I’ve been following the work of Mike Geno for several years-even though he’s known for food portraits, I had a print of Geno’s Pope Benedict XVI wearing a Phillies jacket hanging in my bathroom for years. When I saw he was having a painting workshop at the Free Library’s Culinary Literacy Center, Michael and I signed up right away.
Continue reading Cheese Portrait from a Class at the Free Library Taught by Mike Geno
I made these so long ago, I honestly don’t remember the recipe.
But, if I were to try to make it again, I would add clementine zest to a vanilla pizzelle recipe. Melt chocolate chips with a splash of vegetable oil. You can figure it out!
The last thing I drilled was a thick subway token, so drilling through this soft plastic poker chip seemed especially luxurious.
The bar Tattooed Mom distributes poker chips to their customers, which can be used for discounts for life. I’ve accumulated three, but never remember to bring them with me to the bar. To finally solve this problem, I made myself this key chain, and have one on the way (gotta get another small size split ring!) for Michael.
This was made for My Jello Americans. It’s a boozy-maple jello shot, with a real edible bug. We made it using a Fred and Friends mold, and the bugs were purchased in Atlantic City. I’m trying to recall if the bugs were purchased at It’Sugar on the Pier, or from the Philly Candy show which is held in AC. Continue reading Mesozoic Jello Shot
This was made for My Jello American. The jello recipe itself can be whatever you want (but you do have to go “jiggler style”-double strength with the gelatin). Continue reading Jello Dolly- Food Coloring Painted on Gelatin
Michael and I made a fairly elaborate meal when my mom was in town: puff pastry samosas, dhingri matar, tandoori cauliflower, a mint avocado yogurt sauce and a pear/mango chutney. We served this feast “family style” so that people could take as much or as little of these bold flavors as they wanted.
The next day, we decided to try to plate our leftovers as elaborately as possible-inspired by binge watching Top Chef. By putting a smear here, a sprig there, we tried to make our plates balanced and beautiful. It was a fun little exercise, and now I, at least, try to incorporate interesting plating techniques on the reg.
