Cooked and photographed in your home kitchen ...

No pretty shots, just too busy for making things look pretty. Baking an awful lot of goodies for my family. German Christmas cookies with no flour.I also baked spanakopita in puff pastry.

Those look very nice Renata ... If I recall, you shared a couple of those German Christmas cookies with me when I dropped by last year. They were delicious.

Thank you, Lupo. I appreciate it.

Wife was making these for a cookie exchange party. The new M3 arrived the other day so had a go at it. I wanted to bite an arm, leg or head off these for more realism but she said "don't touch!" Hahaha...

Wow that looks good.

Xmas prime rib dinner.

Even though it's not very pretty when raw, I thought I'd show my ribeye roast I'm reverse searing.

The rub is kosher salt & coarse black pepper with ground fresh rosemary, thyme and sage. I'll post an after photo too if it turns out OK.

IMAGE LINK: https://flic.kr/p/QMPY​gW

If you put it in the oven at 500 for 5mins per pound than after the appropriate time turn it off and let it rest in the oven for 2 hours without opening the oven that's how we did ours and it was amazing!!!!

djr01974 wrote in post #18231125
If you put it in the oven at 500 for 5mins per pound than after the appropriate time turn it off and let it rest in the oven for 2 hours without opening the oven that's how we did ours and it was amazing!!!!

I may have to try that. For now, I'm slow roasting at 250° until the internal temp reaches 125°. Then I'll take it out to rest with aluminum foil loosely tented over it while I bring the oven up to 500°. At that point, the roast goes back in for another 10 minutes or so to sear. Once I take it out of the oven, I can carve immediately since the roast has already rested prior to the sear.

The roast is at 111° right now so hopefully I can get a photo of it when finished to post back here soon.

Looks lovely and I'm sure it tastes accordingly when finished

itsallart wrote in post #18231168
Looks lovely and I'm sure it tastes accordingly when finished

Thanks, presentation wise, I'm not crazy about the way the fat is pushed forward a little on the 1st slice but flavor wise, it turned out great!

IMAGE LINK: https://flic.kr/p/QRyt​ni

Looks really yummy, Gene!

here are some of my recent dishes but again I didn't have time to style anything or shoot in the best light.
Delicious morsels called khachapuri (Georgian specialty) bread dough made with yeast and yogurt filled with feta, mozarella, queso fresco, spinach and eggs plus spices.
The second one is very yummy: Polish stuffed eggs bread crumbed and fried in butter...always a hit.

Another dish, my mandatory beef Wellington individually wrapped on a bed of spinach, caramelized onions, blue cheese and herbed portabella mushrooms, served with baby potatoes roasted with rosemary, butternut squash with cumin and bacon and green beans with golden bread crumbs in butter. A side salad to go with it. Horrible light and setup as I never have enough time to take better images while my family hovers over the food