Food pictures #5 - YouLookFab Forum

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Food pictures #5

Carla

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March 14 was 'Pie Day' at my husband's place of work. It seems to be an inside joke for science types -Pi- as in 3.141592....etc. Folks were asked to bring in pies to be sold to raise money for a charitable cause. DH and I worked together to make a French Apple Pie. It is an apple pie with crumble crust instead of rolled crust. We made it deep dish with 12 apples (6 Crispin and 6 Royal Gala) and 1 pear. DH peeled and sliced the fruit, and I made the crust and assembled the pie. DH said it was the first pie picked from 15 choices.

I made a lemon meringue pie for the family, since I had a lemon I needed to use before it dried up, and enough crust for a one crust pie. Lemon meringue pies were my cooking nemesis for years, but about 5 years ago I managed to figure them out. LM used to be DH's favourite, but nowadays he likes fresh peach pie.

DS#1 likes chocolate pudding pie, and DS#2 likes traditional Apple pie. My favourite is pumpkin pie. What is your favourite pie?

What have you created recently? Or do you have food pics from something lovely that you have been served? Post them to this thread over the next 2 weeks.

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28 replies

Latest reply was from Emily K

Emily K

(website)

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I like pie! One of my favorites is pumpkin, and I've really nailed it after months of experimentation. But "Fruits of the Forest" (rhubarb and mixed berries) is right up there, too, as a favorite. Besides those, I mostly like tarts: lemon, mixed nut, tart tatin, and bitter chocolate are faves.

Staysfit

Veteran

I have a fresh blueberry pie recipe that is one of my two favorites, my other favorites is Dutch Apple pie made with tart Northern Spy apples. They're hard to find because it's an old variety, but well worth the hunt.

Anonymous

I love pie but can no longer have them...too many carbs. My favorite is lemon meringue or fresh strawberry pie.

JAileen

Veteran

I can't have pie anymore either. My favorite was rhubarb.

Anonymous

How could I forget rhubarb! That is my favorite.

Emily K

(website)

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Tonight's dinner in progress. The recipe is "West African Peanut Curry" and it is a great vehicle for whatever one finds in the fridge. Tonight's iteration has garbanzos and squished whole canned tomatoes.

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Diana

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1: lemon/herb roast chicken with spicy migas (a toasted bread dressing) over shredded Brussels sprouts and kale. The chicken is pictured in #3, photos are out of order for some reason. Recipe is from *Simple* by Diana Henry.

2. Thai style shrimp with basil and veggies. Have been quite into making simple Thai dishes lately.

My favorite pie is probably fresh strawberry. I also like lemon meringue and classic apple. Although honestly my favorite part about pie is the crust! I don't make pie very often but when I do I always make extra crust so I can make cookies out of it.

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gradfashionista

(website)

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Both pumpkin and lemon meringue pie can be made relatively low carb by using an almond/coconut flour crust and substituting Swerve/erythritol (zero carb) for sugar.

Anonymous

This is what I cooked for my dog. It may not look like much to humans, but she thinks it's pretty awesome!

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JAileen

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Ryce, I have a friend whose son said she loved her dog more than him, because she cooked for her dog but not for him!

Anonymous

I love pie too , but that ship has sailed . Pumpkin, pecan , and blueberry . Not together of course Once a year at Thanksgiving I'll allow myself a piece of pumpkin pie ------

Angie

(website)

Fashion Stylist

Your pies look lovely, Carla. The only sweet pies I will eat are the flavors that you've made, actually. Coincidence. Greg makes KILLER INCREDIBLE lemon meringue pie - with a ginger nut crust. It's my favourite pie of all time.

I don't fancy sweet pie in general, and much prefer cake, crumble or cobbler. OR savoury pie.

I mean no offense to my North American friends - but pumpkin pie is the only dessert that I will absolutely not eat. I think you have to grow up with it to appreciate the flavour.

Ryce, my good impression of you just doubled because of how you lovingly make food for your doggie.

Emily, your curries look delicious, and so does your chicken, Diana. I'm coming over.

JAileen

Veteran

Angie, re pumpkin pie: I think that might be true of artichokes, too. I'd be interested to hear from people that enjoy eating an entire artichoke, but didn't grow up with them.

Diana

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I don't like pumpkin pie (or pumpkin/pumpkin spice flavored anything) but I LOVE artichokes! (And I grew up with both. Well, pumpkin pie only for thanksgiving, but I think that's true of most Americans.)

Angie

(website)

Fashion Stylist

JAileen, I like artichokes. They taste very "normal" to my palette. High five, Diana. I'm sure that many of you would refuse to eat raw Dutch herring. An acquired taste for sure - but 100% delicious and regular for me.

elpgal

Veteran

I love savory pies better than the sweet ones. And prefer to push the pumpkin pie around the plate.

Diana, you must share the Thai shrimp recipe. I love Thai and Korean food but can never replicate the non-curry flavors at home.

Diana

Veteran

Here's what I did for the shrimp. I didn't really use a recipe, but adapted from various sources. This makes 3 big servings with rice. You do need a few special ingredients but you should be able to find them all at an asian market.

~3/4 lb medium size shrimp (you can use more if you like, I tend to like my stir fries with lots of veggies and less meat)

2 garlic cloves, minced
1 hot chile pepper, sliced

~4 cups veggies (you can use whatever you like; I used 1 red bell pepper, 1 can baby corn, & some chinese broccoli)

sauce: 2 T fish sauce, 1 1/3 T dark soy sauce, 2 t sugar (see notes below)

~1 cup (or more) thai basil leaves

(optional) a squeeze of lime or lemon juice, esp. if you don't use the red bell pepper (which has a bit of acidity on its own).

Stir fry the shrimp w/a little oil until just cooked. Remove from pan. Add a little more oil, and saute the garlic and chile for 30 seconds or so. Then add the veggies in order of how long they take to cook (i.e. start w/ the one that takes longest to cook.) When all veggies are cooked to desired doneness, add sauce and the cooked shrimp. Stir fry maybe a minute or so, then turn off the heat and add the basil and a squeeze of lime/lemon if you like. You just want the basil to wilt. Serve over rice.

A note about the sauce: Different brands of fish sauce might be more or less salty. (The one I use is called Squid Brand and is Thai.) The dark soy sauce is richer and sweeter than regular soy, I have the chinese kind because I already have it but there is also a Thai kind if you want to be more authentic. I don't know if the flavor is different.) Anyway, you might need to adjust the sauce proportions. If you don't want to serve this w/rice I'd probably use less sauce as it's quite strong.

I recommend also looking at *Pok Pok* by Andy Ricker. The recipes are very complicated and require a lot of special ingredients but it's very informative about Thai flavors and cuisine.

L'Abeille

Veteran

Late to the party but here's the Greek-inspired chicken breasts I served on Saturday, with grape tomatoes, olives, and feta. I mostly cook on weekends now, because M. Abeille's commute is shorter and he beats me home.

I love all kinds of fruit pies. I cheat and use the Pillsbury pre-rolled-out piecrust from the refrigerator case. Attached is a photo of a lemon meringue pie I made a while back. It was -- I can't say extra healthy, I'll say less unhealthy -- I used a sugar free mix for the custard part (first time using a mix) and stevia for the meringue.

Funny about pumpkin pie preferences. When we lived in South Africa, where pumpkin is regularly served as a vegetable, people would be at first baffled, and then delighted, to discover pumpkin pie as a sweet treat. (When our school compiled a "healthy foods" cookbook, multiple people entered a pumpkin pie recipe.) My own family has a different spin: long ago my grandmother, a consummate baker, wanted to please a grandson-in-law with his favourite pie. She sliced it, sprinkled with cinnamon sugar, and added a top crust (after all, that worked for her pumpkin strudel). So he said "thanks, Oma" and ate it, while crying inside.

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Carla

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Angie, I think of your Greg's 'best ever' LM pie when I make mine, and wonder how it compares. ;-). Can we have Greg's recipe for nut crust, please? I like using ground almonds for crumble topping, but have no experience with pie crust. Is it like graham cracker crust?

Diana p, thanks for the 'method'!

anne

Veteran

Runcarla, I always assume Greg's crust was made of gingernut biscuits, not ginger and nuts. I have used gingernut isbiscuits for cheesecake crusts. Hope he'll share his recipe. I love lemon meringue and both the examples on this thread look great.

On the pumpkin pie thing - I love it, even though I grew up in Australia, where we mostly eat pumpkin as savory (one of my favourite veggies, and we have it frequently because I'm not keen on carrots).

However we did have pumpkin scones, which is a well known australian thing, and my mum also made pumpkin custard occasionally, which is pretty similar to the filling in pumpkin pie.

Which reminds me, that nailing a recipe for pumpkin pie flavoured icecream is on my list (I tried one with chai / pumpkin flavour and was underwhelmed).

We don't have canned pumpkin here, so we have to do a preliminary step of roasting and pureeing etc.

I'm about to try a gluten free chocolate cake. Still looking for a recipe that I have all the ingredients for already. DD9 has a friend coming for a play and has requested chocolate cake with hundreds and thousands on top of the icing.

Anonymous

Diana, thanks for that recipe. I look forward to trying it soon.

Emily K, I LOVE peanut curry - yum! I grew up in peanut country and can't get enough of them. Have you ever had Virginia peanut soup?

Like Angie and some others, I'm not a fan of sweet pies, either, but Runcarla, yours look good enough to tempt me to reconsider. No one in our family is crazy about pumpkin pie, so I make pumpkin cheesecake every year at Thanksgiving. It has a gingersnap crust and is delish!

Jaileen, I do cook for my human family, too, but my daughters often complain that my canine child is the "favorite". I remind them that, unlike the two of them, SHE will not grow up and move away to the East Coast!

Emily K

(website)

Veteran

Ryce--I have not had peanut soup--maybe I will Google a recipe I, too, have a pumpkin cheesecake recipe for Thanksgiving--it's foolproof and I love it! I make pumpkin pies all Fall and Winter and I make pumpkin custard as a dessert for Indian meals. (I am not a fan of Indian sweets or rice pudding etc.--so I'm always looking for other desserts that would complement Indian food.) Mango, citrus, or coconut sorbet is another option.

JAileen

Veteran

Carla, have you seen these?

https://www.amazon.com/Compute.....s=pi+plate

minimalist

Veteran

If multiple lives are a thing, I would like to come back as Ryce's dog. (Picture? So I can start adjusting to my future new look.)

I like Meyer lemon Shaker pie. No meringue. But I haven't had pie in a long time.

Didn't grow up with artichokes, but enjoy them and prepare them several different ways.

Janet

(website)

Veteran

I'm not an impressive enough cook to share pictures of anything I make.

Mmmm, pie....

Anonymous

Emily K, you make Indian food?!? I've taken 4 classes, but the recipes are pretty time consuming, so I don't make as often as I (and my husband) would like. The last class was just a few weeks ago and we made dosas - so good! Do you have any good quick recipes?
That pi plate is hysterical, JA!
Minimalist, I like artichokes, too, and did not grow up eating them. I can't think of a veggie that I don't like, though I can be picky about how they are prepared. My next dog is going to be purse-sized, so she can fly with me, so think twice about your wish - haha! My current sweetie has an auto-immune disorder, so I am hoping the fresh food will be better for her health. Picture below.

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JAileen

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Ryce, my son sent a picture he took on an airplane of a dog sitting on the floor by the bulkhead. It looked like a labradoodle! It would never fit under the seat. Definitely not a purse dog.

Emily K

(website)

Veteran

Ryce--Yes! I love flavorful food, so Indian/Pakistani, Mexican, North African, Mediterranean are all in the rotation. My husband is Pakistani, but the interesting thing about that is that I don't cook any of his favorite meals because it's "just not his Mom's cooking" (Which I think is a good thing! But, you know...) So I make different recipes that I find online or in cookbooks and we agree that they are good and different from those things his mom used to make. I do not find Indian food at all difficult to prepare--there are no complicated techniques used--but you do have to get over prepping a lot of ingredients. I don't think there's any way around that. I usually allow at least an hour or an hour and a half to get a dish together because the braising/stewing part of the job takes a while. I have two cookbooks by Suvir Saran that I like a lot--American Masala and Indian Home Cooking. Both feature a mix of totally authentic Indian recipes and more Americanized tastes as well.