Post Your Food Photos !

I'd sure like some details on that torte!

Tourte de Blettes is a tart made with swiss chard, raisins and pinenuts. It is originally from Nice. It is served with icing (powdered) sugar on top and can either be eaten as a savory meal with a salad or as a dessert.

Celia

Thanks so much for the link and feedback....my tagines look like the ceramic ones in the google link. Doesn't sem verypractical to soak for 24 hours everytime you want to use them, does it?

Where did you buy your Emile Francis ones and how did you make sure it could be used on stove top? Do you have to soak it?

John,

Couldn't agree with you more! I never think ahead far enough to soak a pot the day before I want to use it.

The Emile Henry ones are part of their Flame range, which is especially designed to go onto a cooktop. From memory, Jenise put me onto them.

Here is their US website, if that helps. http://www.emilehenryusa.com/

There is also a Le Creuset tagine, but the reviews on Amazon said it tends to overflow. As I mentioned above, my tagine tends to spit a bit, but not if I prop it open just a tiny bit with a toothpick. I'm a big fan of the EH brand, and I have quite a few of their pie dishes as well.

Here is a wonderful video clip you might enjoy - I've made this dish and was really happy with it.

Cheers, Celia

Michelle, how is the crust done? Is it pie-like, pizza-like...?

One of the dishes I make is a sformata of chard, pine-nuts, raisins, and cheese. I bet that would work well as a stuffing. A little more Italian than Nicoise, but I never worry about authenticity.

Michelle, how is the crust done? Is it pie-like, pizza-like...?

One of the dishes I make is a sformata of chard, pine-nuts, raisins, and cheese. I bet that would work well as a stuffing. A little more Italian than Nicoise, but I never worry about authenticity.

It is a tender tart crust. Pie-like. Yes, sformata would also work.

Brilliant! Todah rabah.

Sourdough pizzas, made with the same dough as the flatbreads.

Potato and herbs

sourdough pizza 004.jpg

For the kids - half mixed olives and ham, half onion and ham

sourdough pizza 002.jpg

Fennel, semi-dried tomato, onion, ham and olives

sourdough pizza 003.jpg

Chicken Curry


Magical Honey Cake

Well done, Baroness!

Last week at the markets, I bought some interesting Thai pea eggplant which I'm hoping to put into a Thai green chicken curry. They're really interesting, they look like little peas, but are a slightly bitter baby eggplant (or as Pete calls them, the edible berry of the deadly nightshade!).

Herb-Potato Fritata


Whole Wheat Apple-Walnut Batard

Here is some stuff I've made recently.

What delicious photos Michelle and Patti !!! Patti, I want panzanella salad right now, it's one of my favourites.

I'm confused why you've got Thanksgiving leftovers, though? I thought Thanksgiving was in November?

I'm putting together a package for an auction to benefit our local symphony. My package is a year of wine with recipes that would pair well with the wine. Each package will have a gift or two thrown in. My first package is November. I thought it would be fun to find a good use for the leftovers other than sandwiches. So this weekend I made a full blown turkey dinner, and now I'm playing (!) with the leftovers. I got some great suggestions from the forum, so I'll be playing with my food for a few more days!

I absolutely love this panzanella salad. Everything, including the bread, is grilled. It is so darn delicious!

Magical Honey Cake with Honey-Thyme Ice Cream

I made the ice cream with beautiful Israeli citrus honey and two teaspoons of Provencal chestnut honey that I bought in Salernes, France. The thyme and honey combination was a wonderful marriage with the honey cake. These dishes are both keepers.

Shana Tova everyone!

P.S. - I promise this is the last of the honey cake pictures.

Inspired by a Syrian flatbread recipe I read recently :

Grrr. You know, I used to like you, Celia.

Stop it. I'll send the recipe to you-know-who.

[Jenise]

Here is some stuff I've made recently.

Great close up on your panzanilla, Patti. I really have trouble getting that kind of detail with my little Sony--pains me!

[Jenise]

Here's what you get at my house if you order "chicken salad":

ChickenSalad.JPG

I'd like to order the chicken salad please.

Wowza that looks wonderful!

[Jenise]

I'd like to order the chicken salad please.

Wowza that looks wonderful!

That's lunch for two, gotta share!

Oh, and a not to Celia about that Syrian flatbread--only you could make a flatbread that refuses to be flat! Beautiful stuff.

Yeah, yeah, I know.

I think your camera does a fine job, Jenise, that "salad" looks mouthwatering!

[Jenise]

Yeah, yeah, I know.

I think your camera does a find job, Jenise, that "salad" looks mouthwatering!

But that's from three feet away. I don't get the resolution needed to produce an inches-away close up shot with the detail of Patti's.

My first attempt at making bagels earlier today. 50-50 split of bread flour and whole wheat, with some gluten added in. I didn't have malt syrup, so used agave nectar instead, both in the dough and in the boiling-water. Tasted good (warm. with a generous drizzle of tupelo honey), but needed more salt, and while chewy, I think not quite chewy enough for the purists. I may have let them rise too much prior to boiling.

bagels_1112.JPG

Maybe cinnamon & raisins in the next batch?