Friday, November 2, 2012

Food Photo Round-Up #2 - Part 2


We've been on a bit of a Korean food kick lately. Case in point above, Samgyeopsal - slices of grilled pork belly, painted with Korean chili paste and eaten wrapped in a lettuce leaf with some sliced garlic.

And below, our take on Daeji Bulgogi - Korean spicy bbq pork:

Daeji Bulgogi

We haven't been neglecting Mexican food, though. We recently did up a big batch of tamales:


When we make tamales, we do a variety of fillings. Sherry wraps them in different shapes so that we can tell which is which.

Keeping with the masa theme, here is our first go at making gorditas:


The key to a gordita is that the masa is thicker than a tortilla. When you fry it, it gets crispy on the outside, but still has a soft texture in the middle. These ones were filled with chorizo and cheese.

Rounding out the Mexican fare is a breakfast of Huevos Cubanos - eggs in saucy black beans with fried plantains and bacon:

Huevos Cubanos

We had this dish when we were in Veracruz, and finally got around to making it ourselves.

Not a picture of food, but the dining room at Misión 19 in Tijuana:

Mision 19 in Tijuana

We went down for dinner with a group of like-minded folks and had a really great meal.

Turning to inspiration from across the pond, we recently made fondant potatoes for the first time:

Fondant Potatoes

A popular side dish in the UK that you rarely see on menus here, fondant potatoes get browned in olive oil and then get finished in the oven with the addition of stock and butter. The result is golden on the outside and tender on the inside.

Sherry was craving crêpes the other day, so she got out Julia Child's "Mastering the Art of French Cooking" and found this Gâteau de Crêpes à la Florentine:

Gateau de Crepes a la Florentine

Rich and decadent. I love the way it feels to take a bite as your fork cuts through the many layers of crêpes.

And finally over to Spain for some gazpacho:


We had a record tomato harvest this year, and gazpacho is a great way to use them when they are ripe. We used to make gazpacho in the blender, but we've migrated to a more rustic, chunky version that we like a lot better.