Frugal Café Blog Zone

Posted By Vicki McClure Davidson on November 4, 2011

Another exhausting week drawing to a close, another comforting collection of fabulous food photographs.

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, thrift-minded recipe will always be included.

Oven-fried Garlic Chicken | Photo credit: my_amii, Flickr, Creative Commons, some rights reserved

Sadly, the recipe link provided by photographer/cook my_amii is no longer active, but this Oven-fried Garlic Chicken recipe from Food.com appears to be close:

Oven-fried Garlic Chicken

* 2/3 cup breadcrumbs
* 2/3 cup grated Parmesan cheese
* 1/4 cup minced fresh parsley
* 1/4 teaspoon salt
* 1/8 teaspoon fresh ground pepper
* 5 tablespoons butter or 5 tablespoons margarine
* 3 garlic cloves, minced
* 3 lbs chicken, cut up

Preheat oven to 350 deg F. In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.

In a small saucepan, heat butter and garlic over very low heat until butter melts. Remove from heat.

Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.

Place chicken skin side up on a large foil-lined baking sheet. Place in oven and bake 1 hour.

Serves 4.

Mango Shrimp Cocktail, Vieux Chalet, Antipolo, Philippines | Photo credit: yoodz, Flickr, Creative Commons, some rights reserved

Cheese Ravioli with Raw Tomato & Green Pepper | Photo credit: La.blasco, Flickr, Creative Commons, some rights reserved

Brief description provided by photographer/cook La.Blasco:

Organic fresh pasta filled with blue cheese and caramelized onion. Tomato is raw. green pepper is boiled with pasta.

Handmade Fortune Cookies, Chinatown, San Francisco | Photo credit: thejerk, Flickr, Creative Commons, some rights reserved

Green Bean & Potato Casserole | Photo credit: Emily Carlin, Flickr, Creative Commons, some rights reserved

I’m tossing around various ideas for Thanksgiving dinner side dishes, and Emily’s Green Bean & Potato Casserole may go to the top of the list. Her recipe is posted at Back to the Cutting Board food blog.

Planters Rum & Fruit Punch | Photo credit: complete despair, Flickr, Creative Commons, some rights reserved

Quesa Veggie Quesadillas from Global Soul Food Truck, Los Angeles, California - Veggies, Melted Cheese, Tomato, Cilantro, & Chipotle Crema | Photo credit: Muy Yum, Flickr, Creative Commons, some rights reserved

Cotton Candy Cupcake by Sweet Tooth Fairy, SLC | Photo credit: Zen Cupcake, Flickr, Creative Commons, some rights reserved

Baked Red Bell Peppers, Stuffed with Brown Rice, Walnuts, & Tofu | Photo credit: Jeff Sapire, Flickr, Creative Commons, some rights reserved

Starfruit in Jamaica | Photo credit: toastytreat87, Flickr, Creative Commons, some rights reserved

Fresh, Juicy, Sweet Cherries | Photo credit: Manda Wong, Flickr, Creative Commons, some rights reserved

Vegan Seitan and Scalloped Potatoes Casserole | Photo credit: valeehill, Flickr, Creative Commons, some rights reserved

Info from photographer/cook valeehill about this nutritious, thrifty casserole:

This delicious vegan casserole has potatoes and seitan baked in a brown sauce containing celery, carrots, onions, and garlic. It’s truly delicious!

Original recipe from 1,000 Vegan Recipes by Robin Robertson.

The main recipe:

Serve this hearty casserole to the skeptical “meat and potatoes” person in your family and watch it disappear. It’s also a good dish to serve children. If you’d like to add a little color to the dish (beyond the final sprinkle of parsley, add 1 cup of thawed frozen peas to the mixture before baking.

* 2 T. olive oil
* 1 small yellow onion, minced
* 1/4 c. minced green bell pepper
* 3 large Yukon Gold potatoes, peeled and cut into 1/4-inch slices
* 1/2 tsp. salt
* 1/4 tsp. freshly ground black pepper
* 8 oz. seitan, homemade or store-bought, chopped
* 1-1/2 c. Basic Brown Sauce (see recipe below)
* 1/2 c. plain unsweetened soy milk
* 1 T. vegan margarine
* 2 T. minced fresh parsley, as garnish

Preheat the oven to 350 deg f. Lightly oil a 10-inch square baking pan and set aside.

In a skillet, heat the oil over medium heat. Add the onion and bell pepper and cook until tender, about 7 minutes. Set aside.

In the prepared baking pan, layer half of the potatoes and sprinkle with salt and pepper to taste. Sprinkle the onion and bell pepper mixture and the chopped seitan on top of the potatoes. top with the remaining potato slices and season with salt and black pepper to taste.

In a medium bowl, combine the brown sauce and soy milk until well blended. Pour over the potatoes. Dot the top layer with margarine and cover tightly with foil. Bake for 1 hour. Remove the foil and bake for an additional 20 minutes or until the top is golden brown. Serve immediately sprinkled with the parsley.

Makes 4 servings.

Recipe for Basic Brown Sauce:

* 2 T. olive oil
* 1/2 c. finely chopped yellow onion
* 1/2 c. finely chopped carrots
* 1/2 c. finely chopped celery
* 2 garlic cloves, minced
* 1/4 c. all-purpose flour
* 2 c. vegetable broth, homemade or store-bought, or water
* 1/4 c. dry red wine
* 2 T. tomato paste
* 1 tsp. minced fresh basil or 1/2 tsp. dried
* 1 tsp. minced fresh thyme or 1/2 tsp. dried
* 2 T. soy sauce

In a large saucepan, heat the oil over medium het. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened and lightly browned, about 10 minutes.

Add the flour and stir constantly until the flour is absorbed into the oil. cook for another minute and add 1 cup of the broth.

When the mixture thickens, stir in the remaining 1 cup broth, the wine, tomato paste, basil, thyme, and soy sauce. Stir until the mixture becomes smooth. Cover and simmer over low heat for 10 minutes.

Puree the sauce in the sauce pan with an immersion blender or in a blender or food processor and return to the pot. Serve hot. If not using right away, cool the sauce to room temperature, transfer to a container, cover, and refrigerate until needed. Properly stored, the sauce will keep for 2 to 3 days. Reheat the sauce in the saucepan over low heat until hot.

Gumdrops in Depression Glass | Photo credit: unprose, Flickr, Creative Commons, some rights reserved

Appetizer: California Avocado, Paddle Fish Roe, Creme Fraiche, & Brioche Toast | Photo credit: California Avocado, Flickr, Creative Commons, some rights reserved

Caribbean-style Smoked Jerk Chicken | Photo credit: freecandy13, Flickr, Creative Commons, some rights reserved

Photographer/cook freecandy13 wrote this about the smoked jerk chicken:

“The Saturday Special” Guest Smoker Ryan Thomas makes a mean Caribbean style smoked Jerk Chicken topped with his Pineapple Salsa.

Some of you old-school Austinites might remember the recipe from when he cooked it for Reggae shows at The Vibe downtown.

“You can’ prevent bud from fly over you head, but you can prevent him mek nes’ in you head.” – Jamaican Wisdom

Ahi Tartare, Shaved Horseradish, Ruby Grapefruit, Golden Tomatoes @ J Lounge & Restaurant, Downtown Los Angeles, California | Photo credit: Ed Kwon, Flickr, Creative Commons, some rights reserved

Squash, Black Bean, & Goat Cheese Tamales | Photo credit: Phil Gold, Flickr, Creative Commons, some rights reserved

These squash, black bean, and goat cheese tamales sound so bizarre and tempting — photographer/cook Phil Gold’s unusual tamale recipe is posted at Eating Well food blog. The squash that is used in this dish is winter squash. I’m thinking pumpkin or sweet potato purée could also be substituted.

Cherry Blossom Wedding Cake, Close-up of Bottom Tiers, Buttercream Frosting | Photo credit: Sweet Pea 0613, Flickr, Creative Commons, some rights reserved

Beef Satay Skewers @ Thalia Thai Restaurant, North Carlton, Victoria, Australia | Photo credit: free range jace, Flickr, Creative Commons, some rights reserved

Heidelberg French Peasant Bread | Photo credit: Stef Noble, Flickr, Creative Commons, some rights reserved

Photographer Stef Noble provided an interesting historical about Heidelberg bread here.

Spam, Tofu, Potato, Onion Stir-fry for Dinner | Photo credit: othersunknown, Flickr, Creative Commons, some rights reserved

Crab Cakes | Photo credit: bossacafez, Flickr, Creative Commons, some rights reserved

Crab cake recipe was provided by photographer/cook bossacafez from Evan’s Kitchen Ramblings — some other recipes I’m hankering to try from the blog include Pumpkin Puree Soup With Burnt Sage Butter, Fennel, Orange & Nut Biscotti, and Mushroom Soup With Truffle Oil:

Crab Cakes Recipe

* 1/2 jalapeno pepper or 1 green chilli (seeded if you don’t want the heat)
* 1/2 cup minced red bell pepper
* 1/2 cup minced onion
* Salt and freshly ground white pepper, to taste
* 2 egg yolks
* 1 tbsp Tabasco sauce
* 2 tbsp lime juice
* 5 tbsp mayonnaise
* 2 tbsp Dijon mustard or Dijonnaise
* 1 tbsp minced chives or white part of spring onion
* 1/2 tbsp minced flat leaf parsley
* 2 tsp coriander leaves
* a pinch of cayenne pepper (I used paprika)
* 500g fresh cooked lobster/crayfish/prawn meat (cut into 1/2-inch pieces) or flaked crabmeat
* 1/2 cup soft fresh breadcrumbs
* 1-1/4 cups panko (Japanese white bread crumbs)
* 1 tbsp unsalted butter

Heat a tbsp of oil in a frying pan and add the jalapeno, red bell pepper, and onion. Season with salt and pepper and saute over low heat until the vegetables are soft and not brown.

Remove the vegetables to a bowl and set aside to cool.

In a large bowl, combine egg yolks, hot sauce, and lime juice. blend in the mayonnaise, mustard, chives, parsley, coriander, and cayenne pepper. Then add soft bread crumbs, 1/4 cup of the panko, the shellfish meat, and the reserved sauteed jalapeno, bell pepper & onion.

Now spread the remaining panko on a large plate or tray and shape the cakes (you can use your hands or shape them in a circular mould or in tuna can with the tops removed). Place the cakes on the panko and then sprinkle more panko on top to coat. Refrigerate for 30 minutes and then saute or deep fry over medium heat till golden brown.

Serves 4/makes about 8.

Whole-wheat Spaghetti with Leek & Parmesan | Photo credit: Marju Randmer, Flickr, Creative Commons, some rights reserved

Wrapped Pickles | Photo credit: Judy van der Velden, Flickr, Creative Commons, some rights reserved

Chard and Cheese Tart | Photo credit: Girl Interrupted Eating, Flickr, Creative Commons, some rights reserved

Such an exquisite green! The recipe for this unusual chard and cheese tart is posted on the Girl Interrupted Eating food blog.

Red Snapper Fillet Sandwich on a Coconut Bun, Manyata Courtyard Café, Toronto | Photo credit: Greg Clow, Flickr, Creative Commons, some rights reserved

Danish and Vanilla Tea | Photo credit: teaandcakes, Flickr, Creative Commons, some rights reserved

Creamed Corn | Photo credit: wEnDaLicious, Flickr, Creative Commons, some rights reserved

The recipe for this creamed corn side dish was provided by photographer/cook wEnDaLicious:

Creamed Corn Recipe from Mark Bittman’s “How to Cook Everything (10th Anniversary Edition)”

Ingredients:

* 6 ears fresh corn or 3 cups frozen corn kernels (no need to thaw)
* 3 tablespoons butter
* 1-1/2 to 2 cups cream or half-and-half
* Salt & freshly ground black pepper
* Cayenne, to taste (optional)
* sugar, if necessary
* 1 tablespoon cornstarch (optional)
* Chopped fresh parsley leaves for garnish

Shuck the corn and strip the kernels from it into a bowl to save the liquid. Put the butter in a skillet or broad saucepan over medium heat. When the butter foams, add the corn and cook, stirring, for a minute or two. Add 1-1/2 cups cream and bring to a gentle simmer; add a good pinch of salt, some pepper, and a pinch of cayenne if you like. Simmer for about 10 minutes, or until the corn is tender.

Taste and add a little sugar if you like. Continue to cook until the mixture is thick, another few minutes, adding a lot more cream if necessary. If you’d like it thicker, combine the cornstarch with a tablespoon of cold water and stir it into the corn; the mixture will thicken almost immediately. Taste and adjust the seasoning, garnish with parsley, and serve.

Notes:

- Added in some evaporated milk for a hint of sweetness instead of sugar.

Plum Preserves | Photo credit: erix, Flickr, Creative Commons, some rights reserved

Blueberry Oatmeal, The Real Breakfast of Champions | Photo credit: sweet mandy kay, Flickr, Creative Commons, some rights reserved

Mussels with Curry & Apple from Brasserie Beck, Washington, DC | Photo credit: Kitchen Wench, Flickr, Creative Commons, some rights reserved

Couscous de Pollo con Pasas/Chicken & Raisins Couscous | Photo credit: Javier Garcia, Flickr, Creative Commons, some rights reserved

Photographer/cook Javier Garcia’s recipe is posted in Spanish on the blog site Cocina del Sol.

Pork Sauté & Boiled Vegetables Hot Salad | Photo credit: puamelia, Flickr, Creative Commons, some rights reserved

Gratinated Canneloni Casserole | Photo credit: tschörda, Flickr, Creative Commons, some rights reserved

Recipe for this inexpensive gratinated canneloni casserole was provided by photographer/cook tschörda and is also posted at Dinner for One:

I cleaned up my kitchen cabinets yesterday and I found some really cool pasta my brother brought back from a holiday in Italy. I’ve had it for quite a while now and since it was stuck in the back of the cabinet, I completely forgot about it. The pasta is canneloni-style and I always wanted to do something special with it — perhaps an exotic filling or a lavish sauce? Well, I never got to be creative on this Italian speciality, so I figured I’d just use it for a little twist on a regular dish.

Easy Sauce

* 1 onion
* 1 clove of garlic
* 8 tomatoes
* Vegetable oil, salt, basil
* 1 ball mozzarella

Cut onion and garlic and fry in a little vegetable oil. Dice tomatoes and add to the onions and garlic. Add basil and let simmer on medium heat for about half an hour — cook pasta.

Purée sauce with a hand blender.

Align pasta in a casserole and cover with sauce.

Cut mozzarella and arrange on top of the pasta – you can even stuff some into the canneloni if you like.

Put in the oven and roast until the mozzarella has melted.

Shrimp, Crab, Greens Salad | Photo credit: imelda, Flickr, Creative Commons, some rights reserved

Grilling Asparagus | Photo credit: Traveling McMahans, Flickr, Creative Commons, some rights reserved

Adding a splash of fresh lemon juice after grilling cuts the charcoal-iness.

A few asparagus-buying tips from Vegan Yum Yum:

You want to look for a few key qualities:

1. Very thin to fairly thin in diameter
2. Tight, compact heads
3. Firm, unwrinkled stalks

Any time a bunch of asparagus fails to meet one of these requirements, it’s a sign that the asparagus is old in one way or another. If you find thick asparagus, it was harvested too late and will be bitter, stringy, and even woody. If the head is loose and spindly –- same deal. If the stalks are wrinkly and collapsing, they’ve been on the shelf too long and are starting to decompose. Run away! Run very far away. I hear string beans are nice!

Swiss Cheese aka 'Mouse Cheese' | Photo credit: arbyreed, Flickr, Creative Commons, some rights reserved

Purple Viking Potato Harvest | Photo credit: Caffinara, Flickr, Creative Commons, some rights reserved

Visit Caffinara’s website for more fab photos and expert gardening tips.

Cinnamon Buns, Leela's European Café, Denver, Colorado | Photo credit: Kodamakitty, Flickr, Creative Commons, some rights reserved

Valentine Dinner: Rib Eye Steak with Red Wine Mushroom Pan Sauce, Roasted Potatoes with Rosemary, Creamed Spinach | Photo credit: Phil King, Flickr, Creative Commons, some rights reseved

Purple & Yellow Peppers, Copley Square Farmers' Market, Boston, Massachusetts | Photo credit: sushiesque, Flickr, Creative Commons, some rights reserved

Maple Leaf Cocktails with Sausages | Photo credit: Reese Lloyd, Flickr, Creative Commons, some rights reserved

Photographer Reese Lloyd’s cocktail recipe:

Maple Leaf Cocktail Recipe

* 2 oz Bourbon
* 3/4 oz Lemon Juice
* 1/2 oz Maple Syrup

Snickers, Nuts, & Brownie Goodness | Photo credit: Pedro Canción, Flickr, Creative Commons, some rights reserved

Sesame Ginger Salad | Photo credit: Veggiefrog, Flickr, Creative Commons, some rights reserved

The recipe for this beautiful Sesame Ginger Salad is posted at Veggiefrog’s food blog.

Trout with Zucchini Noodles | Photo credit: Scarygami, Flickr, Creative Commons, some rights reserved

Caramelized Apple Upside-down Almond Cake | Photo credit: hfb, Flickr, Creative Commons, some rights reserved

Big Slurp Dumpling Soup | Photo credit: protoflux, Flickr, Creative Commons, some rights reserved

Photographer/cook protoflux wrote this about her amusingly named soup:

Big Slurp Dumpling Soup

Another winner from Heidi Swanson’s 101 Cookbooks Web site. She is incredible.

This soup was so easy to prepare and perfect for a Texas summer night. Very fresh, light and nutritious. You first cook yellow lentils with a little salt to taste. Pour 1 cup of cooked lentils in a bowl and top with either chives or dill (your preference). Pour vegetarian broth cooked with chopped onion and salt to taste over lentils & herb. Add cooked dumplings (we used vegetarian potstickers that I boiled for 8 min).

Serve and enjoy.

Vintage color photo: Grand Grocery Company, Lincoln, Nebraska, 1942 - Reproduction from color slide | Photo credit: John Vachon, Prints and Photographs Division, Library of Congress, Public Domain

Click image to enlarge.

This high-quality vintage grocery store image and others, by photographers of the Farm Security Administration/Office of War Information, are some of the only color photographs taken of the effects of the Depression on America’s rural and small town populations.

The photographs are the property of the Library of Congress and were included in a 2006 exhibit “Bound for Glory: America in Color.” To see more of this collection of rare, vintage photos, visit the Library of Congress collection on the Denver Post site.

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:

Mixed Berry Earl Grey Cake, Chinese Tea Eggs, Angry Birds Cupcakes, Chunky Monkey Bread, Roast Lamb with Rosemary & Juniper, Asparagus Soup, Hummus, Cabbage Cheddar Pie, & More Frugal Recipes

Categories: Business & Economy, Food, Drink, Frugal Kitchen Tricks, Frugal Shopping Info, Social and Political Climate
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