Frugal Café Blog Zone

Posted By Vicki McClure Davidson on July 15, 2011

It’s Friday, and it’s also my daughter’s 21st birthday. We spent the whole day together as a family (including her delightful boyfriend) and had a fabulous time today laughing and pigging out at an Irish pub and eatery. She ordered her first glass of wine and even stopped being a vegan for a brief minute to sample a tiny bit of my Irish lamb stew — my baby’s no longer a baby.

Goodness, where does the time go when it comes to our kids?

FOOD. GLORIOUS FOOD.

Decompress from the week and enjoy gazing upon these beautiful food photos.

When they are 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.

Bittersweet Spicy Chocolate Mocha at Cafe Venus, Berkeley, California | Photo credit: Narisa, Flickr, Creative Commons, some rights reserved

Olive Oil, House of Olives, Barossa Valley, South Australia | Photo credit: Shishberg, Flickr, Creative Commons, some rights reserved

Grilled Sausage-Stuffed Apples | Photo credit: Joshua Bousel, Flickr, Creative Commons, some rights reserved

A flavorful, unique combination of sausage and apples — for those with trees bursting with apples in the fall, this is a recipe worth trying. Photographer/cook Joshua Bousel provided the recipe, which is also posted at Meat Wave blog. Be sure to check out the site for more instructions and additional photos. There are many other delightful, easy grilling/barbecuing recipes on the site.

The maple-coated sage sausage mixture went perfectly with the sweet apples, creating a meal that epitomized a lot of autumnal flavors at once, and served as a prime example why fall grilling is so great. These were born out of an abundance of the fall harvest and then cooked with a flavor combination that I probably would never crave during the warmer months, which is why the uniqueness of fall at the grill can be so thrilling.

Sausage-Stuffed Apples
Adapted from BBQ USA by Steven Raichlen.

Ingredients

* 3 tablespoons butter
* 1 small onion, finely chopped
* 1 rib celery, finely chopped
* 12 ounces of chicken sausage
* 4 fresh sage leaves, minced
* Kosher salt & freshly ground black pepper
* 3 to 4 tablespoons maple syrup
* 6 large apples
* 1 chunk of applewood or other light smoking wood

Procedure

Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and celery and cook until golden brown, about 4 minutes. Add the sausage and sage. Increase the heat to high, and cook, breaking up the meat with a wooden spoon. Cook until brown. Season with salt and pepper to taste. Transfer the stuffing to a strainer set over a bowl to drain off the excess fat, reserving the fat for basting. Let the stuffing cool to room temperature.

Using a melon baller, apple corer, or paring knife, remove the core from each apple creating a large cavity, being careful not to cut all of the way through the apple. Spoon the stuffing into the apples. Pour a little maple syrup over the stuffing. Top each apple with a small piece of the remaining butter. Brush the outside of the apples with the reserved fat.

Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the wood chunk on top of the charcoal, and when it’s lit and starts smoking, place the apples over the cool side of the grill and cover. Grill the apples until soft, 40-60 minutes. Transfer the apples to a platter or plates and serve immediately.

Salmon Sushi | Photo credit: toastforbrekkie, Flickr, Creative Commons, some rights reserved

Carrot Cake | Photo credit: Vita Arina, Flickr, Creative Commons, some rights reserved

The carrot cake recipe is posted here; however, one needs an invitation to visit the blog. I’ve not figured out how to contact the author for an invitation. If you’re successful, please let me know.

Three Beef Enchiladas, Rice, & Beans for Breakfast, Angie's Mexican Restaurant, Austin, Texas | Photo credit: Freddie Avalos, Flickr, Creative Commons, some rights reserved

Lend Me an Ear... Pile of Corn on the Cob | Photo credit: Beth Kingery, Flickr, Creative Commons, some rights reserved

Ocean Trout with Almonds & Roasted Asparagus | Photo credit: Michael Verhoef, Flickr, Creative Commons, some rights reserved

Photographer/cook Michael Verhoef provided this brief instruction on preparing the asparagus:

I was looking for recipes to do with asparagus and I stumbled across this — you throw the almonds in with the asparagus for about 5 minutes in the oven (after the spears have been in for about 10 minutes).

Dutch Stew with Red Cabbage & Potatoes | Photo credit: David Loong, Flickr, Creative Commons, some rights reserved

Choco-Toffee Layer Cake | Photo credit: tonydolor, Flickr, Creative Commons, some rights reserved

Quick description on this delectable cake from photographer/cook tonydolor:

Choco-Toffee Layer Cake

Cake – Light-brown sugar based and studded with grated semi-sweet chocolate

Layer – Milk chocolate ganache with embedded toffee bits

Frosting – Milk chocolate ganache with toffee bits covering the top of the cake

French Onion Soup, Cheese Melted under the Broiler | Photo credit: devlyn, Flickr, Creative Commons, some rights reserved

Chicken Satay | Photo credit: Mathew Packer, Flickr, Creative Commons, some rights reserved

Photographer/cook Mathew Packer is also the webmaster of his namesake blog, where this satay chicken recipe is also posted. I explored Mathew’s site a bit, and found many other tantalizing recipes, such as his Vietnamese pork spare ribs and his grilled chicken with oven roasted vegetables.

Chicken Satay Recipe

Skewers, either wooden or metal. If you choose wooden, see below….

Marinade Ingredients

* 500 gm Chicken Tenderloins (you can also use thighs)
* 2 tsp Sesame Oil
* 1/4 cup Soy Sauce
* 1 tbs Honey
* 1 tsp Tumeric
* 1/2 tsp Ground Chillies
* 1 tsp Ground Coriander

Satay Sauce Ingredients

* 1/2 cup Crunchy Peanut Butter
* Small White Onion (could also use brown)
* 2 tbs Soy Sauce
* 2 tbs Sweet Chilli Sauce
* 1/2 cup Coconut Cream

Right, first things first. If you’ve got wooden skewers like me go get a glass of water, or something similar, and put those skewers in!

OK, so now that the skewers are soaking, you’ll need to chop up the chicken. If you’re using tenderloins, then slice them down the middle, if you’re using thighs, chop them into slices about 1 cm wide like in the photo.

Onto the marinade. Combine all the marinade ingredients into a bowl, preferably non-porous as the Tumeric does stain, and then pop the chicken in and refrigerate for a couple of hours. While the chicken is soaking away in the marinade, chop up some white onion, finely.

OK, 2 hours is up, so pull out the chicken and put it on the skewers.

Now that the chicken is all skewered up, you’ve got a choice to make, cook it on the BBQ, under the grill, or in a frying pan. Either way, it will all end up pretty well the same, so the choice is yours.

While the chicken is cooking away, time to make the Satay Sauce. First of all, soften the onion over a low to medium heat in a medium size pot. Once the onion is softened and translucent, add in the rest of the sauce ingredients and keep stirring until it’s all well combined. Once it’s all combined, keep it on a low heat until the chicken is ready, give it a stir every couple of minutes so it doesn’t stick.

The chicken should be about done by now, the marinade tends to speed the process up. Time to serve it all up. As you can see in the next couple of photos [on the website] I’m serving them as a kind of entree with a small bowl of rice, trust me you’ll want to soak up all that sauce!

So there it is, Matt’s Satay Chicken. It’s pretty quick and simple, if you prepare the chicken and marinade portion ahead of time.

Cherry Picking in Rural LongHu, Henan, China | Photo credit: amygwen, Flickr, Creative Commons, some rights reserved

Key Lime & Berries Brioche French Toast, M Henry, Chicago, Illinois | Photo credit: Premshree Pillai, Flickr, Creative Commons, some rights reserved

Homemade Basil Gnocchi | Photo credit: Fahara, Flickr, Creative Commons, some rights reserved

Photographer/cook Fahara provided links to this homemade basil gnocchi:

As featured in the post Basil Gnocchi on Souperior.

Pigs' Feet in a Pile, Foot Fetish | Photo credit: Tina Bell Vance, Flickr, Creative Commons, some rights reserved

Sausage and Mushroom Soup | Photo credit: Gnawme, Flickr, Creative Commons, some rights reserved

An easy, inexpensive, spicy soup, perfect for lunch or dinner. Photographer/cook Gnawme used this recipe from Food and Wine:

Sausage and Mushroom Soup Recipe

* 2 tablespoons olive oil
* 1-1/4 pounds mild Italian sausages
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 pound mushrooms, sliced
* 7 cups canned low-sodium chicken broth or homemade stock
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried red-pepper flakes
* 4 tablespoons chopped fresh parsley
* 1-3/4 teaspoons salt
* 1/4 pound angel hair
* 1/8 teaspoon fresh-ground black pepper

In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, cut the sausages into 1/8-inch slices.

Heat the remaining 1 tablespoon oil in the pot over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms and cook until golden, 5 to 10 minutes.

Add the broth, thyme, red-pepper flakes, 2 tablespoons of the parsley, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the sausages and bring back to a boil. Add the pasta, reduce the heat, and simmer until just done, about 3 minutes. Stir in the remaining 2 tablespoons parsley and the black pepper.

Serves 4.

Homemade Fish & Chips with Peas | Photo credit: quisnovus, Flickr, Creative Commons, some rights reserved

Butternut Squash Macaroni & Cheese | Photo credit: rkosick, Flickr, Creative Commons, some rights reserved

This looks so good! A crazy twist on the classic macaroni and cheese dish, and with a tremendous boost in vitamins. Photographer/cook rkosick provided this recipe from Meals; for Moderns blog — blog mistress Rebecca has many outstanding vegetarian recipes with beautiful photos accompanying them. I’m rather anxious to try a number of them, including these: fava bean and roasted garlic spread on toast, zucchini shallot frittata, and acorn squash burritos.

Butternut Squash Macaroni & Cheese Recipe

The squash in this dish gives the macaroni and cheese an authentic look. And by “authentic,” I mean “orange.” A Trojan cow sneaking in more than dairy. If only I had thought of this in 2007! I could have gotten in on this sneaky scandal.

But looks aside, I’m not actually convinced this dish would fool anyone. As my husband said, if he were a kid who came to my house for dinner, he’d wonder what kind of weird macaroni and cheese I was serving. Weird=delicious in this case. Slightly sweet, with a nice tang from the aged cheddar and a subtle underlay of sage.

* 2-1/2 pound butternut squash
* 4 shallots, peeled
* 3 cloves garlic, peeled
* olive oil
* salt and pepper
* 2 tablespoons butter, divided
* 1 tablespoon fresh chopped sage
* 1 teaspoon red pepper flakes
* 1 tablespoon flour
* 1 cup milk
* 2 cups grated cave aged cheddar
* 3/4 pound macaroni or other noodle of your choice
* 1 cup panko bread crumbs

Preheat your oven to 425 degrees F.

Cut the squash in half lengthwise and remove the seeds. Slice each half crosswise into inch-thick strips. Lay these in a roasting pan with the shallots and garlic. Drizzle with oil and toss to coat. Season with salt and pepper. Roast for about 20 minutes, until the flesh of the squash is very tender.

While the squash is roasting, put some water on to boil. Boil the pasta until al dente.

When the squash is cooked, remove it from the oven and scrape the flesh from the peel. Set aside. Roughly chop the shallots and garlic.

Melt 1 tb of the butter in a large pot. Toss in the shallots, garlic, sage, and red pepper flakes. Sprinkle in the flour, and stir for a minute or so, until the flour is cooked. Pour in the milk and continue stirring for a couple minutes more. Don’t worry if it doesn’t thicken much; the squash will take care of that. Add the cooked squash to the milk mixture and mash. Melt in the cheese. Taste and adjust seasoning if necessary.

Add the macaroni to the squash mixture and stir to combine. You can stop here if you wish. Otherwise, turn your oven down to 375 degrees F.

Melt the second tablespoon of butter and stir in the breadcrumbs until combined. Spoon the macaroni mixture into baking dishes, top with breadcrumbs, then bake for 10-15 minutes until the breadcrumbs turn golden brown.

Serves 6.

Truffle Eggs, with Mushrooms & Vintage Cheddar Cheese | Photo credit: lensfodder, Flickr, Creative Commons, some rights reserved

Spaghetti Bolognaise | Photo credit: Chandra Marsono, Flickr, Creative Commons, some rights reserved

Photographer/cook Chandra Marsono provided this brief recipe description for her Spaghetti Bolognaise:

Spaghetti Bolognaise Recipe

Test driving my new kitchen. The first food I made was spaghetti bolognaise. Recipe for the sauce is as follows:

* 1 tbsp olive oil
* 1 onion
* 2 cloves garlic
* 300 g minced beef
* 2 tomatoes
* 3 tbsp tomato paste
* Black pepper (as desired)
* Fresh oregano
* Grated cheese (but not too much)

Brie Cheese & Crackers with Kiwifruit | Photo credit: ozfoodie, Flickr, Creative Commons, some rights reserved

Irish Violet Crumble | Photo credit: Nathan Jones, Flickr, Creative Commons, some rights reserved

Photographer Nathan Jones wrote this:

One of the “shakes with a punch” at Hot Chocolate at Docklands. Whiskey, Baileys, Very Vanilla & Bee Keeper ice cream, dark chocolate.

Spicy Collard Flowers | Photo credit: flit, Flickr, Creative Commons, some rights reserved

Down-home cooking, an inexpensive side dish — photographer/cook flit provided the recipe:

Spicy Collard Flowers

* 1 bunch collard flowers (or similar green like Chinese broccoli or broccolini), coarsely chopped, thick ends chopped a smaller than flowery ends so it will cook evenly
* 4 cloves garlic, minced (or less garlic to taste)
* 1 hot chili like apple pepper, jalapeno, or serrano, seeded and minced (or left unseeded and with veins if you like it spicier)
* 1-2 smoke-dried tomatoes, or sun-dried tomatoes, chopped finely
* 1-2 tsp. soaking oil from the tomatoes, or olive oil, or bacon fat (though that would make it very much non-vegan….)
* 1/4 cup water
* salt and fresh-ground black pepper, to taste

Starting with a cold pan, put in cold oil. (In this case infused with smoke-dried tomato.) Add minced garlic, smoke-dried tomatoes, and chili pepper.

Turn heat on to medium, and cook, stirring, until it begins to turn golden and smells aromatic.

Add vegetables (in this case collard flowers) and stir rapidly for 30-60 seconds.

Add 1/4 cup water and cover; steam for 3-4 minutes. (Shorter for more tender veggies.)

Take off heat; stir to incorporate. Season to taste with salt and pepper.

(All ingredients used were locally grown except for the sea salt and black pepper.)

Lemon-Lavender Cupcakes with Candied Spanish Lavender Petals | Photo credit: distopiandreamgirl, Flickr, Creative Commons, some rights reserved

Fish with Onions and Mushrooms & Delicious Bacon Spinach | Photo credit: Gwen Harlow, Flickr, Creative Commons, some rights reserved

Quick instructions from photographer/cook Gwen Harlow on making the bacon spinach, with a more detailed recipe for the fish with onions and mushrooms below:

Bacon Spinach Recipe

Chop up 4 slices bacon, crisp in tall pot, add in about 1/3 c. shallot or onion, cook til translucent, add 2-3 bags fresh spinach and toss until steamed to taste.

Fish with Onions and Mushrooms
This was super good and easy, recipe from John Ryan

* 1 slice bacon
* 1 cup sliced onion
* 4 ounces mushrooms, sliced
* Salt and pepper
* 1 cup dry white wine
* 1 tablespoon vinegar
* 2 fish fillets (about 6 ounces each)
* 1/4 teaspoon dried thyme leaves
* 1 tablespoon butter

Crisp bacon, set aside, then sauté the onion until translucent, add mushrooms. Add salt and pepper to taste. When the mushrooms are almost cooked, add the wine and vinegar then simmer half the wine away.

Lay fish on top, cover, and maintain a steady simmer 5-10 minutes until fish is done. Remove fish to warm platter. Stir butter into pan drippings then pour over fish and crumble bacon on top.

Clam Pasta | Photo credit: toyohara, Flickr, Creative Commons, some rights reserved

Sliced Pork Tenderloin for Grilled Pork Tacos | Photo credit: haleysuzanne, Flickr, Creative Commons, some rights reserved

The recipes for making both the stunning pork tenderloin and the grilled pork tacos are here at Appoggiatura. FYI: The blog hasn’t been updated since May 2010, but it is still available.

Spinach Hearts in Almond Miso Sauce | Photo credit: Laurel Fan, Flickr, Creative Commons, some rights reserved

Japanese Pokka Grape Jelly Soda, Full of Bits of Jell-O | Photo credit: Karl Baron, Flickr, Creative Commons, some rights reserved

Chicken in Honey-Lemon Sauce | Photo credit: dejahthoris, Flickr, Creative Commons, some rights reserved

This recipe says it serves 4, but it could easily serve 6 with a few side dishes. Photographer/cook dejahthoris used this recipe from Food.com:

Chicken in Honey-Lemon Sauce Recipe

* 1-1/2 cups flour
* 2 teaspoons seasoning salt (or use white salt)
* 1-1/2 teaspoons paprika
* 1/2 teaspoon garlic powder (can use up to 1 teaspoon)
* 1/2 teaspoon pepper
* 8 pieces chicken (or use one whole chicken cut-up)
* 1/2 cup butter, melted
* 1/4 cup honey
* 1/4 cup lemon juice
* 1/4 cup butter, melted

Set oven to 400 degrees.

Grease a 13 x 9-inch baking pan.

In a large heavy plastic bag, combine the flour, salt, paprika, garlic powder, and pepper.

Place one or two pieces of chicken in the bag and toss to coat the chicken. Then dip the floured chicken in the 1/2-cup melted butter. Place in the baking dish skin side up.

Repeat with the remaining chicken pieces.

Bake uncovered for 30 minutes.

Remove from oven and drain off any fat or pan drippings, then turn the chicken over.

In a small bowl, combine the honey, lemon juice and 1/4 cup melted butter, then pour over the chicken in the baking dish.

Cover with foil and return to oven for another 25-30 minutes, or until the chicken is done, basting occasionally with the pan juices.

Serves 4.

Black Bean Burger with Salsa and Spinach | Photo credit: @heylovedc, Flickr, Creative Commons, some rights reserved

Pork Barbecue | Photo credit: Cedrick Ledesma, Flickr, Creative Commons, some rights reserved

Wedding Cookies | Photo credit: utica, Flickr, Creative Commons, some rights reserved

Caffee Latte & Olive Oil Cake, Abraço in the East Village, NYC | Photo credit: feministjulie, Flickr, Creative Commons, some rights reserved

Potato Latkes Bento | Photo credit: gamene, Flickr, Creative Commons, some rights reserved

Photographer/bento creator gamene explains the contents of this Chanukah/Hanukkah-inspired bento box:

It’s been hectic lately, but I had time to throw together a quick bento tonight from leftover Chanukah dinner. main box: a hearty salad (lettuce, celery, portobello mushroom, hard boiled egg, cherry tomatoes, red onions, cucumber, chick peas, lemon-pepper tofu) topped with a pepper jack “Star of David,” plus three potato latkes – a Chanukah classic!

Fruit sidecar: pomegranate seeds, “lace” baran from Daiso, kumquats, cherries, and a gummy cherry in a silicon heart cup.

Plus a dreidel for extra holiday spirit!

Turkey Spring Roll - Ground Turkey with Mung Bean Sprouts, Carrot, Shiitake Mushrooms | Photo credit: Martha Fung, Flickr, Creative Commons, some rights reserved

Caramelized Turnips & Pears with Real Maple Syrup | Photo credit: Indiana Public Media, Flickr, Creative Commons, some rights reserved

This recipe provided by the Indiana Public Media uses turnips in an unexpected way. To view the video on preparing it, visit the site’s Earth Eats post.

Turnips, like many other root vegetables, aren’t necessarily the most intuitive foods to cook with. But that said, don’t be afraid to experiment with them; they’re tasty prepared any number of ways, like this dish that pairs caramelized turnips and pears with real maple syrup and spices.

Ingredients (Serves 6):

* 3 average-sized turnips, with skins, washed, cut into 1/2-inch squares
* 2 Bosc pears – peeled cut into 1/2-inch squares
* 1/3 cup organic apple cider, or apple juice
* Pinch of sea salt
* 1/4 teaspoon freshly ground pepper
* 1/4 cup organic maple syrup
* Dash of Sweet Seasons Spice Blend (recipe follows) or Chinese 5 spice powder
* 2 tablespoons butter
* 1 tablespoon lemon juice

In a small, heavy-bottomed pan with a lid, bring the turnips, cider and pears to a boil on a high flame, turn to low, cover, and simmer for 8-10 minutes until just tender. Do not overcook.

Remove the lid and add the salt, pepper, syrup and spices. Increase the heat and cook, stirring, until liquid reduces and begins to caramelize. Be careful not to burn.

Add butter and lemon juice and remove from heat. Stir to coat.

Taste and adjust seasoning.

Sweet Seasons Spice Blend

* 1 teaspoon ginger powder
* 1 stick cinnamon (1/2″)
* 1/2 teaspoon annatto seed
* 1/2 teaspoon pomegranate powder
* 2 teaspoons fennel seeds
* 2 teaspoons coriander seeds
* 2 pieces star anise
* 2 pieces cloves
* 1 piece mace
* 1/4 teaspoon fresh-ground nutmeg
* 2 bay leaves

Grind fine in a spice blender. Store in an airtight container in a cool, dark place.

Basil Fried Rice with Chicken - Spicy Noodle Café, Melbourne, Australia | Photo credit: avlxyz, Fickr, Creative Commons, some rights reserved

Shrimp Po' Boy and Onion Straws, Quillen's Taco Shack, Titusville, Florida | Photo credit: George Hatcher, Flickr, Creative Commons, some rights reserved

Candied Hazelnuts w/ Russian Gun Stout Caramel | Photo credit: LexnGer, Flickr, Creative Commons, some rights reserved

Portuguese Egg Custard Innards @ Egg Custard King, Chinatown | Photo credit: bionicgrrrl, Flickr, Creative Commons, some rights reserved

Hamburger Corn Pone Pie Recipe | Photo credit: Sierra Shadow, Flickr, Creative Commons, some rights reserved

Hamburger Corn Pone Pie, Resulting Dish | Photo credit: Sierra Shadow, Flickr, Creative Commons, some rights reserved

The two photographs above are of a set — the first is the hamburger corn pone pie recipe, the second is the finished dish of hamburger corn pone pie. Photographer/cook Sierra Shadow also wrote this:

Hamburger Corn Pone Pie

So easy to make; cleanup took 5 minutes; ingredients cost about $6.

I used the entire package of corn muffin mix to cover the casserole (recipe calls for 1/2 pkg).

WWI Poster: 'Waste Not, Want Not, Prepare for Winter, Save perishable foods by preserving now' | Photo credit: Canada Food Board, circa 1914 - 1918

The frugality graphic above is from my collection of electronic images of World War I, World War II, and Great Depression era food, recycling, and frugality posters — more of them are now posted on the main Frugal Café website: WWII & Great Depression Era Frugality Makes a Comeback — Recycling, Thriftiness, & Cool Food Posters of the Era.

Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.

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Past three months of Fab Food Friday Fotos posts:

BBQ Cabbage, Ham & Cheese Omelette, Banana Bento, Lentil-Nut Loaf, Pistachio Almond Cupcakes, Meatballs Toscana, Pasta, Chicken Fried Bacon, Potato-Herb Bread, Turkey Chili, African Kale & Yam Soup, Recipes, & More

Categories: Business & Economy, Food, Drink, Frugal Kitchen Tricks, Frugal Shopping Info, Health
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