Yesterday we spent some time looking around at Borders and reading cookbooks (because we're super cool like that) and in Jamie Oliver's "Jamie's Dinners" cookbook, he had a recipe for poached pears with walnut cream. It all seemed simple enough: the pear was poached in white wine with a little vanilla and I took the liberty of adding Triple Sec, a pat of butter, and a stick of cinnamon; and the walnut cream was just some ground up toasted walnuts mixed in with some mascarpone cheese and a little honey.
So I made it myself and reduced the leftover poaching liquid to make a sauce. I added a bit of honey and brown sugar to temper the tanginess from the wine. I have to say, the whole thing was heaven.
I wish I was better at food photography and Photoshop. Taking photos of food with our point-and-shoot camera does okay, but I long for the fuzzy background and warm tones that would turn our food pictures into full-blown food porn.
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