Grilled Bread with Thyme Pesto and Preserved Lemon Cream
Image by J.W. Hamner
Not my best food picture, I suppose, but the bread itself was quie delicious.. Recipe from food52, and certainly recommended.
Dinner Soup 2-1-07
Image by The_Smiths
This didn't really pair with dinner, but I made it because I had the time (and desire). I've been holding on to a butternut squash since last weekend and have been meaning to make soup out of it for my dear ol' wife, who loves butternut squash soup.
This recipe is inspired by the recipe in the 2006 America's Test Kitchen companion.
Quarter one whole squash, scoop out the fibers and the seeds and put them in a bowl.
Sweat about a cup of finely diced onions in half a stick of butter until the onions are translucent. Add the fibers and the seeds to the butter and onions. Let that cook for a few minutes. The butter will take on some of the rich color of the fibers.
Add six cups of water and some salt, put the four squash pieces cut side down on one of those metal basket steamers, and drop it into pot (or dutch oven, which is what I used). Cover and let cook for like, 40 minutes or so.
Remove the squash, scrape out the "meat", strain the solids out of the liquid left in the pot, and puree the cooked squash in a blender, using the leftover liquids to create a smooth consistency (like baby food). Return the pureed squash to the pot (which you've no doubt cleaned and dried by now), add as much liquid as your preference as far as soup consistency goes, add about a half cup of heavy cream, Chinese Five Spice, and a bit of salt. Heat up and serve.
Mine here is served with a little bit of cream, some fresh ground "rainbow" peppercorns, and a sprig of cilantro.
Day 77 - “There are five elements: earth, air, fire, water and garlic”
Image by PictureWendy
February 12, 2011. I spent most of the weekend with friends. It was a good weekend, a fun weekend!
Today, we went to a friend's house for dinner. Main reason: his lasagne! I still don't know how he does it (and believe me, I've tried to make it the exact same way, bu failed), he makes the best lasagne in the world!
So, while trying to copy his recipe by watching every move he makes, I shot some pictures in the kitchen. I kinda like this one! I love how the colors came out and how beautiful this garlic use. And: the garlic is very important in my friend's lasagne, so an important theme today!
Luckily, this picture actually suits today's Daily Assignment:
"Tell the story of a subject today in a photograph by photographing one specific detail of it"
By the way, the quote in the title comes from chef Louis Diat.
Day 13: We are what we eat?
Image by Silver Starre
Probably this idea has been done a lot on 365Days—the “we are what we eat”. At least my hand is in it. I spent a lot of time making Sudado De Pescado with boiled sweet potatoes and boiled yucca (recipes from Saveur and thought it worthy of a picture. Plus this is a good self-portrait for the day since this was so time consuming. Plus it looks and is yummy.
Why My Food Costs are
Image by sillydog
I am generally opposed to people sharing pictures of their food, on principle. But, this is to illustrate a point.
With the exception of the turmeric and salt, I grew every single thing on this plate. That includes the eggs (both from Fergie, as she makes the best poachers), turnip greens, red and yellow fingerling potatoes, celery stalk, celery leaf, celery seed, corriander seed, rosemary and turnips. Heck, I even cultured the apple cider vinegar from a bit of mother that I've been cultivating.
I might add that this is also virtually fat-free and very suitable for folks with gallbladder issues who thought they had to give up eggs and potatoes for breakfast.
Here's the recipe:
Brush a seasoned iron skillet with the tiniest dab of avocado or expeller-pressed olive oil and heat to medium (no smoke)
Add a good sized sprig of rosemary, minced, about 2 tsp of coarsely ground corriander and a few good shakes of celery seed. Wait 'til the seeds begin to change colour and pop. Add tiny new potatoes and their slightly larger friends, chopped to slightly larger uniform size. Drizzle with a few capfulls of apple-cider vinegar. Add a few good shakes of paprika, turmeric and salt and toss until the're all coated w/ goodness. Add just enough water to cover the bottom of the pan, cover and reduce heat to just below simmer.
Wait until the smallest cut pieces are just getting soft and add cut long Japanese turnip, sliced into thin rounds. Add cutting celery stalk, minced. Replace lid, add more water as needed, and cook 'til biggest potatoes are done.
Add coarsely chopped greens and baby green onions on top, including turnip green and celery leaf. Top with another vinegar drizzle and a pinch of salt. Cover and cook until just wilted and still green (these were in too long, FYI).
Poach eggs from your favourite backyard hen and serve on top. Share and enjoy!
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