Recipe Graveyard

I need some closure.

And hard drive space.

One of the hardest parts about keeping a food blog is writing down the recipes. Cooking is the easiest part. Taking the photos is a little more involved and often requires busting out the Ego light, various cardboard bounces, and an ounce of self-control.

But keeping track of how much of something I add or keeping track of how long I cook it on medium-high heat can be tricky. If I'm lucky and it's a recipe I've made many times before, then I usually know exactly how I made it. More often than not, however, I've improvised, altered, or just simply don't remember what I did. Steven and I often joke that it's too bad if he likes a particular dish because it'll probably be his first and last time eating it.

So rather than agonizing over these photos and wracking my brain about the particular nuances of the recipe, the photos will be forever remembered here, where food without a recipe rests in peace.

In no particular order:

Pan Roasted Brussel Sprouts
Pan Roasted Brussel Sprouts

Ham and White Bean Soup
Ham and White Bean Soup

Prime Rib with Mushroom Cream Sauce
Prime Rib and Mushroom Cream Sauce

Apple Tart
Apple Tart

Boeuf Bourginion
Boeuf Bourginon

Passionfruit Raspberry Tart
Passionfruit Raspberry Tart

Linguine with Shrimp and Red Bell Pepper Sauce
Linguine and Shrimp with Red Bell Pepper Cream Sauce

Bamboo, Chives, and Pressed Tofu Stirfry
Bamboo Chive and Pressed Tofu Stirfry

Chocolate Chip Cookie
Chocolate Chip Cookie

Christmas 2010
Rack of Lamb from Thomas Keller's Ad Hoc Cookbook
Christmas 2010 Rack of Lamb

Pan-fried gnocchi
Christmas 2010 Pan Fried Gnocchi

St. Germaine Panna Cotta with Ruby Grapefruit
Christmas 2010 St. Germaine Panna Cotta with Ruby Red Grapefruit

1 comment:

Valerie Harrison (bellini) said...

I can't wait for you to share some of these amazing recipes! Love the apple tart with unique design, very pretty.


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