Random Food Pictures
Random Food Pictures
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Post #1801 - August 13th, 2013, 11:51 amDes Moines Farmers Market:
Canon ELPH 310 HS "Miniature" Mode to simulate complicated tilt-shift effect and exaggerate colors:
Proper "sea of people" angle a little bit later:
I was too lazy to walk through the crown again to get more photos from atop the parking ramp.
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Post #1802 - August 15th, 2013, 2:33 pm
tomato water production ( super ripe #2's from the farm stand)
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Post #1803 - August 18th, 2013, 11:40 amchocolate chip cookie for a friend's new business
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Post #1804 - September 1st, 2013, 9:22 am
Plum rose tart- Red plums on top of sweetened mascarpone, brushed with rose jam on homemade puff pastry.In my house, you always save room for dessert.
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Post #1805 - September 1st, 2013, 9:24 am
Raspberry frangipane tart.In my house, you always save room for dessert.
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Post #1806 - September 2nd, 2013, 2:09 pm
Chocolate, caramel and banana cream tartlet.In my house, you always save room for dessert.
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Post #1807 - September 2nd, 2013, 2:23 pm
Mission fig tartIn my house, you always save room for dessert.
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Post #1808 - September 2nd, 2013, 3:44 pmTadiq.
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Post #1809 - September 3rd, 2013, 8:17 amOoo, that tadiq looks nice. From what I gather from the internets, is that a like a bruleed rice pudding?
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Post #1810 - September 3rd, 2013, 3:01 pmPie Lady wrote:Ooo, that tadiq looks nice. From what I gather from the internets, is that a like a bruleed rice pudding?
It's actually a savory dish. The crispy layer of rice at the bottom is the best. I found another spelling- tahdig.
http://en.wikipedia.org/wiki/Tahdig
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Post #1811 - September 9th, 2013, 7:48 amSicile (Pistachio sponge, blackberry mousse and pistachio bavarois)
In my house, you always save room for dessert.
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Post #1812 - September 16th, 2013, 7:51 pm
Composed Baby Spinach Salad w/ Sauteed Soprasetta,Sliced Provolone,Scallions,
Shaved Celery,Crumbled Greek feta,Ripened Nectarines, and a Miso/Sesame Oil dressing.
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Post #1813 - September 19th, 2013, 9:32 amlast of the cherry tomatoes (and I'm sick of eating them fresh!)
time to dry some....
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Post #1815 - September 20th, 2013, 8:07 ammhill95149 wrote:
care package in the making...
Mel -
I can PM you my address for that care package.
Your photos are fantastic. Thanks for continuing to share them.-Mary
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Post #1816 - September 20th, 2013, 8:53 amsend a woman a box of cookies, she eats for a day....
post a link to the recipe and she has cookies for ever!
http://www.browneyedbaker.com/2012/10/1 ... p-cookies/
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Post #1817 - September 20th, 2013, 9:48 amTouche, Mel.-Mary
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Post #1818 - September 21st, 2013, 8:53 amPistachio mousse cake that I made for a neighbor's 40th birthday celebration. Chocolate sponge, Cointreau and cardamom orange marmalade, chocolate/pistachio feuilletine, pistachio mousse and chocolate mirror glaze.
In my house, you always save room for dessert.
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Post #1819 - October 15th, 2013, 4:49 pm
Chanterelles are back in stock at Costco this week
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Post #1820 - October 17th, 2013, 10:32 am
The Chanterelles were used in the making of this ravioli
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Post #1821 - October 18th, 2013, 12:09 pm
Capicola and coppa from Capri on North Ave. in River Forrest
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Post #1822 - November 3rd, 2013, 4:23 pm
Torta di Cachi (Persimmon Hazelnut Cake).In my house, you always save room for dessert.
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Post #1823 - November 3rd, 2013, 4:38 pmPersimmon hazelnut cake sounds and looks so good.
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Post #1824 - November 3rd, 2013, 5:00 pmAlekH wrote:Persimmon hazelnut cake sounds and looks so good.
The persimmons were on sale at Meijer this week (2/$1) and I love this combo. Nice, moist cake and not overly sweet.
http://www.emikodavies.com/blog/the-winter-fruit/In my house, you always save room for dessert.
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Post #1825 - November 3rd, 2013, 7:37 pmI made persimmon ice cream once and I found it tasted like pumpkin. Did your cake taste a little like that too?
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Post #1826 - November 3rd, 2013, 8:40 pmActually, it DID...a bit.In my house, you always save room for dessert.
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Post #1827 - November 16th, 2013, 1:26 pmTart with wine-poached pears and cranberries.In my house, you always save room for dessert.
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Post #1828 - January 13th, 2014, 10:11 amBaked croissants this weekend. Almond and chocolate.
In my house, you always save room for dessert.
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Post #1829 - January 23rd, 2014, 7:01 pm
If that tart tasted half as good as it looked, it must have been scrumptious.tgoddess wrote:Tart with wine-poached pears and cranberries.
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Post #1830 - January 23rd, 2014, 8:14 pm
nice little ribeye that got cooked for dinner tonight
225˚oven from 67˚to 120˚then hot pan with a lot of butter
for basting.
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