Post Your Food Photos !

Some recent photos:

I bought these Spanner crabs (in the US they're known as Kona crabs) at the markets yesterday - they were soooo cheap! I picked up three for $7.50. They weren't huge, about 350g or 12.5oz each. They were delicious - is anyone else a fan?



And an assortment of mushrooms from the ladies at the Korean food stall - enoki, shitake, king brown, trumpet and baby king browns. Made a wonderful mushroom soup!

[Jenise]

Celia, I've never had, seen or even heard of that kind of crab! Did you just boil and pick 'em?

Aren't they funny looking, Jenise? They were already cooked, so I just picked them - most of the meat was in the body. Nice, sweet crabmeat. Apparently the Kona crabs tend to be about 900g each, so the ones you get in the US are about 2.5 times bigger than ours!

Yes, I've been enjoying it.

Piggy.jpg

rwj

it's been quite a time, since i did upload some food-pics from things i made

made some sushi lately

hope you like it

i cooked some things made from a rabbit

this is a rabbit-aspic with selleri-carrot-salat

enjoy

a rösti made from raw-potatos with the "inner-treasures" of the rabbit on a sherry-sauce

the leg of the rabbit with glazed veggis and gnocchi piemontaise

this tart, i made with my 2.year-chef-apprentice (salome) for her mother's birthday

this tart i made for the diploma-party of my 3.year-chef-apprentice (andrea) she did a great exam!

a good reason to put some effort into the tart, don't you think?

Albino, what gorgeous photos! Thank you for sharing, your dishes look wonderful!

Dinner last week; a bit boring.

The potatoes from Thanksgiving dinner

The soup and stuffing at Thanksgiving

This photo of last night's pizza was so pretty that I thought I'd share. Spanish onions are in season at the moment, and the pizza is topped with onions, mozarella, pancetta, prosciutto, homemade tomato sauce, mushrooms and oregano.

Beautiful, Celia! Beam a slice up to me.

[Jenise]

Gorgeous, Celia. Been a long since I've looked at this thread and I guess I missed a number of beautiful foods. Everything Albino makes is so gorgeous, isn't it? Incredible, really. So detailed. And Jacques, those "domino potatoes"--how'd you make those? Interesting for a family style presentation, and I love your china.

I haven't been posting here in a while. Here are several dishes I have made in the last couple of weeks:


Roasted Duck with an Andalusian Sauce


Fritto Misto


Red Mullet with Mango Sauce


Chkmeruli (Chicken with Garlic and Walnut Sauce)

Michelle, if you posted more often, I would never have to clean my computer screen! The pictures are awesome.

And Jacques, those "domino potatoes"--how'd you make those?

In Chef on Fire, too, I think.

I put the washed and dried chicken into the refrigerator for two days to dry out the skin. I was pleased with the resulting crisp skin and moist interior. Lacinato Kale, and Butternut Squash Risotto with Garlic Chives along side.

Karen, that chicken looks awesome! Reading that you let the skin dry for 2 days in the reefer, sets me to wondering. When I roast a chicken, I usually do it over charcoal in the kooker and I've never started with a dry skin though it makes sense to me. My MO is to wash the bird and pat thoroughly dry, then oil the skin with OO so that S&P and herbs will adhere to the skin. Inside the bird, I salt fairly heavily, and add things like carrots/celery, and rosemary. If I have them, I like to use the carrot and celery leaf instead of the actual vegetables. Man 0 Man, I am getting hungry all over again!

When I took it out of the refrigerator, the skin felt very dry to the touch. I melted butter, which was infused with fresh thyme and garlic and brushed it all over the chicken. The cavity was stuffed with onions, garlic and thyme sprigs. The chicken was cooked on top of thick onion wedges and leeks. The veggies crisped up nicely and were great eating with the chicken. I put a kitchen string around the neck end of the bird and criss-crossed under the pointy end of the breast, pulled tight to puff up the breast and tied a knot, then grabbed the legs with the string ends and tied them together. I like the way the chicken cooked into a nice, sort of puffed up package..of course everything sprinkled with coarse salt and fresh pepper grinds.

Looks AMAZING Karen! Gotta love a good roasted chicken!

Bob - I air dry my spatchcocked and dry rubbed chicken in the fridge for 4 days before I put it on the kooker...the skin is delicious and the chicken become incredibly tender.

I rarely take time between finishing a dish and diving into it to snap a pic.

Here's one to tantalize Jenise - think France, Jenise, think afternoon snack!