Fab Food Friday Fotos: Beef Stroganoff, Mango Orange Slaw, Egg & Sausage Breakfast Casserole, Soy-Glazed Flank Steak, Blueberry Buckle, Sweet Potato & Black Bean Chili, Paella, Chocolate Beet Cake, Butterflied Prawns in Garlic-Parsley Butter, Home Fries, Frugal Recipes
Posted By Vicki McClure Davidson on August 22, 2014
“When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I’m having beef for dinner, it’s probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.”
~ Michael Symon, American chef, restaurateur, TV personality, author
FOOD. GLORIOUS FOOD.
Stretch your back, flex your toes, sink deeper into your comfy computer chair… it’s Friday at last. Time to relax to another installment of fabulous food and drink photographs and money-saving recipes.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one frugal-minded recipe will always be included.
About her Beef Stroganoff dish, photographer/cook Julia Frost has posted the recipe on her I Believe I Can Fry food blog, and also wrote this:
Beef Stroganoff is one of my all-time favorite dishes. It’s a Russian dish of sauteed beef in a sauce with prepared bouillon and finished with smetna or sour cream, thought to have been named for the Stroganov family. The first known recipe for this dish dates back to 1861, and numerous variations have been made ever since.
I’ve tried countless recipes for this dish, and yet I always return to this one; it’s the easiest recipe, as well as the least expensive, using tougher cuts of stew meat that become pull-apart tender through hours of slow cooking (basically it’s ghetto fabulous) This recipe makes plenty for 2-3 people, but can easily be doubled to serve more. Simply throw everything in the slow-cooker before work, and come home to a fully cooked meal.
Photographer/cook Dawn in Nebraska shared the recipe link for her tasty breakfast casserole and these helpful tips:
I had teenage boys over for an Xbox Black Ops party last weekend, which means they stayed up until 4 am, something like that. It also means they slept until almost noon. To help wake them up, I prepared a breakfast egg and sausage casserole. Not only is this easy to make, but it’s a great way to use stale Italian/French bread and there are so many variations that you can create your own variety every time.
I used a silicon pan, just got this last year, haven’t decided whether I like them or not. I’m a traditionalist and silicon cookware doesn’t have the rigidity of metal. But there are benefits, as I learned from the Shakin N’ Bakin blog, silicon bakeware doesn’t need to be greased or oiled and it cools down quickly after being taken out of the oven. It’s also not supposed to stain, but mine did.
Photographer/cook Mike Chaput’s recipe for his gorgeous chocolate beet cake is posted on his blog, with this introduction:
Inspired by seasonal, local ingredients we made a Chocolate Beet Cake. Now, just because it has beets in it doesn’t mean it tastes like beets. The beets add body and depth to the batter. Made with dark chocolate, the cake is not too sweet, and is great with a scoop of vanilla ice cream.
You’ll find the recipe for this carnivore’s dream of an inexpensive, easy flank steak recipe posted at The Bitten Word — intro:
Aside from the terrific taste, this steak has two big advantages. First, it’s extremely affordable. Flank steak is a much cheaper cut than other steaks, like rib-eyes or T-bones. Our flank steak was enough food for four people, and it cost us less than $8 total.
Second, this recipe is extremely quick to pull together. You could easily go from start to finish in under 20 minutes, making this an ideal dish for a quick weeknight dinner. Glazing the steak turns out to be a huge time-saving shortcut: You get all the deep, flavorful tastes of a marinated piece of meat, without any of the wait.
We did have to buy one ingredient that we didn’t already have on hand: mirin. Mirin, for those not familiar, is a sweetened sake. It tastes like a sweet soy sauce and is a key ingredient of teryaki (which incidentally, we have learned, is made with soy sauce, mirin and sweetener). We found mirin in the international aisle at our supermarket.
And we made one change to this dish. The recipe calls for cooking the steak in a stove-top cast-iron skillet. That would be fine. But we opted to move the whole thing outside and cook the steak on the grill. This time of year, when the evenings are warm and the sun sets late, we try to cook just about everything we can on the grill.
This steak turned out just great — thin, tender slices of sweet, smoky meat. The glaze — and the grill — gives the meat a terrific char.
It’s an all-around powerhouse of a steak — punched up by sock-’em Asian flavors that really amp up the wow-factor. And it paired perfectly with our very polite, very dainty spring green salad.
Photographer Mike Carroll wrote, “A dangerous place to go if you’re past a certain age. I saw candy that I hadn’t seen for years.”
You’ll find the garlic-parsley prawns recipe and a number of helpful photographs on how to snip off antennae and butterfly fresh prawns posted at Food Baker.
Photographer/cook Melissa shared her grandmother’s blueberry buckle recipe:
Mix well 3/4 C sugar, 1/4 C butter, 1 egg.
Stir in 1/2 C milk.
Sift and add 2 C flour, 2 tsp baking powder, 1/4 tsp salt.
Blend in 2 C well-drained blueberries. Spread batter into well-greased and floured square pan.
Sprinkle with crumble: 2/3 C sugar, 1/3 C flour, 1/2 tsp cinnamon, 1/3 C butter.
Bake at 375 deg F for 35 to 40 minutes.
(I usually just grease the pain and don’t bother sprinkling with flour. For the crumble, my grandmother melted the butter, but I prefer to cut in cold butter with a pastry blender.)
This past weekend, I made this. It was fabulous.
Photographer ulterior epicure gave this pickled herring assessment:
Very clean-tasting. I especially liked the pickled cucumbers and onions in the mix. The pickling liquid was a tad sweeter than I usually like. The fish itself was fantastic – the flesh was nice and sturdy and had a nice chew.
Photographer/cook Lablascovegmenu provided this inexpensive toasts recipe in English and in Spanish:
Cheese and artichoke toasts:
You can use artichoke hearts from oven artichoke’s leftovers. Cut them into small pieces and mix with grated cheese, olive oil and salt. Spread on bread and grill in the oven.
Tomato and oregano toasts:
Cut raw tomato into pieces. Mix it with oregano, olive oil and salt. Tomate crudo a trocitos. Spread on bread and grill in the oven.
Tostadas de alcachofa y queso:
Aprovechamos los corazones de alcachofas al horno que sobraron. Los cortamos a trocitos muy pequelos y los mezclamos con queso seco que rallamos y mezclamos con aceite y sal. Se unta encima del pan y al horno.
Tostadas de tomate y orégano:
Tomate crudo a trocitos, Orégano, sal y aceite. Se mezcla, se unta en el pan y al horno.
According to Wikipedia, Paella (Valencian: [paˈeʎa] or [pəˈeʎə], Spanish: [paˈeʎa], English approximation /pɑːˈeɪlə/,/ˈpaɪjeɪə/ or /ˈpaɪjɛlə/) is a popular Valencian rice dish that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. Photographer/cook mj*laflaca provided this recipe:
I added extra mussels.
Paella is very easy to make. You definitely need a paella pan, though; you can also use it to stir fry. Here is my recipe, which can be adjusted based on personal tastes and preferences (I shoot for about 2 or 2.5 pounds of seafood). Apologies to readers in countries that use the metric system. I do wish the US would convert to metric, it is much easier.
- Boil 5 cups of chicken stock in a deep pot with the following added: 1.5 teaspoons salt, 1 peeled onion, 1/2 teaspoon saffron.
- In the paella pan, stir fry two Spanish chorizos and about 3/4 lbs. of shrimp in 1 tablespoon of olive oil in the paella pan.
- Remove the chorizo and shrimp when the shrimp is cooked with a slotted spoon. Add about 3/4 lbs. of scallops and stir-fry until they are thoroughly cooked.
- Remove the scallops with a slotted spoon. Add 1/2 minced onion, 3 chopped garlic cloves, 1 sliced pimiento, and two chopped Roma tomatoes. Add more olive oil if needed. When the onion is tender, add 2 cups of rice and stir for a minute. With a slotted spoon, take the onion out of the chicken broth. Then add the boiling-hot chicken broth to the rice mixture. Add also the contents of one 7 or 8 oz. can of chopped clams.
- Boil the rice/tomato etc./broth mixture uncovered for 5 minutes. Then add about 1 cup of frozen peas. Boil for 5 minutes uncovered. Add the seafood and chorizo that you cooked, plus cleaned mussels on top, and simmer while covered until the liquid is absorbed and the mussels open (about 10-15 minutes).
Photographer/cook Elana Amsterdam’s gluten-free fruit pudding recipe is posted on her food blog Elana’s Pantry, and she also wrote:
I recently fell in love with Georgia Pellegrini’s book Food Heroes and will be giving it to various friends for the holidays.
This gluten-free fruit pudding recipe is my adaptation of Georgia’s grandmother’s fruit pudding, which I think you’ll enjoy.
This vibrant slaw is perfect for summer days — the recipe is posted at Shutterbean, with this background information from photographer/cook Tracy Benjamin:
The past few weeks have been crazy! The husband was gone for business, leaving me all by myself with Coop. There was the stomach bug that hit Coop first and then left me down for the count. Whoa. I never thought it was possible to lose my appetite and it finally happened! So I’ve been quite timid about eating lately. I’ve been living in Blandsville for the past few days and last night I had enough of it. I needed something that would get me excited about food again. I also was aching to get back in the kitchen because chopping veggies keeps me sane. Is that weird? This salad REALLY REALLY helped. It’s sort of my kick-off-to- summer salad. Although we are a few weeks away, aren’t we? We had a little heat wave yesterday, so that’s my excuse for celebrating early. Yes.
It has a few familiar nuances of salads I’ve made before, but this time mangoes and oranges make their debut appearance in this nice little slaw! They are a colorful and sweet and a good balance when mixed with a few spicy/crunchy elements. The juice of the orange mixed with the Asian dressing creates quite a mouth par-tay! It’s pretty refreshing if you stick the slaw in the fridge for an hour or so before serving. If you are craving some protein, pair it with some grilled shrimp or mix in some savory baked tofu! The tofu adds a nice salty element. You are totally going to crave this one, trust me.
Brief description from photographer/cook Smab Sputzer:
Chicken in a tomato and mushroom sauce served with crayfish and fried egg on toasted granary bread. Made by my brother. Delicious!
Man, are these puppies delicious. I followed the recipe over at Simply Recipes (adding some diced red peppers along with the onions for good measure), and they came out perfectly crispy and super flavorful.
Photographer/cook Steve Mishos shared his chili recipe:
Sweet Potato and Black Bean Chili
* 2 tablespoons extra-virgin olive oil
* 1 medium red onion, chopped
* 1 red pepper, chopped
* 2 cloves garlic, minced
* 2 large sweet potato, cubed
* Zest and juice of 1 lime
* 2 796 mL cans diced tomatoes
* 1 398 mL can black beans, rinsed and drained
1 398 mL can adzuki beans, rinsed and drained
* 8 oz mushrooms of your choice
* 1 hot banana pepper, seeded and chopped
* 1 jalapeño pepper, seeded and chopped
* 1 tablespoon cumin
* 1 heaping tablespoon chili powder
* 1 cup chopped cilantro leaves, washed and dried
Heat the oil in a large pot over medium heat and add the onion, cook until soft.
Add red pepper, sauté until slightly soft.
Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
Add the garlic, tomatoes, beans, mushrooms, hot peppers, lime juice, cumin, and chili powder, bring to a simmer, cover, and cook until the sweet potato is soft.
The recipe for this awesome dish is posted at What Smells So Good? — photographer/cook jazzijava provided this overview:
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into the filling for roasted zucchini-based “marrow bones”. Lentils and olives add extra texture and flavour, while a shaving of Parmigano Reggiano cheese is the perfect piquant finish!
Photographer David Goehring wrote this about this clever cupcake:
Tracey got this brilliant confection at a party, made by a friend. The “kernels” are jelly beans of all different yellow-ish flavors and the “butter” is a partially melted Starburst.
For photographer/cook Miki’s crustless spinach and feta pie recipe and an amusing anecdote about it, check out Miki’s Kitchen.
This vegan hazelnut coffee ice cream sounds delicious — from photographer/cook Mattie Hagedorn:
This Vegan Hazelnut Coffee Ice Cream recipe takes advantage of hazelnuts, also known as filberts for its base and to enhance coffee flavors. Early trials of this vegan ice cream used toasted hazelnuts which brought out slightly deeper hazelnut flavors but left miniscule granules in the ice cream which affected creaminess.
If you have a VitaMix, go ahead and toast them. If you have a regular blender leave the hazelnuts untoasted so creaminess isn’t affected. The ice cream will be delightful either way, especially when topped with Vegan Double Chocolate Sauce.
Photographer/cook Walter A. Aue described his gorgeous sashimi-nasturtium presentation, as well as the view in the background:
The view is over St. Margaret’s Bay in Nova Scotia. Incidentally, much of the meguro (bluefin tuna) in Japan comes from Nova Scotia waters such as this Bay and is flown to Tokyo on ice. But, no, this is no bluefin tuna: the stuff is far too expensive, especially when top quality. The marlin (?) is from the Bay of Fundy, or so said the fisherman. The flowers and seeds are those of nasturtium. They can be eaten, and even fit halfway, but here they serve more as decoration.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past two months of Fab Food Friday Fotos posts:
Pork Riblets in Black Beans Sauce, Sri Lankan Fish Cutlets, Roasted Cauliflower Soup, Blackberry Cobbler, Authentic Mexican Chili, Lemon Wedding Cookies, Scallion-Stuffed Beef Rolls, Brown Butter Rice Krispie Treats, More Recipes
Cast Iron Skillet Meatloaf, Heirloom Summer Salad, Smoked Beef Brisket, Tiramisu Cheesecake, Stewed Lamb Ribs, Pasta with Mushrooms, Eggplant, & Olives, Chicken Marsala, GF Bread, Vegan Cheese-Mushroom Omelette, More Recipes
Agave-Brined Pork Chops, Mango Salsa, Labrador Creole Bean Soup, BBQ Shrimp Skewers, Baby Vanilla Plum Cakes, Whale Bento, Orecchiette & Peas, Cracked Wheat Bread, Chicken Broccoli Stir-Fry, Taco Pie, Peach-Ricotta Pizza, & More Recipes
Tofu Ricotta Spinach Tortellini, Coconut Cream Pie, Chicken on Peppers & Tomatoes, Pasta with Scallops & Bacon, GF Brownies, BBQ Lamb’s Liver, Chewy Chocolate Chip Cookies, Swai Parmesan, Summer Salad with Crusted Fish, Fudgy Honey Popcorn, & More Recipes
Green Chile Cheeseburger, Couscous Salad, Strawberry Vanilla Jam, Chicken & Sausage Gumbo, Red Velvet Cookie Cups, Grilled Gingered Prawns, Kale & Lemon Spaghetti, Bacon, Ground Beef, & Bean Chili, More Thrifty Recipes
Sesame-Scented Baby Bok Choy, GF Rosemary Chocolate Truffles, Meatballs Toscana, Hawaiian Macaroni Salad, Fish & Chips, Tofu & Kimchi Tacos, Mango Cheese Blueberry Tarts, Sugar Cane Pork, Pecan Spice Layer Cake, Beef Rendang, More Recipes
Moroccan Chicken, Garlic Tarragon Spread, Cheddar & Green Onion Cornbread, 15-Minute Fish Stew, Little Cheesecakes, Tostada Casserole, Smoked Tofu, Pepper, Pork Stir-Fry, Apple Summer Salad, Ham & Sugar Snap Pea Risotto, Green Tea Cookies, More Thrifty Recipes