stevez wrote:Has someone been to Fresh Farms?

I'm sure someone has
But not me. These guys are from Dirk's.

Kennyz wrote:

stevez wrote:Has someone been to Fresh Farms?

I'm sure someone has
But not me. These guys are from Dirk's.

In that case, you should check out the fish head dept. at Fresh Farms sometime.

Made cream puffs to take to a NYE party tonight; vanilla bean and mocha.

I'm testing this dish from Keller's Ad Hoc cookbook

tgoddess wrote:Made cream puffs to take to a NYE party tonight; vanilla bean and mocha.

brilliant. beautiful photos, and cream puffs.

thanks for posting them.

my lunch:





an angry dungeness:

mhill95149 wrote:I'm testing this dish from Keller's Ad Hoc cookbook

Looks fantastic. I have been wanting to try that recipe.

Thanks to gastro gnome for the link to the recipe for pomegranate molasses pine nut cookies. I made some for a dinner party and also made some olive oil ice cream from Lebovitz's The Perfect Scoop.

What to do with leftover ice cream and cookies? Ice cream sandwiches. It was a rather inspired combo if I may say so...

My breakfast on this New Year's morning:

All in all well worth the effort to make the Potatoes from the Ad Hoc cookbook.
I'd recommend for dinner parties of 6 or fewer guests
unless you have help or a 6 burner stove and can have at least two burners set aside
for browning these in two pans. They need a lot of room in the pan.
the Roast tenderloin (browned on the stove then roasted in the oven) turned out great
The red wine reduction (Walmart $2.99 wine no less) with veal stock and a hit of
purchased demi was really good as were the brussels sprouts with pancetta and cream
The roasted baby eggplants were meh.. Very much enjoyed the Oakford Estates CS from 1995.
Just wish the cork would not have failed....

mhill95149 wrote:All in all well worth the effort to make the Potatoes from the Ad Hoc cookbook.

Pictures are terrific, meal looks wonderful, and you are an excellent photographer, but I have the feeling that meal would look great if the picture was taken by a drunk with a Kodak Brownie.

My 6 year-old had breakfast for lunch today...

pretty pork & smoke:

Thai chicken curry leftovers for a Saturday lunch

Hellodali wrote:Thanks to gastro gnome for the link to the recipe for pomegranate molasses pine nut cookies. I made some for a dinner party and also made some olive oil ice cream from Lebovitz's The Perfect Scoop.

What to do with leftover ice cream and cookies? Ice cream sandwiches. It was a rather inspired combo if I may say so...

Holy &(*#$! Now I know why I've been avoiding this thread...listening to Science Fridays' episode on obesity and looking at these pictures...phew!

Sunday sunny breakfast

First ever attempt at homemade croissant.

Mostly a FAIL...just too danged cold in my house to get a decent rise. Tasted okay, but not as good as they could have been. Also, a question for more experienced bakers...is the dough SUPPOSED to be really soft/loose? Just wondering because I'm working from The Art of French Cooking recipe and the measurements are by volume instead of weight. I'm wondering if this also added to my issues.

I also have the TARTINE cookbook, but their recipe makes WAY more dough than I want to be just practicing with (especially, if it doesn't turn out).

tgoddess wrote:First ever attempt at homemade croissant.

Mostly a FAIL...

thats a fail???? they look good to me.

Hi,

When I saw those croissants, this post on caltrops popped into my mind:

(image by gwiv)


There are advantages (or disadvantages) to having read most of the content on this board.

Regards,

Cathy,

You're right! That's so nutty!

jimswside wrote:pretty pork & smoke:

If I bring pastry, will you invite me over the next time you're making pork? Dang, that sure looks TASTY!

tgoddess wrote:

If I bring pastry, will you invite me over the next time you're making pork? Dang, that sure looks TASTY!

that sounds like a fair deal.

@Jim...

Just let me know when to fire up the old oven.

BTW, the failed croissants were a hit at the office this morning. No one mentioned anything really "wrong" with them, but I'm my own worst critic.

Definitely will try them again...most likely in the spring, when I can get the temperature in my house over 62 degrees.

tgoddess wrote:@Jim...

Just let me know when to fire up the old oven.

BTW, the failed croissants were a hit at the office this morning. No one mentioned anything really "wrong" with them, but I'm my own worst critic.

Definitely will try them again...most likely in the spring, when I can get the temperature in my house over 62 degrees.

pretty much every weekend I am doing bbq, and there is always the big bbq bash in June(posted on the events calander, whole roasted pig this year).

I agree, I am my own worst critic as well. I worry about every item I cook or smoke, and then critique it for hours, and sometimes days afterwards, planning my next attempt.

I would have eathen those croissants

Made red velvet cupcakes for a co-worker's birthday today, only to find out her birthday is NEXT week. DOH!

Roast Chicken and root veggies from the Ad Hoc cookbook
halfway thru cooking

Great Lake Pizza - Spinach was wonderful. Not soggy, chopped very fine. Not too overpowering either, just enough garlic and salt. Pics:

I'm on some sort of cupcake kick this week.

Coconut cupcakes with french buttercream (this is quickly becoming my favorite buttercream and the perfect to fill macarons, as it solves the issue of the leftover egg yolks). The flowers/leaves are made with "wedding white" Choco-pan (a nicer-tasting alternative to regular fondant) and painted with colored luster dust.

Peking Duck Sous Vide with Crispy Skin and Scallions on Mandarin Pancake with 2 Sauces