Last week, I did a little how-to on dessert plating for a few new friends. Here are the results!
Playing with plating is sooo fun, and would actually make a great family/friends after-dinner edible art project!! I prepared a full spread of goodies of various textures and shapes to play with, and am sooo into everyone’s master creations!
Just in case you are squinting and wondering what everything on the table is, the spread consists of:
Chocolate Stout Cake, Maple-Ginger Croissant Toasts, Crispy Balsamic-roasted Pears, Rum-poached Pears, Cardamom-roasted Apples, Rose & Almond Chantilly Cream, Sage & Maple-candied Bacon, Black Pepper Bacon Brittle, Maple Brittle, Toasted Coconut & Almonds, Dulce de Leche and Salted Caramel Sauce.
We all left with sugar highs and happy faces. DEF doing this again!
“For almost every day last month Malaysian artist/architect Hong Yi (who often goes by the nickname Red) created a fun illustration made with common (and occasionally not so common) food. Her parameters were simple: the image had to be comprised entirely of food and the only backdrop could be a white plate. With that in mind Yi set out to create landscapes, animals, homages to pop culture, and even a multi-frame telling of the three little pigs. The project, which still appears to be ongoing, has been documented heavily around the web.”
last night i made dinner for a very newly ex-vegan couple who, after reading my book, came all the way from new hampshire just to have me be their first meaty meal maker. super humbling and incredible to see how my words have touched someone’s life. i really went in for them and it was amazing.
all about fall goodness. got to use a lot of the jams, pickles and fresh produce i preserved over harvest season…as well as the last few local tomatoes we’ve got kickin around.
i: napa and purple carrot okonomiyaki with seared bavette, sauteed maitake, shitake and king oyster mushrooms, and white carrot slaw with diced homepickled carrots
ii. tea-poached/seared pork belly with sage and cherry tomato corn relish
iii. seared duck breast with concord grape sauce on a rutabaga-thyme mash, with roasted delicata & green beans
iv. fucking perfect brownie drizzled in salted caramel sauce with crispy roasted pears and salt & peppered-black cocoa whip-
whole thing dusted with rose petals.
they wanted salty, sweet/savory, lots of veggies and a chocolatey rich dessert. they were quite satisfied and i had an awesome night. cant wait to get my work visa shit settled so I can get back to making food dreams come true! .
from all of your beautiful responses, i have compiled a wonderful list of translations for the word salt, for a piece that i am working on. there are so many gorgeous amazing languages that reflect us as people of color.
if you have time, could you review the list for both accuracy and those languages that have not been added yet. i know i won’t have a fully comprehensive list, but i want it to be as full as possible.
please shoot any new or corrected entries to my inbox. thank ya’ll much, nayyirah :)))
salt language translations:
yoruba: iyo/ ibose
french : sel
mauritian creole : disel
arabic: meleh/ milih
spanish : sal
quechua : kashi
just finished making the balsamic/dulce de leche…on to whipping avocados and roasting plums…
SO. FUCKING. STOKED.
*Basil (from my garden) Linzertorte (German Almond Tart)
*Brown Sugar Peaches & Cream
*Roasted Blueberry Coconut
*Lime & Raspberry Sorbet
PLUS toppings!!! WOOHOOO! See you there!
I’ve been so swamped with life between getting hitched, moving and attempting to enjoy summer that I have totally spaced on promo for this fun event on Friday at Drawn & Quarterly. 5 flavors of homemade ice cream (including 3 soy-free vegan varieties)!!
If you are in Montreal, come out, get a scoop or two, buy a copy of my book or zine…it’ll be a tasty night!
FRIDAY!!! Montreal, I’m bringing the summer fun with an ice cream social!! 5 flavors of frosty goodness!! Friday night at Drawn & Quarterly!
Thank goddess for punks. This benefit show is going down in NOLA tomorrow and is organized by No More Fiction, a group that books shows for queer bands and girl bands. It is to raise funds for a Community Supported Kitchen, something every city needs more of. damn, i wish i could buzz down there for this!
Also, Blood Fuck is maaaaybe one of the best band names I’ve ever heard.