Fab Food Friday Fotos — Steak & Ale Pie, Thai Green Curry, Chocolate Chip Cookies, French Toast, Tortellini Casserole, Penguin Pancakes, Fish Chowder, Recipes, & More
Posted By Vicki McClure Davidson on November 12, 2010
FOOD. GLORIOUS FOOD.
Fridays SOOO rock.
When they’re available, recipes will accompany the “Fab Food Friday Fotos,” with a guarantee that at least one recipe will always be included with the photo collection. And I’ll try to make sure that as many recipes as possible are super-frugal.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Next week’s photos will include Thanksgiving fare with recipes… can’t wait!
The recipe for the pictured fish chowder has been provided by photographer/cook Nate Steiner:
Nate’s Fish Chowder Recipe
Soften a few cloves of garlic and 1/2 medium onion, both finely chopped in a large soup pot with enough olive oil to cover the bottom.
Add some dried thyme and a basil leaf. Pour in a bottle of sauvignon blanc and a half bottle of water. Add salt and pepper, bring to a boil.
Meanwhile, dice some red potatoes into small spoon-friendly cubes. Put cubes into large bowl of cold water as you slice them.
Drain the potatoes when they are all chopped and add to soup pot, also throw in some chopped fresh dill. Bring to boil and cover. Cook covered until potatoes are nearly tender, approx. 10-15 mins.
Cube 6 pieces of tilapia, the same size as the potatoes. Stir the soup, add some more fresh chopped dill. Add about 2 tsp of salt and some pepper. Carefully fold-in the fish, it’s fragile. Re-cover and cook until fish is just finished, not more than 8 minutes.
Pour in a quart of cream and gently stir. Bring to a gentle bubble, and add more salt/pepper to taste.
This delectable chocolate chip cookie recipe was provided on the Lady Disdain blog:
Chocolate Chip Cookies with Walnuts and Hazelnuts
(Adapted from Didi Emmons’ Entertaining for a Veggie Planet)
Makes 6-7 dozen
1 cup each chopped walnuts and skinned or blanched hazelnuts
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon fine sea salt
2 large eggs
12 ounces semisweet chocolate chips
Preheat the oven to 350 F. Spread the nuts on a baking sheet and toast until golden, approximately 5 minutes. Remove and let cool.
In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugars until very light and fluffy. Scrape down the sides and beat in the salt and vanilla. Beat in the eggs one at a time, incorporating the first fully before adding the second.
In a small bowl, whisk together the flour and baking soda. With the mixer on low, stir in the flour and soda until just incorporated, then repeat with the nuts and chocolate. Cover tightly with plastic wrap and refrigerate overnight, and preferably 24 hours.
Preheat the oven to 350 F again, and line two or more baking sheets with parchment paper. Scoop rounded tablespoons of the dough with a cookie scoop or large spoon onto the sheets, spacing at least 2 inches apart. If desired, sprinkle lightly with additional sea salt.
Bake each batch 8 minutes, until golden, then cool on the sheet for 5 minutes. Remove to a wire rack to cool.
Store in an airtight container.
I like Ghirardelli double chocolate chips, which at 60% cacao solids are darker and deeper than regular semisweet chips. Guittard’s chips are also good. Naturally, if you want to go with Valrhona or Callebaut or another premium selection, I wouldn’t dream of stopping you, although in my experience there’s a point of diminishing returns with chocolate chip cookies.
Swami Stream uploaded two recipes to the Swami Stream website — one for the Thai Green Curry with Fragrant Rice and another for the Spinach Balls:
Ingredients (Serves 2)
For Green Curry Paste
1 stalk lemongrass, sliced (lower half)
2 Tbsp ground Coriander Seeds
1 Tsp cumin seeds
1 tsp Brown Sugar
3-6 Green Chillies
1 small Onion
1-2 Garlic Cloves
1 tsp Lime Zest
1 thumb-size piece Galangal/Ginger
1 small bunch Fresh Coriander
3-4 Kafir leaves
100 gms Tofu/Paneer Chopped
1 stalk Lotus Stem Sliced thinly
7-8 Cashew Nuts
1/4 Cup Green Peas
1/4 Cup chopped Carrot
1 small bunch Coriander, chopped finely
1 Cup Coconut Milk
Salt and Pepper to taste
Grind all the ingredients below ‘green curry paste’ to smooth paste, adding little coconut milk at a time.
Heat oil in wok or deep frying pan and add ground paste and sauté it over medium flame for about one minute.
Add coconut milk and kaffir lime leaves –turn down the heat. Allow the curry to simmer, stirring occasionally for about five minutes.
Fry Tofu/Panner cubes, Cashew Nuts, and Lotus Stem separately.
Add carrot and green peas, salt and pepper. Cover and cook for another 10 to 15 minutes till the vegetables are well cooked. Add Paneer and some lotus stem and cook for a few more minutes.
Garnish with fresh coriander leaves.
To serve, put steamed fragrant Thai rice on a plate and pour the curry on top. Garnish with Cashew Nuts, some fried Paneer and Lotus stems. Decorate with coriander leaves and serve hot. Enjoy.
For Spinach Balls
Ingredients (Makes 6-7 balls)
1 cup chopped Spinach
1 spoon Green curry paste
1/4 cup refined plain flour
Salt and pepper to taste
Oil for frying
Hard boil the eggs and remove shell. Cut the egg into half and scoop out the yolk.
Heat a pan, add Spinach leaves and heat for 2-3 minutes until the leaves are limp. Cool and squeaze out the water from the spinach.
Mix spinach, mashed yolk, green curry paste, salt and pepper. Make small balls and keep aside.
Mix 2 tbsp water in plain flour, salt and make a thick batter.
Heat oil for frying. Dip each ball in batter and fry till golden in colour.
Serve with Thai Green Curry and Rice as accompaniment. Enjoy.
Tip: Use the boiled egg-white to be served with rice. Can add it in the Thai green curry before serving. Also, the spinach juice can be added in the Thai Green curry to give it a luscious green colour.
My_Amii posted the tortellini casserole recipe and some background information about it at For the Love of Food:
My mom has this great little Pillsbury cook book for casseroles. I meant to bring it back to Germany with me, but forgot it along with the pie tins that my mom was going to give me and a few other things. In this book my husband came across this recipe called Grilled Chicken and Tortellini with Roasted Red Pepper Cream. It looked interesting – I definitely never thought about adding pureed roasted bell peppers to alfredo sauce. And then I just thought to myself…where have you been my whole life! It was absolutely divine! I don’t think an alfredo sauce will ever be the same in my kitchen, and this new found wonder-ingredient will never been missing again!
Baked Broccoli & Tortellini Casserole with Roasted Bell Pepper Cream
Ingredients: (I have broken it down into sections)
6 ounce Chicken Breast
Salt and Pepper to taste
1 Tablespoon Olive Oil
9 ounce package of refrigerated cheese or meat-filled Tortellini
2 Cups of frozen Broccoli florets
1 large Red Bell Pepper (or 1/3 Cup + 2 Tablespoons of sugar-free drained roasted red bell pepper from the jar)
1 1/4 Cup of Cream
2 Tablespoons of Butter
5 ounces of whole Parmesan Cheese, chopped
1/2 teaspoon of Salt
1 teaspoon of Pepper
4 cloves of Garlic
2 Tablespoons of Olive Oil
2 Tablespoons of Butter, melted
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/4 teaspoon Thyme
1/4 teaspoon Salt
Directions: Salt and pepper the chicken (to taste). Heat 1 tablespoon olive oil in a skillet and sauté the chicken on high heat until cooked through. Remove to a cutting board and let cool. Once cool, cut into strips and set aside.
Cook the tortellini according to package directions, drain and set aside.
Defrost the broccoli by placing it in a large bowl and pouring hot water over it. Drain water and pour more hot water over it. Repeat this until broccoli has defrosted. Then drain and set aside.
Preheat oven to broil/grill (the highest top-heat setting available).
Place the red bell pepper on a rack the closest to the top that is physically possible. Broil each side of the bell pepper for about 5-8 minutes or until it has completely blackened and burned. Turn and repeat for each side and the bottom. Then, remove to a cutting board and let cool. Once cool, scrape off all blackened skin, the core and seeds, and cut into strips. Save about 2 strips (enough that when diced you get 2 tablespoons worth); set aside. Place the rest in a food processor and puré; set aside.
In a large skillet, over medium heat, combine butter and garlic. Sauté for 1 minute, and then add cream, salt, pepper, olive oil, and Parmesan cheese chunks. Stir constantly until the Parmesan has melted and combined into the cream sauce. Lower the heat it it starts to stick to the pan.
Add puréed and diced roasted bell pepper and mix in. Dump the tortellini, broccoli, and chicken into the skillet with the sauce and mix well. Pour into a medium-small casserole dish.
In a small bowl combine the bread crumbs with oregano, basil, thyme, and 1/4 teaspoon of salt and then mix in melted butter. Sprinkle this over the top of the tortellini mixture. Broil/grill 4-6 inches from top heat for 1-2 minutes of until the topping has turned golden brown.
Makes 4 servings.
Eliza wrote the following about cheese blintzes on her blog, Notes from my food diary:
This is one of my top comfort breakfast dishes to make at anytime. I wasn’t familiar with cheese blintzes before I moved to the US, but once I made it, I got hooked. True enough, anything that is as good as this needs preparation. I usually make this dish in several steps in a several days, first the sauce, then the crepes, last is the assembling part.
Traditionally cheese blintzes are eaten with cherry sauce, but this berry sauce is a good choice when you have frozen berries in abundance after summer harvest.
Click here to visit to Eliza’s wonderful food blog for the recipe for these cheese blintzes and fruit sauces, as well as a recipe for basic crepes — she has included additional photographs.
Photographer Emily Heath offered these instructions for making her hummus and feta bagel with fried onions:
Get the best bagels you can find (preferably traditional Jewish style) and toast both halves. Spread generously with hummus, add thin slices of feta cheese, lots of crispy fried onions and a good sprinkling of parsley. Enjoy!
Easy recipe for Steak and Potatoes was provided by turtlemom4bacon —
Steak and Potatoes
1-1/2 pounds boneless round steak, 1/2″ thick
1 teaspoon meat tenderizer, unseasoned
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoon canola oil
1 (10 1/2 oz.) can beef-broth, undiluted
5 medium potatoes, sliced 1/2″ thick
2 medium onions, thinly sliced
Chopped parsley (optional)
Trim excess fat from steak: cut into serving-bite pieces; sprinkle meat tenderizer all over. Pierce with a fork, cover and set aside for an hour.
Combine flour, salt and pepper. Dredge steak in flour mixture. Brown steak in hot oil. Add broth; cover and simmer 30 minutes. Turn meat, and top with potatoes and onion.
Cover and simmer 20 minutes or until potatoes are done. Sprinkle with parsley, if desired.
Yield 4-5 servings.
Previous Fab Food Friday Fotos posts: