Wednesday Snapshots
By spamwise
On
5 Comments
In the Pantry
food
- 101 Cookbooks
- A Couple Cooks
- A Life of Spice
- Accidental Hedonist
- Andrew Dornenburg and Karen Page
- Aroma Cucina
- Briciole
- Chez Pim
- Chocolate & Zucchini
- Chow Chat
- Cook (Almost) Anything At Least Once
- Cook Eat Live Vegetarian
- Cooks Korner
- CraftedSpoon
- Cucina Nicolina
- Culinary Studio
- David Lebovitz
- Deborah Madison
- Divina Cucina
- Docsconz
- DonRockwell.com
- eGullet
- Emiko Davies
- Evil Chef Mom
- Fabulicious Food!
- Food Blog Alliance
- Food Garden Kitchen
- Food52
- French Letters
- Gourmet Worrier
- Green Kitchen Stories
- Harriet’s Tomato
- Joan Nathan
- Just Bento
- Just Hungry
- Kiran's Cooking Club
- Kitchenbeard
- Lavender and Lime
- Leite's Culinaria
- Life Love Food
- Life's A Feast
- Local Kitchen
- Lottie + Doof
- Luca's Italy
- Lucullian Delights
- Lucy’s Kitchen Notebook
- Madonna del Piatto
- Memorie di Angelina
- My French Kitchen
- My New Roots
- New York Foodies
- Nordljus
- Not Without Salt
- Once Upon A Feast
- Orangette
- Over a Tuscan Stove
- Pinch of Yum
- Purple Kale Kitchenworks
- Ruhlman
- Sassy Radish
- Saveur
- Scandi Foodie
- Serious Eats
- Seven Spoons
- She's In The Kitchen
- Simply Recipes
- Slow Food USA
- Smitten Kitchen
- Sprouted Kitchen
- Stone Soup
- Taste of Beirut
- The Creekside Cook
- The Kitchen Sink
- The Kitchn
- The Shiksa in the Kitchen
- The Splendid Table
- The Taste Space
- Thought4Food
- Tiny Urban Kitchen
- Trissalicious
- Use Real Butter
- Viet World Kitchen
- What Fresh Hell Is This?
- White on Rice Couple
- Yummy Supper
For new readers, “snapshot” posts are my version of Wordless Wednesday, except that they can appear on any day of the week.
These are pictures from last night’s dinner. I cook like this most of the time. A vegetarian could eat very well at my table. 😉
From top to bottom:
“Turnips” — turnip and watercress coleslaw. The dressing consists of Greek yogurt, milk, sea salt, lemon zest and black pepper. Garnished with panch phoron (for texture).
“Beets” — roasted beets, paired with sautéed baby portobello mushrooms with shallots, sea salt, black pepper and thyme. This is vegan, by the way.
Lenticchie con burro e prezzemolo (lentils with butter and parsley).
Soft-cooked egg, parsnip “home fries”. The “home fries” are just thinly sliced parsnips that were fried in unsalted butter and olive oil, then finished with sea salt, black pepper, thyme and lemon juice. Better than ones made with potatoes, in my opinion.
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Beautiful. (and not really wordless 😉 )
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LOL. I know, the temptation to explain them is so great. Thanks for commenting, Jersey, and for following.
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Your food looks like restaurant food, looks so good!
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I won’t deny that that’s the effect that I usually go for. 🙂
Thanks for commenting.
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