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savoring a perfectly grilled squid atop a bed of creamy homemade mashed potatoes, complemented by fresh young spinach, at the renowned restaurant stay in port de pollença. this dish embodies the essence of Mediterranean cuisine, where simple, high-quality ingredients are prepared with finesse. the tender squid, with its subtle char and smoky flavor, pairs beautifully with the rich, buttery potatoes and the vibrant green spinach, creating a harmonious blend of textures and tastes. against the backdrop of the serene port, this culinary experience becomes a moment of pure delight and relaxation, celebrating the rich flavors of the sea and the land.
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Scones have been enjoyed by many cultures in one form or another for centuries – although thankfully, now they’re much lighter since the discovery of leavening agents!
Discover these lovely, simple, and quick to prepare buns, and the pleasure of a Cream or Afternnoon Tea in my new article on EpicureanPiranha: Scones and Cream Teas.
Japan, the Art of Sashimi, Tuna, Maguro Sashimi.
In Japan, sashimi refers to the cutting of fish into slices as a culinary art.
It may look simple in appearance & often mistaken as simply slices of raw fish,…but from the choice of fish to the way of positioning the knife when slicing it, nothing is left to chance in the making of this typically Japanese delicacy. Sashimi is a true culinary art & part of Japan's gastronomic heritage, not only includes the cutting, but also the artistic aspect of the culinary composition of the fish.
The base ingredients of his sashimi are chosen with great care & should be exceptionally fresh. Sashimi can also be slices of crustaceans or shellfish, such as shrimp, scallop, lobster etc. However commonly used in sashimi are tuna, salmon, mackerel, sea bream & in the pacific area also pomfret, a perciform fish also known as butterfish, for sushi /sashimi the pomfret is called "monchong" or "kuro aji modoki".
Sashimi is usually served with grated cabbage, celery or white turnip, sometimes also with carrots or cucumber, sashimi can be eaten like with sushi with wasabi & soy sauce.
Tuna used sashimi & sushi are usually one of two different species;
‘"Maguro", Bluefin Tuna is usually fairly lean,
"Ahi", Yellowfin Tuna is fattier, sometimes may also be labelled "Maguro" but normally, if you see maguro it will be bluefin tuna.
Tuna sushi/sashimi is further broken up into subtypes, based on the fat content.
"Akami" is the leaner red meat from the sides of the fish for maguro. It has a sturdy aroma from the raw-freshness of the tuna meat. The top quality red meat maguro has extra mellow & elegant flavour, with a hint of sourness.
"Toro" is the term for the fatty part of the tuna, cut from the tuna belly loin.
Toro is further broken up into two distinct subtypes, it is more exclusive & expensive due to a limited percentage of the entire fish, the two types of "Toro" are;
"Chu-Toro", is the semi-fatty belly area of the tuna along the side of the fish between the akami & the o-toro. It is often preferred because it is fatty but not as fatty as o-toro.
This premium cut, highlighting the best qualities of the maguro, perfectly blends quality tuna fat for flavour, texture & the great fresh aroma of the red tuna meat.
"O-toro", is the fattiest portion of the tuna, found on the very underside of the tuna, the texture is densely marbled for a mouthful of creamy sweetness & a melt in the mouth texture.
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
China, Fish, Pacific Pomfret, steamed in rice wine with tender ginger, shiitake mushrooms, tomato, fresh coriander leaves & chilli
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
16 million visits in my photostream with countless motivating comments
Savor the exquisite precision of Michelin-starred dining in Lisbon, Portugal. This macro shot captures a stunning example of modern Portuguese gastronomy, likely featuring tender ribbons of squid or cuttlefish meticulously sliced to resemble tagliatelle noodles. The seafood is artfully plated in a savory, umami-rich broth (often made from roasted seaweed butter or dashi) and crowned with a generous quenelle of premium Oscietra caviar.
The dish is garnished with delicate edible flowers and micro-greens, adding a pop of color to the monochromatic elegance of the white seafood and dark broth. The soft, natural light highlights the glistening texture of the caviar pearls and the smooth, translucent quality of the squid, showcasing the chef's technical mastery. This image embodies the sophisticated "new wave" of Portuguese cuisine found at top-tier Lisbon restaurants like Cura, Belcanto, or Alma, where traditional Atlantic ingredients are elevated into edible art.
You can find a large number of full-resolution photos under a Creative Commons license on my official website: nenadstojkovicart.com/albums
Chocolate banana cupcakes, topped with creamy peanut butter frosting
Recipe:
Chocolate Banana Cupcake (adapted from The Cake Book)
1 1/4 cups all purpose flour
1/4 Dutch processed cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 1/3 cup mashed ripe bananas (about 3 medium)
1 tsp vanilla extract
1/2 cup sour cream
1. Preheat oven to 350F, and line cupcake pan with paper liners.
2. Sift together flour, cocoa powder, baking soda, salt into a medium bowl.
3. In a bowl of a electric mixer at medium speed, beat butter until creamy Slowly add in sugar and cream until light and fluffy.
4. Beat in eggs one by one, mixing well after each addition until well blended. Add mashed bananas and vanilla extract, mixing on low until blended.
5. Add flour mixture at low speed in 3 additions, alternating it with sour cream in 2 additions. Spoon batter into cupcake liners, and bake for 20-25 minutes until a toothpick inserted into the centre of the cupcake comes out clean. Cool completely.
I frosted it with the peanut butter frosting from here: www.epicurious.com/recipes/food/views/107660
Germany, Bavaria, Food, crunchy, crackling skin roasted pork knuckle with riesling-choucroute & in a napkin poached pretzel dumpling
pan-fried medallions
God created the Food,
the Devil created the Cooks,
…but are Woman that giving us Inspiration!!
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Germany, Wedel, stuffed & slow roasted free-range goose from the North Sea marshland.
Traditional in Germany eaten/served on the evening of St. Martin’s feast day, November 11th & on X-Mas holidays,
…however, a goose golden-brown roasted with a crunchy skin, juicy tender meat & a tasty stuffing its always a great delight on any autumn / winter day.
The meat stuffing enriched with goose liver, chestnuts, apples, prunes, shallots & fresh herbs.
Accompanied with home-made "half & half" potato dumplings,
braised Burgundy red cabbage with cranberries & ginger,
oven baked marzipan-raisins & rum butter filled russet apple, glazed chestnuts, served with its own natural goose Juice.
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Food, Italy, Guinea Fowl filled Tortellini crested with chestnut foam & garlic chives.
God created the Food,
the Devil created the Cooks,
…but are Woman that giving us Inspiration!
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Italy, Pasta, Cappuccini-tortellini from smoked hearts of artichokes topped with vanilla froth.
God created Food,
the Devil created Cooks,
…but Women gave as Inspiration!
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
You can find a large number of full-resolution photos under a Creative Commons license on my official website: nenadstojkovicart.com/albums
TeeNy WeEny VeGGiES!!!
Miniscule Thai Lavender Frog Egg Eggplant, Size of a Cherry Tomato & Shallot Onion Perfect To Stir-fried & Pan Roasted with Baby Corn…
#thaiLavenderfrogeggeggplant #aubergine #shallotonion #brinjal #babycorn #heirloomtomatos #baingan #cherrytomatoes #eggplant #healthyliving #fitnesslifestyle #vegetables #myfoodstyle
#culinaryarts #nutrition #veganlifestyle #beautifulfood #organiclife #foodart #veganfun #bestofvegan #healthylifestyle #stockimages #stilllifephotographer #artist #kk #kashi #klicks #kklicks #kashiklicks
Feel free to fave and comments but If anyone want to use my imageries for commercial or private use, please contact me.
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Salad, Caesar Salad, heart of Romaine lettuce in a roasted Parmesan-garlic ciabatta rim with sautéed lobster tail grenadines.
Invented, …not in Italy, …but in Tijuana, Mexico, the creation of the salad is credited to "Caesare Cardini" an Italian-Mexican restaurateur, chef & hotel owner.
Ingredients for the dressing are;
freshly squeezed lemon juice, garlic, extra virgin olive oil, coarse chopped anchovy fillets, coddled egg, just 1 minute boiled using only the egg yolk !, grated hard Parmesan or Romano cheese, salt & ground black pepper, preparing a creamy dressing.
Originally, the dressing was prepared with Worchester sauce, later the recipe was improved replacing the Worchester sauce by anchovies,
The real crux for a Caesar Salad is in using whole chilled crisp Romaine lettuce leaves, not cutting or tearing them & the method of rolling the leaves around the creamy dressing in the salad bowl instead of tossing of it. In the last moments, add the warm, in garlic oil baked, sliced French baguette croutons.
As long as Romaine lettuce & the real dressing is used, there can be many interesting, succulent variations, however, most so-called Caesar salad recipes you find are just a vinaigrette, cheese & diced sandwich bread croutons, …unfortunately, even in many restaurants/eateries it is mostly for the famous name & not for a real Caesar salad.
Last but not least,…later each of Caesars brothers claimed "that he created or had the idea for the Salad"
Also, …there are sources they claim that the Caesar salad was invented in about 1903 by "Giacomo Junia", an Italian cook in Chicago, he was the cook in a small restaurant called "The New York Cafe".
Anyway....,
who ever invented the Caesar Salad, properly prepared it is one of great scrumptious delights in the culinary salad world.
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
We celebrated my birthday with a special night at Christopher's. Christopher has long been recognized as one of the best chefs. It is celebratory, elegant, and therefore expensive. Even to get in, you have to belong to the Wrigley Club. I have eaten at Michelin starred restaurants. Christopher's is every bit as good. If Michelin gets around to rating Arizona restaurants, I have no doubt Christopher's will be recognized.
www.wrigleymansion.com/christophers/
"Juxtaposed against its historic setting, Christopher’s is a modern glass-and-steel gem showcasing an ever-changing tasting menu by James Beard Award-winning Chef Christopher Gross. Nestled beneath a towering Eucalyptus grove, enjoy Phoenix’s premier dining experience, with glass walls that cantilever open, a retractable roof to reveal the starry desert skies, and an open kitchen built around a flickering wood-fired grill. Featuring an intimate dining room accented with local art, a lively chef’s counter, and open-air patio, Chef Christopher and his culinary team not only cook, but also serve. The fresh and ever-changing menus deliver a truly unique, unforgettable hospitality experience.
"Based in Phoenix, AZ, Christopher Gross is a James Beard Foundation Award-winning chef who has been recognized among the best in the United States, including Best French Restaurant, Best 10 Restaurant Wine Lists, Best 10 Restaurants with a View, and Best Romantic Restaurants. Recently, he was honored by DiRona (Distinguished Restaurants of North America) and the Ment'or Culinary Council.
"Famed for his modern twists on classic French fare, Chef Christopher’s newest creation, Christopher’s at Wrigley Mansion earned a 2022 James Beard Outstanding Chef nomination, and has been recognized as Phoenix’s most innovative, enticing dining experience for its exclusively tasting-menu experience where the chefs also serve each dish. Named to the Scottsdale Culinary Hall of Fame in 2016, Chef Christopher has also been honored by Food & Wine magazine’s “America’s 10 Best New Chefs”, was the first chef in Arizona to be honored with the Robert Mondavi Culinary Award of Excellence and also created the now-nationwide "Flavors" fundraiser for the American Liver Association."
Chocolate-glazed dessert seen, photographed and enjoyed at The Peninsula Regent, San Mateo, California. Ingredients included: Cocoa Olive Oil Sponge cake topped with Chocolate Raspberry Mousse and Raspberry Jam Center served with Chocolate Glaze, Berry Sauce and Champagne Caramel Bonbon.....a "Sweet Ending" to 2023.
Our Server/Chef brought us a quail egg in a serving bowl. He instructed us to stir up the quail egg. Then he reappeared with the Myazaki A5 Wagyu. I did not ask if it came from Arizona. I am such a rube, I did not know the differences in Wagyu beef. Our server/chef poured a sauce into the bowl and instructed us to dip the Wagyu A5 into the sauce. It was "melt in your mouth" delicious. I love a grilled New York Strip, but this is right up there in my pantheon of beef.
We celebrated my special birthday with a special night at Christopher's at the Wrigley Mansion. This is a relatively new incarnation for Christopher who has long beem recognized as one of the best chefs. It is celebratory, elegant, and therefore expensive. I hope in 10 years to come back here. Even to get in, you have to belong to the Wrigley Club.
We had a nice talk with Christopher. Every waiter is a chef and every chef is a waiter. They rotate between front and back so that there is no friction in the restaurant. In many fine restaurants there is friction between the wait staff and the kitchen staff - not here.
IMG_0894 acd
Christopher's Restaurant
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food18
Paris, France - March 2025: A waiter descends the stairs of Café du Commerce carrying multiple plates of delicious meals. The lively restaurant ambiance is evident as patrons enjoy their time.
India, Mumbai, Food, Crustaceans, Crab.
South Indian “Pepper Crab Masala” with aromatic crashed Malabar black peppercorns & fried curry leaves.
📍 …Curry leaves are the leaves of the up to 6 m high tropical to sub-tropical tree, a species of plant that belongs to the rue family, which includes citrus, satinwood & is native to Asia.
The curry leaves of these trees are mainly used as a spice in southern Indian & Sri Lankan cuisine. The term "curry leaf" refers to the use of the leaves in curry dishes. There is no direct connection with curry powder, but are often parts of the "curry powder" spice mix, …which is not typically Indian, but was developed by the British during the English colonial era of India. When you talk about curry in India, you mean, regardless the colour the dish & not the spiced powder.
The aroma of the curry leaves is fresh, slightly fruity to smoky. They are popular in South Indian & Sri Lankan cuisine. Since the leaves are thin, not been removed from the finished dish & eaten with them.
Due to their round, at the same time distinct aroma, they are used in many dishes as a spice alongside salt & chili. Mostly they are first fried in hot oil or ghee; clarified butter in a pan before adding the other ingredients.
📌 …Black Pepper, cooked & dried unripe drupe, in South India, Malabar, for high quality aromatic black pepper, the berries are separated from the stem by hand & then sun-dried without boiling.
Pepper oil is also used as ayurvedic massage oil, in certain beauty & herbal treatments. Pepper spirit is used in many medicinal & cosmetic products.
Green Pepper, dried unripe drupe, the peppercorns is treated in a way that retains the green colour, like sulfuretted dioxide, canning or dry-freeze. Pickled green peppercorns are unripe drupes preserved in brine or vinegar.
Red Pepper, generally consists of ripe peppercorn drupes preserved in brine & vinegar, also can be dried using the same colour-preserving techniques used to produce green pepper.
White Pepper, ripe drupes consists solely of the seed of the ripe drupe of the pepper plant, with the thin darker-coloured fleshy skin of the fruit removed accomplished by a process known as retting, where fully ripe red pepper dupes are soaked in water during 7 days, the peppercorn softens & decomposes, by rubbing the fruits the remains are removed, the cleaned seeds are dried.
Other industrial ways to remove the skin is chemical biological or mechanical methods.
White pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different, less aromatic overall flavour.
Pink Peppercorns, are not really pepper, they are berries with a pepper like flavour. They are fruits of the Peruvian or Brazilian pepper tree, also growing in Columbia & Venezuela, plants from a different family as they are members of the cashew family, they may cause allergic reactions, including anaphylaxis, for persons with a tree nut allergy!!!
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
A Spicy View Of Fresh Red Hot Chilies :P
#chillies #redhotchilipeppers #chilibunch #thai #chili redchilli #heat #chiliglass #spicy #hotstuff #hotchocolate #chililover #freshchilles #rhaipeppers #foodporn #organic #vegetable
#foodstyling #stockphotography #foodphotography #stilllife #culinaryart #aesthetic #artsy #artistic #kk #kashi #klicks #kklicks #kashiklicks
Feel free to fave and comments but If anyone want to use my imageries for commercial or private use, please contact me.
All rights reserved - Copyright © Kashi Klicks
Filet Mignon with Lump Crab, Grilled Asparagus, Bearnaise Sauce, Roasted Marinated Red and Golden Beets and Mashed Potatoes.
Served, photographed and, eaten at The Peninsula Regent in San Mateo, California.
#SpaghettiandMeatballs in one-bite | ©Ed Ng Photography | info@edngphotography.com #Italianfood #food #foodie #Vancouver #Vancity
India, Cardamom fragranced Lobster Tail on Lentil-Masala Salad with Tomato Chutney
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
Una exploración visual de la comida como cultura, placer y memoria. Platos que evocan colores, texturas y sabores del mundo, transformados en imágenes que invitan a disfrutar con los ojos
A visual exploration of food as culture, pleasure, and memory. Dishes that evoke colors, textures, and flavors from around the world, transformed into images meant to be savored with the eyes.
Today's blog post is how to make chocolate twirls and swirls with the help of that bottle of vodka you have stashed in freezer!! See how... www.thelonebaker.com/journal/2010/8/3/twirly-swirly-choco...
Chocolate beetroot (beet) cupcake with raspberry beetroot smb frosting, raspberry beetroot glaze and candied beetroot slice.
Today's blog post is a cookbook review on 'Dessert Fourplay' by Johnny Iuzzini. The candied beetroot is from the book and on the lone baker
Two crepes filled with apricot sauce, apricots and apricot brandy. Served with apricot -ginger ice cream (I couldn't really taste the ginger). $6.95
My dessert crepe. They even set it on FIRE! People at other tables inquired about it afterwards. I overheard one other man mention that he should have gotten this instead. :)
Delectable Ricotta Cheesecake dessert featuring ricotta cheese filling, cinnamon tulle, whipped cream and a dollop of caramel sauce.
macaroons from my cousin's pâtisseries A.K.Labo.
www.aklabo.com/ @kichijoji,tokyo
this was a souvenir that i was taking to fukuoka by my hand-carry baggage.
A jewel-like composition emerges from the textured porcelain at The Yeatman in Porto, where every dish feels like a painting in motion. Here, silky layers of tuna rest delicately in a shimmering pool of broth, kissed with olive oil for depth and shine. The surface is crowned with vibrant green fava beans, charred corn kernels, and tender herbs — each element chosen as much for its visual pop as for its precise flavor. It’s not just a plate of food; it’s a miniature landscape where the sea meets the garden, reminding diners that cuisine can be both playful and profound.
We ate at The Reserve in Old Town Scottsdale to celebrate my wife's birthday. It is part of the Café Monarch family. Café Monarch is larger, elegant, and romantic. The Reserve is more intimate with superb food. IMHO Michelin 2 star quality. We judge the dining experience is well worth the time and cost. Café Monarch will be our restaurant for our anniversary. The Reserve will be our restaurant for my wife's birthday.
This was the First Course. Prosciutto & Melon with Halloumi, Crème Fraiche, Mint. I didn't know what Halloumi is, so I asked. Wikipedia confirms what our waiter said.
en.wikipedia.org/wiki/Halloumi
Halloumi or haloumi[note 1][note 2] is a cheese that originated in Cyprus.[1] It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk.[2][3][4] Its texture is described as squeaky.[5] It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production,[6] although no acid-producing bacteria are used in its preparation.[7]
The Reserve is in an old house on First Avenue in Old Town Scottsdale. This was the original location for Café Monarch which is now just across the street. You enter down a walkway where you can look through the windows at the kitchen.
The newest concept from the team behind Cafe Monarch. Experience the best fine dining in Arizona.
Reserve invites guests to experience a multi-course chef’s tasting menu in an intimate, outdoor setting. Food is expertly selected from all over the world, enhanced by wine paired by one of our advanced sommeliers, to create a memorable dining experience.
Located directly across the street from Café Monarch, Reserve, features the best the valley has to offer. The tasting menu features world cuisine consisting of world-class, premium ingredients, making us one of the best 5 star restaurants in Scottsdale. Sommelier selected wine, craft cocktails, and a full premium bar further enhances the experience. Seating is extremely limited, and reservations are required.
The Reserve 2024
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Explored :: position 349 on Thursday, Nov 24th, 2011
♥ o ♥ o ♥ Huge thanks to all of you wonderful friends for your comments and favs! ♥ o ♥ o ♥
Chicken thighs stuffed with a fragrant mixture of Italian sausage (I like to use spicy ones!), garlic, shallots, freshly grated parmesan, fresh breadcrumbs and herbs (including fresh thyme from my garden which I'm now growing in a large flower pot in my kitchen), quickly sautéed in olive oil and pancetta, before being braised slowly in a rich, garlicky Chianti tomato sauce.
This recipe from another favourite cookbook, a compilation of Bon Appétit Magazine’s best recipes, is ideal for entertaining friends because it can be prepared ahead and gently reheated. There’s a whole bottle of Chianti in the sauce which is reduced to half before adding the remaining ingredients. Served with the same Chianti used to make the sauce to really bring out the flavours!
~~~ ♥ Happy Thanksgiving everyone ♥ ~~~