Saturday, January 30, 2010

Food that I Made in the Last Year


Haven't posted here for a while, so I'm going to spam the blog with the whole lot of food that I made in the last year or so. Of course, I'm neither a food stylist or a photographer by profession, so please excuse the unprofessional presentation and picture taking skills. :)

Challah

Plum Clafoutis, recipe courtesy of Bea at La Tartine Gourmande.

Strawberry Tartelette

Apple Cinnamon Tartlette

Mango Cardamom Tartelette

Creme Renversee, recipe courtesy of Bea again.


Chocolate Macarons, recipe courtesy of David Lebovitz. First try. Terribly ugly and overfolded but the taste is ok. Hopefully one day I can post a picture of a successful try.

Coconut Panna Cotta with Blackberry Stew, recipe courtesy of La Tartine Gourmarnde.

Curry Chicken with rice.


Anniversary Dinner
Bread - Brioche

Anniversary Dinner
Amuse - Avocado and Grapefruit Millefeuille, recipe courtesy of Bea

Anniversary Dinner
Appetizer1 - Seared Scallops and Green Apples, recipe courtesy of Bea

Anniversary Dinner
Appetizer2 - Coconut Milk Mussel Soup, recipe courtesy of Bea again

Anniversary Dinner
Main1-Sauteed Duck Foie Gras


Anniversary Dinner
Main2 - Proven├žal Rack of Lamb

Anniversary Dinner
Dessert- Poached Pear Tart with Tapioca Pudding and Peach Jam

Sausage Casserole



Double chocolate biscotti with coffee made from french press

Rosemary Focaccia with a poolish

Shrimp, chicken, and sausage Jumbalaya! Long-grained rice probably would have turned out better than Japanese rice, but still good ^^


Curry Beef Samosas, made with phyllo pastry

Creme of Onion soup

Eggs Benedict. English muffin topped with crispy bacon and poached egg with Hollandaise sauce.

Creme of Broccoli Soup with Blue Cheese Fritters, courtesy of Chef John at Foodwishes.com. He claimed it was the best soup he ever made, and I don't disagree! It really is a marvelous soup! I felt a little wasteful as I used my black Roquefort Papillion for it ($6USD per 100grams!!!!), since I had no other blue cheese on hand :(..... But the taste is amazing!

Tonkatsu (deep fried breaded pork tenderloin) with rice and Worcestershire sauce, recipe courtesy of the Shizuoka Gourmet!

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