs cornstarch ½ tsp onion powder ½ tsp garlic powder ½ tsp sugar ½ tsp salt ¼ tsp white pepper 1 cup sliced kimchi 2 tbs kimchi juice ¾ cup Canada Dry 1 egg, lightly beaten 6 thin green onions chopped 1 red chili sliced
In a bowl, whisk the flour, rice flour, cornstarch, onion powder, garlic powder, sugar, salt and white pepper.
Spread the batter and kimchi to even thickness. Top the pancake with half the remaining green onions and half the red chilies. Fry the pancake for 3 minutes. Carefully flip and fry for another 3 minutes. Remove and place it on a wire rack while you cook the rest of the batter. Slice the pancakes into squares or wedges. Serve immediately with dipping sauce.
Add the kimchi, kimchi juice, seltzer water, egg, and half of the green onions. Using a spoon, mix to combine until there is no visible flour. Pre-heat a 10” cast iron pan over medium heat. Add 2-3 tbs of oil. When the pan is hot, pour half the batter into the pan.You should heard sizzling .
Notes: 1. If the pancake has cooled and lost its crisp, heat and crisp it right back up by popping it under the broiler for 1-2 minutes. Watch it closely so it doesn’t burn. 10
Hot Meals Melting inside your mouth
Foodgasm
Hot Meals
Farmers Market Soba Noodles with Spicy Chimichurri and Crispy Kale Ingredients 1 package soba noodles 1 handful parsley, fresh 1 handful oregano, fresh 1 sprig of thyme, leaves pulled 1 lemon, juiced 1 small jalapeño, seeded Olive oil Salt and pepper 1 small onion, chopped 1 garlic clove, chopped 1 pint assorted cherry tomatoes 1 bunch kale Pecorino cheese
Get a big pot, fill it with water, add some salt and bring it to a boil. Cook pasta according to package instructions (usually boil until tender), rinse pasta, drizzle with a tiny bit of olive oil (so it doesn’t stick) and set aside.
Place the onion and garlic in a hot pan that’s oven safe (a skillet works perfect) with some oil and sautee until translucent and fragrant. Add the tomatoes on top and kale, sprinkle with salt and pepper and place under your broiler for 5-7 minutes - until kale turns to chips and tomatoes are nice and squishy.
Make the chimichurri: In a food processor or blender place the parsley, oregano, thyme, lemon juice, and jalapeno pepper, pulse a few times, then add a drizzle of olive oil and pulse again. Repeat this (alternate drizzle of olive oil + pulse) until you get a paste. Season with salt and pepper and set aside.
Grab the pasta put it in a bowl and toss with the chimichurri, plate on a large platter and top with the skillet mix of tomatoes, onions, and crispy kale. Add shavings of cheese and you’re set! Enjoy with La Crema Monterey Pinot Noir! 13
Cranberry Pot Roast.
Foodgasm
Hot Meals
Cranberry Pot Roast. Ingredients
1 chuck roast salt + pepper 2 tablespoons olive oil 1 onion, quartered 6 carrots, cut into 1-inch pieces 12 ounces baby potatoes 1 cup red wine 2-3 cups low-sodium beef broth 8 ounces cremini mushrooms, sliced 2 tablespoons worcestershire sauce 2 tablespoons balsamic vinegar 3 sprigs fresh thyme 1 sprig fresh rosemary 12 ounces fresh cranberries 2 tablespoons honey mashed potatoes or wide egg noodles, for serving
Preheat the oven to 275 degrees F.Season the chuck roast liberally with salt + pepper all over.Heat a large dutch oven, over high heat.
Remove the chuck roast from the pan.Carefully pour in the wine and deglaze the pan, scraping up any brown bits off the bottom. Remove from the heat.Add the meat back to the pan and cover with 2-3 cups of beef broth, the worcestershire sauce and the balsamic.
Add one tablespoon of olive oil. Add the onion, carrots and potatoes (if using) and cook, stirring once or twice until the veggies are just slightly browned on the edges, about 5 minutes. Do not leave the veggies in there too long, you don’t want them to become soft.
Throw in the mushrooms + browned veggies, thyme, rosemary, cranberries + honey. If the liquid is not covering the meat at least half way, add more until it is.Cover the pan and place in the oven. Roast for 3-4 hours or until the roast is cooked to your liking.
Remove the veggies to a plate.Add another drizzle of oil and once hot, add the chuck roast and sear all over, about 3-4 minutes per side.
Serve over mashed potatoes or eggs noodles.
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Sexy Desserts Only for sinners
Foodgasm
Sexy Dessert
Dark Chocolate Digestive Biscuits S’mores Ingredients
1½ cups whole wheat pastry flour ½ cup rolled oats, roughly grinded ½ tsp baking soda ¼ cup brown sugar ¼ tsp salt ¼ cup cold unsalted butter ¼ cup cold vegetable shortening 2 tbs milk 1-2 dark chocolate bar 16 marshmallows
Whisk together the flour, oats, baking soda, sugar and salt. Cut the butter, shortening into the flour mixture and combine until they resemble coarse big and small bread crumbs Add the milk and stir well. Pour the wet crumbs onto a sling wrap set on a work surface.
3” cookie cutter, cut out the dough. Carefully remove the cut dough and place them on the baking sheet. Bake the biscuits for 14-15 minutes until golden. Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack. Once the biscuits have cooled, place them on a baking sheet. Place each piece of chocolate on a biscuit. Add marshmallow.
Using the sling wrap, bring the crumbs together and gently compress to form a ball. Flatten it slightly into a disc. Wrapped in sling wrap, chill the dough in the refrigerator for 30 minutes to a couple of days. Preheat the oven to 350 F. Line baking sheets with parchment paper.
Set the oven to broil on high and place the baking sheet on the highest rack. Broil for 2-3 minutes until the chocolate melts and marshmallow softens.Remove the baking sheet and sandwich the biscuits. Press it down a little.
Lightly flour the work surface, the dough and a rolling pin. Gently roll the dough until it becomes ⅛ “ thick. Using a
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Flourless Dark Chocolate Souffle with Earl Grey Cream Ingredients
1/2 cup of butter 8 eggs 1 pound of chopped dark chocolate 1/3 cup of granulated sugar 1/2 tsp vanilla extract 1/2 cup of whipping cream 1 small piece of lemon peel 2 earl grey tea bags
Preheat the oven at 350F. Butter yo ramekins. Melt chocolate and butter in a double boiler. Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.
whites into the chocolate mix. Pour batter into the ramekins and bake for 25 minutes.
Add the 1/3 cup of sugar and vanilla to the yolks and beat until nice and fluffy (they’ll get pale like your thighs after winter). Add yolks to the butter and chocolate mixture – fold them in.
Heat up the cream, 2 tablespoons of sugar, earl grey tea, and lemon peel until the cream starts to simmer. Remove from heat and let it steep for about 10 minutes, then let it cool down in the fridge.
Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg
Once it’s cold, remove all the stuff and give it a quick whip (no need to go all the way).
Make the earl grey cream:
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Dark chocolate steamed pudding Ingrdients 180 grams softened butter 1 cup brown sugar 4 eggs 1/3 cup whole milk ½ cup cherry jam 1 tbs vanilla extract 200 grams dark chocolate melted 2 1/4 cups plain flour 2 tsp baking powder 1 cup dark cocoa powder 1 pinch salt
Lightly butter the inside of a 2 litre pudding bowl. Beat butter and sugar until pale and fluffy, add eggs one at a time and beat to combine. Stir in milk, jam, vanilla extract and melted chocolate, then add sifted flour, cocoa powder, baking powder and salt, and beat to combine.
To do this, put an inverted side plate in the base of a large saucepan. Place the pudding on the plate and pour boiling water in to come half way up the sides of the pudding basin. Bring the water to a simmer, cover, checking to top up the water level if necessary during cooking).
Spoon the mixture into the prepared pudding bowl, cover tightly with pudding basin lid and steam for 2 hours.
Remove from the water and set aside for 25 minutes - it’s important to do this so it’s not too molten on the inside.
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Foodgasm
Sexy Dessert
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Drink It Foodgasm
Sexy Dessert
Refresh yourself
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Foodgasm
Drink It
Frozen Strawberry Lassi Ingredients 16 oz frozen strawberries 1 cup vanilla yogurt 1-3 tbs milk 1 tbs sugar or honey or to taste Couple drops rose water Crushed pistachio Chopped strawberries
In a high powdered blender, add the strawberries, yogurt, milk, sugar and rose water. Blend until smooth. Add lassi with crushed pistachios and chopped strawberries.
1. If you want it thinner, add more milk. If you want it thicker, add less milk. 2. You can drizzle some agave nectar or honey on the chopped strawberries if you’d like.
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Vanilla Cashew Almond Milk Tea Ingredients 3 cups water, boiling hot 4 tea bags (black) 1 tbs cashew almond butter 1 cup hot water 2 tbs condensed milk 2 tbs sugar
Place tea bags in 3 cups hot boiling water. Cover and let steep for 5-8 minutes.
The longer the tea steep, the stronger the flavor but also, the bitter it gets.
Add the vanilla cashew almond butter and 1 cup hot water to the Vitamix (or any high powdered blender). Blend on high until smooth (with some sweetener, this already makes a superb vanilla cashew almond milk).
If you want to make it dairy free, omit the condensed milk and increase sweetener. It will not be as creamy. If you don’t care too much about froth, you can give it a quick stir in a teapot instead. It may not be as creamy as if you would to blend it.
Add the tea, condensed milk and sugar. Blend to combine and to create froth.
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Foodgasm
Drink It
Pineapple Mango Smoothie
Ingredients 1 cup fresh mango 1 cup fresh pineapple 2 tbs yogurt 1-2 tbs honey
Put all ingredients in a blender and blend till smooth.
Add more yogurt if you like your smoothie thicker.
Try to avoid the fibrous parts of the mango or else your smoothie will end up with them.
If using frozen fruit, make sure to thaw it first unless you like the ‘slushy’ consistency of frozen fruit.
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