View allAll Photos Tagged tastingtable
Chefs Gallery famous steamed sesame ‘piggy face’ buns.
Too cute & pretty to eat.
Miss & Mr Piggy Bun.
Enjoy your weekend!
roast chicken alongside roast vegetables of hasselback potatoes, onion, carrot and orange peppers, bread sauce pasta, green pepper, pickled beetroot and pickled red pepper. a jug of gravy on the side out of shot
hasselback potatoes realfood.tesco.com/recipes/hasselback-potatoes.html?gclid...
bread sauce recipe www.easypeasyfoodie.com/wprm_print/12613
homemade pasta flic.kr/p/2qqkVLB
bread sauce pasta is homemade bread sauce blended with homemade pasta and one tablespoon of extra virgin olive oil
pickled red pepper homemade pickled in sarsons pickling vinegar www.sarsons.co.uk/how-to/pickling/
pickled beetroot homemade
beetroot cooked with top and tails attached to prevent losing too much colour
once beetroot soft then topped and tailed
peeled off the skin, skin easily came away when rubbed
cooked beetroots sliced
slices placed into empty pickling jar
pickling vinegar added to completely cover the sliced beetroot
full jar placed in the fridge for as and when (left for at least seven days longer if possible)
www.sarsons.co.uk/how-to/pickling/
pasta sauces www.tastingtable.com/1543225/does-type-matter-vodka-sauce/
7 days 30 different plant based foods flic.kr/p/2pDzPii
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
pasta drizzled with a tablespoon of extra virgin olive oil, topped with pomodoro sauce garnished with fresh coriander
homemade pasta recipe flic.kr/p/2qqkVLB
pomodoro sauce recipe flic.kr/p/DwxsrT by Thomas Cizauskas
pasta sauces www.tastingtable.com/1543225/does-type-matter-vodka-sauce/
micheal mosley the benefits of olive oil www.bbc.co.uk/programmes/m001y2z6#:~:text=Michael%20Mosle....
benefits of olive oil www.healthline.com/nutrition/11-proven-benefits-of-olive-oil
7 days 30 different plant based foods flic.kr/p/2pDzPii
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
strips of homemade pasta hanging to dry over the rim of a deep pot before cooking in boiling water. i don't have a pasta machine. rolled the dough with a wooden rolling pin and cut. method shown on the video link below
bread sauce pasta flic.kr/p/2qqrDNZ
i haven't made pasta before but saw this beautiful photo of homemade pasta flic.kr/p/2qoAT8R by Clive N and thought i'd like to have a go particularly as i looked at this excellent pasta making video www.youtube.com/watch?v=2TwfHlYGrsY recommended by his flickr friend veephilion www.flickr.com/photos/13706557@N04/
i'd bought doves farm pasta flour, the equivalent of 00 flour www.sainsburys.co.uk/gol-ui/product/doves-organic-pasta-f... a while ago but never used it. now i thought was the time
i divided the ball of pasta dough into four and still have two quarters to use. now boxed and in the fridge
ingredients 160gr of pasta flour + 2 eggs recipe on the packet
doves farm recipes www.dovesfarm.co.uk/great-recipes
once cooked in boiling water i mixed into the strained pasta homemade bread sauce and one tablespoon of extra virgin olive oil. delicious :) would make again. no more buying readymade pasta.
i'll use the readymade shop bought i have and then make my own. cooking time for the homemade pasta in the boiling water was three minutes
pasta sauces www.tastingtable.com/1543225/does-type-matter-vodka-sauce/
7 days 30 different plant based foods flic.kr/p/2pDzPii
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Mary Lou presiding over the tasting table at the 2022 chile pepper celebration, National Herb Garden, US National Arboretum, Washington, DC
unceded Nacotchtank land
Tasting table, Under the Arbor 2022 chile pepper celebration, National Herb Garden, US National Arboretum, Washington, DC
unceded Nacotchtank land
The excellent team at Tasting Table in New York City prepared a great meal from My Paris Kitchen. It was amazing and not only were they all incredibly talented, but they were super-friendly. Thanks!
www.tastingtable.com/chefs_recipes/chefs_recipes/Mille-Cr...
Ingredients:
Crepes:
¾ cup plus 2 tablespoons cake flour
¾ cup plus 1 tablespoon all-purpose flour
¼ cup granulated sugar
2 teaspoons kosher salt
4 large eggs
5 large egg yolks
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
2 cups whole milk
3 tablespoons Armagnac or cognac
Tiramisu Filling:
1¼ cups confectioners' sugar
4 cups mascarpone cheese
½ cup sweet Marsala wine (or half as much rum or coffee liqueur) [I used homemade Kahlua]
¼ cup natural cocoa powder [I added it to the filling mixture]
Directions:
1. Make the crepe batter: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.
2. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you'll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on the baking sheet until completely chilled, at least 2 hours or overnight.
3. Make the tiramisu filling: In a fine-mesh sieve set over the bowl of a stand mixer, sift the confectioners' sugar. Add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined.
4. Remove the crepes from the refrigerator. Add 1 crepe to the bottom of an 8-inch springform pan so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling; you'll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight.
5. Remove the cake from the refrigerator, undo the springform pan and set set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
adapted from Jim Lahey's no-knead recipe, but basically it's exactly the same as I've been doing for bread.
3 cups all-purpose flour
¼ teaspoon instant yeast
1½ teaspoons salt
1¼-½ cups water
mix and cover ~18 hours. dump on floured surface, pat down with flour and let sit ~15 minutes. fold into a ball and divide in two to make two medium-sized crusts. cover for another 2 hours, then stretch/spread into a crust (not too thin!), top, and put into a very hot oven for ~10 minutes.
not the greatest crust I've ever had, but perfectly adequate.
Home prep of Chris Shepherd's famous Banh Mi Bo Kho, from Underbelly Houston, was a big hit tonight. Cảm ơn TastingTable.
www.tastingtable.com/entry_detail/national/17032/A_Vietna...
NYE lamb feature last night at @foragevancouver! @adamstokaluk’s Nasturtium crusted lamb rack, lamb neck and chanterelle bread pudding, candy onion purée, thumbalina carrots, chanterelle verjus . . . #sixyearsofforage #foragevancouver #weamaze #westend #robsonstreet #instafood #eeeeeats #yvrfood #yvreats #omnomnom #vcbfood #dhvanfood #yvr #vancouvereats #vancityeats #foodporn #vscofood #forkyeah #vancitybuzz #soyummy #igersvancouver #restaurantsofinsta #fbcigers #vancouverfoodie #tastingtable #explorebc #buzzfeast #todayfood
Apple walnut cake at @foragevancouver ~ textures of apple, hazelnut speculoos wafer, sour cream ice cream, salted caramel . . . #foragevancouver #weamaze #westend #robsonstreet #instafood #eeeeeats #yvrfood #yvreats #omnomnom #vcbfood #dhvanfood #yvr #vancouvereats #vancityeats #foodporn #gastropost #vscofood #forkyeah #vancitybuzz #soyummy #igersvancouver #restaurantsofinsta #fbcigers #vancouverfoodie #tastingtable
Fried planks of breaded Eggplant, fanned with melted mozzarella and topped with homemade tomato sauce. This is my favorite Eggplant Parm recipe.⠀
Get the recipe at eatup.kitchen/eggplant-parm/
In this blog post, I go over the many options to consider when creating your own Eggplant Parm recipe; Style, Shape, to Salt or not, what Cheese to use, how to make Homemade Tomato Sauce, and whats the best Breading.
⠀
#EggplantParm #MelanzaneAllaParmigiana #Parmigiana #EatUpKitchen #recipeideas #recipeblog #foodblog #foodphotography #howtocook #foodgawker #food52 #foodblogfeed #withflavor #withwine #realingredients #tastingtable #easyrecipe #realsimple #eattheworld
Cheers! "Old Asian Lady" cocktail at @anhandchi - Bourbon, Laphroaig, Old fashioned bitters, cinnamon & date palm syrup 🍹👌 . . . #🍸 #instadrinks #cocktails #eeeeeats #yvrdrinks #yvrcocktails #omnomnom #vcbfood #dhvanfood #yvr #vancouvereats #vancityeats #foodporn #gastropost #vscofood #forkyeah #vancitybuzz #soyummy #igersvancouver #restaurantsofinsta #fbcigers #vancouverfoodie #tastingtable
Last night I had one of the best meals ever - Tasting Table at Brooklyn Fare. Quite naturally, I wanted to cook something elegant today. Allow me to present:
Hanger Steak
- Aji Amarillo, collard greens.
Few things:
- hangar Steak was seasoned with sea salt, pepper, Old Bay and Annato seeds, then quickly roasted and seared on a very hot cast iron pan;
- Aji Amarillo puree was served as is ( it packs quite a bit of heat);
- collard greens were blanched to maintain color, then sauteed in EVOO with an addition of a chili pepper, pearl onion and lemon juice ;
Really, quite nice - aji amarillo could be a touch too hot for some though. Wish I had some demi-glace to sauce it, and a J.L. Coquet plate to serve it on....
Lunch at @thepokeguyyvr! #OceanWise albacore tuna poke 😋 . . . #instafood #eeeeeats #yvrfood #yvreats #omnomnom #vcbfood #dhvanfood #yvr #vancouvereats #vancityeats #foodporn #vscofood #forkyeah #vancitybuzz #soyummy #igersvancouver #restaurantsofinsta #fbcigers #vancouverfoodie #tastingtable #explorebc #buzzfeast #todayfood
On the night of our visit, JL and I were treated to the following spread that was accompanied by slices of Thuet's breads and firm pickled vegetables (carrots, celery, cauliflower, cornichon) and olives ($25):
Salt Cured Foie Gras
Pork Rillettes
Bison & Blueberry
Guanciale
Lavender Cured Duck Breast
Bresaola
Duck Liver Mousse
Bulgarian Style Salami with Pine Nuts
Beef & Dill
Spanish Chorizo
Sopressata
Seen on: tastingtable.com/entry_detail/national/1257/Innovative_an...
Yum! Mapo Tofu (麻婆豆腐) for dinner ~ thanks for the recipe @omnivorescookbook 🌶😁 Doubanjiang (豆瓣酱) might be my new fav ingredient. . . . #homecooking #mapotofu #sichuan #doubanjiang #sichuanfood #instafood #eeeeeats #omnomnom #foodporn #forkyeah #soyummy #fbcigers #tastingtable #buzzfeast #todayfood
Dinner at home! @omnivorescookbook’s recipe for Sichuan Dry Fried Green Beans (干煸四季豆) – Blistered and charred green beans tossed with an aromatic sauce of chilis and sui mi ya cai (Sichuan pickled mustard greens) ~ so good! . . . #homecooking #sichuan #sichuanfood #instafood #eeeeeats #omnomnom #foodporn #forkyeah #soyummy #fbcigers #tastingtable #buzzfeast #todayfood
I really should add up the number of lobster rolls I had this season... I bet I hit double-digits easy.
Oh wait, I forgot I blogged most of them: www.flickr.com/photos/dpstyles/tags/lobsterroll09/
ps: and counting down the days 'till Luke's Lobster opens in the hood: