The beauty and abundance of my CSA produce always makes we want to arrange the vegetables into a lavish still-life. This time I actually did it!
In this photo you can see chard, dandelion greens, cucumbers, Norland potatoes, Detroit beets, candy onions, a green cabbage, a head of green lettuce, a head of magenta lettuce, a bunch of redbor kale, and four huge zucchinis. [Note: the contents of the fruit bowl are not from the CSA.]
( Another angle, plus a shot of how I used some of these veggies. )
She Wore Red Velvet...Cupcakes
With sparkly things... *** |
My whole family is sick and miserable, and this really hit the spot. My three year old? Stuck her straw in the bowl and drank it all up that way! You get a really lovely sort of mellowness from most of the garlic being roasted, but there is no mistaking it for anything else...my house will smell of garlic for weeks.
Recipe here
A couple of dishes I've made with some finds from my garden and the farmer's market. I love this time of year :)
Penne with scape pesto, lesbos basil, roasted spring onions. The scape pesto was made by putting into a food processor: chopped scapes, grated parmesan, olive oil, almonds, s/p.
( and a spring salad.. )
xpost.
Penne with scape pesto, lesbos basil, roasted spring onions. The scape pesto was made by putting into a food processor: chopped scapes, grated parmesan, olive oil, almonds, s/p.
( and a spring salad.. )
xpost.
Stuffed Zucchini  I remember when we were little, my dad used to bring home all this chicken for us to eat. We ate chicken jumbo legs every night for about two months because this was the only thing he knew how to cook, slathered with one of our many jars of Lee Kum Kee sauce. My brother and I complained to mom about dad's atrocious culinary skills, and she merely laughed, and reassured us that we'd survive in her absence. But she was right. I didn't know it then, but I certainly know now - one of the greatest benefits of our family business was that we'd never go hungry...and our grocery bills were cheap to boot! However, there was one little catch. (there always is, isn't there?) All purchases were required to be made in bulk. Which meant my dad/I had to buy the whole freaking case of the product. So I was in the mood for zucchini not too long ago, and $12 for the case seemed too good a deal to pass up. Without consulting my wife, I said to myself: "Sure, why not?" |
OK, its food for thought... dirty thoughts...
I wanna see it... Something I shouldn't see, something, well, private.
You don't let everybody see it and honestly maybe you shouldn't. Maybe its best kept between you
and people who you love and live with, or in rare occasions family.
But show me anyway because I am asking....nicely..dirtily (is that a word?)
I wanna see whats in your fridge right now...
Mine is rather bare, so I want to live through other peoples...
I just moved this weekend and could not fathom bringing over half eaten tupperware bowls of rice and beans.
I wanna see it... Something I shouldn't see, something, well, private.
You don't let everybody see it and honestly maybe you shouldn't. Maybe its best kept between you
and people who you love and live with, or in rare occasions family.
But show me anyway because I am asking....nicely..dirtily (is that a word?)
I wanna see whats in your fridge right now...
Mine is rather bare, so I want to live through other peoples...
I just moved this weekend and could not fathom bringing over half eaten tupperware bowls of rice and beans.
Experimenting with dessert and pomegranate pate a choux. For recipe and more pictures visit FotoCuisine.com
It only took me 30 years (okay, that's a lie, more like 10), but I finally cooked a steak perfectly. I also made caramelized onions for the top of the steak, and brussels sprouts with pancetta for a side dish.
More pictures and something of a recipe at my food blog, Food Shenanigans.
Oeufs Cocottes - baked eggs on smoked black cod, asparagus, lemon roasted potatoes, and goat cheese, with shaved fennel and onion salad, as well as a side of grilled focaccia. More details here.
With my chef away for the weekend, I had to fend for myself. We had a dinner party the night before he left and I saved a tub of excess creamy mashed potato for my brunch. I was inspired by someone's recent post about cheese biscuits (here in Australia we call them scones). Mixing it into a scone dough with some Chaubier, Parmesan Reggiano and Mozzarella, I baked a batch of cheesy potato scones. While they were in the oven I used the grill pan to get some char onto some baby asparagus spears.
- Location:Sydney, Australia
- Mood:awake
In this post:
-Meatloaf "Cupfakes" (term coined by kimonkey7!)
-Peach Cobbler Cupcakes
-Peach Lemon Cupcakes
-Stuffed Squash
I wanted to surprise my boyfriend, Mike, after his strenuous day of testing (he took the GRE yesterday). When he walked in, I told him my surprise was that we were going to skip dinner and just eat THREE kinds of cupcakes. I could tell he was a little disappointed, so I pointed to the cupfakes and asked what flavor he thought they were. Chocolate was his best guess, and he was shocked when I revealed their true identity! So despite the difficulties of piping mashed potatoes (grumble grumble), it was a fun surprise.
( recipes and more photos )
Visit my baking blog, Willow Bird Baking, for more photos and info about the Peach Cobbler Cupcakes, the Peach Lemon Cupcakes, or the Cupfakes!
x posted to bakebakebake
We had our friend Krissy come bake. Applesauce and strawberry yogurt help create this version of southern red velvet cupcakes.
For more more pictures and recipe visit FotoCuisine.com
For more more pictures and recipe visit FotoCuisine.com
I had an abundance of fresh strawberries so I made strawberry bread and butter. Recipe here (except I didn't add cinnamon and I didn't use any brown sugar.) and here. (only I used fresh strawberries and I added sugar then drained the liquid.)
( lots more over here )
The mint at the Farmer's Market smelled glorious so I bought some with intentions of tabbouleh. Our bulk grains on hand, however, did not match this plan and something more protein-y tasting sounded good anyway. Mint goes well with peas, which got me thinking. I modified this from a Middle Eastern lentil salad by Madhur Jaffrey. Split peas are usually done as a hearty cold-weather food, but the fresh mint makes this taste lighter and more summery. It would probably be good with injera or as a samosa filling. No photos because no matter how tasty cooked split peas are, they're never pretty.
( recipe below cut )
( recipe below cut )
i made the mistake of telling my mom i could make an assortment of fruit look like an airplane for my brother's air force party. yes, well, clearly my ego is bigger than my actual talent.
i come to you![[info]](http://l-stat.livejournal.com/img/community.gif)
food_porn asking for suggestions of what one could make for an air force themed party. quite frankly i am stuck for ideas, other than a cake in an airplane pan. thank you in advance!
i come to you
food_porn asking for suggestions of what one could make for an air force themed party. quite frankly i am stuck for ideas, other than a cake in an airplane pan. thank you in advance!Other than french fried frogs legs which I actually like but can't afford for a large group nor do I think would be widely enjoyed,
what would you serve to eat with a viewing of The Muppet Movie?
honey ice cream
sparkling muscatel and spaghetti
wings (which are the closest thing to frogs legs)
those are the only ideas I have so far
what would you serve to eat with a viewing of The Muppet Movie?
honey ice cream
sparkling muscatel and spaghetti
wings (which are the closest thing to frogs legs)
those are the only ideas I have so far
Be forewarned- this is my longest Daring Bakers Challenge post yet. I lost count at 75 photos. Yeah.
( Onward we go! )
( Onward we go! )
Page Summary
![[info]](http://l-stat.livejournal.com/img/userinfo.gif)
decemberthirty : CSA bounty [+5] - wicked_sassy : berry season [+2]
- benlbr : Chef Benzamon and Company Presents: [+12]
- mango_pickle : 44-Clove Garlic Soup [+22]
- phopaux : garden goodness [+24]
- benlbr : Chef Benzamon and Company Presents: Stuffed Zucchini [+25]
- little_waru : Baked goods [+1]
- happybunny : Fresh Peas [+14]
- egocarpenoctem : show me yours, and I'll show you mine... [+60]
- fotojournalist : Pomegranate Gnocchi with Pomegranate Ganache. [+3]
- fantazmah : Filet Mignon and Brussels Sprouts [+2]
- fireflyzephyr : Oeufs Cocottes @ Cafe Medina [+4]
- missdissent : Cheese and Potato Scones with Char-Grilled Asparagus [+1]
- layers_of_eli : Two Kinds of Peach Cupcakes, some Cupfakes, and . . . Stuffed Squash :) [+14]
- fotojournalist : Strawberry Cupcakes. [+2]
- hardboiledblond : Strawberry Bread and butter, and oh so much more... [+16]
- hydrolagus : easy summer split peas; most of a recipe [+0]
- likeapiano : Food Theme- Air Force [+13]
- rainbowthespian : Theme Food- The Muppet Movie [+19]
- wolfsilveroak : Daring Bakers June Challenge- Bakewell Tart Pudding. [+9]
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