Post Your Food Photos !

Maybe cinnamon & raisins in the next batch?

Clove and curry.

Great job, buckhuntr!! I'm not sure if you used my recipe, but the original recipe called for a lot more salt than I used (I modified it for our use). And I'm a big agave fan as well!

My wife is in the US this week so I am chef for my two boys (15 and 17). Tonight we had Roast Chicken (great recipe from Thomas Keller on epicurious.com) and potato gratin. Served with a tossed green salad and Daddio had a glass of Burgundy - outstanding Bouchard Pere Volnay

roast chicken.jpg

potato gratin.jpg

bouchard pere.jpg

Your lucky boys, John! That looks like an outstanding meal!

Chicken quarters stuffed with Syrian hashu filling (ground meat, rice, onion, pinenuts, allspice and cinnamon) with a drizzling of pomegranate molasses

Chicken B&D?

Chicken B&D?

Huh?

Pomegranate Curd Tart

Chicken B&D?

Huh?

Maybe he means "brown and delicious"?

Great photos as always, Michelle!

Chicken B&D?

Huh?

I think he's admiring your trussing tools.

I think he's admiring your trussing tools.

Glad you said it, Jeff, so I didn't have to admit I knew what he meant.

I think he's admiring your trussing tools.

Glad you said it, Jeff, so I didn't have to admit I knew what he meant.

Ha, ha Now I get it, but only after asking my husband. I am just a sweet innocent Southern Belle.

I made Goose Leg with Sauce Cassis, crushed potatoes with homegrown basil and garlic, and peas.

The sauce was composed of homemade chicken stock, port, cassis, lemon juice, goose drippings and a little fat in place of butter, and salt & pepper. It was delicious.

Tehina Cookies

I could eat that!!!

Pomegranate Curd Tart

I'm seriously thinking of making this tart for mine and Gail's wedding anniversary next weekend (7 years). What would be a good dessert wine pairing?

I'm seriously thinking of making this tart for mine and Gail's wedding anniversary next weekend (7 years). What would be a good dessert wine pairing?

You need something that is not too sweet. I would suggest a Tawny Port.

Congratulations on your upcoming anniversary.

I'm seriously thinking of making this tart for mine and Gail's wedding anniversary next weekend (7 years). What would be a good dessert wine pairing?

You need something that is not too sweet. I would suggest a Tawny Port.

Only a South African one. It would be a shame to subject a real Tawny to that pairing. Maybe an inexpensive Cava would work? Or Espresso, best of all.

I'm seriously thinking of making this tart for mine and Gail's wedding anniversary next weekend (7 years). What would be a good dessert wine pairing?

You need something that is not too sweet. I would suggest a Tawny Port.

Only a South African one. It would be a shame to subject a real Tawny to that pairing. Maybe an inexpensive Cava would work? Or Espresso, best of all.

I am going to pretend I don't find that insulting.

I am going to pretend I don't find that insulting.

Certainly wasn't meant to be, Michelle. Tawny Port is a wonderful wine that tends to be expensive and takes years to produce, although the number of people that really appreciate it is fairly small (the Port owners don't drink vintage every day, they drink tawny).

If we are talking about a good Tawny Port, I just couldn't see pairing it with a dessert that might detract from it. The Cape or Aussie Tawnies are pretty decent and it would be less of a shame if it didn't work with the food if it were one of those rather than one from Oporto, that's all. Sorry if I came off as needlessly terse - comes from posting on the fly sometimes.

Gonna take a stab at this....this tart would have quite a bit of tartness along with the sugar, right? What about a Moscato d'Asti? Lots of bright, citrusy flavor, with a touch of sweetness, and not too much alcohol? cheers, Bonnie

Gonna take a stab at this....this tart would have quite a bit of tartness along with the sugar, right? What about a Moscato d'Asti? Lots of bright, citrusy flavor, with a touch of sweetness, and not too much alcohol? cheers, Bonnie

Bonnie - I like that one!

It's been a chaotic November for all of us, but Pete found time to make me a lame to slash the tops of my dough loaves. It's made of Tasmanian oak, and I think it's just beautiful.

Celia, that looks deadly.
I hope you never lose your temper while you're baking.