Pizza sauce prep




and the pizza

olive gorgonzola burger....

That burger looks great Jim, just the way I like them with either blue cheese or gorgonzola and olives. Besides making them myself now and then the Salt Creek BBQ in Batavia has them on their menu.

edited to correct name of the restaurant.

LikestoEatout wrote:That burger looks great Jim, just the way I like them with either blue cheese or gorgonzola and olives. Besides making them myself now and then the Rib Shack in Batavia has them on their menu.

thanks for the tip on the rib shack.

I chopped some olives, and stuffed the burger with them and gargonzola. alos as pictured just topped it with jalapenos and melted more gargonzola on top. really nice.

Artichoke, leek, and taleggio fritatta:


Recipe from Fine Cooking Issue #104.
http://www.finecooking.com/recipes/arti ... ttata.aspx

More details in the "baby artichokes" thread....

Jen

Because of the wonderful weather last week, my Kwanzan cherry tree* was in full bloom this week so it seemed like the perfect time to try to make some Sakura (cherry blossom) macarons. The cookie is infused with cherry blossom tea which was a gift from a friend. It gives them a light cherry flavor and they are filled with dark, sweet cherry buttercream. Welcome, Spring!





* Named after a mountain in Japan, the Kwanzan cherry tree is native to China, Japan, and Korea.

Pie-love wrote:Artichoke, leek, and taleggio fritatta:


Recipe from Fine Cooking Issue #104.
http://www.finecooking.com/recipes/arti ... ttata.aspx

More details in the "baby artichokes" thread....

Jen

That site should be using your picture. It looks amazing.

tgoddess wrote:The cookie is infused with cherry blossom tea which was a gift from a friend. It gives them a light cherry flavor and they are filled with dark, sweet cherry buttercream. Welcome, Spring!

Cookies are so beautiful I might not be able to eat them.

Oh, who am I kidding, of course I would, but I'd pause to admire their beauty first.

tgoddess wrote:* Named after a mountain in Japan, the Kwanzan cherry tree is native to China, Japan, and Korea.

Thanks for the clarification. For a moment I thought...

Ewwwwww. . .Santander, that is just too icky for words! Even HEARING the words "corn nuts" gives me the heebie-jeebies.

G Wiv wrote:

tgoddess wrote:The cookie is infused with cherry blossom tea which was a gift from a friend. It gives them a light cherry flavor and they are filled with dark, sweet cherry buttercream. Welcome, Spring!

Cookies are so beautiful I might not be able to eat them.

Oh, who am I kidding, of course I would, but I'd pause to admire their beauty first.

Thanks, Gary! Of course, I always think the "styling" helps a lot.

cherry wood smoked chicken thigh for some gumbo tomorrow:

jimmy - You're killing me! First the grilled oysters, constantly on my mind now, then those chicken thighs. How are you going to resist tearing into them before tomorrow?

petite_gourmande wrote:jimmy - You're killing me! First the grilled oysters, constantly on my mind now, then those chicken thighs. How are you going to resist tearing into them before tomorrow?

thanks...

whose to say a QC snack of the chicken wasnt had...

the smoked kilbasa I just did and the smoked chicken will be put to a higher use... gumbo....

Video- Smoked Brisket Sandwich

Watch at HD on YouTube if you can.

Bill/SFNM wrote:Video- Smoked Brisket Sandwich

You're a monster.

Strawberry tart.

I was in a stress-motivated, baking frenzy this weekend. Strawberry tart, chocolate walnut tart and these: Frangipane croissants. (I am now officially in LOVE with the recipe in TARTINE*.) Though they take forever and a day to make (these almond croissants, filled and also slathered with fresh almond pastry cream, require TWO separate trips to the oven), the results are well-worth it.

Definitely, this is food of love.






* TARTINE http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508/ref=sr_1_1?ie=UTF8&s=books&qid=1272287266&sr=8-1

Wife and kids do not like ribeyes due to all the "stuff" other than meat
so I like to make kebabs from well trimmed ribeyes...

Mmmmmm....meat on a stick....

homemade 100% whole wheat bread

Here are two recent, simple meals that made me very happy that spring is arriving:

Asparagus, Egg, Arugula Salad


Tagliatelle w/wild salmon, ramps, roasted peppers


Best,
Michael

Michael,

Few foods make me smile more than a perfectly boiled egg, which is unfortunately harder to find than one might think. That's gorgeous.

Kenny

Kennyz wrote:Few foods make me smile more than a perfectly boiled egg, which is unfortunately harder to find than one might think. That's gorgeous.

Thanks I do take pride in my ability to make a properly boiled egg. I actually found these to be every so slightly (20 seconds) over-done. I like it when the center of the yolk is barely set and still darker than the rest.

eatchicago wrote:

Kennyz wrote:Few foods make me smile more than a perfectly boiled egg, which is unfortunately harder to find than one might think. That's gorgeous.

Thanks I do take pride in my ability to make a properly boiled egg. I actually found these to be every so slightly (20 seconds) over-done. I like it when the center of the yolk is barely set and still darker than the rest.

Here's a terrible photo of what I think you mean:



I got the coloring right on this, but missed another element I'm a little obsessive about. I like to lay the eggs in a horizontal position overnight so that the yolk settles in the center before cooking.

Kennyz wrote:Here's a terrible photo of what I think you mean:

Yeah, that's about it, but my personal preference is slightly more cooked. About halfway between my pic and yours.

A few years ago I took to steaming eggs. Much faster too - since much less water has to get heated up. I put the eggs into the steamer 'basket' (<$2) once the water starts boiling and leave it there for 7 - 10 mins or so (depending on the size of the egg).

salted, smoked, then sliced jalapenos:

Not sure where else to post this, but if anyone's interested in seeing what the Starship Enterprise would look like made of meat:
http://www.walyou.com/blog/2010/04/22/s ... sculpture/

I spent the weekend on a shoot at a wine event called the Hospice du Rhône.
2010 was my 11th year shooting....
http://melhill.com/HdR2010/
just over 900 images ( a slight edit from the 1600 shot)
A few of my favorites:
The food was provided by The Girl & The Fig
the dude with the hair is Charles Smith of K Vintners, WA