au menu brunch, notre nouvelle pizza déjeuner: pomme de terre dauphine, bacon, cheddar, jaune d'oeuf !
My affection for still lifes was planted when I was 6 years old and I got to take art lessons. In those beginning classes we always drew still lifes. In my head as I would draw, I would make up stories about the props, a lantern, an old pipe, books, wooden sail boats, or pewter salt shakers. In due course I fell for classic Dutch still lifes. It’s is always interesting to me where my influences come from. I started photographing a series of still lifes almost a year ago. At the time I started I didn’t know what would come of it or what I would do with them but I knew something would present itself. I think oil printing might be a good match. #stilllife
Another homemade beauty from @halliemeyer
🍦 Cream cheese ice cream
🌀 Blueberry swirl
🍞 Graham cracker swirl
The graham swirl is nice and rich but I can't help but miss that PERECT lemon curd in the last version!
Checking out the Clovis food scene with this Farmers Market 🍕 from Blast & Brew in Old Town Clovis #holdtheonions
There's only 3 days left of #FebruWINGry! 😱 $8.5 wings the entire month of Feb...all locations, all flavors, bone-in or boneless, dine-in or takeout. #bluedoorpub
🍗: Our new #JWI, The Last Dragon...Fiery Kung Pao wings with caramelized peanuts, toasted onion, & garlic.
BRAISED OCTOPUS- Confit Potatoes, Roasted Sunchokes and Chorizo Aioli
These bite-sized bacony potatoes are seriously the best. And did we mention they have goat cheese in them? Yes, yes they do. Recipe below. 🥓🥓🥓 Ingredients
1/2 pound bacon (sliced)
12 small red potatoes (halved)
1/2 cup sour cream
1/4 cup goat cheese (plain)
4 tablespoons green onions (sliced)
1/4 cup parmesan cheese (grated)
3 tablespoons dill (snipped, plus dill for garnish)
1/4 teaspoon seasoning salt
1/4 teaspoon pepper
Heat oven to 450 degrees F. In large skillet cook bacon over medium heat, turning to brown evenly, until crisp. Blot bacon on paper towels, mince and set aside.
Brush cut surfaces of potatoes lightly with olive oil. Place potato halves cut side up on a shallow rimmed baking pan; bake until potatoes are tender and faces of potatoes are lightly browned, about 20-30 minutes.
Meanwhile, in small bowl mash together sour cream and goat cheese, stir in minced bacon, onion, Parmesan, dill, salt and pepper.
Top each potato with a spoonful, about 2 teaspoons, of sour cream mixture. Serve warm.
Make-Ahead Tip: Roast potatoes before guests arrive; keep warm in the oven. Top with cheese mixture before serving.