Lindz and I usually try to pretend to feign frowning on processed food in a box, but this stuff apparently contains crack cocaine. It's Monkey Bread. It comes frozen, you warm it up in the oven, and it's soft and oozing with cinnamon goo. It's so good, you might sell a family member just to have some.
A
gooeyness of a different sort is this. Bryan and I nibbled on various things and drank some beers he brought back from Germany. The jar on the right contains home made liverwurst (
hausgemacht leberwurst) from Ellen's brother-in-law in Germany. I thought we should have some cheese. I got this
Chaource at Costco. It's almost liquid at room temperature. It was unctuous, buttery delight. The liverwurst was rich and luxurious, and it brought back memories of things my parents and grandparents enjoyed. It was marginalized in this shot only because the cheese was more photogenic.
For Thanksgiving, one of the dishes I prepared was a gratin of braised collards. I bought too many collards. What you see here is
half of the collards I bought at the farmers' market (4,480 cubic inches of collards, or 73.4 liters, is what fits in this sink). I still haven't decided what to do with the rest. What I did with these was chop them up, braise them with smoked pork hocks and red pepper flakes, and then bake them into a gratin with
bechamel sauce. It was well received; I also made it for Thanksgiving two years ago.
Here's an action shot of me chopping
mirepoix for the gravy:
Lindz took all of these pictures except the cheese. The majority of the food photography on Thanksgiving was done by Bryan, who will be posting pictures very soon on his blog, I'm
quite sure.
A gooeyness of a different sort is this. Bryan and I nibbled on various things and drank some beers he brought back from Germany. The jar on the right contains home made liverwurst (hausgemacht leberwurst) from Ellen's brother-in-law in Germany. I thought we should have some cheese. I got this Chaource at Costco. It's almost liquid at room temperature. It was unctuous, buttery delight. The liverwurst was rich and luxurious, and it brought back memories of things my parents and grandparents enjoyed. It was marginalized in this shot only because the cheese was more photogenic.
For Thanksgiving, one of the dishes I prepared was a gratin of braised collards. I bought too many collards. What you see here is half of the collards I bought at the farmers' market (4,480 cubic inches of collards, or 73.4 liters, is what fits in this sink). I still haven't decided what to do with the rest. What I did with these was chop them up, braise them with smoked pork hocks and red pepper flakes, and then bake them into a gratin with bechamel sauce. It was well received; I also made it for Thanksgiving two years ago.
Here's an action shot of me chopping mirepoix for the gravy:
Lindz took all of these pictures except the cheese. The majority of the food photography on Thanksgiving was done by Bryan, who will be posting pictures very soon on his blog, I'm quite sure.
2 comments:
It all looks good. Monkey bread isn't that hard to make. Like sticky buns, with multiple stories.
I feel pity for the marginalized liverwurst. But I commend your damn-the-torpedoes approach to collards.
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