Food pics #9

Carla

The last of the strawberries and now local raspberries and peaches from the farmers market! Made Melba crepes for desert. I just love when the harvest comes in! Everything looks and tastes so good.

Please post your food pics - what you've made or what you are eating that others might have made.

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8 years ago

Off Topic

10 replies

Latest reply was from Stagiaire Fash

rachylou

Veteran

Yummy!

8 years ago

carter

Active Member

What gorgeous pics, Carla! The crepe looks yummy. The best part about summer is the beautiful colors on our plates!

Some of the things I've been making lately:
1-2 pesto zoodles
3-4 jicama chips with pico de gallo
5-6 roasted chicken breasts with kale salad with Avocado Ranch dressing and pumpkin seeds
7-8 steak fajitas
9-10 green salad with tomatoes and crispy fried chicken thighs, and brunch salad with crispy Canadian bacon and a fried egg

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8 years ago

Anonymous

Julia Child's classic salad Nicoise. Not really artfully composed because I wasn't contemplating taking a picture.
This was DD27's request for her "last meal" at home before departing to take the California Bar Exam. She's sitting for the first section right now, so if anyone has any spare positive vibes to send in the direction of the Ontario Convention Center, I'm sure she and a few hundred other nervous recent grads would appreciate it.
Clementine, those jicama chips look delish - would you share your recipe?

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8 years ago

Carla

Veteran

I know, Ryce! Let's go to Clementine'sfor dinner?

8 years ago

carter

Active Member

Ryce, I'm not sure the jicama chips actually qualify as a recipe. Pretty much point and shoot ;-). Peel a jicama and slice on a mandolin 1/16" thick. Heat about an inch of coconut oil in a pot/pan on medium heat. Toss in a few slices of jicama at a time, and flip over a couple times during the cooking. They only take about 5 min to brown. You're walking a bit of a fine line here...not brown enough, and they turn out soggy. Too brown and they burn quickly. Drain on paper towels and add salt. I love them with quac and pico, but they add great crunch and a bit of sweetness to anything, They'll keep in a lidded container on the counter for 2-3 days.

8 years ago

Anonymous

Thanks for the tips, Clementine - I will give them a try.
What night would you like for Runcarla and I to come to feast at your place?

8 years ago

Stagiaire Fash

Veteran

A few months ago, before my snowbird parents went back north for the summer, I made this nibblers lunch for a lazy Sunday afternoon. Scallops under the broiler, crusty bread with goat cheese & olives, gazpacho, tahini avocado dip for crudités, and G&Ts.

Ryce, that looks delicious. We used to drive downtown just so could eat a deconstructed salad nicoise like that. They don't make it any more

My invite for y'all's dinner party seems to have gotten lost in the mail. Just tell me the time & I'll be there.

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8 years ago

pil

Veteran

My salad Nicoise-ish with herbs from my patio planter. The poached tuna went on my husband's plate
I rarely take food photos, but this was so pretty I had to send a picture to my boys.

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8 years ago

Carla

Veteran

Pil, that looks like a poster for good eating or the cover shot for a foodie magazine!

8 years ago

Stagiaire Fash

Veteran

Pil, that pic reminds me that "the eye eats as well". yum!

8 years ago

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