Friday, August 22, 2008

Pictures of Food

Have you noticed I enjoy taking pictures of food? I have for the past three to four years now. There are times I am at someone's house for dinner and I wish I had my camera. I'm not sure how well that would go over. Jamey gets embarrassed enough as is. When I was pregnant with Sadie, we went on a cruise with my sister and her husband. I took pictures of the food. Yep, I did. The presentation was beautiful and I wanted to remember how good the food was. Jamey thought I was being silly. Not me. I have those pictures to look back on. And drool over. And wish I had a personal chef. And that my meals looked like that. Ok, maybe I shouldn't take pictures of cruise ship food.

We had company this weekend. Here are some pictures of our, non-cruise ship, food...



Baked oatmeal with apples


Feta Chard Pie (an adaptation of a recipe from my friend, Amy)

2 tbsp. butter
1 large onion, chopped
1 red or green bell pepper
4 garlic cloves, minced
2 tbsp. flour
6 cups chopped swiss chard, including stems (or spinach)
6 eggs, beaten
4 oz. feta cheese
1/4 cup parmesan cheese
1 tsp. salt
1/4 tsp. ground black pepper
1/2 to 3/4 cup halved cherry tomatoes OR that many chopped roasted tomatoes (optional)
1 pie crust in a 9 or10-inch pie plate

In a large pan, over medium high heat, saute onions, pepper and garlic in butter until onions are tender. Stir in 2 tbsp. of flour and saute for 1 minute more. Transfer to a large bowl. Add chopped chard or spinach to pan and cook down until good and wilted, but not brown and mushy. Using a lid to cover the pan will cook it down faster, just remember to stir it occasionally. While the chard is cooking, add the remainder of the ingredients to the big bowl (with the onions, etc). and stir well. Add the chard when it is finished and stir. Pour the filling into your pie crust and bake at 350 degrees for 40 minutes, or until the top is nicely browned and the middle does not jiggle. Let stand 10-15 minutes and serve.

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Homegrown watermelon


Homegrown red raspberries


Pesto pizza with roasted tomatoes and mozzarella


Pesto pizza with fresh roma tomatoes and mozzarella


Traditional pizza with Barbara Kingsolver sauce and mozzarella


Homemade vanilla ice cream with raspberries

(For some reason, the times are off. I posted this Sunday evening, not Friday.)
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4 comments:

  1. I'm drooling. I think I might need to make pizza for supper.

    Are those cherry tomatoes I see in the feta-cheese pie? Did you just cut them in half and throw them in?

    -JJ

    ReplyDelete
  2. Mama JJ,

    Yep, I just cut them in half and throw them in. It works great.

    ReplyDelete
  3. ok. as much as i love the food pics you post. you have to stop. really. stop it. it's 10:30 at night and i'm CRAVING pizza, ice cream and quiche! not all on the same plate of course by my oh my! you got something good going on there, my seester!

    ReplyDelete
  4. I made the Feta Chard pie tonight. It was absolutely delicious. Your baking time was dead on.
    Looking forward to trying more of your recipes.
    I also ordered your cookbook last night. I will be looking forward to that.
    Janet

    ReplyDelete

Just a friendly reminder, if you know me personally please try to refrain from using my name. There are those who may try to locate me, break into my pantry and steal my pickled beets. Thanks:-).

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