Fab Food Friday Fotos: Red Onion Soup with Jarlsberg & Port, Sourdough Raisin Bread, Banana Coconut Pudding, Roasted Cauliflower & Olives, Ground Turkey & Pasta Skillet, Chocolate-Orange Cake Balls, Geese Bento, Cilantro Lemon Rice, Brown Butter Pear Tarts, & Thrifty Recipes
Posted By Vicki McClure Davidson on January 27, 2012
Long week? Tense week? Fret no longer… Friday is finally here.
“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”
– Chef Marcel Boulestin
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.
Simple, cheap, and delicious — photographer/cook daily smogasbord provided these soup-making directions for this comforting red onion soup with Jarlsberg cheese and port:
Red Onion Soup with Port and Jarlsberg
First thing I did was cut up five red onions. I can’t wait till I have professional knife skills, and things like this will take me five minutes to do, until then… A half hour later, I added the sliced onions to a big pot, with the butter, fresh oregano, and bay leaves. I sautéed that for about twenty-five minutes, then added some Benjamin, a tawny port from the Victoria region in Australia, and sautéed for another couple of minutes.
Next, I added the chicken stock, removed the bay leaves, and brought the soup to a boil. Since the recipe doesn’t tell you how long to boil it, I reduced the heat after about five minutes. It would be another two hours before my dinner guests would be arriving, so I left the soup on low heat until they arrived.
While the soup simmered, I started on the bread. The recipe called for four slices of stale bread; lacking that, I cut up some rye bread I picked up locally at Reinwalds Bakery, and put it in the oven for around ten minutes. Next, I coarsely grated the Jarlsberg, and set aside. Later that evening, once dinner was served, I ladled the hot soup into bowls, placed a slice of the rye on top and sprinkled the cheese over it.
Then the recipe says to place the bowls with cheese into the broiler, but lacking ovenproof bowls, I was afraid to do that. So I used my brûlée torch to melt the cheese on top and then served.
Now I want a brûlée torch more than ever…
Whimsical twin geese bento creation by the talented photographer/cook gamene — visit here at Bento Zen for directions on how to make it.
About this unique sourdough bread, photographer/cook treehouse1979 provided the recipe and a description:
It’s white, slightly spicy, and has raisins in it. And the outside has a sugar glaze. Its basically a loaf version of a currant bun, and the yeasty action was done by my sourdough starter. It goes down well with Finn as it has raisins in it (lots and lots of raisins).
Recipe adapted from the “River Cottage Family Cookbook,” so that it worked the sourdough way…
* 100g white sourdough starter
* 450g strong white flour
* 10g salt
* 150g raisins
* 125ml milk
* 75ml water
* 1 large egg
* 2 tablespoons orange marmalade
* 1 teaspoon mixed spice
* Bit of veg oil
* 1 tablespoon granulated sugar
* 2 tablespoons of water
Beat egg into milk and water. Whisk in the white sourdough starter, then mix in 200g of the strong white flour and leave overnight for yeast to multiply (this is the ‘sponge’).
In morning, add to the sponge: the marmalade, the mixed spice, the salt and the rest of the white flour. Mix and leave for half an hour.
Knead. I had to add a bit more flour (less than 50g) at this point to stop it being unworkable. The sourdough starter had quite a high % of water.
Add raisins, knead more to mix them in evenly and then ball the dough up, put it back in bowl, cover and leave until doubled in size (until lunchtime!).
Deflate the dough, let it rest. Grease a 900g loaf tin with the veg oil. Flatten dough and roll it into a loaf-sausage, pop it in the tin, cover (I put it in a medium freezer bag, so there’s room for expansion) and leave to prove for a few hours.
When dough has risen and sticking out of the top of the tin, put into preheated oven (220 deg C) for 12 minutes. Turn temperature down to 190 deg C and bake another 10 minutes, then turn out of tin and put it direct on oven shelf for sides to brown.
Make a syrup by dissolving the sugar in the water and simmer for a few minutes. Brush it onto the crust of the baked loaf. Don’t lick the spoon you used to stir the hot syrup in the pan.
Photographer/cook Jane Doughnut provided this simple recipe for her cilantro lemon rice dish:
Cilantro Lemon Rice Recipe
* 1 cup rice
* Juice 1 lemon
* Just shy of 1 tbsp olive oil
* 2 tsp rice wine vinegar
* 2 clove garlic
* Couple handfuls fresh cilantro
* Dash of sesame oil
* Dash of salt
Cook the rice according to package directions. Put all other ingredients in a blender and mix thoroughly. Pour over warm rice.
Another variation of a recipe from Tastespotting, from Tiffiny Felix, adapted to use what was in my kitchen (though it probably would have been better with the recommended lime vs. lemon).
Simple and light, I think I am enjoying it even more as a cold dish the next day.
One of my all-time favorite Indian dishes is palak paneer. Photographer/cook rasmi1979 provided the recipe link below:
Delicious Indian Cheese and Spinach Curry. Awesome side dish. Can be served with rice, chapati, bread.
Find the recipe here.
Photographer/cook Dimetri dF wrote this about his creative “tortizza”:
A simple pizza, a whole wheat tortilla with pizza tomato sauce. A tortizza, I guess. I had Parmesan and Swiss cheese. Some zucchini, mushroom and green onions. I also had some dried rosemary.
Photographer Steven Tom wrote this about the displayed wedding cakes in New York City:
It was nice outside, so I decided to get off the subway a few stops earlier and walk the rest of the way to work. On my way, I saw these in the window of Citarellas.
The second one on the right was pretty strange. Kinda reminded me of a pineapple.
Fabulous recipe for these lovely Brown Butter Pear Tarts is posted at Food Thinkers, with this preface:
I love to use seasonal, fresh fruits and produce whenever I can, especially if I can work them into a recipe that prominently shows them off at their very best. With spring right around the corner, this poached pear and brown butter tart pays due reverence to one of winter’s sweetest fruits just before it goes out of season.
The recipe for this amazing roasted cauliflower/olives dish is posted here at Girl Interrupted Eating’s food blog.
Much like those boxed “helper” mixes, but so much cheaper and healthier. And just as quick to make. Finicky kids should love it.
Photographer/cook nirbhao provided this easy recipe for this inexpensive ground turkey pasta skillet casserole:
Cut up 2 small onions, a few scallions, and a 3 or 4 gloves of garlic. Heat them in a tablespoon or two of oil (I used canola) on low heat. Add ground turkey, increase the heat, and brown.
Add a pinch of cilantro and black pepper. Maybe more than a pinch, but less than a teaspoon.
Add beef stock concentrate and two cups of water (or two cups of full-strength stock), bring to a boil. Add two cups of corn pasta. Reduce heat and simmer until the water is absorbed into the pasta. Grate some mozzarella and sprinkle it on top.
Is also delicious with peas stirred in.
Photographer/cook kendiala provided the Martha Stewart recipe link for these yummy, easy Portobello, Broccoli, and Red-Pepper Melts:
* 1 small head broccoli, cut into small florets (stalk discarded)
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 4 portobello mushrooms (stems removed), sliced 1/2-inch thick
* 2 red bell peppers (ribs and seeds removed), sliced 1/2-inch thick
* 1/4 cup light mayonnaise
* 1 small garlic clove, crushed through a press
* 4 thick slices country bread
* 4 ounces Gouda cheese, thinly sliced
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese.
Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
Recipe info for this inexpensive ramen noodle dish from photographer/cook Lili Chin:
Cold Noodles with Soboro Pork & Sesame Dressing
I am obsessed with this noodle dish, which I have been eating almost every night for the past week.
The noodles are from those instant ramen packets. I topped with SOBORO PORK (minced pork + ginger, garlic, mushroom soy sauce, sugar, mirin, pepper, green onions), julienned carrots and cucumber, roast seaweed, sesame seed sprinkles, pickled ginger, and mustard.
The sesame dressing is to die for. Ingredients: Rice Vinegar, Mirin, Soy Sauce, Brown Sugar, Sesame Oil, and Tahini.
Photographer/cook and blog mistress Cassidy has the recipe for these Soft Iced Sugar Cookies posted on her food blog, Cooking Gluten (& Dairy) Free.
Photographer/cook sparklemotion0 wrote this about the eggs Florentine dish:
Eggs Florentine w/ Mexican Rice…sort of
Turns out I do not know how to poach an egg. And I was lacking the patience to make it the traditional way of baking the eggs and spinach together. And i hate ham, even fake ham. No biggie, this turned out tasty regardless.
You will need (per serving):
* 2 eggs
* 1 English muffin, sliced in half
* 2 pats of butter
* 2 large handfuls of spinach
* 4 small slices of fresh mozzerella
* 2 slices of fake turkey, or real turkey if you swing that way
* 3 cherry tomatoes for garnish and a flavor explosion
* Mexican Rice mix
Fry eggs. Any way you like ’em. Keep them on low heat whilst doing the rest.
Toast English muffins. Fry up “turkey” slices on medium heat for about 5 minutes, or until a little seared. Toss the spinach on top of the “turkey” while it is frying, and keep it on heat until it is wilted.
Butter English muffin, and apply two slices of the mozz to each english muffin half. On top of the cheese, layer the wilted spinach , the “turkey” and then your eggs. Put some Mexican rice on the side (optional, but I’m a hungry beastess and like me some Mexican Rice).
Garnish w/ cherry tomatoes. Lookie, I kind of made a face with my meal.
Breakfasts for morning, afternoon, or evening meals are fabulously frugal and quick to prepare — our family loves eating breakfast for dinner. Brief description here from photographer/cook Devlyn:
This was so incredibly good. Leftover corned beef and potatoes from Sunday night, cubed in little squares and fried up in butter and goose schmaltz with a carrot, then some oven-roasted cheery tomatoes were mixed in. Served with a fried egg on top, a light sprinkle of spring onions, and honey-beet horseradish-mustard sauce, it was heavenly.
This dessert looks heavenly… photographer/cook smiteme has the vegan recipe for this Caramel Ice Cream with Chocolate Covered Pretzels posted at Easy Vegan.
Almost too pretty to eat. Seafood paella recipe links have been provided by photographer/cook avlxyz:
Not a bad paella if I do say so myself.
I cheated with turmeric and arborio rice instead of saffron and calasparra rice 🙂
Photographer/cook Emily Carlin has another winner here, and she’s posted the recipe for these lovely Chocolate-Orange Cake Balls on her always-awesome food blog, Back to the Cutting Board. Super Bowl get-together, holiday or birthday party, or just for some delicious late-night snacking — these little lovelies will thrill any sweet tooth.
This asparagus soup is an adaptation of a Jamie Oliver recipe — photographer/cook Matt De Turck has the recipe posted here on his blog Danger Motif.
Photographer/cook QlinArt has posted the recipe for this Vietnamese banana pudding and also wrote this about its background:
Yummm. It’s silky and creamy…even I couldn’t believe how savoury this pudding turned out!
The first time I made this pudding was just over 10 years ago when I was living in France. I had bought my first Vietnamese cookbook in the 13th district (13ieme arrondissement) of Paris, in a huge Asian grocery store called Les Frères Tang, on avenue de Choisy. Sadly, I lost the book when I moved back in Montreal. I loved that book so much! It was a thin and slender red book with simple photos of different Vietnamese dishes and very easy to follow recipes, especially for a first-time cook like me back then. It had all the tasty Vietnamese dishes my mother would cook back in Montreal. While I was in France, I was eating mostly french food, didn’t know many Asians and couldn’t find a really good Vietnamese restaurant that would serve home-style dishes. As much as I love french food, I was missing my mother’s home cooking. Thankfully, I had an uncle, my mother’s little brother, who lived 40 minutes away from my place, just across the city (at least, it was the same city), and when he was free, we would go to this great Vietnamese restaurant called Hawai, if I remember correctly. It was a jewel and definitely on my A list of places to go whenever I felt home sick. From the “Pho Bo” (Tonkonese soup with beef) to the “Banh Cuon” rolls(steamed rice flour rolls stuffed with pork), everything was to be found at that restaurant. Right across the street was the Frères Tang store, where I bought my long lost and very missed cookbook. In that book, was a simple recipe of one of my favourite vietnamese desserts called “Che Chuoi Chung”, the tapioca banana pudding. This version called for cooking the tapioca pearls in boiling water and sugar, to which you would add the bananas and the coconut milk. Really delicious.
…I wanted to make this pudding richer in texture and in taste. I eliminated the water and used mostly coconut milk and added a personal touch of cardamon seeds.
For the recipe for this refreshing Tango Berry Smoothie, visit the Vegan Community.
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:
Goat Cheese Lentil Burgers, Chicken Dinner Pie, Somlói Galuska, Stuffed Tilapia, Hawaiian Fried Rice, Blini, Soups & Salads, Cheesy Scalloped Potatoes, Tofu Alfredo, Cute Bento, Lobster Quiche, & More Recipes
Pork & Tomatillos, New Year’s Foods, Espresso Cheesecake Brownies, Red Bean, Potato, & Arugula Soup, Popovers, Chicken & Couscous, Salads, New Orleans-Style BBQ Prawns, Italian Wedding Soup, Recipes, & More