And thank you to our gracious hosts, Ed and Michelle.
Overall Flavor: 6/10
This was something I wanted to try for a while. I took a trumpet royal mushroom and cut it into the approximate size of diver scallops and from there, pretty much treated them the same way. I missed on the texture just a bit (they were ever-so-slightly overdone) but they came close.
Pasta with a garlic butter and white wine sauce, and broccoli.
This has been a busy month in regards to that work thing so I’ve clocked in my month with the least number of posts in over a year.
But there’s still at least one of Zoe a day. Here are my favorite pictures from April.
A take on a recent recipe on Secrets of a Restaurant Chef
Cross-posted at http://www.misenpossible.com/.
Tonight I launched my own food blog, mis en possible, with a detail of our New Year’s Eve dinner.
Please stop by and let me know what you think of the new site.
At least not here. Or not as frequently. The rare dish might make an appearance.
In January, I’m launching my own food blog, separate from the main site here, called mis en possible. It will focus exclusively on the food stuff.
If you hadn’t noticed quite yet, the website here has undergone some revisions. In order to reflect the changes along with the exodus of all things food, you’ll notice a slightly new, slightly less subtle subtitle.
It’s been fun mixing and matching here, but really, this site is primarily to share my daughter with family and friends and the casual passers by, and it could use a bit more ‘focus’ (no camera pun intended).
Enjoy the exposition of all things Zoe here with the occasional cat photo thrown in for good measure, and please check out my new site in January!
I’m working on two new recipes which take multiple days to set up correctly. So after doing the prep work tonight on some lamb and some NY strip steaks, I had just enough energy to throw a salad together.
Mesclun greens, honey and lemon-dijon vinaigrette, Gruyere,bleuberries
(and apparently the upgrade to WP2.3.1 has changed my thumbnail size…)
I admit, I had a great deal of inspiration (and help) for this dish. I’d originally set out to try and reproduce the dish exactly but my bee pollen hasn’t arrived yet and I haven’t found a good source for grains of paradise locally. My vinegar is also room temperature *grin*.
Instead, I put in a couple smoked salt, one from Hawaii and one from South America and added the Arugula for a bit of color. The Agave nectar was sparse just to touch up the sweetness a tad since the vinegar I used in this batch of reduction was a bit harsher than what I use normally.
This was a good set of flavors, especially with the smokey salts with the cheese and the pear. The arugula, flavor and texture wise, is useless in my dish.
Compressing the Stilton was really fun, though.
Many thanks to chefs Kamozawa and Talbot for both the inspiration and assistance. The credit for the visuals must definitely be directed their way (I’m almost ashamed to post my pic after theirs… visually it pales in comparison).
Check out their blog, Ideas in Food, it’s awesome.