Show us the food dishes you've prepared.

Diamondback · Sep 4, 2009

maggiethespy said:
Now if only I could find him

Just keep the sights and smells of good food coming, and you'll have 'em swarming like sharks to a feeding-frenzy!

Of course, then there are some of us who'd play "dirty pool" to thin the competition out a little...lol

A knockout, with brains, who cooks? *swoon*

Sisu · Sep 5, 2009

I never photograph the food I make, it gets eaten way too quickly.

Some I found of a sushi dinner that a friend took:

Sisu · Sep 5, 2009

I've attempted the art of fondant iced cakes as well. I don't have pictured of many though.

This one's not really safe to post here, but here's a safe angle of it.
[hint: the brown icing was little hairs]

And here's a silly spelling mistake one I made for my friend Pat.

maggiethespy · Sep 5, 2009

Sisu said:
I never photograph the food I make, it gets eaten way too quickly.

That's why I don't let anyone know that dinner is ready untill I've finished photographing my work

Feathers · Sep 6, 2009

Sisu! I'm sooo hungry for sushi now and your cakes are so great.

Wally_Hood · Sep 12, 2009

maggiethespy said:
I made my second meal from Mastering the Art of French Cooking for my family today.

I trussed a chicken! Really and truly. I feel like I can take on the world now

This week I made Poulet Roti (a roasted chicken basted in butter), Haricots Verts a la Maitre d'Hotel (green beans with butter and lemon), Ratatouille (eggplant casserole), Gratin Dauphinois (Scalloped potatoes with milk and cheese), Cucumber-Lemon-Ginger Spa Water, and Reine de Saba (Chocolate Almond Cake) with Chocolate glaze and a pulverized almond crust.

Wow! That looks scrumptious! Congtratulations- if you can make us all hungry with just photos, you are an accomplished cook!

maggiethespy · Oct 11, 2009

Thanks, Wally_Hood!

I've been baking lately-- still from Mastering the Art of French Cooking

This cake is the Butter Sponge Cake from Julia Child's Mastering the Art of French Cooking. I got creative and colored the layers. The frosting is her Buttercream recipie, but instead of coffee or chocolate, I used white chocolate to flavor it. You're looking at a pound of butter, ladies and gentlemen!

And here are a few shots of Round 2 of the same recipie:

Diamondback · Oct 12, 2009

Mmmm... buttercream... carbs... one more thing I'm not supposed to have. Bet yours'd be worth blowing the week's carb-limit for!

rumblefish · Oct 23, 2009

Butternut squash gnocchi with spinach, fresh sage and mushroom- topped with Reggiano and arugula.

LordBest · Oct 25, 2009

Rosemary Chicken with 'Spanish Potatos'

I cooked this last night, sorry about the picture quality. Roast chicken with rosemary and spanish style potatos (with chorizo, garlic and olives).

Tonight I slow roasted a pork shoulder, followed by homemade mandarin sorbet, no pictures because I carved and served it all before I remembered I wanted to take pictures. Drat.

Edit: Changed sage to rosemary, thanks Bellytank.

BinkieBaumont · Oct 26, 2009

"Crispy,Crunchy,Herby,Unctuous, chicken skin is my favourite Vice"

BellyTank · Oct 26, 2009

LordBest said:
Roast chicken with sage and spanish style potatos (with chorizo, garlic and olives).

That Sage looks like Rosemary...

B
T

LordBest · Oct 26, 2009

You're right, of course, it is rosemary. How silly of me. Too much cognac last night perhaps.

BellyTank said:
That Sage looks like Rosemary...

B
T

BellyTank · Oct 26, 2009

No such thing as too much, old bean.

B
T

Lady Day · Dec 12, 2009

Ive perfected my peanut butter molasses cookie recipe

LD

bunny chan · Dec 12, 2009

rumblefish said:
Butternut squash gnocchi with spinach, fresh sage and mushroom- topped with Reggiano and arugula.

Wow! They really seem good!!! I'll try to replicate your dish at home soon!!

This is my first try with the eggplant parmigiana!

Was good!
B.

Lillemor · Jan 19, 2010

A "bit" late:

November 09:

Christmas 09:

2 types of potato, 2 types of gravy, red cabbage, vegetables, pork roast with rind (cut off roast), duck. Was better on 2nd day. Made a better pork roast with rind on Sunday that was from a butcher and not a generic cut from the supermarket. So much better! Didn't mind the bones and fat on the bottom; Added to the flavor and the rind was better after I cut it into strips myself instead of buying it that way.

NY 10:

This is the first NYE I've not made salmon. I don't care much for cod. We had a roast I needed to use because it was taking up too much space in the freezer.

Lillemor · Jan 20, 2010

Boil in broth/bouillon for 10 mins. on either side. Pour broth from pan and save for gravy, add butter and fry on 10 mins. on either side. Serve with stewed white cabbage. Disclaimer: Neither this nor cabbage is safe to serve for people with ulcers. Don't prepare food like this too often!lol

Laura Chase · Jan 26, 2010

Lady Day said:
Ive perfected my peanut butter molasses cookie recipe

LD

Ooooh, please share the recipe!

LordBest · Mar 15, 2010

Devilled Kidneys, made to my favourite Edwardian recipe. In future I will strain the sauce as the mustard formed little lumps in the sauce which were not particularly pleasing to the eye. Washed down with a bottle of claret.

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