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These are a positive work of art - only enhanced by the knowledge now that the oven's thermostat was broken - and that setting 5 on our oven is actually the grill, not the oven (the guides have all rubbed away and I was guessing - badly).
Residents in Christian Hall recently had a special treat! They had the opportunity to Learn to Cook with Saint Francis Torvian Chefs! francis.edu/residents-learn-cooking-techniques/
Ever notice how some fruits are seemingly taboo in pie? You can easily find apple, cherry, blueberry, peach, sometimes even pineapple or cranberry pie at your local store. But what about the other fruits? What about orange pie, or starfruit pie, or... GRAPE pie?
Long had I dreamed of making one of these forbidden pies, but I lacked the knowledge until I discovered an ancient cookbook from the 1930s hidden in a cupboard under the stairs. There, among such abominations as "Crabmeat and Avocado Cocktail" and "Jellied Chicken", I found what I had sought for so long. The first attempt at a crust was a failure, a horrible blob that clung tenaciously to everything except itself. The second, using a different recipe, was also a failure. Maybe the old-timey definition of a "cup" or "tablespoon" was different from today's. Maybe the cookbook itself was exuding some sinister, crust-ruining force. Maybe I really suck at baking. In any case, I bought a premade crust and started anew, and this time nothing would stop me.
So, behold, the product of a lost recipe, a pie so obscure, so taboo and arcane, that the last time somebody actually baked one, a wandering hobo stole it while it cooled on the windowsill. Born from the oven's glaring fire, dozens of the blackest grapes, and a whole hour's work, I give you: GRAPE PIE!
I am sorry, but this is yet another food shot :-) Apparently that is what I can take time to take photos of these days :-D
Thanks for all the great comments and views - really appreciate them a lot - and I try to visit your streams as often I can!
I've always enjoyed cooking, and occasionally share photos of dishes I'm particularly happy with :) I did not start cooking until I left France, but I am sure growing up there had an influence... also, I'm around good food all the time, having played music in restaurants all my life.
My housemate Justine, preparing our first meal of the lunar New Year. You can see my messy bedroom in the background.
heh heh heh.
I love the expression on Jen's face here.
The result was an amazing pureed carrot soup that balanced heat, sweetness, savouriness and tartness perfectly. It was even better the next night. Who knows how it will be the third ?!?!?
It is Monday Morning and it is my Friday night. I made shrimp macaroni salad and cooked a ribeye steak on the grill - what a breakfast/dinner - snack!! I can't wait till tonight to have some more! Wee Ha!!
I made this.
Curried Cauliflower with Chick Peas and Tomatoes
Food Network Recipe courtesy Tyler Florence
1/4 cup ghee
1 yellow onion, finely chopped
2 tablespoons curry powder
1-inch piece fresh ginger, peeled and julienned
2 vine-ripened tomatoes, chopped
1 head cauliflower (about 1 pound), cut into florets
3 cups canned chickpeas, drained and rinsed
2 tablespoons tomato paste
Salt
Cilantro leaves, for garnish
Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.