Fab Food Friday Fotos: Ponzu Noodle Salad Bowl, Banana Cheesecake, Cheese & Ham Tart, Peruvian Garlic-Lime Chicken, Spinach Lemon Pesto, Pork Chop Stuffing Bake, Okra, Chicken & Eggplant Gumbo, Thrifty Recipes
Posted By Vicki McClure Davidson on April 13, 2012
“You can never have enough garlic. With enough garlic, you can eat ‘The New York Times’.”
~ News correspondent Morley Safer
FOOD. GLORIOUS FOOD.
Garlic rocks, and so do Fridays.
Another week’s nearly over, another Friday has finally arrived — and with this Friday’s arrival, more mouth-watering food photos to enjoy and more frugal recipes to help keep down the skyrocketing food budget. Kick off your shoes and settle back with a soothing, warm beverage… simply enjoy.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one thrifty recipe will always be included.
Frugal, fresh, beautiful fat-free lunch or dinner (I would go for it even at breakfast) — photographer/cook jazzijava (aka Sarah Reid, holistic nutrition student and nutritional counsellor) has the recipe posted on her What Smells So Good? blog, and wrote this brief ponzu noodle bowl summary:
Ponzu Noodle Bowl
Summer veggies team up with a light, citrusy Ponzu sauce and a shot of peppery heat for a delicious, fat free lunch. Shirataki noodles are made from konjac flour — a high-fiber, low calorie substance that is great for the digestive system — but if you don’t like them or can’t find them, cellophane or bean thread noodles work just as well. Makes 2 large (main dish) servings (add some protein like tofu or shrimp for a heartier meal) or 4 side servings.
Check out some of Sarah’s other tasty recipes at the food blog, like these with amusing titles that have me intrigued: Mom’s Spectacular Stuffed Salmon, Cheap n’ Cheerful Carrot-Raisin Muffins, and Hummus Like Grandpa’s – Grandpa’s “Yummus”.
Photographer/cook Elana provided the recipe link and wrote this about her gluten-free gingerbread apple crisp:
If you are on a special diet, this gluten free, grain free Paleo friendly dessert recipe will likely work for you. Further, I like this Gingerbread Apple Crisp because it’s festive enough to bring to a party (or serve to guests in your own home) and also healthy enough for those needing to stay away from certain foods (sugar, gluten and dairy come to mind).
Photographer Danakochan noted this:
Steak is even better with veggies from our garden.
Steak + Apples and tomato salad from the tree and vine in our yard. Green beans from our garden, too — with a side of macaroni and cheese — YUM!!
Photographer/cook hey skinny wrote this Asian noodle recap:
This is my first attempt to recreate one of my favorite dished from Ba Ren, a local Szechuan restaurant.
This round was too spicy, and a few other tweaks, but it is basically there. Apparently, this is a very common street dish around Szechuan province, so a recipe was easy to find…
Basically, it is as follows: garlic + ginger + Szechuan peppercorns + sesame paste + soy sauce + hot chili oil. It is super awesome.
Update: I went back to Ba Ren since trying out this dish and have concluded that my version is superior… but go to Ba Ren whenever you are in San Diego Town, it’s awesome.
Photographer/cook William Andrus provided the recipe and recipe link for this flavorful Peruvian chicken dish:
Peruvian Garlic-Lime Chicken
* 3 tablespoons extra-virgin olive oil
* 1/4 cup lightly packed fresh mint leaves
* 2 tablespoons kosher salt
* 6 medium garlic cloves, peeled and roughly chopped
* 1 tablespoon ground black pepper
* 1 tablespoon ground cumin
* 1 tablespoon sugar
* 2 teaspoons smoked paprika
* 2 teaspoons dried oregano
* 2 teaspoons finely grated zest and 1/4 cup juice from 2 limes
* 1 teaspoon minced habanero chile (see note)
* 1 (3 1/2-to 4-pound) whole chicken
Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat. Rub half of paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wingtips underneath chicken. Place chicken in gallon-size zipper-lock bag and refrigerate at least 6 hours and up to 24 hours.
Adjust oven rack to lowest position and heat oven to 325 degrees F. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees F, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.
When oven is heated to 500 degrees F, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees F in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking.
Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. Carve chicken and serve, passing Spicy Mayonnaise separately.
* 1 large egg
* 2 T. water
* 1 T. minced onion
* 1 T. juice from 1 lime
* 1 T. minced fresh cilantro
* 1 T. canned pickled jalapeno, minced
* 1 medium garlic clove, minced or pressed
* 1 tsp. yellow mustard
* 1/2 tsp. kosher salt
* 1 c. vegetable oil
Process all ingredients except oil in food processor until finely chopped, about 5 seconds. With machine running, slowly drizzle in oil in steady stream until mayonnaise-like consistency is reached, scraping down bowl as necessary.
Tarts are an excellent way to use up leftovers — photographer/cook Fahara has posted a link to her tart recipe on her food blog Souperior, and also wrote this brief summary:
Cheese & Ham Tart
All-butter puff pastry, brushed with Dijon mustard and layered with cheese (Emmenthal, Ossau Iraty, & Brie), and smoked ham. Served with some pickles.
As featured on Souperior.
Other tart recipes I’d love to try include Fahara’s roasted baby tomato and pesto tart with a Parmesan crust and oven-dried tomato and Blue Vinny tart.
Photographer Waleed Alzuhair provided this description of this Saudi Arabian chicken dish:
This is one of the most common dishes that was imported from Bukharistan pilgrims. Hundreds of years ago, Muslim pilgrims used to travel long distances from all parts of the world, to visit Mekka. Once they settle in, it would be hard for some of them to go back, and that’s how such rich meals got introduced to the Saudi Arabian community.
It consists of rice, cooked with tomato, and usually served with grilled chicken, hot tomato sauce, fresh watercress, & onions. On the side, it’s optional to add vegetable soup (called “Edam”).
Nocino is a dark liqueur that originated in Italy and is made from unripe green walnuts. Photographer/nocino maker Gabriel Amadeus wrote:
Nocino is here!
Bottled up the nocino today. Very sweet, spicy, earthy taste, it will be interesting to see how it ages.
Apparently, nocino is easy to make and is appreciated as a gift (whether it’s a gift to yourself or to others, wink wink). So, if you live in an area with walnut trees, here are a few recipes for DIY nocino, posted at ItalianFood.About.com, Discover Italian Food, and Edible Seattle.
Remember, the walnuts must be unripe.
Photographer/cook sierravalleygirl provided the link for this lovely Asian pear salad, and also wrote this:
Steal this recipe here.
The recipe uses 5 different fresh herbs: Vietnamese coriander or rau ram, cilantro, sweet basil, ginger, & mint. The dressing is made up of 10 ingredients. Talking about complex taste, it was indeed very complex and the dish was delicious.
I have been to Straits Cafe in Palo Alto and San Francisco. The same dishes I often ordered have never been consistent. The seabass cooked in parchment paper seems to be the best of all time and consistently prepared. I do prefer the location in SF over that in Palo Alto.
Broiled Nachos by Jon Sullivan.
A delightful summer drink, and much cheaper to make yourself at home — photographer Maroon Michelle provided instructions:
Yummy… watermelon smoothie with mint leaf garnish.
This macro photo of spearmint leaf garnish in a watermelon smoothie is inspired by Martha Stewart’s recipe for watermelon limenade. I veered off from Martha’s recipe by adding orange juice & ripe bananas for sweetness, but no vodka because I was just preparing the drink for a smoothie :).
Cut some spearmint leaves from the front yard garden for the garnish. Loved the color contrast of green mint leaves against the pink watermelon puree in a clear glass. I cut out the macro shot of the drink and pasted in on a black background in PhotoShop.
A rough translation of the term Lasang Pinoy could be “a taste of something Filipino” or “the Filipino taste.” “Pinoy” is slang expression for Filipino. Photographer queenkv wrote this about the photo of lasang pinoy street food of lumpia, the Filipino version of fried spring rolls or taquitos, in Las Vegas:
Lasang Pinoy: Street Food
Father Jerry couldn’t join us for food – but he wanted to sample a little bit of everything. He wanted to try the lumpia. We put a take-away plate together with these addictive rolls, pansit, bbq and rice.
Lumpia is the easiest food to introduce people to Filipino cuisine. I remember having school and skating friends over for meals at my old house in Diamond Bar. These fried egg rolls were a hit with just about everybody.
According to my dad, my mom has a decent recipe for lumpia. However, it’s for them easier to buy frozen lumpia from Green Hills and fry it up for company. I prefer the pork-filled lumpia over the vegetable offerings. The veggie lumpia has too much of a vinegar bite for my palate.
Good dipping sauces for lumpia include soy sauce, sweet and sour, vinegar, and sweet chili sauce. They freeze well — to try your hand at making them yourself from scratch, check out these recipes at Ramen Days, Chow, Cooks.com, Food Network, and Panlasang Pinoy.
Recipe for photographer/cook Annabel Vita’s herby lemony roasted fish wrapped in bacon with lemon mayo is posted here.
I’m about to drool… Photographer/cook Anouk Stricher provided this recipe:
~° RECIPE °~
For the crust
* 180 g Mc Vities biscuits
* 4 tbsp unsalted butter, melted
* 1/2 tsp vanilla extract
For the filling
* 3 bananas
* 500g Ricotta, room temperature
* 2 tsp whipping cream
* 3 eggs
* 90 g white sugar
* 2 tbsp of lemon juice
Preheat oven to 350°F (180°C). Blend Mc Vities with butter and vanilla extract until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of a 7-inch-diameter springform pan. Bake crust during 10 minutes. Cool.
Lower the oven temperature on 320°F (160°C). Mush bananas with lemon juice.
Blend ricotta, cream, sugar, and add the mashed bananas. Add eggs, one at a time, beating well after each addition. Pour the filling onto the biscuit base and bake for 50 minutes. Turn off the oven and leave the cake in for another hour. Take it out and let it cool completely until you refrigerate it.
Can be served with a chocolate sauce.
Quick baby back ribs description from photographer Zagat Buzz:
The St. Louis cut baby back ribs are smoked more than six hours and served with three different sauces from which to choose.
Photographer/cook Mariam Wilcox has more photos and the recipe for this vibrant, vegan and gluten-free spinach lemon pesto posted at Sometimes I “Veg” food blog:
This pesto is amazing. If pine nuts didn’t cost so much per pound, I would call this my new favorite veggie dip. I had some spinach I needed to use, and it was nice to make a pesto out of something cheaper than basil when isn’t available locally.
Stunning photo — love the tablecloth.
Thick, rich, and inexpensive, photographer/cook avlxyz has a winner of a gumbo here:
Okra, Chicken, and Eggplant Gumbo
I love this thick, stodgy, tomatoey, roux-based gumbo, but I’m not sure how authentic it is since I’ve never had gumbo before.
Very loosely based on these recipes:
Kids should love this casserole for dinner — quick and easy on the food budget. Photographer/cook sweet mustache provided the recipe for this pork chop stuffing bake:
Pork Chop Stuffing Bake
The recipe is from a magazine put out by Kraft called “Food & Family”. I have to admit I wasn’t too sure of this one, but my wife thought it sounded really good, so we gave it a try. It was actually pretty good and it turns out I liked it better than she did.
* 1 pkg (16 oz) Stove Top Stuffing mix for chicken
* 1.5 lbs boneless pork chops
* 1 can (10 3/4 oz) can condensed cream of mushroom soup
* 1 large onion, chopped
* 1/2 tsp dried thyme
* 1/2 cup shredded cheddar cheese
Preheat oven to 350 F. Prepare stuffing mix as directed on package (takes about 10 mintues).
Meanwhile, heat large ovenproof nonstick skillet over medium-high heat. Add chops; cook 4 minutes on each side. Mix soup, onions and thyme and spoon over chops. Top with the stuffing; sprinkle with cheese.
Bake 20 to 30 minutes or until chops are done.
I actually made the pork chops in a regular skillet and then put them in a baking dish and then mixed everything together. The broccoli was fresh, trimmed and cooked in the microwave on high for 4 minutes, add seasoning and stir and cook another 4 minutes.
All very good.
So cool — I want these carp Jello molds… photographer Adam Rice wrote:
We found these jello molds at an Asian grocery and couldn’t resist. Never has jello been more awesome.
Filling the molds was even fussier work than it looks like.
Hearty fare here — photographer/cook avlxyz provides links and a description:
Baked Mushrooms, Parsnip Purée, and Steamed Cabbage
Another lazy dinner, this time with Baked Mushrooms, Parsnip Purée and Steamed Cabbage, and chestnut and parsnip soup.
The parsnip purée was unbelievably smooth! But I think it was a bit on the slimy side for my liking, maybe it was the dollop of butter I used 😛
The mushrooms were baked like su-lin’s, but I used fresh thyme and oregano from the garden and olive oil. Quite good, but I would have preferred more roasting juices to drizzle over my parsnip purée!
These unusual science fiction-esque cookies with atomic symbols crack me up. Photographer/cook distopiandreamgirl recaps these cool-looking cookies:
Atomic Symbol Cookies
Martha Stewart’s butter cookie recipe, flavored with orange with royal icing and dragees on a vintage melmac platter to accompany a showing of Doctor Atomic.
Brief summary from photographer/cook Alexandra Moss:
Caramelized romanesco cauliflower. One of my new favorite vegetables. We saw heads of these at the Union Square greenmarket on Saturday, and we couldn’t resist. I never imagined it would actually taste this amazing, though!
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:
Red Pepper Jelly, Savory Bread Pudding, Marilyn Monroe Butter Sculpture, Mexican Egg Salad, Chocolate Walnut Biscotti, Kimchi, Vegetarian Caesar Orzo & Asparagus, Pico de Gallo, Quimbombo, Käsegebäck, & More Recipes
Oyster Po’ Boy Sliders, Bao Wan, Collard Greens & Smoked Ham Hocks, Carnival Cookies, Thrifty Casseroles, Madeleines, Vegan Noodles, Southern Green Beans & Potatoes, Creole Stuffed Peppers, Gumbo, More Recipes
Grilled Chicken Taco, Peanut Butter French Toast Sandwiches, Aubergine Curry, White Cheddar Grits & Ham, Pumpernickeleis, Soups & Salads, Cashew Chicken Stir Fry, Filled Mushrooms with Tomatoes, Easy Recipes, & More
Golden-Crusted Brussels Sprouts, Asian Meatballs, Chocolate Cheesecake, Oxtail Suet Pudding, Marmalade Chicken, Pumpkin Risotto, Gluten-Free Leek & Potato Soup, Warm Spinach Mushroom Salad, More Frugal Recipes
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