View allAll Photos Tagged eats
Homemade peach cobbler by me.
• fresh cut peaches.
• crumble topping: butter sugar, flour, bit of cinnamon
Butter poached beet salad with white chocolate honey thyme ice cream, goat cheese crème fraiche and duck prosciutto.
Photo by David Kotsibie
being the dork i am, as i was pulling away, i thought i would try to grab a shot in the rear-view. it seems like she is enjoying the cookies. i hope she isn't a vegetarian.. the leftovers were potatoes and corned beef hash. oh nom nom!
NYC: Hudson Eats
Hudson Eats: food court in WFC / Brookfield Place
Leica M-P (Typ 240) | Leica Elmar-M 3.8/24 ASPH
I made a little Morning Stars Farm chix sandwich and polenta fries.
• 1 tube prepared polenta
• 1 TBSP olive oil
• 1.5 TBSP fine cornmeal
• 1/8 tsp sea salt
• 1 tsp fresh rosemary, chopped
Preheat oven to 450F. Line baking sheet with parchment paper and set aside.
Use a vegetable peeler to remove the thin coating from the packaged polenta.
After peeling the polenta, trim into a rectangular shape, then cut in half lengthwise and slice into 1/2 in. thick strips.
On the cutting board rub oil on both sides and sprinkle cornmeal on each side. Transfer to baking sheet and sprinkle with rosemary and salt.
Bake for 23-30 min, turning once or twice, until lightly browned.
The fries become crisper once cooked.
-- from eat, drink & be vegan
My favorite burger... that and an Apollo Pastrami Burger in Salt Lake... neither healthy options though.
with black sesame, smoked golden raisin
Read more at www.ross-eats.co.uk/2011/06/pollen-street-social/