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FORUMS Photo Sharing & Visual Enjoyment Food Photography & Visual Recipes 
Thread started 29 Jan 2015 (Thursday) 07:53
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Cooked and photographed in your home kitchen ...

 
Lupo-Lobo
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Feb 04, 2016 22:15 |  #211

itsallart wrote in post #17886323 (external link)
I conducted another wonderful cooking class in my home kitchen; we baked quick baguettes without poolish, little yeasted crescents filled with rose petal jam and Mallorcan ensaimadas. The shots aren't the greatest, because I hardly ever have time or the right light before these yummy morsels disappear :)
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Beautiful work Renata ... very inspirational once again.


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itsallart
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Feb 04, 2016 23:42 as a reply to  @ Lupo-Lobo's post |  #212

Thank you Lupo-Lobo :) If I inspired you, that's a winner :)


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Feb 05, 2016 13:41 |  #213

itsallart wrote in post #17886323 (external link)
I conducted another wonderful cooking class in my home kitchen; we baked quick baguettes without poolish, little yeasted crescents filled with rose petal jam and Mallorcan ensaimadas. The shots aren't the greatest, because I hardly ever have time or the right light before these yummy morsels disappear :)
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These are tremendous, Renata. Both the photos and the goodies. Do you make up the recipes yourself or do you use established ones? I'm a big fan of Rose Levy Beranbaum (not so much for bread though) and I actually did some recipe testing for Peter Reinhart!


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itsallart
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Post edited over 1 year ago by itsallart. (2 edits in all)
     
Feb 05, 2016 14:00 |  #214

AnnieMacD wrote in post #17887177 (external link)
These are tremendous, Renata. Both the photos and the goodies. Do you make up the recipes yourself or do you use established ones? I'm a big fan of Rose Levy Beranbaum (not so much for bread though) and I actually did some recipe testing for Peter Reinhart!

Thank you, Annie. I use established recipes and my own which sometimes are a spin on what's already available. Some were entirely created by me but not always on purpose. I created my own rugelach recipe by making a massive mitake and it turned out to be a hit; better than what we've eaten so far...according to my family and friends.
My bread baking started with Peter Reinhart but his recipes evolved into into my own after playing with them for years. If you ever need one, nothing is top secret :)


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Feb 05, 2016 20:24 |  #215

Great stuff as usual Renatta. I love fresh baked breads, crescents, pretty much any kind of pastry. It all makes the house smell so good too. :-)


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Feb 05, 2016 20:24 |  #216

Boneless pork loin roast, cooked for 4 hours in a sous vide water immersion cooker (Anova) then placed on my charcoal grill rotisserie to get that crust. I also added applewood chips for some smoke.

Tender AND juicy!

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Feb 05, 2016 20:33 as a reply to  @ navydoc's post |  #217

Thank you, Gene! Yes, it does make the house smell good!


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Feb 05, 2016 20:33 as a reply to  @ navydoc's post |  #218

Looks yummy!


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Feb 06, 2016 00:41 as a reply to  @ post 17877583 |  #219

AnnieMacD wrote in post #17809526 (external link)
That's beautiful, Victoria. And welcome!

Delicious , itsallart ! Love the brioche ! I love baking bread but haven't been baking in a while .




  
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Lupo-Lobo
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Feb 06, 2016 21:38 |  #220

itsallart wrote in post #17886531 (external link)
Thank you Lupo-Lobo :) If I inspired you, that's a winner :)

Hey Renata - one of these days we should do a cultural foodie exchange. I will introduce you to some "Texas Cuisine" (not an oxymoron ) and you can introduce me to a fine Polish dish or the culture of your choosing since you are so well traveled. Just food for thought, let me know.


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itsallart
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Feb 06, 2016 23:06 as a reply to  @ Lupo-Lobo's post |  #221

Hey James, your idea sounds good! Trouble is that I don't cook much Polish :) But I will for you. Or take you to a nice Polish restaurant, 15 minutes away. I mostly cook some exotic stuff such as Indonesian, Middle-Eastern etc and you can then introduce me to some Texas cuisine :) Let's talk. Just text me, please :)


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Lupo-Lobo
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Feb 06, 2016 23:49 as a reply to  @ itsallart's post |  #222

I am fascinated with all cultures and cuisines ... I was just going with your roots (Polish can be exotic) but I have been a fan of Asian from North to South-East since I was young. The line blurs around Indonesia or where curry begins to be incorporated, so I would be interested in that or Middle East - maybe Moroccan would be a good start ;-)a

Anyway, I will get with you ... you're the best.


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Post edited over 3 years ago by Left Handed Brisket. (2 edits in all)
     
Feb 07, 2016 10:05 |  #223

you guys have been busy in here, lots of good looking dishes.

I've been avoiding this thread due to not having time to cook many nice looking dishes, much less have time to take a pic. My seven year old twin sons and I had a goof off type morning today and I whipped up some Maple Sweet Potato Pancakes for breakfast. I made the extra effort to make them nice and round rather than lop-sided, or flipped crooked, or burnt :D as they usually come out.

maybe a little too thin on the DOF, which is why i need to regularly use my camera rather than my iPhone for this!


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Lupo-Lobo
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Feb 07, 2016 23:37 as a reply to  @ Left Handed Brisket's post |  #224

Twin sons/daughters would keep anybody busy. I have never heard of these maple sweet potato pancakes - looks pretty delicious.


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Feb 08, 2016 08:39 |  #225

Lupo-Lobo wrote in post #17889878 (external link)
I have never heard of these maple sweet potato pancakes - looks pretty delicious.

Just something i made up and have worked on over the years.

I always cut sweet potato in thin slices across the "grain" when i serve it, keeps it from being stringy. Had leftover in the fridge and took a whisk to it to beat it up a little more.

Then I whisked 4 eggs separately (aim for equal parts cooked leftover sweet potato and egg) and added the the mashed sweet potato to the egg, added some maple syrup, guessing a scant quarter cup, and a 1-2 of tablespoons of vegetable oil. Then sifted/whisked in some AP Baking flour until it was thick, again maybe a quarter cup, i just go by consistency.


Into a not-too-hot buttered cast iron skillet, devour. :D


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