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Continuing the panna cotta theme, the tangy flavor of this variation comes from plain yogurt with a touch of honey to sweeten. A panna cotta is one of the easiest desserts to make for company as it can be made ahead, in fact, most have to be in order for the gelatin to set up. As the panna cotta doesn't need baking, you can use any food safe ramekin, cup or bowl in which to se
The potted herb garden is beginning to thrive now after a few snaps of cold weather and the four citrus trees are also beginning to show signs of blooming. I love planting herbs in a garden, but where I live the deer roam and eat nearly everything young and tender, even thorny stems of a citrus tree. Of all the basil varieties, one of my favorites is the cinnamon basil plant. Cinnamon b
Welcome to the 81st edition of Black and White Wednesday. As always, I am thrilled to host this monochromatic gallery of culinary images photographed by ardent photographers in the world of food blogging. If you need more information about this blog event and would like to join in, please read this post. Our gallery grows every week! Turbaned Onions Priya-The Hum
The month of May is nearly here and I have the pleasure of hosting BWW #81 on the first day of the month! I would love to have your black and white images of culinary nature to show in my gallery on Wednesday. If you are new to this very cool event, below is an excerpt from our lovely and talented admin, Cinzia of CindyStar Blog. Thanks to the also lovely and talented S
Although these puffy sugar coated yeasted cookies would be delicious with the espresso shown in the photo below, I would love to make them again and serve an Italian dessert wine such as bubbly Asti or a Moscato. In fact, when I go to Italy this summer, I will remember to stop at a cafe and do just that! It is said the cookie origin came about by accident when a grissini baker had some dou
If there's one thing I love more than photographing plums, it's finding various ways of preparing this luscious purple stone fruit. Purple often signifies royalty and is the color frequently worn by kings and queens. The plums I bought may be the red amber variety or there could have been a mix of varieties as they were bought in bulk. Not only do we love plums, but fresh berries are always in
Original Recipe-Saveur Creamy goat cheese bathed in olive oil and flavored with fresh thyme, bay leaves, garlic and mixed peppercorns turns a crusty piece of country wheat bread into an elegant appetizer perfect with a glass of crisp white wine or a young red wine. This tangy cheese reminds me of cream cheese, but has a lower fat content, but still the silky feel of a higher f
Until I joined my local CSA, I never knew how flavorful, crisp, just out of the ground radishes tasted. When I was growing up, there was never much of a Spring garden opting for the warm weather vegetables like tomatoes, corn, okra, green beans and watermelons. Just recently in my basket of lettuces and various greens, Scarlet red turnips and carrots was a bunch of
A dessert that comes together quickly and will awe your dinner guests. A bottle of fruity red wine, some sugar, the mixture reduced by half, then flavored with vanilla bean paste makes a perfect heady syrup to which is added loads of blueberries and raspberries. The ruby red syrup and berries drizzled over vanilla ice cream has been one of my dessert favorites for a long time so I wanted t
We continue our journey through abbecedario culinario della comunita, the European Community Culinary ABC, with the country of Romania and the letter "D" for Drob, a traditional Romanian dish similar to the Scottish speciality, haggis. La Cucina di Cristina entertains us with lovely photos of Romania and some facts about the country itself, plus her version of Drob. I hope to put Roma
These rolls came together totally by accident. The dough began its life as hamburger rolls, but while it was resting in the refrigerator, I ran to the grocery store for a few things. Always interested in different sausages, fresh or smoked, I came upon a flavor I had not seen before-a cracked pepper smoked sausage! What if I wrapped the dough around thin slices of the this fully cooked pep
Hokkaido is Japan's second largest island. It is located at the North end of Japan close to Russia, an island very earthquake prone, the last major one in 2012. It is also the name of this fluffy, puffy bread chosen by Aparna for We Knead to Bake #3. Tangzhong is a water, sometimes milk and flour-based roux championed by Yvonne Chen who wrote the Taiwanese cookbook w
Welcome to a lovely gallery of black and white culinary images. This week was a productive week with fifteen images to display on the gallery! Thanks to a very talented group of photographers for submitting to BWW #75. Plum Cake alla Zucca Sandra-Dolce Forno Dry Ginger Coffee Princy-Reflections Fingerprints Simona-Briciole Spring O
Black and White Wednesday #75 is being hosted here on Cafe Lynnylu. Hope to see all your lovely culinary black and white images in my inbox. The rules are very simple and are posted here. To whet your monochrome appetite--- I will be posting the gallery on Wednesday, March 20 and will be accepting your images up to 8:00 AM, New York time on that day. In your post, ple
"In a still photograph you basically have two variables, where you stand when you press the shutter. That's all you have". ~Henry Wesse Morning "Let the subject generate its own photographs.Become a camera." ~Minor White Classic "Light makes photography. Embrace light. Admire it. Love it. but above all, know light. Know it for all you are worth, and you will know th
Today I'm pleased to reveal my adaptation of Shrimp Creole from Emily's blog, It Bakes Me Happy. Being a member of the Secret Recipe Club has given me the chance to read and cook from so many wonderful food blogs. Emily's blog is full of not only tantalizing recipes, but also evident is her vivacious personality and love for her family and blogger friends. We
It's still winter where I live and this Smoked Turkey Red Beans and Rice is the perfect dish to serve on cold days. It's not a difficult dish and made easily in the slow cooker, but there are several stages of preparation, so it's best to start a few days ahead of time. First, the smoked turkey parts are roasted in the oven along with onions, carrots and celery, then the pa
I'm spending the week taking care of the grandchildren while my daughter travels and son-in-law is working. While the 3 year old napped, I used my iPhone to shoot some sepia photos of their lovely kitchen, dining room, collection of cookbooks and super espresso machine. These images were shot with the Camera +, a sepia filter added in Pro HDR, and finally a diptych made i
Within walking distance of our holiday apartment in Bruges was a small bakkerij which usually sold out of croissants before 9am and as I was the early bird in the group, I had the delightful job of buying the croissants for our breakfast. Traditional croissants, chocolate-filled, almond paste filled, savory croissants-they were all wonderful! I have many memories of my travels, but the c
Although my lemons did not come from Sicily where lemons have been grown since the 10th century, this recipe for lemon biscotti did. There is a saying that lemons are not real lemons unless they are from Sicily, however this crunchy biscotti is nevertheless very fragrant using just plain supermarket lemons. Loaded with grated lemon zest and lemon bitters, the lemon flavor is in every b
A combination of cremini mushrooms, potatoes and smoked bacon makes a hearty, yet light enough to serve as a first course. Adding a jolt of flavor to the soup is shiitake mushroom powder quickly made in a coffee grinder. This mushroom powder elevates this humble soup to the sublime. Top the soup with a dollop of sour cream and serve with homemade rye bread. Although the
My hash browns are not as easy as opening a package of frozen ones, but if you make these, you will most likely never buy the supermarket frozen ones again. There's hardly a recipe for them as I have made them for years. Unadorned except for salt, pepper and chopped chives, they fry up in less than 10 minutes if you have baked the russet potatoes ahead of time, cooled and then refriger
Heavy cream makes these crunchy, baked cinnamon-sugared toasts a special treat for teatime or for breakfast or brunch. This is the second recipe (first one here) I've posted from the 40 year old cookbook, "Informal Entertaining Country Style" by the food editors of Farm Journal Magazine, first published in 1877 and still in print today. Not only was the magazine a prime source
There are many recipes for banana bars, cakes and the like, but the brown butter frosting on the banana bars piqued my interest while I browsed Julie's lovely blog, A Little Bit of Everything. The browned butter enhanced the flavor of the confectioners sugar frosting and was a perfect embellishment for the delicious banana cake. It's group B's reveal day for The
If you are looking for recipes to celebrate Valentine's Day, look no further! In this Weekend Herb Blogging #370 roundup, a full meal or a dessert social awaits you. A breakfast roasted applesauce lassi, three tantalizing desserts-two rich and lovely chocolate desserts along with a crispy sweet fried Italian pastry, a tangy blood orange salad dressing and a spice rubbed roasted chicken.
An exotic rub permeates this plump, juicy roasted chicken served on a bed of cumin spiced rice with sautéed Brussels sprouts, carrots and golden raisins. A North African spice mix, Baharat is traditionally used to season lamb, but is a flavor booster for other meats, poultry and vegetable dishes as well. Freshly ground black pepper and sweet paprika form the base of the Baharat r
I'm pleased again to be hosting this long running event which was begun by Kalyn from Kalyn's Kitchen and is now managed by Haalo of Cook (Almost) Anything Once. For those of you not familiar with this event, the rules are here. While hosting or participating in WHB, I have seem some amazing dishes cross my computer screen from super talented cooks and food
The aroma of bread baking fills my house on a regular basis! I can't remember when I didn't bake breads, especially yeast breads which seem to always make me feel competent in the kitchen. Now I have more of a reason to bake! I've joined in Aparna's-We Knead to Bake group on Facebook. Aparna author's My Diverse Kitchen, a superb blog dedicated to vegetarian Indian cooking. Her f
An easy microwave hot chocolate recipe Really Hot Chocolate 3 cups milk 1/3 grated semisweet chocolate 1 tablespoon sugar 1/2 teaspoon ground cinnamon 1 egg In a microwave-safe container, cook milk on high for 2 minutes. Stir in the chocolate, sugar and cinnamon. In a separate container, whisk egg until blended and add to the chocolate mixture. Return container to the
Not all beef stews are alike! This Dutch braised beef dish is hearty, aromatic with rosemary, bay leaves and heady from the mulled wine Bischopswijn) plus, just a touch of sweet boozy flavor from the addition of brandied raisins (Boerenjongens), recipe below. I served this over rice, but also a parsnip mash or mashed potatoes would be nice. The red cabbage and apples dish
Welcome to the Black and White Wednesday gallery! You will be amazed at the talent of those who on a weekly basis submit outstanding culinary images not truly monochromatic, but with varying shades of black to white and in between. For those interested in joining in or hosting the weekly Black and White Wednesday, read Cinzia's host's line-up post. The more, the merrier! Dr
I'm pleased to be hosting Black and White Wednesday #66 this week and look forward to your submissions! As many of you already know, BWW was created by the lovely and talented Susan of the well seasoned cook and is now managed by the equally lovely and talented Cinzia of cindy star blog. There are a few simple easy rules to follow. Pleas
"A lovely thing about Christmas is that it's compulsory, like a thunderstorm, and we all go through it together." -Garrison Keillor ALL CONTENT © CAFE LYNNYLU Please do not use images or text without my permission.
As Italian singer and songwriter Francesco De Gregori would say “at the end of a journey there is always a new journey to start”, so after our past travel throughout Italy – from Aosta to Zocca, via Domodossola, down to Napoli and then further down to Siracusa and then back to Trieste – we are not at all tired,
Out of Focus Circles of Christmas Tree Lights Peppermint Patties Candlelight This is my contribution to the Christmas edition of Black and White Wednesday hosted by Cinzia of CindyStar Blog and who also manages BWW. Merry Christmas and Happy Holidays from me to you! ALL CONTENT © CAFE LYNNYLU Please do not use images
While unpacking my too large a collection of cookbooks, I came across a tattered and stained cookbook that my mother had given me early in my married life. I had forgotten about it, but as I flipped through the pages, I remembered making so many of the recipes-summer chicken with peas and new potatoes, a simple one skillet meal bright with fresh peas and thyme, a straw
"The coconut trees, lithe and graceful, crowd the beach like a minuet of slender elderly virgins adopting flippant poses" ~William Manchester~ Coconut Halves-Topaz BW Effects Another quote, one of my favorites from Monty Python and the Holy Grail "'What? Ridden on a horse?' 'Yes' 'You're using coconuts!' 'What?' "You've got two empty halves of coconuts a
My Breakfast Today Playing around with my breakfast this morning-fried egg over cornbread bruschetta with pan-grilled Campari tomatoes. Three of the four photos were taken with my iPhone using the Camera + with the Contessa black and white filter. The fourth photo was taken with my Canon 5D Mark 11 and processed in Topaz BW Effects. Can you guess which photo was sho
As I may have said before, in my house I am famous for my chicken enchiladas, so why am I showing you a Southwestern chicken pot pie? Simply because, I only make the enchiladas when my family visits and there are no photos or recipe as the entire dish gets demolished. One thing I love about the chicken enchiladas is the velvety green chile sauce that is poured over the dish before topp
Continuing my devotion to Southwestern and Mexican cuisine, I bring you a spicy pinto bean and corn salad in a jar, perfect picnic fare or for dining on the porch. Jarred roasted red peppers, canned pinto beans and frozen corn kernels make this an easy out of the pantry salad for winter or when pushed for time, but in the summer when fresh corn, plum tomatoes and peppers are abundant, I would
Fragrant with cumin and enhanced with the addition of a homemade pumpkin seed pesto, this sautéed rice dish is perfect to serve as an accompaniment to a grilled meat meal or with a chili dish, a white chicken chili comes to mind. According to Chowhound, sautéing the rice first gives it a toothier texture, maintains the integrity of the grain and adds depth to the flavor of the r
Why not add one of these comfort food dishes to your Thanksgiving or winter holiday celebration meal. I present four tantalizing savory dishes for your perusal.Welcome everyone to Weekend Herb Blogging #360, the roundup. In this post, I share with you a brief description of the dish and author specifics, such as name, blog title and link to the dish described. Also, as other ho
Styling sliced avocados has to be a food stylist's nightmare. No wonder I saw so many photos of only whole, halved or avocados combined with other fruits or vegetables, or typically made into guacamole. Working with the slippery little slices took much longer to style and photograph than to eat and I did end up eating my many mistakes. Even though avocados have "good" fat, it's fat, nevertheless
Mushrooms Triptych Original image on left, center image (screenshot below) and final black and white image processed in Topaz BW Effects utilizing a coffee dynamic filter, some subtle grain, a slight vignette applied, and lastly, a thin black border. Texture French Receipts Overlay and Paper Textures from Flypaper Textures. This is my contribution to B
It's always a treat to host Weekend Herb Blogging, which most of you know by now was created by Kalyn of Kalyn's Kitchen and is now organized by Haalo of Cook (Almost) Anything Once. This cool logo marks the beginning of the seventh year of WHB and I'm proud to be the 2nd host of this new and exciting year. The rules are simple and can be found here. Your
Fresh, hot from the oven homemade yeast rolls in 40 minutes-start to finish! I had to try them! My blog assignment for this month's Secret Recipe Club was to visit Jennifer's awesome blog, Peanut Butter and Peppers. A very cool blog title for a site that has so many delicious recipes that as usual, I pondered on what to make. Yeast breads are my forte, so when I saw Sh
Somehow the grocery store near me always has beautiful tomatillos which surprises me because much of the produce at the same store elemental in making a traditional salsa is not very fresh. The jalapeños are shriveled and have black stems, the serranos, the same and the cilantro is hit and miss. However, I can always find dried chiles and it is with these that I have
Below are three photos in various stages of adjustments finally ending in the a black and white version which is my contribution to Black and White Wednesday #56 hosted this week by Lail of With a Spin. Black and White Wednesday was created by Susan of The Well-Seasoned Cook and is now organized by Cinzia of CindyStar Blog. Although there is goo
This sweet, slightly biscuit-like bread baked like an upside down cake with a syrupy nutty apple glaze was originally a slow cooker bread that I was experimenting on. Never having made bread in my slow cooker, it was worth a try. Then I realized after I was nearly finished preparing the batter that it would make a very thin bread in my oblong slow cooker, so I began thinking I woul
A favorite during the crab and shrimp season here in coastal Georgia, this seafood sausage gumbo is sure to be a dish that will be repeated over and over in my repertoire of hearty comfort food. However, you don't have to go crabbing or shrimping, prepared seafood is readily available in the seafood section of your grocery store or at your local fishmonger. What's intere
