recipe: rhubarb-blueberry pie with papaya-apple glaze, originally uploaded by sean dreilinger.
Okay, I'm getting hungry.
The recipe for this gorgeous pie can be found by clicking the photo.
Okay, I'm getting hungry.
The recipe for this gorgeous pie can be found by clicking the photo.
"The delicious tart makes the summer heat more bearable. Read about it here:
Grow, strawberries, grow!
Wow! If only my rhubarb grew like this!
" If August passes
and the frosts come,
will I have learned to rejoice enough
in the sober wonder of
green healthy leaves ? "
Denise Levertov ( 1923 - 1997 )
From the poem, "Annuals"
This is gorgeous to look at, and I'm sure it tastes divine.
My strawberries are still small and green, but my rhubarb is robust and ready!
"for A Nice Cuppa and Still Life With Think Pink! theme.
Original recipe from Martha Stewart Best of Good Things"
The fig - so versatile~
Photo note and link:
"An easy to make tart. Blogged here:
Photo note and recipe link:
"for the recipe visit www.eddybles.com/proscuitto-figs-goat-cheese/"
A work of art~
"The crunchy and sweet crust of this bread, encrusted with sliced almonds and glazed with apricot jelly, is a wonderful counterpoint to the dense and chewy crumb, full of chopped figs and almonds. The bread is made with bread flour, whole wheat flour, water, sugar, yeast, oil, salt, almonds, dried mission figs, and apricot jelly.
Click on the photo to find out more about these figs.
"** Move mouse over each photo to see links to the original.
I’d like to give full credits to the following photographers:
1. ALL SIZES aikitherese Untitled
2. ALL SIZES anzyAprico fully ripened!
3. ALL SIZES anzyAprico rich
4. ALL SIZES frozen_mango fig, singular
5. ALL SIZES Blue Lotus Wild figs
6. ALL SIZES jaxxon Macro Fig Treat
7. ALL SIZES Jenny! Fig
8. ALL SIZES Marsala Florio l'altra metà
9. ALL SIZES mewmewgp Figgy :)))) with blackberries
* fig From Answers.com"
Silence the village gossip with nutty figs
rolled in crushed peppercorns.
Layer the fiery fruit in a jar between bay leaves.
Store in a dark place for three days.
Leave your offering on her doorstep.
Sweeten your choleric mother-in-law,
a small crepey woman in a black dress
smelling of mothballs and rectitude,
with stuffed quails roasted in thick balsamic sauce,
followed by ricotta rose cheesecake and marzipan filled figs.
Spill velvet pink petals over her plate.
Soothe inflamed ulcers and decaying lesions
with a steamed fig, slippery elm, flaxseed poultice.
Wrap around the weeping skin in a muslin cloth.
Apply fresh poultices and invocations as needed.
Pick a ribbed fig from the tree at twilight.
Stand your boots outside the kitchen door.
Split the dark cocoon in two.
Rub the gnarled wart with amber pulp and crunchy seeds.
Tie the halves together again.
Bury them in the flinty earth
under the waning moon.
Cure fatigue, insomnia or nightmares by boiling milk
poured in a creamy swish from the pail
with sun-baked figs and turmeric.
Add lavender honey to taste.
Drink slowly from a deep yellow bowl.
Bind three white Cilento figs
with a crimson ribbon for dreams of love.
Before extinguishing the candle flame,
place the fruit under your pillow.
In the morning, rise yawning,
loop the ribbon around your waist.
If your heart is in your mouth,
marinate it, sear it,
eat it with figs.
Beguile your partner with fig-leaf absolute
dabbed along the pale curve of your neck.
Wear almond blossoms in your hair. Sip Prosecco.
Dance on a terracotta tiled terrace, with a view of the harbour,
to the flashing grin of an accordionist
who smells of sulphur and plays like the devil.
Clap your hands. This is no time to tiptoe.
On a balmy midsummer evening, wrap up your al fresco meal
at the warped wooden table under the plane tree
with blistered grilled figs, spoonfuls of soft mascarpone
drizzled with orange blossom and rose water.
Dust with confectioners’ sugar. Smell the mimosa.
Don’t wipe the sugary smudge from your chin.
Carry the sated silence to bed.
Arouse your lover with plump purple figs in a cool bowl of water.
Break the thin moist skin with your fingers.
Bruised with desire, close your eyes. Listen to your breathing,
the sound as the tide washes in.
On a windy day welcome your new neighbours across the pasture.
Make them feel at home with capocollo,
a sausage of figs, almonds, pistachios and cinnamon.
Fold your late summer gift in leaves
left in a basket on the porch. Follow the dung
and wild mushroom trail home, a wasp
hovering at your shoulder.
In autumn, line your pantry shelves with jars of glistening fig jam
scented with green cardamom pods. Seal in the sunshine
with smooth wax discs and tight screw-top lids,
while your tortoiseshell tom licks himself with a rasping tongue,
dreaming of sparrows.
Feed a hungry family
with slow-cooked pork loin and Adriatic fig stuffing.
Serve with golden polenta. Garnish with watercress.
Open bottles of the full bodied local wine.
Taste the flavour of olive-wood smoke, the lit fire,
the mass and measure of November’s indulgences.
When the sky pops and hisses with stars,
celebrate the year’s trailing tail.
Prepare fig fillets stuffed with amaretti biscotti
and smoky chocolate slivers.
Serve with steaming espressos before midnight.
Amazing what you find when looking for popcorn! This does look good, I have to say. Even after a couple of big bowls of the buttered stuff while watching the movie. (Air-popped at home, with real butter.)
Here is the link to the original blog where this is posted:
Okay, I just visited the site, and it's totally worth a look. It shows making the cake, step by step. And each photo is quite tasty. Mmmm!
My son and I just watched X-Men tonight, and shared a big bowl of popcorn. Ah - just the thing when he's sick and can't go out to the movies.
"Popcorn against a blue background."
by Darren Hester
Note on this wonderful photo:
Dice the onions and fry them in olive oil, then add garlic, bell peppers and tomatoes. Stir gently while adding tomato juice and spices until you get a juicy and aromatic stew. Make little holes in the stew and gently place the eggs in them. Cover and cook until it's ready.
The dish should be served hot. I mean hot, as in steamy and tongue scorching spicy hot.
Serve with fresh bread or pita and ice water.
(all ingredients appear in the tags)
Here goes my workday. Never work from home! :-)"
Wow! I was looking for egg dishes, and I believe I found one!
Here is the photo note:
"This is definitely a Tagalog dish that Cebuanos are not so familiar with- I think it may have been my first time to taste it too. And I love it. The noodles are made of rice so no cholesterol in there but of course the ingredients are swimming with fat. No problem. Just eat in moderation. Try.
Mandaue City, Cebu, the Philippines
check out my Asian noodle indulgences part 1 and part 2, featuring egg, rice, wheat and mung bean noodles specialties like pancit malabon, soto ayam, La Paz misua batchoy, ban pho, bam-i, hokkien mee from Singapore, Indonesia, the Philippines and Vietnam in colloidfarl.blogspot.com"
Click on the photo for links.
Yesterday my daughter and I had breakfast at the Oak Table, newly opened in Kingston, WA. She had an amazing strawberry waffle, and I had Eggs Nicole. When I get the photo I took off my daughter's phone, I will share it here.
In the mean time, this looks good!
"Read about it at TheBittenWord.com.
This looks very much like the meatloaf I just made. DH came in from work and smiled. One of the ultimate comfort foods. Mine was served with potatoes and organic peas.
Here is the note that goes with this photo:
"This is a simple and delicious meatloaf recipe which uses balsamic vinegar and ketchup to make a tasty glaze. Please click here:
to see the Glazed Meatloaf recipe."
Oh my! This looks heavenly!
"figs, gorgonzola cheese, ricotta, onions and balsamic reduction
go here for the recipe.. you won't regret it..
Just made another four pizzas today - no, five. I lost track! Anyway, one of them had eggplant on it, as per usual, so of course I had to look up eggplant pizza photos. . .
Photo note on this one:
"i took a recipe for an appetizer (spicy grilled eggplant with mint and parsley) then added some chopped kalamata olives and feta cheese and turned it all into a pizza.. i think i just invented my new favorite dish.. "
Photo note, and links:
Knitted then felted onion from Knitting Never Felt Better book.
Why are there onions the size of swallows in your maple tree?
In the land of cactus wind the one-eyed dwell.
Where is the village whose name holds back the sea?
Caterpillars are for home demolitions in a globe of tents.
Autumn or spring, which is your plumage of choice?
Every empire is a return of the dead.
And Whitman, what would have become of him had you lost the war?
A rooster in rigor-mortis pose makes vultures descend.
Is that the easiest pain?
The Hittites veiled their nuclear weapon for as long as they could.
But lilies have rights, iris amendments?
And the bats for rabies are for the urban sunset.
Are you a tiger or a martyr to deforestation?
The genetic map is over the counter.
And the Black Sea is black.
And the Red Sea red.
And the leaves like waves on the pebble shore?
I rake them. My father’s garden can use some ash.
Mmmm . . .
Turnip Chips with Crème Fraîche, Parsley & Red Onion
Read about it at TheBittenWord.com.
Dances with Onions!
"onion + red pepper tofu bites
recipe: (yield 10 squares or a meal for two. measurements are all approximate)
1 handful fresh cilantro (soaked, rinsed, and coarsely chopped)
2 small cloves cloves garlic (more or less to your taste. i add much more when i eat this as a meal, less for a fingerfood, if sharing)
1 tsp e.v. olive oil
1/2 tsp fresh ginger, finely grated. (alternatively, use big hunks of raw ginger to flavor the other ingredients while they sit. they will need to be removed)
1 Tbsp umeboshi vinegar (i use this to salt most food, you can use salt if you prefer)
1Tbsp(ish) cooking oil, be conservative. (i use coconut, and this is why)
1 medium yellow onion, finely sliced
7 oz firm tofu (about half a block), cut into squares less than a centimeter thick, as wide as the block (these will be the base of everything else, they should be substantial enough to pick up with other ingredients on top, but thin enough so as not to be the main focus)
1/4 tsp garlic powder
1/4 tsp turmeric
1 red pepper, slightly wilted (mine has been wilting slowly since it was picked almost a month ago. but you dont have to wait that long! even a fresh red pepper is fine, but its a little sharp and overpowering. if you dont have time to wait or wilted, wrinkly peppers, i'd suggest purchasing prepared roasted red peppers) cut width-wise into 10 rings (pre-purchased roasted red peppers are also great here)
ok. so combine cilantro through umeboshi in a small bowl, cover + let sit.
use half or more of the cooking oil to pan-fry the onions over medium low heat, (just toss them all in) loosening/stirring them every couple of minutes, for about 10 minutes, until golden and almost crispy.
(at the same time)
use half or less of the cooking oil to pan-fry the tofu on medium to low heat. (use as little oil as possible. start by just coating the pan, add more if it seems dry- remember, if you're making these as finger-foods, you want them to be dry enough to pick up. some of the oiliness will dry when they are taken away from the heat. )
the tofu should be laid in the pan without overlapping.
sprinkle on the turmeric and garlic powder during cooking.
the tofu will take about as long as the onions, flip each square once or twice, they are ready when they get golden and a little crispy on the edges.
i use the same pan from the onions, emptied but not cleaned, to quickly heat the peppers. do not add more oil. i throw them all in on medium to high heat for about 3-5 minutes. i stir them up once or twice. some of the skin should be burnt, other parts barely cooked at all. be careful near a finicky smoke detector! make sure you have the fan on, there may be a tiny bit of smoke.
ok, now everything is cooked!
let everything cool enough to be handled.
if you're making finger food:
arrange the squares in a single layer on a plate.
put a pinch of the onions on each.
place one red pepper ring (or roasted red pepper slice) on top.
put a generous pinch of the cilantro mixture on top (you will need to remove the ginger hunks now if you used that method)
you can store these at room temp for awhile, or refridgerate if you are going to bring them out later. they are fine and delicious cold, but i prefer them when they're fresh and still warm.
if you are making a meal, you can combine the ingredients however you like, i suggest cutting the tofu to smaller pieces, throwing all the ingredients in a bowl, and mixing it up to eat with chopsticks. or a fork.
bon apetit. <3"
"Found on www.splendidtable.com:
"Adapted from Happy Days with the Naked Chef by Jamie Oliver (Hyperion, 2002). Copyright 2002 by Jamie Oliver.
* 4 tennis-ball-sized white onions, peeled
* Olive oil
* 2 cloves of garlic, peeled and finely chopped
* 4 twigs of fresh rosemary, lower leaves picked and chopped
* 8 tablespoons heavy cream
* A couple handfuls of grated Parmesan cheese
* Sea salt
* Freshly ground black pepper
* 4 slices of pancetta or bacon
Boil the onions in plenty of water for 15 minutes until slightly tender. Remove from the pan and allow to cool. Then, with a sharp knife, remove the top inch of each onion, finely chop and place to one side. If need be, slightly trim the stalk end of the onions so that they will sit flat on a roasting tray. Cut about a heaping tablespoon out from the inside of each onion, keeping the outside intact. Finely chop and add to the rest of the chopped onion.
Preheat the oven to 400°F. Heat a frying pan and add a little olive oil, your garlic, the chopped onions, and just a little chopped rosemary. Fry for a couple of minutes until softened, then turn the heat down, add the cream and remove from the heat. Stir in the Parmesan and season.
I like to wrap a nice slice of pancetta around the middle of each onion and just spike it in place with a sharpened twig of rosemary or wooden toothpick. The rosemary and pancetta will make the onion taste lovely as it cooks. Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one. Bake in the preheated oven for around 25 minutes until soft and tender, depending on the size of the onions. It's cool to experiment with different cheeses, so give it a bash."
Uploaded by justydrink on 6 Sep 07, 8.26PM PDT.
The onion also likes to have a little fun.
"onion doesn't realize that it's not grunge days in seattle anymore....
"I love this super easy refreshing summer side dish.
You can use canned cannellini beans (ideally you would slow cook some fresh white beans with a bay leave or two).
Caramelize some thinly sliced red onions (Ideally you would use "cipolle rosse di Tropea", red onions from Sicily) in olive oil then add some sugar. Season the beans with the caramelized onions, a dash of red wine vinegar, salt, pepper and olive oil. Finish with chopped fresh mint.
If you would want to make this a more substantial dish, you could add some tuna fish."
Sounds good to me!
Amazing. The onion is truly adaptable, flexible, and as versatile as its many skins.
The recipe can be found by visiting this link:
This image of red onions is so beautiful. I remember being in my grandmother's kitchen, chopping onions, and how she loved them as much as I do.
The photographer of this image has this to say:
"Highest Explore position # 294 on Wednesday, December 10, 2008
Red onions, sometimes called purple onions, are cultivars of the onion with purplish red skin and white flesh tinged with red. These onions tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw, added for color to salads, and grilled or lightly cooked with other foods. They may lose their redness when cooked. Red onions are available throughout the year. The red color comes from anthocyanidins such as cyanidin. Red onions come in many varieties but they have one thing in common, they are usually very sweet and can be eaten raw. They are not only used to add flavor but to add beautiful bright color to dishes as well. Red onions are great on cold and cooked sandwiches like a juicy turkey burger. Their sweet mild flavor and their beautiful color makes red onions a great addition to spinach and other fresh vegetable salads.
Mmm, one of my favorite soups. The photographer added this note to the image:
"French onion soup is so easy to make, and exceedingly delicious. Here's what you do:
Put a big pot (cast iron enameled french cookware works best) on medium high, and melt some butter and oil in it. Start slicing 6 medium onions, adding them to the pot as you slice them. Then let them get soft and brown, stirring them often. This will take about 20 minutes.
At this point, add salt, pepper and a little bit of thyme, then add about 1/2 a cup of dry Sherry. Deglaze the pot with it, let it evaporate. Pour in 6 cups of beef broth. Bring to a boil, and turn off, let steep for however long you want. It's soup, so it'll taste better the longer it stays in the pot.
When you're ready to eat, ladle soup into a bowl, add a few croutons on top, sprinkle with gruyere cheese and some more thyme, and broil until cheese is melted and bubbling.
I was fresh out of thyme, so in a pinch I substituted rosemary for it. You know what?, it actually works..."
"Allium cepa is also known as the 'garden onion' or 'bulb' onion and 'shallot'.
A macro shot of an onion blossom in my vegetable garden.
I liked the textures and thought this looked a bit abstract.
There's nothing like fresh organic veggies from the garden :) "
This gives a whole new meaning to playing with your food.
Here's what the photographer has to say about the photo:
"If Green Onions Could Dream...
The product of a 9-hour session with Photoshop's color replacement tool in which each green onion was individually painted. Fading near the bases was accomplished using the gradient tool on color setting and an appropriate opacity."
by William Matthews
by Kathleen Lynch
Today I made split pea soup for lunch. Unfortunately, my camera battery went dead, so I didn't get to photograph my soup.
My ingredients were:
1 C. split peas, simmered for an hour in chicken broth
Added to this were:
Sliced carrots (about 3 medium)
Half of a large sweet onion, diced
3 large stalks of celery, including the leafy tips, chopped
About 1 C. of left-over cooked rice
pinch of salt
a few turns of the pepper mill
That's really all I did with it, and it was pretty good. I didn't have any ham, but this was basically taking what I had to make lunch for two of us.
Here are the notes that go with this photo I found today:
German Split Pea Soup (Erbsensuppe)
Read about it at TheBittenWord.com
This is a beautiful image of red lentils.
"Red lentils get made into a spicy Curried apple & lentil dal. recipe on my blog:
A poem in a bowl to go with Peter Pereira's poem:
"One of my favourite soups, although spiced up a bit since having it as a child. The full recipe is available at :
by Peter Pereira
"French toast done just the right way. Add some expresso and viola you are in gastuary heaven. A tip for travelers , I had this at a nice priced vegetarian restraunt about 3 blocks from the Roma train station. Its called the Beehive and they also make great lunches to go and can recommend inexpensive lodging too. They are on the web. Yum and Bon Apitete"