That looks beautiful, gg! I've avoided ratatouille after overdosing on it shortly after college (I ate it a couple times a week) I like the idea of keeping everything separate: I wonder if you could do it more easily by roasting it all separately and then combining. Hmmm...

Mhays wrote:I like the idea of keeping everything separate: I wonder if you could do it more easily by roasting it all separately and then combining. Hmmm...

It looks gorgeous.

Mine's not as pretty, but I like the taste I get by sauteing the veggies together over fairly high heat and letting the flavors meld. I add things to the pan according to how long they take to cook. I never use tomato sauce -- I just mix in plum tomatoes. I usually make up for the somewhat muddy appearance by topping with grated parmesan or romano and sticking it under the broiler for a few minutes.

.

Breakfast:

MincyBits and I thought this would make a good banner for the top of the site.

That's a hell of a slogan.

Bill/SFNM wrote:

Knishes?

stevez wrote:Knishes?

Ooops sorry - forgot the caption. Not knishes. Left over pizza dough, fried in fresh lard. Used to make something akin to molletes for almuerzo (a mid-morning snack): split, covered with refried beans, grated cheese, and placed under broiler until cheese is melted and golden. The real molletes are made with bolillos or teleras.

Bill,

You live a totally charming food lover's lifestyle.

Regards,

Cathy2 wrote:Bill,

You live a totally charming food lover's lifestyle.

Regards,

The key to a totally charming food lover's lifestyle is to fry things in fresh pork as often as possible. Thank you, Cathy2, for the nice sentiment. It made my day.

Bill/SFNM

Cherry Jell-O made in a plaster mold from an art supply store.

"just a can" chicken (no can beer in the house...)

Bill/SFNM wrote:

These look exactly like what my family calls "gallettes". I know this is really the French word for cake, but we eat them with butter and maple syrup for breakfast. My mom takes the frozen dough out the night before, lets it rise, and then fries it. It's also delicious with jam and powdered sugar, or butter and granulated sugar.

They looked to me like the Greek langites (lan-GI - tes) my mom would fry up. She often mixes in some feta cheese with them and then we eat them with honey. Oh, did a just get a nostalgic craving rush now.....

My first (and only) porcini of the summer, so far:

I'm not much of a ratatouille fan, but the picture of gastro gnome's version is converting me....

tapler -- on your incredible looking breakfast pix -- are those plaintains or bananas? Or potatoes, even? They look absolutely incredible.

Did you make those? Or find them somewhere where someone else might be able to get them????

I can practically taste the crunchy bits on the waffles....

Thanks, earthlydesire!

They are bananas. I asked Mrs. Tapler who prepared this meal and she says she doesn't remember doing anything special to them aside from sauteeing them in butter. The waffles emerged from the Waring Pro waffle maker which has supplanted all other waffle makers for me (read: I rarely order waffles in restaurants anymore.) I also love that the waffles re-heat very nicely in the toaster.

Porcini marinated in oil and herbs:



Flash-roasted @ 1000F to drive out moisture and concentrate flavors:



On white pizza baked in about 40 seconds:

ratatouille

some pulled pork shoulder

Peach Pies!

Hi - The cabbage rolls look fabulous. Where are they from? Thanks!

Bob's processing...South Haven, MI

tapler, is this the Waring Pro Waffle Maker that you have?

That's the one we have and we're very happy with it.

Buddy

Blown Z wrote:tapler, is this the Waring Pro Waffle Maker that you have?

Yes!