had a leftover baked potato

just some wings( injected with Tony C's garlic butter an smoked, sauce is Texas Pete and butter):




these were great..

The meat pies (spinach with feta cheese shown) that we feed the performers and workers of the Bristol Renaissance Faire.

A rough draft, if you will, of my Elvis-themed pie for the Pi[e] Day party:


A slice, with the Oreo crust, caramel bananas, peanut butter fluff, and crisp bacon each visible:


And a picture of the happy face I made when I tried it will cost you extra.

Pigeons eating kimchi in Seoul.



Part of my trip to china (with only one day in korea). you can see more china pics here (it takes a while to load, be patient. Use the keyboard arrows to navigate). I plan to do a trip report sometime from china, but am waiting for some free time... So busy lately..

Nothing like the original Joe's Pizza on Bleeker after having um, over-imbibed a bit:

bb's and blue skies. it doesnt get any better..

That's some mighty fine-looking 'q there, Jim. Perfect day for it, yesterday.

Swiss chard, prosciutto, onion and goat cheese tart. Basic butter crust with just a bit of dijon mustard.

Pumpkin Soup with Vegetables and Wild Mushrooms - Banyan Tree Hotel, Lijiang, Yunnan, China

Yak Butter Tea and Flour Baba with Chives, Lijiang, Yunnan, China

The Meyer Lemons were so beautiful and fragrant sitting there at WF this weekend, I picked them up as a pure impulse, got them home and went, "Now what?"


The result: Meyer Lemon Souffle with Meyer Lemon and Pistachio Shortbread Cookies. The raspberries were frozen (saved from my Mom's garden last summer). I'd never made a souffle at all before tonight, so it was pretty amazing that this WASN'T an epic FAIL. Light, citrus-y and warm.

I'd make this again. And again.

Hi,

Your dessert looks absolutely lovely with flavor to match, I'm sure.

Now you have conquered any fear of making souffle, you now have the skills to make quick meals.

Regards,

Cathy2 wrote:Hi,

Your dessert looks absolutely lovely with flavor to match, I'm sure.

Now you have conquered any fear of making souffle, you now have the skills to make quick meals.

Regards,

Thank you, Cathy. It was really good and neither too "eggy" nor too sweet and I was happy with the texture of the final product.

I don't think it was ever "fear" of making one...just really the lack of opportunity and REASON for it, since it's one of those desserts you really have to enjoy right from the oven and I haven't found a recipe where you can make a single serving (99% of my baking these days goes to co-workers or various "guinea pig" neighbors). It seems like a tricky thing to do when you have dinner party guests, as you end up having to head back into the kitchen after the main course to make the thing. With the lemons though, I ended up just asking a few folks to "come over for souffle," and we were able just chat and visit WHILE I cooked and I was able to serve it up right to them.

Not sure I'm following what you mean by "quick meals." (Then again, it's 4:30am and I'm not that wide awake yet.) I ended up making the souffle (and cookies) over two days; the cookie dough and the lemon curd on Monday night after work, and then Tuesday night, I put the thing together. But even if I'd done it in one evening, I would say I spent an hour or a bit more (since I also ended up having to shell the danged pistachios). So while certainly not one of the most time-consuming things I've made/make (egads, every time I do an Opera Cake it's a 3-hour deal), it's also not something I'd consider "quick" like my usual go-to, single-gal dinner of a bowl 'o Cheerios.

Pie-on-a-Stick practice batch for Sunday (Pi Day). Peach, blueberry and strawberry/raspberry.

tgoddess wrote:Pie-on-a-Stick practice batch for Sunday (Pi Day). Peach, blueberry and strawberry/raspberry.

Ooo! Fill some of those with spiced meat, please!

People are posting a lot of great looking stuff. School plus work is keeping me from doing as much cooking, or creative and new cooking as I'd like. I hit up a lot of the old favorites or things that make big batches for leftovers. It is also keeping me from doing to much photography, but here are a few things I've done over the last couple months:

Shredded beef tacos. A modified Rick Bayless recipe where the potatoes cook under the meat in the slow cooker, from his book Mexican Everyday. Very tasty stuff:




"Tex-Mex" style ribs (the rub and sauce) with stewed tomatoes and beans on rice. Ribs were cooked in the oven:


Spinach, mushroom and chicken enchiladas with a tomatillo sauce, topped with queso fresco. Another Rick Bayless recipe. Not much to look at, but these things were so good I could hardly believe it.

tgoddess wrote:Pie-on-a-Stick practice batch for Sunday (Pi Day). Peach, blueberry and strawberry/raspberry.

tgoddess, what are you using for sticks? Can you give me some idea of scale-- how big are the pies and how much filling? What a great idea-- if I make these, I shall name them after you.

Here is my pie, we are celebrating Pi day early:
Buttermilk Sweet Potato Pie:



Recipe here:
http://smittenkitchen.com/2009/11/sweet ... rmilk-pie/
She has a complicated mixing strategy; I just combined everything in a bowl and smoothed it out with the immersion blender. Also, I used brown sugar instead of white and omitted the lemon juice. Instead of cinnamon, I used Spice House apple pie spice blend. This is a great recipe-- not too sweet, with a nice tang from the buttermilk.

Jen

Pie-love,

I wish I could take credit for it, but it's an idea I'd come across about a year and a half go that was in DESSERTS MAGAZINE. Truly one of those "DOH! I wish *I'd* thought of that!" things. I'm a sucker for things on sticks.

Pardon the pun.

I used 6" cardboard lollipop sticks (obviously, don't use the plastic ones, since they go IN the oven) from Wilton. http://www.wilton.com/store/site/product.cfm?id=3E310639-475A-BAC0-577408851CD5C5D9&killnav=1 I get mine at Michael's craft store (in the candy-making section).

These were fun to make and freeze nicely. I made extra (unbaked), froze them on a baking sheet first and then put them in a large Ziploc freezer bag, so now I can make one or two at a time in the toaster oven when I get a hankerin'. (Obviously, just remember to wrap the sticks in aluminum foil before baking to keep them from burning.)

I used a 1-7/8" biscuit cutter for the pies and baked them on a baking sheet lined with a Silpat. Roll the dough pretty thin (no more than 1/8") so you don't end up with JUST a big mouthful of crust. Bake as you would any other fruit-filled pie, using your crust and filling of choice and take care to get a GOOD seal/crimp on them, especially around the stick part. They won't need to bake as long (again, obviously)...just go until you see them getting a nice, golden color on the crust. I imagine, you could also fry these, but I haven't tried that yet.

Your sweet potato pie looks LOVELY!

Pie-on-Stick packed up for shipping to her friends in Vegas for their Pi Day Party.



Joelf - I hadn't even thought about filling them with meat, but that makes a lotta sense. A couple of those, a couple of these and you have a fun little take-to-school-or-work lunch!

tgoddess, those pie-on-a-sticks look great! I've always wanted to try and make them ever since I've seen it here: http://luxirare.com/float/

Joel's idea of filling them with meat sounds good too, kinda like an empanada on a stick.

just some pics I wanted to share of the arrachera I grilled today:




a photogenic taco imho.:




thanks for looking

Happy π day, everyone!

π neapple-rhubarb pie


Pie r squared


Paper pizza π

Blueberry π day in progress

bacon wrapped, stuffed, smoked chicken breasts:







really nice, next time de-boned thighs..

Kung Pao Chicken from "Land of Plenty" by Fuchsia Dunlop

daylight grilling!

mhill95149 wrote:daylight grilling!

Look fantastic, in particular the deep char grill marks on the salmon.

Sunday lunch

Mini strawberry chiffon cake, soaked with Grand Marnier, filled with fresh strawberry puree and strawberry buttercream, garnished with fresh whipped sweetened cream and dusted with strawberry powder.

for tonight's dinner rack of lamb, off the ribs, trimmed and tied.