Random Food Pictures
Random Food Pictures
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Post #1201 - June 8th, 2010, 10:40 pmjvalentino wrote:This time of year when the basil really begins taking off I want to eat pesto, and lots of it. With the two kids at Grandma's I had the time and inclination to make the pasta and pesto by hand.
Mandilli al Pesto
Jeff
The pasta looks great. I was thinking sushi, but Italian will be my next night out.
GOOD TIMES!
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Post #1202 - June 9th, 2010, 3:05 pmFrom my chocolate-making endeavors last weekend:
Vanilla bean truffles and key lime truffles:
An unfortunate shelling accident with a key lime truffle. Tragically, it became a delicious, delicious sample.
Fleur de sel caramels
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Post #1203 - June 9th, 2010, 7:30 pmLovely chocolates!
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Post #1204 - June 11th, 2010, 12:15 amBig Jones - andoullie and chicken gumbo:
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Post #1205 - June 13th, 2010, 8:30 amFrittata with garlic scapes, smoked gouda, and marjoram. On a side note, the taste difference in the radishes 22 hours after being picked is amazing.
Jeff
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Post #1206 - June 14th, 2010, 12:23 pmConfit of Toulouse Sausages, Sous vide
Loosely-based on a Paula Wolfert recipe for Saucisses de Toulose Confit. The freshly made sausages were sealed in a pouch with freshly rendered lard; cooked SV @ 160F for a few hours and then briefly browned in a little lard. Silky texture, bursting with juice. Next time I need to add more salt. Served with warm baguettes, banyuls mustard, and potato gratin:
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Post #1207 - June 14th, 2010, 2:05 pmThese cherry tomatoes were getting a bit long in the tooth so I dehydrated them today.
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Post #1208 - June 19th, 2010, 9:40 amdouble stock chilled and defatted now back on the stove for a 50% reduction
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Post #1209 - June 22nd, 2010, 1:59 pmChurros - Video
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Post #1210 - June 25th, 2010, 2:29 pm
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Post #1211 - June 25th, 2010, 2:47 pmtgoddess wrote:
I can't seem to get enough of rhubarb.
Please please PLEASE tell me you own a bakery and I just haven't been let in on the secret!
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Post #1212 - June 26th, 2010, 5:51 pmLast Bratwurst Before America
Cape St. Vincent, Portugal
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #1213 - June 27th, 2010, 2:19 amzoid wrote:tgoddess wrote:
I can't seem to get enough of rhubarb.
Please please PLEASE tell me you own a bakery and I just haven't been let in on the secret!
Thanks, zoid. I wish. However, a friend of mine is retiring in three years and keeps saying he wants to open one and have me come work there. So if that ever happens, I'll be sure to post it here.
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Post #1214 - July 1st, 2010, 8:58 pmBeauty is in the eye of the beholder....Rancho Gordo Runner Cannellini beans braised w/ olive oil and marjoram with Calabrian chiles and grilled bread. What a lunch.
Jeff
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Post #1215 - July 4th, 2010, 4:52 amPicked up four quarts of sour cherries at the Oak Park Farmer's market yesterday morning and made some brandied cherries, canned a couple jars and made this little tart for a BBQ in the evening. Just wish I would have had some time time make some vanilla ice cream to go with it.
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Post #1216 - July 4th, 2010, 12:40 pmholiday lunch
guacamole
Brined 20 min in a 5% NACL solution then Sriracha & breadcrumbs
post grilling
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Post #1217 - July 5th, 2010, 3:38 pmThat looks like a simply PERFECT lunch.
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Post #1218 - July 6th, 2010, 12:44 pmMade a nice and simple raspberry/chocolate mousse cake this weekend (no photos--it went too fast!) and had enough leftover almond sponge cake to make this little strawberry/almond buttercream swiss roll for my co-workers today.
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Post #1219 - July 6th, 2010, 11:26 pm^^^Your co-workers, envy them I do (in my best Yoda voice, lol).Fettuccine alfredo is mac and cheese for adults.
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Post #1220 - July 9th, 2010, 7:35 pmZhongzi (courtesy of my aunt):
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Post #1221 - July 10th, 2010, 10:22 amPicked blueberries out in Indiana on Monday and this morning canned about 6 pints of jam and made these Blueberry Meyer Lemon Muffins for breakfast.
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Post #1222 - July 10th, 2010, 10:38 am
May I move in with you? I'm house broken, relatively tidy and cook pretty good BBQ.tgoddess wrote:Picked blueberries out in Indiana on Monday and this morning canned about 6 pints of jam and made these Blueberry Meyer Lemon Muffins for breakfast.
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Post #1223 - July 10th, 2010, 10:41 amI want to alternate weeks living with mhill95149 and tgoddess! And in order to keep my weight down, I'll walk between the their two houses!
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Post #1224 - July 10th, 2010, 2:54 pmSure, c'mon over...I have plenty o' room! The more, the merrier.
Gary, I think BBQ for baked goods is a VERY fair trade.
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Post #1225 - July 10th, 2010, 2:55 pmshorty wrote:Zhongzi (courtesy of my aunt):
What are those? They almost look like a tamale. Is that a banana leaf, though? Looks HEAVENLY.
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Post #1226 - July 11th, 2010, 10:24 amLast night's Paella party for our Spanish friends from Veleta wines
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Post #1227 - July 13th, 2010, 4:37 pmHomemade coconut ice cream with chocolate covered almonds
Ina Garten's Rosemary Roasted Cashews
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Post #1228 - July 16th, 2010, 12:06 pmPork Carnitas Double-cooked in Pork Inspired by Bayless
Pieces of pork shoulder cooked in fresh lard sous vide for 50 hours @ 143F. Shredded, placed in mold and weighted with a brick and cooled overnight in fridge. Sliced:
Fried in very hot fresh lard till very crispy. Served with pickled onions, crunchy tomatillo/avocado salsa, and black beans:
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Post #1229 - July 16th, 2010, 12:41 pmNice idea. Thanks. Looks like the best scrapple or Spam ever.
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Post #1230 - July 16th, 2010, 12:49 pmJeffB wrote:Looks like the best scrapple or Spam ever.
I'll take that as an insult.
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