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Blueberry Bars

2010_05_28_blueberry_bars_4x5

Christmas Eve Dinner

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Thanksgiving 2009

And thank you to our gracious hosts, Ed and Michelle.

Turkey

Turkey

Turkey Carving

Turkey Carving

Turkey Carving

Turkey Carving

Mashed Potatoes

Mashed Potatoes

Decor

Decor

Decor

Decor

Pickled Everything

Pickled Everything

Mashed Potatoes

Mashed Potatoes

Stuffing

Stuffing

Zoe, Patiently Waiting for Food

Zoe, Patiently Waiting for Food

Green Bean Casserole

Green Bean Casserole

Lu

Lu

Sherry

Sherry

Rick

Rick

Chelle

Chelle

Lu

Lu

Lu

Lu

Gideon

Gideon

Trifle

Trifle

Pie

Pie

Pie

Pie

Pie

Pie

Pie

Pie

Zoe and Ed

Zoe and Ed

Red Wine Poached Pear

Overall Flavor: 6/10
Color: 9/10
Sauce Flavor: 9.5/10
Difficulty to Prepare and Handle: 8/10
Ruining a yellow shirt while cleaning the dish after avoiding getting any sauce on it while eating: 10/10 (I ROCKED THIS ONE!)

Red Wine Poached Pear

Red Wine Poached Pear

Prosciutto, Fig, Bleu Cheese

Prosciutto, Fig, Bleu Cheese

Shortcake, Berries, Brandy and Amaretto Whipped Cream

Shortcake, Berries, Brandy and Amaretto Whipped Cream

Vegetarian “Diver Scallops”

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.

Vegetarian “Diver Scallops”

April in Review

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.

About to throw! To be continued…

Continue reading April in Review

Garlic Marinated Tilapia, Baked, with Mango Salsa

… on my new plates I got for my birthday …

Garlic Marinated Tilapia, Baked, with Mango Salsa

Mozzarella Balloon

Creative application of heat and nitrous oxide…

Mozzarella Balloon

New Year’s Eve Dinner (2008)

Hah! No (or very few) food-related pics! This year, it’s all about the people. (Who are, of course, likely to kill me later for posting all of this.)

Zoe on Ed’s head, thinks he’s a drum, dum ditty dum ditty dum dum dum

The (Camera) Right Half of the Table

Zoe, Involved in Conversation (and Pots De Creme)

WINE!

More Wine!

Did you see that under the table?

You mean this???

Uh oh, caught me!

And here’s Michelle with a duck on her head… because… just because

 

Christmas Eve at Rick and Sherry’s

Our Hostess

Somehow, I think I’ve seen an image very similar to this one before…

These Chafe

Fooooood!

More foooooooood!

Sea…fooooooood!

Cookies!

Waaaaafle thingies!

 

Pumpkin Cranberry Loaf

I can only claim credit for the picture, Heather baked the bread.

Pumpkin Cranberry Loaf

Braised Chicken thights, Almond and Applewood Smoked Bacon Sauce, Haricot Verts

A take on a recent recipe on Secrets of a Restaurant Chef

Braised Chicken thights, Almond and Applewood Smoked Bacon Sauce, Haricot Verts

Cross-posted at http://www.misenpossible.com/.

Dinner!

Since my other blog is in a state of being severely ignored, I’m going to post this here.

Salad: Tomatoes, Baby Lettuces, Mozzarella, Cassis Vinaigrette

Tomato and Mozzerella Salad with Cassis Vinaigrette

Thomas Keller’s Roast Chicken Recipe (Bouchon)

Thomas Keller’s Roast Chicken Recipe from the Bouchon cookbook (well, half of it anyway). And my own dijon cream sauce for dipping.

Food Pics

Recipes will eventually make it to my very neglected food blog.

Tatsoi, Arugula, Saute Cherry Tomatoes, Crouton, Citrus Vinaigrette

Chicken, Apple, Tarragon, Cashew

Poached Chicken Breast, Mushroom Cream Sauce, Asparagus, Fingerling Potato

mis en possible launched!

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.

And the food shall be no more…

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!

Sometimes simple is better

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.

Salad: Mesclun greens, honey, lemon-dijon vinaigrette, Gruyere, blueberries

Mesclun greens, honey and lemon-dijon vinaigrette, Gruyere,bleuberries

 

(and apparently the upgrade to WP2.3.1 has changed my thumbnail size…)

Stilton, Asian Pear, Balsamic, Smoked Salt, Arugula


Compressed Stilton, Asian Pear, Balsamic Reduction,
Two Smoked Salts, Agave Nectar and Baby Arugula

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.