Fab Food Friday Fotos: Chicken Breast & Tarragon-Mustard Cream Sauce, Crock Pot Chili, Fresh Bamboo Soup, Roast Beef Sirloin, Durian Cheesecake, Pai Gu Fan, Pan Gravy, Salads & Casseroles, Chocolate Beet Cake, More Frugal Recipes
Posted By Vicki McClure Davidson on October 24, 2014
“New kitchen cabinets will not make you a better cook… COOKING makes you a better cook.”
~ Tyler Florence, chef, restaurateur, cookbook author
FOOD. GLORIOUS FOOD.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one cheap-to-make recipe will always be included.
The text recipe for this sumptuous, quick-to-make chicken dish with tarragon-mustard cream sauce is posted here at Diet Plan 101 and a video food prep demo is here at YouTube. Photographer/cook Oonhs also wrote this:
Healthy, quick and easy chicken breast with tarragon-mustard cream sauce recipe not only looks elegant but taste delicious as well. This would definitely a hit for mustard lover. Suitable for those on South Beach Diet phase 1.
Photographer Heather Qunital wrote, “All the Hershey’s syrup sunk to the bottom leaving me with a swig of pure chocolate at the end. Reminded me of how I had no limits on the amount I’d add to make chocolate milk as a youngster. NO MILK COULD BE TOO CHOCOLATY. That was my motto.”
Photographer/cook Brian used a green tea cupcake recipe from the cookbook Vegan Cupcakes Take over the World.
Photographer/cook Amy Ross has shared her fresh bamboo soup recipe at I’ll Make It Myself, with this info:
Whether you purchased or received fresh bamboo, one large shoot can seem like a lot to cook up. The best English-language resource for cooking bamboo is, in my opinion, Makiko Itoh’s Just Hungry. The reason why I have only one bamboo recipe on this site is because I always use hers! What I do have to offer is how to cook raw bamboo, my master list of bamboo recipes, comments, and my own photos. Enjoy!
— Russums (@Russums) October 24, 2014
The recipe for this glorious roast beef sirloin with all the trimmings is posted at Great British Chefs. Overview:
With rich beef sirloin, beautiful brandy sauce and wonderful roasties, Marcus Wareing has provided the groundwork for an epic roast dinner. This amazing roast beef recipe would make a majestic Sunday dinner or special feast, as well as provide some excellent leftovers for the next day.
Photographer/cook Leonie Bourke described her dinner thusly: “White asparagus, potatoes, and Hollandaise sauce — inspired by the beautiful meals in Austria.”
Spargel, also known as asparagus, is a pretty big deal here in Germany and there are even local festivals to celebrate the harvest where you can eat asparagus prepared in every way imaginable for about a week (a lot of the local restaurants serve special Spargel dishes in addition to the basics served at the fair grounds). It is estimated that 82,000 tons of Spargel are actually produced here in Germany each year — which only meets about 61% of consumption needs. When I tell you that the Germans love asparagus, I’m really not kidding!
In Germany, Spargel is the term for asparagus, but it really is more commonly used to refer to the white variation which is so popular here. White asparagus is no different than regular asparagus, expect that it is grown underground in little mounds. Therefore, no photosynthesis occurs, keeping the stalks from turning green. The white variation has a slightly milder, sweeter flavor.
Green asparagus is usually best when picked early, because it will get every woody and tough. White asparagus, on the other hand, can be grown for a while and the thickness has no impact on the tenderness… but white asparagus should always be peeled before you prepare it. Never snap white asparagus like you do the green — trim any woody ends off instead. You’ll waste far too much Spargel with the snap method.
Finding a place to buy Spargel in Germany while it’s in season should not be an issue. The straighter the stalk, the higher the quality and the more you will pay (up to €12 or more per kilo), but it’s not going to taste any different if it’s crooked.
You want the Spargel to be fresh so you will need to examine the cut ends — ALWAYS ask before handling the produce at markets in Germany. Squeeze the cut end just a bit and see if you can produce a bit of liquid — if yes, it’s good!
Colder nights are upon us, and stews are comforting, cheap to make, and filling. Photographer/cook leshoward used this recipe for this homey, inexpensive tomatillo chicken stew — an encore appearance, I originally posted this photo and recipe link back in January 2013.
An easy, veggie-filled, and thrift-minded casserole — the recipe is posted at photographer/cook Julia Frost’s food blog I Believe I Can Fry. Intro:
Cottage cheese is probably one of my least favorite foods of all time. I don’t mind the taste at all – it’s the texture. Small-curd, large-curd, it’s always been nearly gag-inducing for me. This aversion definitely doesn’t run in the family, though – Dad LOVES the stuff. I hate it. And I’m usually not a texture-hater; I mean, I eat raw oysters!
I decided I needed to TRY to like cottage cheese, since it’s super cheap, high in protein and good for you. I read online that it could be blended in a shake or smoothie, thus changing that awful texture. I tried this in a peanut butter chocolate protein shake (recipe soon), and it was AMAZING.
So, I decided to keep pressing onward. I already use cottage cheese in my Baked Macaroni & Cheese recipe, but that was the only time I ever used the stuff. Now, with a giant tub of it in the fridge, I’ve been finding all kinds of ways to use it!
This is a new favorite – it’s a simple egg casserole (or frittata or crustless quiche), full of sausage, eggs and cheese, making it perfect for breakfast. The addition of spinach and broccoli make it appropriate for dinner as well. High in protein, but super low in carbs, this easy casserole is so tasty and filling, you won’t miss the carbs at all!
— Lauren Greutman (@iamthatlady) October 23, 2014
Pop on over to the frugal-minded I Am That Lady website for the recipe for this Easy Greek Roasted Chicken dish.
It would be awesome to have some of these fresh milk vending machines in the United States, but I’m not sure how well they would do. Photographer Andreas wrote, “Better than a coke vending machine, even at 30 degrees centigrade. Trust me.”
Recipe for this texture-happy, vitamin-bursting salad is posted at Shutterbean. Photographer/cook Tracy Benjamin provided this description of the salad: “Crispy apples are mixed with creamy avocado, the crunch of sunflower seeds and peppery arugula in a tangy honey mustard dressing.”
Paigu fan, also spelled pai gu fan or pai ku gan, is a classic, comforting Taiwanese dish made with pork chops over rice with a ground pork sauce. Paigu fan translates roughly to “pork chop rice.” About her lunch at Dragon City Biandang, photographer Robyn Lee wrote, “Great cheap lunch spot! The woman who runs the place is super nice. NT$80 – paigu fan with dry tofu, cabbage, and seaweed soup.”
Thanksgiving is still a month away, but if you’re debating about/agonizing over buying pre-made turkey gravy vs. making your own from pan drippings from the baked turkey, wonder no longer.
Go with the homemade pan-drippings gravy. Without question.
Gravy is not difficult to make. And it’s cheap, really cheap to make yourself. You can control the herbs and spices that go into it and you can make it in large, money-saving quantities to freeze for later use. Unless you truly botch it up (and that’s tough to do), homemade gravy made from pan drippings will always taste much better than those expensive jarred or canned store-bought gravies. No preservatives, no unpronounceable ingredients, lots of love — need I say more?
Just this morning, New York Times posted this fabulously easy recipe for DIY pan gravy. Other pan gravy recipes you may want to explore are posted at Food Network, Nom Nom Paleo, What’s Cooking America, The Kitchn, and Martha Stewart’s cooking website. You can substitute chicken drippings for the turkey drippings, if you’d prefer.
An easy recipe for making photographer/cook Adventuress Heart’s peach green tea with plum star anise spiced syrup can be found here on her blog. She suggests using this syrup on ice cream, pancakes, or waffles. She also wrote these tips:
Above, I brewed a peach blossom infused green tea and mixed it with a little of the plum syrup, it was very fruity and a perfect fall drink.
I’ve also used the same mixture and poured it over some coconut passion fruit jellies in a large cup and added ice to that creating a delicious asian “bubble tea” style drink. The anise/licorice spice flavours were there in a sophisticated twist on the yummy asian favourite. Try it with tapioca pearls too, I’m sure it would work beautifully!
For those not familiar with durians, they are exotic fruits, similar to jackfruit, that are quite bitter. Some people love them, others loathe them.
The durian cheesecake recipe is here at Foodie Baker, with this overview:
…If you love durians, you are in for a treat! This currently ranks Number 1 in my cheesecakes list!
I first baked some baby cheesecakes because they are easier to share with friends. To save the hassle of making the crust (as I just wanted to see how it would taste like), I simply dropped a Oreo cookie into each muffin tin – but unfortunately I underbaked them so they were not very set. It’s good, but the texture was a bit too soft.
So for my second try, I rebaked the cheesecake, this time making a whole cake with a tall digestive biscuits crust (as this was my friend’s birthday cake) and baking it longer until the top is a little golden brown. I didn’t frost/glaze it because I didn’t want the frosting/glaze to overpower the durian, also, somehow I liked the rustic look of the browned cheesecake.
The taste test was passed with flying colours – the restaurant staff who didn’t like durian was quite put off with the smell (she couldn’t figure out what smell that was ooops), but she still kindly divided the cake for us. But for durian lovers like us, this cake is simply heavenly! The texture was just right and the taste of durian was so intense! Definitely a cake to impress and to please.
Photographer/cook rpavich shared this awesome, low-carb recipe for crock pot chili:
Low Carb Crock Pot Chili Recipe
Perfect for a cold, rainy day.
* 2-1/2 lbs. Lean Ground Beef
* 1 Medium Red Onion – Chopped – Divided
* 4 Tbs. Minced Garlic
* 3 Large Ribs of Celery – Diced
* ¼ Cup Jalapeno Slices
* 1 – 6 oz. Can Tomato Paste
* 1 – 14.5 oz. Can Tomatoes and green chilies
* 1 – 14.5 oz. Can Stewed Tomatoes with Mexican Seasoning
* 2 Tbs. Worcestershire Sauce
* 4 Tbs. Chili Powder
* 2-1/2 Tbs. Cumin – Mounded
* 2 tsp. Salt
* 1/2 tsp. Cayenne
* 1 tsp. Garlic Powder
* 1 tsp. Onion Powder
* 1 tsp. Oregano
* 1 tsp. Black Pepper
* 1 Bay Leaf
* (2 Tbs. Peace and Love)
Heat slow cooker on low setting. In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
Stir until all ingredients are well combined. Cook on low 6-8 hours.
Makes 16 Servings, 1 cup each.
Alright, let's hear it: what is your #1 must-have recipe for fall? Right now? With all of the apples and… http://t.co/bgNiriDAhR
— klesick family farm (@boxofgood) October 24, 2014
The recipe for this hooray-fall-is-here apple pie/pumpkin cake dessert is posted at Food52. Author Jennifer Perillo also wrote this:
Is it a pie? Is it a cake? The answer is both. It’s also a celebration of fall’s bounty and family. Now that my mother-in-law’s almost 80, I’ve taken on the role of hosting the Jewish holidays (not a small task for a gal raised Italian-Catholic). Apples and honey are two foods used to celebrate Rosh Hashanah. On the Jewish New Year, apple slices are traditionally dipped in honey after a blessing is said for wishes of a sweet new year.
Photographer/cook Salad Pride’s recipe for making this vibrant, healthful quinoa, broccoli, and brie salad is posted here.
Recipe link below, from gluten-free/paleo cooking maven and cookbook author Elana Amsterdam:
This is the bread recipe that changed my life –well, at least temporarily, in a small way.
— Food Network (@FoodNetwork) October 23, 2014
Oh, my, am I drooling?
The recipe for this super-easy croque monsieur-style mac and cheese dish is posted at Food Network. For those who aren’t up on their Parisian-cafe foods, croque monsieur is a fancy-schmancy French term for a grilled ham and cheese sandwich, which is usually made with Emmental or Gruyère cheese.
Photographer/cook Joy used this Nigel Slater recipe, and also wrote these prep and cooking tips:
Every once in a while I’ll look at my Boston Organics no-list and decide to update it so I can try something new. That happened last week with beets. I ended up getting 4 beets and no idea what to do with them after I remembered I don’t particularly like beets, which is why they were on the no-list to begin with. Sigh. When my friend, Evelyn, suggested that I make red velvet cake I looked up a couple of recipes but didn’t feel like making a cream cheese frosting to go along with it. Then I found Nigel Slater’s genius recipe for an extremely moist Chocolate Beet Cake on Food52. I was sold.
The directions are a little fussy (boiling the beets whole and then peeling after they’re cooked, not stirring the chocolate while it’s melting, etc.) but I pretty much followed them to a T except I did add the sugar gradually into the egg whites while they were being beaten instead of folding it in afterwards. Since folding something into egg whites is already such a precarious operation and beating sugar into egg whites helps to stabilize the whites, I figured it was a win-win situation. I also decided I didn’t want to risk dyeing my food processor bright pink and just grated the cooked beets into a coarse purée using a box grater, which David Lebovitz suggested in his post about this same recipe. While this recipe isn’t the quickest or simplest, I agree with David when he says that it tastes better the second day (or even the third, if it lasts that long), so you can totally make this the day before you need it if you’re in a time crunch.
Vegan cook/photographer Kelly Garbato has the recipe for her potato-zucchini salad posted at Vegan Daemon — she also wrote this overview:
Okay, so maybe potato salad is SO LAST SEASON – but if you’re anything like me, then you probably still have a few stray zucchinis languishing at the bottom of your produce drawer. And as awesome as Baked Zucchini Sticks may be, a girl can only batter so many slices of zucchini. Enter: the Potato-Zucchini Salad from Simple Recipes for Joy!
I never would have thought to dress zucchinis up with Vegenaise a la potato salad, but it totally works! The mix is approximately half potatoes and half zucchinis, with a few stray green beans thrown in to liven things up. Once you add the mayo and spices, the potatoes and zucchinis are (almost) indistinguishable.
The seasonings are pretty basic – just mayo to taste, plus lemon juice, parsley, salt, and pepper – so I embellished with some of my own potato salad favorites
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:
Round-up of Fabulously Creepy & Frugal Halloween Foods, Drinks, & Recipes
Homemade Cultured Butter, Shiitake Kale Salad, Baked Falafel & Tzatziki Sauce, Bacon & Onion Pizza, Smoked Salmon & Bagel Breakfast Casserole, Stir-Fried Cod & Veggies, French Toast, Sunchoke & Fried Halloumi Salad, More Thrifty Recipes
Florentine Bars, Chinese Chicken, Savory Spinach Ricotta Crepes, Autumn Salmon, Chilli Crab Pasta, Sweet Potato Hash, Spaghetti Squash Carbonara, Chocolate Coconut Cherry Balls, Vegan Mapo Tofu, GF Orange Cake, More Frugal Recipes
Braised Goat Shoulder with Mirepoix-Rosé Sauce, GF Mounds Bars, Moong Dal, Chocolate Cookies, Baked Spaghetti with Italian Sausage, Maple Pumpkin Muffins, Spicy Rice & Egg, Jersey Royal Potato Salad, More Recipes
Cherry-Chipotle Beef Ribs, Chicken Curry, GF Acorn Squash with Cranberry Apple Stuffing, Potato-Crusted Mini Quiche, Spiced Plum Jam, Salmon Kedgeree, Turnip-Kohlrabi Slaw, Black Bean Dip, Stir-Fried Pork, Asparagus Chicken & Soba Noodles, More Recipes
Melon & Mint Salad, Hawaiian BBQ Chicken, Balsamic Glazed Sausages, Snickerdoodle Chess Bars, Smoked Tomato Pizza, DIY Cranberry Sauce, Brazilian Stew, Spicy Bok Choy, Furikake-Crusted Ahi Salad & Ponzu Dressing, More Thrifty Recipes
Little Lemon Soufflés, Chicken Tortilla Soup, Dijon-Cilantro Tuna Salad, Pork Potstickers, Adult Agua Fresca, Stuffed Bell Peppers, Crispy Cinnamon Twists, Squirrel Autumn Bento, Broccoli Cheese Soup, More Fab Recipes