Summer rolls

Fried rice, Swiss chard, tomato, escabeche, spring onion, tofu, basil, with garlic chili sauce

Fried rice

Red onion, Portabella mushrooms, carrots, celery, garlic, peppers, okra, squash, tomato, basil; with sweet tamari chili sauce

Jeremy Bday 2012

I didn't document all of Jeremy's bday food, but here is some of it:

Turkish Delight (blackberry and toasted almond orange flower)

 Lavender honey marshmallows, coconut milk ganache, and the turkish delight (served with coffee for breakfast)

 Homemade burrata, with balsamic-marinated tomatoes and basil 

Central District State-Themed Dinner

This was a company dinner for a group of ten whose district includes the states of Iowa, South Dakota, Missouri, and Arkansas.  We decided to theme our dinner on the spirit of food in each of those states:

 Chicken stock and brick roux in progress:

 Catfish fillets sprinkled with blackening spice:

 Roasting carrots for a sauce:

 Hors d'Œuvres (Missouri): St. Paul Sandwich and Kansas City BBQ Sandwich Sliders

• St. Paul sandwich (from St. Louis Chinese restaurants): freshly-baked bread, apricot-infused fresh pickle, lettuce, tomato, fresh citrus mayo and shrimp egg fu young

•  The St. Paul on low-carb peanut butter bread for a diabetic attendee:

•  White oak-smoked pork tenderloins in Jeremy's KC-style sauce

 Soup Course (Arkansas): Chicken gumbo with pressed rice chip and fresh whole-wheat rolls

Fish Course (Arkansas): Blackened catfish with collard slaw and creole remoulade

 Main Course (Iowa): Airline chicken over brown butter and garlic mashed potatoes with carrot ginger sauce and edamame pea sauce

 Dessert (South Dakota): Blackberry kuchen pyramid with vanilla bean custard

  

Sue Swan's 60th Bday Dinner

In progress for hors d'œuvres and salad: Truffle Chicken Mousseline for Musubi & Tamari-Glazed Quails' Eggs

 Hors d'Œuvres: Truffled Chicken Mousseline Musubi, Mango Cucumber Maki, Lime Tamari Dipping Sauce and Sriracha Mayo

 Amuse Bouche: Sope Chip with Hummus and Tomato Salad

 Soup Course: Lobster Bisque with Salsa Verde and Brioche Crumb

 Salad Course: Roasted Turnip and Winter Squash with Tamari-Glazed Quail's Egg and Avocado

 Intermezzo: Hibiscus Lime Cooler

 Pièce de Resistance: Parmesan-Crusted Pork Loin with Buttermilk Turnip-Sweet Potato Purée, Ginger-Carrot Beurre Noisette, and Pecan Brussel Sprouts

 Seafood Course: Artisan Cheese Consommé with Parmesan Chip and Paprika -Crusted Sea Scallop

Dessert: "Key Lime Pie" (Lime Curd Ice Cream in Chocolate Cup with Toasted Marshmallow Fluff, Hibiscus Reduction and Macaron Crumb)

 Digestif: St. Brendan's, Frangelico, and Crème de Cacao

Laura Bday Dinner 2010

I wish I had better photos and better notes on the courses, but I was more preoccupied with enjoying myself.  I am so lucky to have Jeremy!

Low Japanese-inspired table setting

 Amuse bouche: Grand Marnier-soaked grapefruit suprême

 Lobster Bisque: Lobster Stock, Cream, Rice Flour, Butter, Scallion

Braised Tempeh, Vinegar-Seasoned Rice, Ratatouille;

Garnish: Fried Onion, Cognac Herb Vinaigrette

Intermezzo: Lime, Simple Syrup, Grand Marnier, Jose Cuervo Gold, Home-Canned Cherries

Cheese Course: Laura's Favorites Sampler

• Chili Cheese Fries (with Brie, Adzuki Tomato Chili)
• Pickled Pepper Wings (with Blue Cheese Dressing)
• Jalapeno Poppers (with Roasted Garlic Cream Cheese and Homemade Ranch)

 S'mores cake (layers of Homemade GF Graham Cracker, White chocolate mousse, chocolate French buttercream, Marshmallow fluff, chocolate caramel sauce)

 And for mignardises: homemade marzipan-covered cherries dipped in chocolate

We also had pear eau de vie, but I cannot remember the wines!  I think there was a southern French sparkler, a Loire chenin blanc, and possibly a Nebbiolo?

Midwest food sketches

Tea bags

Iowa: Overview of Absence III

I think the past 18 months can be best broken up into three segments:

• New Zealand (first half of 2011) + sketches
• Oregon (second half of 2011) + sketches
• Iowa (2012) + sketches

Hence, I will provide some general overview of the food we ate in each of those places, with a few featured meals.  

Iowa

  We have both re-enrolled in school, and we are both studying visual arts (Jeremy is doing an Integrated Studio Arts BFA, and I, Laura, am working on a Biological/Pre-Medical Illustration BA).

  I'm hoping to start snapping food photos more regularly, but here's what I have from the past seven months.  

 Black bean burger with homemade tempeh on GF bread with salsa verde, yogurt, and queso fresco

 Sea salt caramels all wrapped up for Christmas gifts

 New Year's with the Stenbacks: 

Prime rib

 Yorkshire puddings, ancho orange sweet potatoes, all kinds of other great stuff

 Oregon leftovers (Fino in Fondo charcuterie and I can't remember what cheese)

 Everything is better in a spring roll

 And even better browned.  Seriously.

 Homemade peeps (pandan and almond flavored)

 At the National Restaurant Association show in Chicago

 Macaroni and cheese 

 Tillamook Aged cheddar with bratwurst and cilantro pesto on GF bread

 Pork pad thai

 Homemade tempeh with brussel sprout something

 Tacos

 Fries and chiles with poached eggs

 Durian

 Polenta etc

 Roasted beets for beet soup

 Foraged mushrooms 

 Our shared potato field

 Wild ramps