Random Food Pictures
Random Food Pictures
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Post #1624 - December 27th, 2011, 2:21 pmMade a few cakes this holiday season...
Cannoli cake, 4 vanilla sponge layers soaked with dark rum, layered with cannoli filling, slathered in whipped cream.
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Post #1625 - December 27th, 2011, 2:23 pmMilk chocolate/chestnut marjolaine...layers of roasted chestnut dacquoise, filled with milk chocolate and chestnut ganache, covered in brandy French buttercream, topped off with candied chestnuts and little caramel garnish.
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Post #1626 - December 27th, 2011, 2:25 pmAnd a buche de noel...my sister's favorite for her b-day on xmas eve...vanilla sponge, soaked with peppermint syrup and filled chocolate peppermint Swiss buttercream.
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Post #1627 - January 8th, 2012, 12:08 pmMy son and I made the Marshmallows from the NPR interview with the author of Bake the bread, buy the butter
http://tinyurl.com/7cj2o44
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Post #1628 - January 9th, 2012, 12:11 pmMarshmallows currently being featured on the NPR photostory tumblr
http://tinyurl.com/7hr7bvx
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Post #1629 - January 11th, 2012, 6:44 amMmmm....marshmallows... I just made a couple batches of them (coconut) over the holidays using Ina Garten's recipe. The only thing I change up is using vanilla bean paste (rather than extract) and add an equal amount of coconut extract, to bump up the flavor. I've also gone overboard and dipped them in chocolate, but that makes it much messier process.
http://www.foodnetwork.com/recipes/ina- ... index.html
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Post #1630 - January 15th, 2012, 3:34 amDinner last night at the Palace Hotel in Gstaad Switzerland
belon oysters by Mel Hill Photography, on Flickr
Pristine and a wonderful ocean flavor
scallops by Mel Hill Photography, on Flickr
Scallops in a lemon butter sauce. A tad over cooked for my tastes but very tasty.
Though, portion was rather small for the price...
No picture of the cheese course as my dining partner attacked it befor I could take a quick picture..
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Post #1631 - January 15th, 2012, 2:45 pmDinner last night at the Palace Hotel in Gstaad Switzerland
How dare they serve you a lemon with an obviously easily removed seed
!
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Post #1632 - January 28th, 2012, 2:05 pmMade chocolate eclairs today from Chocolate Desserts by Pierre Herme. Talk about "death by chocolate." Note: the recipe in this book makes a BOATLOAD of eclairs and filling. The eclairs can actually be frozen and filled later after re-crisping in the oven, but I'd probably scale back on the pastry cream next time unless I KNOW I was going to have to feed 20 people.
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Post #1633 - January 28th, 2012, 2:10 pmAlso made come cheese danish for my folks. They're my dad's favorite.
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Post #1634 - January 28th, 2012, 2:15 pmI look forward to your Saturday post tgoddess!
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Post #1635 - January 28th, 2012, 2:58 pmThank you so much. I LOVE all your photos--they're beautiful!
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Post #1636 - January 31st, 2012, 11:26 amBacon roses!Fettuccine alfredo is mac and cheese for adults.
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Post #1637 - January 31st, 2012, 10:15 pmBacon roses! Fabulous! I love it! The marriage between delicacy and delectability is disturbing on so many levels. Thank you.
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Post #1639 - February 12th, 2012, 6:49 pmCouple of items from a meal at Tampopo last week . . .
Shoyu Ramen
Sashimi, small
Unfortunately, I was coming down with a cold and couldn't taste a damned thing!
=R=
Tampopo
5665 N Lincoln Ave
Chicago, IL 60659
773 561-2277By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #1640 - February 17th, 2012, 12:31 pmSourdough Cinnamon-Swirl Raisin Bread
Based very, very loosely on the recipe in the March/April Cooks Illustrated.
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Post #1642 - February 21st, 2012, 1:16 pmBill,
That is one damn fine looking loaf and I have no doubt that it tasted as good "in person" as it did to me, just looking at it! Thanks for sharing.Gypsy Boy
"I am not a glutton--I am an explorer of food." (Erma Bombeck)
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Post #1643 - February 21st, 2012, 1:21 pmGypsy Boy wrote:Bill,
That is one damn fine looking loaf and I have no doubt that it tasted as good "in person" as it did to me, just looking at it! Thanks for sharing.
Thank you, Gypsy Boy, for the kind words. In all modesty
, it was really good, especially a few days later as French Toast, with a trace of orange flavor in the egg dip.
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Post #1644 - February 21st, 2012, 9:24 pmhope it stays cold, I want to make some cassoulet
haricot tarbais beans recently purchased in SF at the farmer's market
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Post #1645 - February 21st, 2012, 9:58 pmMade spelt pasta w roasted veg tonight. I used a chunk of spicy coppa instead of pancetta to saute some leaks to get things started. I know not very Fat Tuesday, but still really good.
Jeff
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Post #1646 - February 22nd, 2012, 1:35 pmfancy pork and bean coming together for tonight's dinner
more goodies!
pre- breadcrumbs
2006 CdR grenache Yum!
finished dish
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