Fab Food Friday Fotos: Almond Cantucci, Cheesy Tater Tot Casserole, Rhubarb-Blueberry Pie, Turnip-Corn Chowder, Pretzel Dogs, Salads, Red Bean Jambalaya, Pasta, & Recipes
Posted By Vicki McClure Davidson on April 22, 2011
Happy blessed Good Friday!
Today commemorates the crucifixion of Jesus Christ and His death at Calvary — He died to wipe away the sins of mankind. Three days later, on Easter, He was resurrected. The Catholic Church treats Good Friday as a fast day, and Byzantine Christians call this day “Holy and Great Friday,” or simply “Great Friday.” Special church services around the world are being held today. There is no horse racing allowed on Good Friday in the UK; in Ireland, all alcohol is prohibited from being sold and all pubs are closed. Almost all shops in New Zealand are required by law to close on Good Friday, Easter Sunday, and Anzac Day morning. It is a national holiday in many countries — in Bermuda, kites are flown on Good Friday.
Turn on some lovely hymns or a little soft jazz, and enjoy the food photos. If you missed last week’s posting of Easter and Passover recipes and food photos, check them out here.
When available, recipes or recipe links will accompany the “Fab Food Friday Fotos” — at least one frugal recipe will always be included.
About this photo, photographer lilnemo provided this summary:
Here there are a bunch of pots cooking on a brazier. To increase the heat, you move the coals closer to the pot, and to decrease it, you pull them away. The tall pot broke while heating up mulled cider, but we were still able to drink almost all of it.
This weekend I took a couple of classes about medieval cooking. The first one was about medieval pottery and using it to cook, and the second was about cooking medieval recipes from the original source material (i.e., not already translated to Modern English). It was tons of fun and there was so much great food to enjoy!
Photographer/cook mrjorgen wrote this about his beautiful seafood salad:
The seafood salad I made for the DVD-night with the lads.
Lucky guys. From the hotkeys he provided on the photograph, the ingredients, in no particular order, are: scampi, squid, asparagus, red onion, champignon (white button) mushrooms, various lettuce (ruccola, frisee, red oakleaf), cucumber, Parmesan cheese, vinaigrette salad dressing, with some “extra tastes” thrown in.
These pretzel dogs that photographer/cook Susy Morris made will be a huge hit at your next Super Bowl, World Cup, pool, or birthday party gathering of friends and family… for detailed recipe instructions and accompanying photos, check out A Dash of Sass blog.
Photographer/cook cyberpenguin made this gorgeous, nutritious casserole using a recipe on the food/cooking blog Cooking with Corey:
Feta Potato Leek Casserole with Greens Recipe
* 2 lb red-skinned potatoes, peeled and sliced crosswise into 1/4″-thick rounds (about 6 large potatoes) (makes about 6 c. sliced)
* 8 c. lightly salted water (for boiling the potatoes)
* 1/2 c. scallions, sliced crosswise into 1/4″-thick rounds (about 4 large scallions)
* 1/3 c. fresh Italian flat-leaf parsley, finely minced and densely packed
* 2 T. fresh rosemary leaves, finely minced and densely packed
* 2 T. fresh thyme leaves, finely minced and densely packed
* 1 T. fresh marjoram leaves, finely minced and densely packed
* 2 c. (1 lb.) nonfat feta cheese, crumbled
* 2 c. low-fat, part-skim mozzarella cheese, shredded
* 2 T. extra virgin olive oil
* 1 c. leeks (white parts only), finely minced and densely packed (about 2 large leeks)
* 1/3 c. shallots, peeled and finely minced (about 2 medium-sized shallots)
* 1 T. fresh garlic, peeled and finely minced (about 2 large cloves)
* 2 c. fresh, uncooked baby spinach leaves, densely packed (about 3 oz. spinach, or 1/2 of a 6 oz. bag)
* 2 c. fresh, uncooked kale, roughly chopped and densely packed
* 1/2 c. low-sodium chicken (or vegetable) broth
* 1/4 tsp. ground black pepper, or to taste
* 2 c. fresh, uncooked broccoli florets and stalks, leaves pruned (from the stalks) and divided into bite-sized pieces (1 large broccoli “branch”)
* 1/2 c. Parmigiano-Reggiano cheese, shredded
* 1 Tbsp. paprika
Bring a large pot of 8 c. lightly salted water to a rolling boil, about 8 minutes. Cover with a lid to boil faster. (Water should cover potatoes by at least an inch; so, if necessary, adjust the water amount according to the depth/dimensions of the pot.) Add potato slices, and continue to boil for about 15 minutes, or until almost tender.
IMPORTANT: When ready, the vegetables should still be somewhat firm & slightly undercooked; since you’ll be baking them later, you don’t want them to be completely cooked all the way through at this point.
While potatoes are boiling, prepare the remaining ingredients: In one bowl, mix together the scallions and all of the fresh herbs, and in another separate bowl, the crumbled feta and shredded mozzarella. Set both bowls aside.
In a large (12-13”) sauté pan, heat 1 Tbsp. olive oil until glistening. Add leeks, shallots, and garlic, and sauté for 5 minutes on low heat, until softened. Deglaze with chicken (or vegetable) stock, stirring a bit to loosen and break up the fond (i.e., the brown bits) on the bottom and sides of the pan. Then, immediately add spinach and kale, cover with lid, and steam for 2-3 minutes, or until liquid’s volume has been reduced by half. Remove from heat and set aside to cool for 5-10 minutes.
Potatoes should be close to being done by now: Drain potatoes into a heat-proof colander, and allow them to cool for at least 10 minutes. Place about 1/2 of the potato slices (i.e., 3 c.) in a single layer across the bottom of a 9″ x 13″ glass casserole dish that’s been lightly brushed with about 1 Tbsp. olive oil. Transfer the entire contents of the sauté pan (including the remaining liquid) to the casserole dish, placing them across in a single layer. (Do NOT drain first before transferring to the casserole dish, as the liquid will keep the ingredients from burning and help the flavors meld together.)
Season with black pepper. Next, add the entire amount of (uncooked) broccoli florets and stalks, spreading the mixture across the dish in a single layer, followed by a layer of (half of the) scallions and fresh herbs mixture. Evenly sprinkle 2 c. of the feta-mozzarella cheese mixture in a light layer across the top, followed by another single layer of the remaining potatoes, a layer of the remaining scallions and fresh herbs mixture, and then finally, the remaining (2 c.) feta-mozzarella cheese mixture.
Carefully mold all ingredients into the casserole dish, rearranging any ingredients on the surface to fill in any holes, and then press down lightly so that the ingredients are evenly distributed across the dish. Top with with shredded Parmigiano-Reggiano, and then generously sprinkle with paprika.
Bake, covered with aluminum foil, in a preheated 375ºF oven for about an hour, then remove foil, and bake for an addition 10-15 minutes, or until golden brown.
Yield: About 12 square portions, approx. 3 square inches per person.
Chef’s Notes: The feta cheese in this dish provides enough salt, so no additional salt is needed.
Variations: Substitute 2 c. cauliflower, or a combination of 1 c. cauliflower + 1 c. broccoli for the 2 c. broccoli. As another idea, you could also add a 1/2 c. pitted, sliced Kalamata olives.
Such a pretty pasta dish, and so quick and cheap to make. Recipe from photographer/cook Jani Laaksonen:
A very simple pasta dish.
Tomato & Rucolo Pasta
* 1 onion
* 4 tomatoes
* 2 cloves of garlic
* 1 pot of rucola
* Pepper & salt
First fry the chopped onions golden in some oil, and then add the sliced and washed tomatoes. After the tomatoes look good add spices and rucola and serve with pasta. Simple, fresh and tasty.
Hearty and cheap to make, this spicy red bean jambalaya casserole will satisfy the hungriest of teens and adults. Excellent for summer potlucks or cold winter dinners. Photographer/cook bacon and tofu used a recipe found in Robin Robertson’s “1000 Vegan Recipes”:
Red Bean Jambalaya Casserole
* 1 T. olive oil
* 1 medium yellow onion, chopped
* 2 celery ribs, chopped
* 1 medium green bell pepper, chopped
* 3 garlic cloves, mined
* 1 cup long-grain rice
* 3 cups cooked, or 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
* 1 (14.5-oz.) can diced tomatoes, drained
* 1 (14.5-oz.) can crushed tomatoes
* 1 (4-oz.) can mild green chilies, drained
* 1 tsp. dried thyme
* 1/2 tsp. dried marjoram
* 1 tsp. salt
* Freshly ground black pepper
* 2-1/2 cups vegetable broth, homemade or store-bought, or water
* 1 T. chopped fresh parsley, for garnish
* Tabasco sauce (optional)
In a large saucepan, heat the oil over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes.
Stir in the rice beans, diced tomatoes, crushed tomatoes, chiles, thyme, marjoram, salt and black pepper to taste. Add the broth, cover, and simmer until the vegetables are soft and the rice is tender, about 45 minutes.
Sprinkle with parsley and a splash of Tabasco, if using, and serve.
Easy recipe provided by photographer/cook SleepyNeko for this healthful homemade turnip-corn chowder — it’s also loaded on the food blog The Accidental Southerner, where there’s more fab recipes and food photos (the one for Chickpeas and Potatoes in Tomato Curry, Indian-style looks frugal and yummy).
Turnip-Corn Chowder Recipe
* 3 TB butter
* 1 large onion, halved and sliced
* 5 turnips, peeled and cut into 1/2″
* 1 potato, peeled and cut into 1/2″
* 5 cups broth
* 1 cup frozen corn
* 3 carrots, grated
* 2-3 turnips, grated
* 1 1/3 cups buttermilk (or 1 1/3 cup milk and 1/4 cup cream)
Heat butter under med-high heat in a pot, then add onion, turnip, potato. Sauté for a while, making sure to cover the vegetables with butter.
When onions are soft, add broth. Bring to a boil, reduce to medium-low, then simmer for about 30 minutes. Puree the onion-turnip-potato mixture in a blender, then bring back to the pot and keep simmering.
Add frozen corn, grated carrots, and grated turnip and let simmer for 10 minutes more. If the soup seems thick due to the purée, add 1/4 cup water until the soup is to your liking. At the last minute add buttermilk or a combination of milk and cream — I did not find it necessary –- I would’ve just added more water. Add salt and pepper to taste.
Serve with microgreen sprouts on top, or over a bed of arugula.
Adorable… photographer/cook Honey Bunny describes her “cheeseburger” cupcake creations:
I made these cheeseburger cupcakes for a co-worker today. The top and bottom “bun” is vanilla cupcake and the middle “burger” is fudge brownie. Yellow frosting for cheese and red for ketchup. Green tinted coconut for lettuce and topped off with real sesame seeds.
Photographer/cook pathlost provided this recipe — caster (also “castor”) sugar is a very fine sugar, which dissolves faster than regular white granulated sugar, but it is not as fine as powdered/confectioner’s sugar. Common in the UK and other countries, not so common in the United States. Caster sugar can be easily prepared at home by grinding granulated sugar for a couple of minutes in a food processor:
Almond Cantucci Recipe
* 100g almonds
* 100g hazelnuts
* 1 tsp vanilla
* 100g butter
* 3 eggs
* 200g caster sugar
* 600g plain flour
* 1 tsp baking powder
* 1/2 tsp salt
Preheat oven to 180C/gas 4.
Spread nuts on a tray and bake for 5 minutes. Remove and leave to cool.
In an electric mixer, beat the butter until light and fluffy. Gradually add the eggs, sugar and vanilla; mix until creamed. Add the flour, baking powder and salt. Mix the dough until smooth.
Split the dough in two. Using a wooden spoon, stir in the the almonds to one part and the hazelnuts into the other.
Line and grease a large tray or 2 smaller ones and roll your cantucci into long logs about 2cm high. Bake for 30 minutes or until golden.
Let the logs cool for 5 minutes then place on a cutting board.
Diagonally slice each log into 2cm-thick pieces. Place back on the tray, cut-sides up, and bake for 5 minutes, or until golden. Turn them over and bake for another 5 minutes.
When cooked, allow to cool then store in an airtight container. Makes about 50.
Oh, dear heavens, that pie looks fabulous. Photographer/cook Sean Dreillinger has more of his photographs of food (like this one for his impromptu apple blueberry cobbler) on his website. Here’s his recipe for this sinfully delicious rhubarb-blueberry pie:
Rhubarb-Blueberry Pie with Papaya Apple Glaze Recipe
* 1 cup whole wheat flour
* 1 stick margarine
* 1/2 teaspoon salt
* 2 teaspoons water
Mix flour, butter, salt in food processor; add water to create a ball of dough.
Roll dough into 9” pie pan.
* 3 cups chopped rhubarb
* 2 cups blueberries
* 2 tbsp starch (i used mung bean starch)
* 1 cup sugar (or less to taste)
* 1 teaspoon cinnamon
Mix all ingredients by hand, pour into pie crust.
Bake for 15 minutes @ 400 degrees F,
Bake for 30 minutes @ 350 degrees F.
Remove from oven to cool.
* 1/4 Granny Smith apple, grated
* 1 cup minced papaya
* 1/4 cup brown sugar
* 1 tablespoon margarine
Mix all ingredients in saucepan over medium heat.
Pour glaze over pie.
Crazy-looking, frugal snack — you know kids will love making and eating these! All you need are apple slices for the lips, peanut butter for the gums, and mini-marshmallows for the teeth.
Another easy, thrifty recipe from Sandra’s Recipes – Alaska. I’ve featured her photos and recipes in previous Fab Food Fridays posts — if you haven’t checked out the site yet, you really must. Lots of creative, cheap dishes perfect for families on limited budgets. This recipe, while calling for moose meat, can use other lean red meats instead (the only place you’re allowed to buy moose meat is in Alaska).
SANDRA’S EASY CHEESY TATER TOT CASSEROLE
* 1 lb. lean moose burger, (or venison, or beef, or buffalo)
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 1 (12.5 oz. can) Healthy Request cream of mushroom condensed soup
* 1/2 cup sour cream
* 1/2 cup milk
* 2 teaspoons Worcestershire sauce
* 2 teaspoons low-sodium tamari sauce (aged soy sauce)
* 1/2 tsp. dry mustard
* 1/4 tsp. freshly ground pepper
* 1/2 pkg. frozen extra crispy Ore-Ida tater tots
* 1 (14.5 oz.) can french-cut green beans, drained
* 1-1/2 cups grated medium cheddar cheese, divided
Preheat oven to 400°F. Coat a square 9×9 baking dish with nonstick cooking spray, and set aside.
In a large skillet non-stick skillet over medium-high heat, brown the burger until about three-quarters the way cooked through, and then add the onions, and garlic, and continue to sauté until the onions are translucent. Layer meat mixture evenly into prepared baking dish.
In a medium bowl, whisk the condensed soup, sour cream, milk, Worcestershire sauce, tamari sauce, dry mustard, and pepper. With a spoon, fold in the drained green beans and spoon the sauce evenly over the meat mixture in the baking dish. Sprinkle 1/2 of the shredded cheddar cheese over the sauce mixture. Arrange the frozen tater tots to completely cover top.
Bake uncovered for about 45 minutes, until tater tots are golden brown and beef mixture is bubbly. Remove from oven, and sprinkle with remaining 1/2 of shredded cheddar cheese, and continue baking, just until cheese melts for 5 to 10 minutes. Let the casserole stand for 10 minutes, and serve.
Photographer/cook swamibu describes this gelato ice cream sundae:
Pistachio, mint, and vanilla gelato covered in fresh whipped cream, drizzled with chocolate sauce, topped with diced hazelnuts and whole macademia nuts, finished with a wafer slice.
Gelato is Italian ice cream made from milk, sugar and other flavours. The ingredients are frozen while stirring to break up ice crystals as they form. Like high end ice cream, gelato generally has less than 35% air — resulting in a dense and extremely flavourful product.
You can whip up this inexpensive spinach, onion, and black-eyed peas dish in just a few minutes. Simple preparation, as described here by photographer/cook RobotSkirts:
Spinach, like most things, is much better when you cook it yourself. This was really good. Sauté the onion. Add spinach. Cook just long enough to wilt. Add black eyed peas and lower to simmer. Pepper to taste.
Refreshing, elegant, and easy… much more frugal and fresh-tasting than buying a pricey pre-made dip. Here’s photographer/cook Elle Epp’s Parsley, Cottage Cheese, & Yogurt Dip recipe — this could also easily be served for brunch, lunch, or dinner as a side to a crisp green salad:
Parsley, Cottage Cheese, & Yogurt Dip Recipe
Source: adapted from a recipe (page 18) in “The Lighthearted Cookbook” by Anne Lindsay.
* 1 cup (250 mL) low-fat cottage cheese
* 1 T. (15 mL) fresh lemon juice
* 1 cup (250 mL) fresh Italian parsley, stems removed
* 1/2 cup (125 mL) low-fat plain yogurt, or light sour cream
* Freshly ground pepper to taste
In food processor, lightly process cottage cheese & lemon juice until just blended.
Add parsley leaves, yogurt or sour cream, & a dash of pepper. Process just until mixed & parsley leaves are coarsely chopped.
Cover & refrigerate dip for at least 4 hours to chill & blend flavours.
Serve with a rainbow of fresh vegetables.
Notes: (1) I don’t measure the parsley that carefully & rely on my eye to judge the correct amount. As a variation, you can replace some of the parsley with fresh dill; e.g., use 1/4 cup chopped fresh parsley & 1/3 cup chopped fresh dill. (2) I like a chunky dip, so I use a light touch with the food processor.
For info on making this and other bentos, visit the popartichoke blog.
Photographer/cook MellowFood made this luscious cake and provided the recipe:
Original source: Epicurious website
Upside-Down Pear Gingerbread Cake Recipe
* 2 1/2 firm pears (preferably Bosc)
* 1/2 stick (1/4 cup) unsalted butter
* 3/4 cup packed light brown sugar
* 2 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 1 cup molasses (preferably mild)
* 1 cup boiling water
* 1 stick (1/2 cup) unsalted butter, softened
* 1/2 cup packed light brown sugar
* 1 large egg, lightly beaten
* Special equipment: a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)
* Accompaniment: vanilla ice cream
Bursting with flavor and vitamins… photographer/cook phoney nickle used this sweet potato recipe from Fat Girl in Motion blog:
Mashed Sweet Potatoes and Parsnips Recipe
* 2 large sweet potatoes (about 1.5 pounds), peeled and cut into 1-inch pieces
* 2 medium parsnips (about 1/2 pound), peeled and cut into 1/2 inch slices
* 1/4 cup evaporated skimmed milk
* 1-1/2 tbsp of butter
* 1/2 tsp salt
* 1/8 tsp ground nutmeg
Combine sweet potatoes and parsnips in a large pot. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender.
Drain vegetables; return to pan. Add milk, butter, salt, and nutmeg. Mash potato mixture over low heat to desired consistency.
Original caption: Workers Packing Chipped Beef, 1910
U.S. National Archives’ Local Identifier: 17-PE-13
Series: Photographic Album Entitled “United States Government Inspection at the [Meat] Packing Establishments, South Omaha, [Nebraska]”, compiled 1910 – 1910
Created By: Department of Agriculture. Agricultural Research Administration. Bureau of Animal Industry. (02/23/1942 – 11/02/1953)
Production Date: 1910
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past three months of Fab Food Friday Fotos posts: