Fab Food Friday Fotos: 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
Posted By Vicki McClure Davidson on July 25, 2014
“Every lesson I learned as a kid was at the dinner table. Being Greek, Sicilian and Ruthenian – we are an emotional bunch. It is where we laughed, cried and yelled – but most importantly, where we bonded and connected.”
~ Michael Symon, American chef, restaurateur, television personality, and author
FOOD. GLORIOUS FOOD.
As food prices continue to rise, making wise, thrift-minded choices at the grocery store is even more important now than it has been in the past.
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.
Photographer/cook Janet Hudson provided the recipe for her tofu ricotta spinach tortellini:
This was my effort this afternoon. Handmade tortellini and tomato sauce with garlic and olive. It was worth it.
Make Filling (Savory Tofu Ricotta):
* 1-1/2 packages silken tofu
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon salt
* 2 tbsp parsley
* Egg Replacer for 2 eggs
Mix all in blender. You can add diced mushrooms or spinach, your choice.
Make pasta dough (see previous recipe for Ravioli) Roll out dough. Cut circular disks about 2 inches in diameter from the sheet of dough using a round cutter or a glass. Put a small amount of filling in the center of each disk. Try 1 or 2 at the start to get a feel for the right amount of filling to use. Once you’ve got it, you’ve got it.
Don’t let the dough dry too much, as it makes it harder to seal the edges. To make the sealing easier, dip your finger into a glass of warm water and wet the edge nearest you.
Fold the dough toward you until the two edges almost meet. Press down firmly along the rounded edge to seal in the filling.
Hold the filled and sealed piece of dough between your thumb and index finger. Fold it around your finger and bring the two ends together.
Press the two ends together to seal (right hand); fold the top edge down (left hand).
Now you can cook the pasta or freeze it for later. Spoon your favorite sauce on top.
Chef’s Resources has extensive historical and nutritional information about swai, as well as photographer/cook theages’ recipe and others posted.
The recipe for this beautiful cheesecake is available on photographer/cook Irene Mei’s Flickr account.
Glorious roast beef! The recipe is posted at The Bitten Word, with this overview:
With this solid, basic roast beef recipe — and these lovely roasted vegetables — we’ve got a new go-to recipe that’s extremely delicious, but so easy it’s almost mindless. That’s a combination we can get behind!
As we said, this roast beef recipe is extremely simple. It’s barely even seasoned, save for a sprinkling of thyme. But that’s not a criticism! If you’re looking for a good, basic roast beef, you can’t beat this one. Flavorful, moist and nicely rare, this roast beef really hit the spot for us.
The sides are pretty basic, too, except for one thing. Celery root adds a delicious new dimension to standard roasted potatoes. We were actually surprised at what a difference it makes. The roasted celery root brought a deliciously sweet earthiness to the potatoes.
The simplicity of this meal continues with the salad. Again, it’s nothing dramatic (we made ours with spicy greens from our CSA instead of watercress). But it’s a very tasty, very standard salad that complements the roast beef and vegetables.
Brief description from photographer/cook Honey Bunny:
White cake filled with red raspberry jam. Vanilla buttercream piped in a rose shape on top and accented with hand made fondant flowers.
Photographer/cook Jessica Spengler’s recipe for her Sorta Spanish Chicken dish is posted at Principia Gastronomica, with this intro:
There are a few things to be said about chicken breast (like it’s relatively healthy if you’re crazy enough to not eat the skin), but you certainly can’t say that it’s the juiciest, tastiest cut of meat around. In fact, I tend to avoid it; I much prefer a nice bit of leg from a chicken that’s had the chance to run around outside and do chickeny things before winding up on my plate.
But sometimes you stare into the freezer and the only thing staring back at you are some chicken breasts, and then…well, you gotta do what you gotta do, and what you gotta do is marinate them.
I should qualify that: you don’t “gotta” marinate them. You could stuff them with goat’s cheese, wrap them in parma ham, drizzle them with olive oil and bake them, and trust me, they’ll turn out fabulous. However, if you want something slightly more towards the not-going-to-give-you-a-heart-attack end of the scale – but which still tastes great – then a marinade is the way to go.
Marinades infuse meat with flavor, make it more tender and keep it moist. This particular marinade has a Spanish flair, with pungent smoked paprika and a dash of sherry vinegar for tenderization and tanginess. To guarantee that the chicken stays juicy during cooking, it’s nestled into a bed of fresh tomatoes and roasted red peppers which soften into a kind of sauce for added texture and taste on the plate.
The recipe for photographer/cook Luc Nebuloni’s imni Cocotte Courgette, Potato, Pine Nut, and Toma Cheese dish (Cocottina con zucchine, patate, pinoli e toma) is posted in Italian at Mangia Con Me, but the site has a translator.
Another heavenly, gluten-free recipe, posted at photographer/cook Elana Amsterdam’s food blog Elana’s Pantry. She wrote this:
These brownies are based on a gluten free brownie recipe that Amy Jelley posted on my facebook page a couple of weeks ago. Thanks Amy! Her recipe used a ½ cup of honey which is a little much for where my blood sugar is at these days; so I decreased the amount of honey and added in some xylitol and stevia. I also increased the fat and made a couple of other minor changes to the recipe along the way.
This is a very fudgey brownie –it won’t seem totally cooked through when you pull it from the oven. I took mine out when the edges were just about to burn, that was how I determined it was done.
Photographer/cook Brian Talbot wrote this brief description:
A pizza-pie consisting of roasted red peppers, roma tomatoes, and chicken sausage.
A vegan recipe that dogs as well as people can enjoy. Photographer/cook Kelly Garbato provided the recipe link and wrote this overview:
Another dog food recipe, again suitable both for dog-kids and their human parents. My husband loves this dish (even with the watered-down tahini dressing) – and I love how the dishwasher smells when filled with tahini-soaked dishes. Win!
Photographer/cook Michael Holden wrote this summary:
Hawaiian Pig Roast! Step 14: Carefully remove pig from roasting pan – Victoria and Ross got married…one of Ross’s wedding presents to Victoria was roasting this here pig. It took all day, smelled way too good to describe, and was utterly delicious.
Click here for the whole pig-roasting process, step by step, in photos.
The recipe for Julia Frost’s luscious cake is posted at I Believe I Can Fry.
I’m eager to try out photographer/cook Jamieanne’s awesome chocolate chip cookies recipe. Her recipe is posted on her food blog Sweetest Kitchen — intro:
Around 25 years ago (give or take a year or two), I ate the best chocolate chip cookie I have ever had in my life. I was young and spent time with an elderly babysitter during the summer and after school. My elderly babysitter’s mom, who, of course, was even more elderly, lived just down the road from her. On one occasion, I was able to visit my babysitter’s mom. Her house was the classic elderly home; it even smelled elderly. But it was a lovely home, and this aging woman was even lovelier (I, unfortunately, do not remember her name). I wasn’t allowed to touch anything, so instead I wandered about with my hands clasped behind my back. She had her front door blocked off with furniture, which I thought was odd. I think she had a birdcage hanging from a stand, but there wasn’t a bird inside. I don’t remember much about her home. What I do remember, however, and have remembered for 25 years, is what I ate there. This little old lady had been baking homemade chocolate chip cookies. She offered me one, lying the tray on the table and winking at me. I was shy, but my babysitter encouraged me, so I grabbed one off the tray and sank my teeth into the chewiest, meltiest, gooiest chocolate chip cookie that has ever existed. I might have even had two of them.
25 years later, I am still talking about these chocolate chip cookies. Every time I try a version of homemade chocolate chip cookies, or bake a batch myself, I always compare them to the cookies that my babysitter’s mom made upon my visit to her house when I was little. And in the past 25 years years, no cookie has ever compared. I’ve tasted wonderful chocolate chip cookies, of course, but none of them have brought me back to that time I took my first bite of the best chocolate chip cookie in existence.
Recently, on FoodGawker, I saw a recipe for chewy chocolate chip cookies. The cookies themselves looked completely unassuming and not exactly spectacular, but the description claimed that these were the most amazing chocolate chip cookies ever, thanks to a special ingredient. I shrugged the recipe off at first, but bookmarked it for future reference.
The secret ingredient was cornstarch. What good could cornstarch do in a cookie recipe?
The recipe for this easy summer salad is posted here at Foodalogue — cook/photographer Joan Nova wrote this:
This will have you shouting !Olé! or something like that. It’s light and breezy — with lots of punch and crunch.
And, really quick and easy.
Photographer/cook Beck has posted the recipe for her lamb’s liver on her food blog Girl Interrupted Eating, with these prep tips:
Who knew anyone could be more infectiously enthusiastic about seasonal food than Hugh Fearnley Whittigstall and then the BBC finds Valentine Warner a self confessed glutton for fresh seasonal food. A man whose eyes and mouth widen constantly at the sight of the latest seasonal produce. His show What to Eat Now gives you the best of the season. The current series is summer, the topic for this week’s episode BBQ. Warner covered a range of BBQ meat, fish and veggies with spicy sauces chimichurri and salmoriglio, I counted more than 12 recipes in a single episode. One thing stuck in my mind as a must try as quickly as possible BBQ liver — as a total offal obsessive, liver is cheap and healthy and delicious.
One lamb’s liver makes two large liver steaks or you can cut into strips and place on skewers. Brush the steaks with a little oil, BBQd for just a minute on either side keeping them pink in the middle . The taste was exquisite rich liver, smoky from the BBQ served with a squeeze of lemon, red onions & fresh parsley to cut the richness of the meat.
About this lovely, yet simple soft-boiled eggs breakfast, photographer Larry wrote:
The eggs came perfectly cooked for dipping the toast and came with a caddy of spices. This is a charming bed & breakfast just a couple of blocks from the town center. They make wonderful breakfasts from fresh ingredients and offer a beautiful and peaceful setting. You do not have to stay there to come for breakfast.
Photographer/cook Lisa Bunchofpants shared her tasty, chocolatey popcorn recipe:
Fudgy Honey Popcorn
* 5 C. popped popcorn
* 1/8 cup cocoa
* 1/4 butter
* 2 tbsp. honey
* 1/4 packed brown sugar
Heat oven to 325 degrees F. Place popcorn in large mixing bowl. Set aside. In small mixing bowl, microwave butter at high for 30 seconds or until melted. Add remaining ingredients. Mix well.
Pour butter mixture over popcorn. Toss gently to coat. Spread coated popcorn in an even layer in jelly roll pan. Bake for 10 minutes, stirring twice. Cool.
Photographer/cook esimpraim wrote this about this fabulous local clambake:
All summer long, Rush Street in Culver City is throwing a clambake on the weekends. Every Friday and Saturday through Labor Day, you can order up a huge bowl of clams, mussels, shrimp, sausage, corn, and potatoes. Of course the crusty bread is essential for sopping up the juices.
Photographer/cook jeffreyw’s garlic bread recipe and a slide show are posted at What’s 4 Dinner Solutions.
Recipe for photographer/cook Kevin McDuffee’s delicious pasta dish (scallops AND bacon, oh my!) is posted at Clique Claque, with this overview:
You want to know how good this recipe is? It’s so good that my five-year-old had seconds. OK, he does love to eat, but you have to understand that a second helping of a food that you have to eat with a fork is a major accomplishment in this house, so there’s some serious taste motivation going on when that happens.
I will say that he is a normal five-year-old (sometimes….) and did pick out the scallops and the figs (both are kind of mushy, after all) but the rest he ate with gusto.
Soup recipe is here — photographer/cook chez loulou wrote, “Thanks to Elise of Simply Recipes for a delicious, creamy soup. That has no cream!”
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:
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
Spinach Mac ‘n Cheese, GF Ice Cream Sandwiches, Carnitas Tacos, Pineapple Chicken & Coconut Rice, Mexican Crazy Corn Salad, Kung Pao Chicken, Sleeping Dogs Bento, Dilly Stew with Rosemary Dumplings, Andalusian-style Gazpacho, More Thrifty Recipes
Spam Fried Rice, Scrambled Eggs & Peppers, Taco Joes, Chocolate Marshmallows, Mussels with Garlic & Ginger, Pickled Pear Sorbetto, Shrimp Risotto, Caramel Corn, Vegan Chocolate Cheesecake, Mexican Lasagna, & More Cheap Recipes
Cajun Dirty Rice, Garlic Cream Soup, 1960′s Casserole Supreme, Grilled Peaches, Honey Mustard Chicken, Korean Spinach, Deep Dish Cookie Pie, Texas Caviar, Muffin-Tin Crab Cakes, Yakitori, Black Bean Dip, More Thrifty Recipes