Feeling a little down today, decided to treat myself to a sandwich. Pretty easy to make, only took an extra few minutes, and it was so worth it. =) Made it w/ chevré, wilted garlic spinach, avocado w/ mustard, smoked salmon, and a poached egg. (All of which we had on hand, strangely. I wonder how long its all been rotting in the fridge… =P )
I liked it so much you get two photos:
Made something a little special the other day… thought I’d share. =) Its a strawberry/white balsamic ice cream with strawberry sauce and whipped cream. And that darned whipped cream wouldn’t stop slipping off the sauce… oh, well. What do you think?
Trying to branch out. Here’s some food photography. =)
What do you think? Too dim? Do you think it conveys the textures okay? Let me know in the comments and I’ll just be so appreciative. Thanks! =)
High tea is great, and super tasty….here’s a sampling of what I made for this week’s:
Cucumber and Cream Cheese Sandwiches…
Deviled Egg with Paprika…
The scone was a White Chocolate Lemon Scone with Whipped Cream and a Strawberry/Cranberry conserve….kind of a bare presentation, eh? 😉
And a tangy Cranberry Sparkling Mocktail…sounds delish, right?
What are some of your favorites dishes for an afternoon tea? (And saying “the teacups” or something like that doesn’t count! 😉 )
Some very interesting mousse I made with that leftover seized chocolate from yesterday. Its a scientific mousse, as it only has bittersweet chocolate, water, and sugar (!).
Wait a second, did I just say chocolate and water? That’s what made my chocolate seize in the first place! But alas, I did. And it worked — incredibly well. It’s rich and smooth, and forms up rather nicely…
Here’re two platings I shot (since, after all, this is a photography blog 😉 ) :
Here’s the link to the recipe: Cafe Fernando
Aaaand here’s to using leftovers and failed recipes! Cheers!
Some sort of Valentine’s Day inspired snacks I made…enjoy…
Chocolate-Dipped, Pistachio-Rolled Strawberries
Chocolate Strawberry Balsamic Coconut Frozen Custard (quite the mouthful, eh? *wink*)
Aaand, the incredibly annoying chocolate, which seized twice. Erg. I guess I’ll be baking a lot with chocolate from now on. 😛
Happy Valentine’s Day, folks…
An unidentified flower in my yard…
Sugar-free, dairy-free, crispy chocolate chip cookies. 🙂
Aaaaaaand, the irresistible sunset, of course…
Some produce shots from a local market…
I love food. For so many reasons. 🙂
I, for one, am an ice cream purist. No half-fat stuff. Whole milk ice cream is all I need. Its awesome. I’m positive it was created on the eighth day. I mean, its that good!
However.
I live in a family with a pescatarian person, a no-gluten/no-dairy/no-sugar person, and some no peanuts, peaches, and/or green bell peppers people. And, as an “aspiring” chef, it gets hard to make stuff that tastes good, and is allergen-free. This recipe, however, I find to be absolutely AMAZING. I made this just the other night. Its still rich and creamy, but with NO meat, dairy, sugar, gluten, peanuts, peaches, and/or green bell peppers. 🙂
Coconut Almond Ice Cream
Makes: Ten 1/2 cup servings
2 cups whole coconut milk
1 cup light coconut milk
3/4 cups maple syrup (the real stuff)
1 good teaspoon almond extract
Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl.
Turn the machine on and let mix until it thickens, about 20-25 minutes. A note: I use the Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker. If yours is different, I would just go by that manufacturer’s instructions.
If desired, transfer ice cream to airtight container and place in freezer until firm. About 2 hours.
Confession: I didn’t wait. 🙂
Bon appetit!
Snapshooter 