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Nectarine Tart, Sweet & Savory
Mount Baker, Seattle
Expired Kodak Portra 400 VC (11/07)
pushed one stop/by Capitol Hill 60 Minute Photo
Hasselblad 500 C/M and a couple Proxars
;)
quick and easy ideas for ways to dress up store-bought cheese logs for holiday appetizers | The recipe is is available here: www.tastebook.com/blog/goat-cheese-holiday-party-recipes/
Chaya of Sweet and Savory is hosting this week’s recipe Orange Blueberry Muffins with Pecan Crumble.
Check out Chaya's blog and recipe:
sweetsav.blogspot.com/2010/05/sms-orange-blueberry-muffin...
A day late with this post ( computer issues for last three days). It seems like life stands still without a computer!
You can also check out my blog:
Baking is my Zen…sweet nibbles for the soul
bakingismyzen.blogspot.com/2010/05/lemon-blueberry-muffin...
I got excited by The Dabble's recipe and whipped up my own vegan version last night, made with ingredients from my CSA Farm (Jackson Hollow). My recipe can be found here.
made simply from fresh tomatoes, sugar and fresh thyme. delectable with cheese and also great w/ cold cuts. recipe here
I pounded out some small boneless pork chops, stuffed each of them with a slice of manchego cheese wrapped in a piece of pancetta, and used a bamboo skewer to close it up. I dredged them in panko crumbs, then browned them in a saucepan and finished them off in the oven at about 350° for 20 minutes. I created a balsamic reduction (see photo for recipe) with apricots to put over the top.
Early morning at Sweet & Savory in Mount Baker
$1 film with vintage rangefinder, counter as my tripod
Olympus XA/Solo Dynamic Color Film ISO 100
A piece of pan roasted salmon with a balsamic vinegar and dried apricot reduction. Side dish: Roasted brussels sprouts with shallots.
I pounded out some small boneless pork chops, stuffed each of them with a slice of manchego cheese wrapped in a piece of pancetta, and used a bamboo skewer to close it up. I dredged them in panko crumbs, then browned them in a saucepan and finished them off in the oven at about 350° for 20 minutes. I created a balsamic reduction (see photo for recipe) with apricots to put over the top.
I pounded out some small boneless pork chops, stuffed each of them with a slice of manchego cheese wrapped in a piece of pancetta, and used a bamboo skewer to close it up. I dredged them in panko crumbs, then browned them in a saucepan and finished them off in the oven at about 350° for 20 minutes. I created a balsamic reduction (see photo for recipe) with apricots to put over the top.
Stuffed boneless pork chops topped with a balsamic reduction with apricots, served with a side of oven-roasted, Yukon Gold potatoes.
(Some semblance of recipes with individual photos of each.)
One cup of balsamic vinegar, about 6 ounces of dried apricots sliced. Into a sauce pan and bring to a boil. Then lower heat to a simmer and let simmer for about 15 minutes, or until the liquid is reduced in about half. Cool.
A piece of pan roasted salmon with a balsamic vinegar and dried apricot reduction. Side dish: Roasted brussels sprouts with shallots.
Stuffed boneless pork chops topped with a balsamic reduction with apricots, served with a side of oven-roasted, Yukon Gold potatoes.
(Some semblance of recipes with individual photos of each.)
A piece of pan roasted salmon with a balsamic vinegar and dried apricot reduction. Side dish: Roasted brussels sprouts with shallots.