GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Here, some crushed RED chili pepper is added for a good kick of SPICE [Y] 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 At this time, the veggie stock goes into the pan... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Now, the theme of this soup is added [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Now, this completed mixture can simmer on a low heat for a while... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Here is a VERY closeup shot of the ever present Italian (broad leaf) parsley which we pretty much use in every dish just before it hits the table, UNLESS, Cilantro is needed to complete a peticular cuisine [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 And now................the plating [Y] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Table setting... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 18, 2012 Share Posted April 18, 2012 Here is a photo of my plate.... I must say, for my first go at this simple dish, it was very delicious...........Chris concured, but then again, he was instructing me from his study [] Hope you enjoyed this MID WEEK foodie tour... Who's next ? Until next time............. Get inspired, get cooking and take those great photos [H] .........Gary Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 21, 2012 Share Posted April 21, 2012 Hello fellow Food lovers! Looking back on the Motzo soup, and it sure looks good in retrospect [] But now, its time for TONIGHT's dinner. Just a limited amount of photos to offer for this dish... Let us start with the fresh-organic asparagus and shrimp/scollop cakes from Whole Foods. The saute first... 6 fresh cloves of garlic, chopped...........add sea salt, XVOO and a medium/high heat.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 21, 2012 Share Posted April 21, 2012 This picture shows the seafood cakes in the counter top oven. Just a little XVOO on each, and heated to 300 degrees just before serving... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 21, 2012 Share Posted April 21, 2012 Nothing like some fresh organic broadleaf parsley and fresh lemon cut in slices for plating and adding to the cakes [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 21, 2012 Share Posted April 21, 2012 Out table setting.................. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 21, 2012 Share Posted April 21, 2012 A closeup of my plate.......... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 21, 2012 Share Posted April 21, 2012 Final photo of our vino selection from Chile which was great [Y] Hope you enjoyed this short dinner tour......[] As always, hope to see YOUR breakfast/lunch or dinner offerings .... ....Gary Quote Link to comment Share on other sites More sharing options...
Boxx Posted April 22, 2012 Author Share Posted April 22, 2012 Hey Gary, I have just finished going through your Wednesday and Saturday evening postings... All I can say is outstanding. The soup looked wonderful (no garlic, hum). I'll bet it tasted great. I getting ready to take out some cheese for later. It's been a work day here at the house and "cold" beer has been the beverage of choice. Time to switch over to some wine as evening approaches. More later, Boxx.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 22, 2012 Share Posted April 22, 2012 Thank you Boxx for stopping by and looking around the postings [] I had a good time putting them together (Chris makes the purchases for these two...) Great on switching over to VINO later in the evening..... [] See you again here, soon [] .........Gary Quote Link to comment Share on other sites More sharing options...
Brac Posted April 23, 2012 Share Posted April 23, 2012 We are finally getting some, much needed rain. We will be watching the asparagus patch, it's really amazing how fast they come up. 6" in a day is not unusual. Was a cold rainy day so we didn't take any pictures, but we made a nice eggplant parm. We have found if you dredge the eggplant in fine grated parm (instead of flour) and really give it a great cheesyness. Then we layer it with suace and cheese and bake. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 24, 2012 Share Posted April 24, 2012 Hello Brac, Boxx and friends! Ok Brac on your dish (not shown [:'(] )... All the cheese sounds great, but I am watching my 'numbers' so I really watch how we cook with it. Chris will keep it light in the risotto dishes and things like that, but every once in a while a good cheese in the nosh with olives and VINO tastes great [] NEWS !!! We are converting to GAS in the kitchen ! I bought a new GE - FIVE burner, stainless steel range with CONVECTION oven. We have a plumber coming this morning to look at the gas line again. He put in the hard line to our deck for the natural gas grill... Keep you all informed. OH, and then another call to my contractor to see about installing that nice hood and 1300 CFM roof top blower that have been in CRATES in the garage for a couple years! I have not even opened the crates to take a look yet.. Well, lets not rush into it or anything [] Thats the latest... More to come... ........Gary Quote Link to comment Share on other sites More sharing options...
Brac Posted April 24, 2012 Share Posted April 24, 2012 Gary, the only downside to having a gas cook top, is you will never be able to go back to electric. Congrats on the new stuff! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 24, 2012 Share Posted April 24, 2012 Thank YOU Brac! I will have photos of the new range and hood when all gets installed... Funny comment on the electric [] Believe it or not, I almost settled for an electric cook top ! But, Chris kept on me about GAS is the only way to really cook... So, there it is [] Keep you all informed as it goes... MEANWHILE, another great dinner put together this evening from Whole Foods 'components'...........coming up NEXT ! ..............Gary Quote Link to comment Share on other sites More sharing options...
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