ManhattanLawyer

Here is broiled wild King salmon with soy-honey and wasabi sauces served atop steamed rice with roasted sesame asparagus.

Thank you so much, Pat W!

One more photo of the orange tart to showcase the flaky crust.

Last one for now, I promise. This is the creamy orange tart (made with cara cara oranges). This was good, although I thought it was a little too buttery (and I love butter!). My husband, who hates butter, loved it. Go figure! I would make this again but add less butter in the blender, which I plan to do when I make the lemon curd tart in the future!

Here are the allspice crumb muffins. Based on your previous experiences, I increased the amount of allspice. I used 2 tsp in the batter, and 1 tsp in the crumble. What can I say, we love spice!

Here are the cream scones. Delicious!!

Here is the cardamom crumb coffee cake. I thought the combination of orange zest, cardamom, and coffee was so different and delicious. I also loved how much it rose, which is evident in the photo!

Here is a dark chocolate tart with fleur de sel.

Sunday's dinner was short ribs (the Balthazar recipe) on top of parmesan herb risotto (from the latest Cook's Illustrated issue) and some grilled marinated artichokes. Had some of the short rib leftovers last night and thought the flavor was even more developed than it was on Sunday. The risotto recipe was an "almost no stir" recipe that calls for letting the stock absorb into the rice in a dutch oven. I was so happy with how the risotto came out I may use this technique for all future risottos; so nice not having to stir constantly!

For years I have lurked around the egullet forums, admiring everyone's savory and sweet creations which always look so delectable, but never feeling confident enough to post my own results. Well I recently bit the bullet over in the Daily Sweets thread and guess I should just dive in here, too. That said, here is duck breast with lingonberry sauce over garlic mashed potatoes and haricot verts.

Shortcake with chocolate ice cream and balsamic macerated strawberries

Here's the recipe I use. Would love to see yours too if you're willing to share. Dough: 1 cup flour 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon salt 4 tablespoons cold unsalted butter, cut into bits 1/2 cup heavy cream 2 teaspoons sugar 1/4 teaspoon cinnamon Mix flour, sugar, baking powder, and salt. Cut in butter until fine crumbs form. Add cream, stir with fork, then gently mix with hand until dough holds together and cleans bowl. Gently form into a ball. On a floured surface, knead dough three times. With a floured hand, gently roll dough into a log approximately 6-inches long. Wrap in plastic wrap and refrigerate at least an hour. I bake the filling (6 cups any fruit, 2 teaspoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/2 cup sugar, and pieces of butter to dot on top) at 375 for about 20-30 minutes first, then while fruit is cooking, I cut the dough into 8 or so slices. Place cobbler dough onto fruit after 20-30 minutes, dab cream onto dough, then sprinkle with cinnamon sugar topping. Bake approx. 25-35 minutes. Hope you like it! A lot of people I know don't like biscuit-topped cobbler but it's my favorite!

This looks incredible. So artistic!

Here is an apple cobbler. After making dozens of cobbler toppings throughout the years, I now don't make anything other than this topping. They are cream biscuits and have the most amazing texture. And here is vanilla bean panna cotta with balsamic macerated strawberries with a little black pepper. This is my go-to panna cotta recipe from Gale Gand. I rarely ever try any other panna cotta recipe, this one is so delicious.

Thanks. I was actually in Kalustyans a few weeks ago and saw all the fruit purees but did not see the passion fruit. I didn't have time to ask whether that was because they had sold out or because they weren't carrying it. I'll give them a call to see if they've restocked. If you've used the Perfect Puree yet, were you pleased with the quality? I've never used that brand before but some of the flavors they had sounded wonderful.