Fab Food Friday Fotos: Sunday Chuck Roast, Chilaquiles Casserole, Asian Lentil Rice Wrap, Chocolate Streusel Banana Coffee Cake, Zucchini Gratin, Gluten-Free Walnut Apple Cake, Bacon & Leek Risotto, Mac & Cheese Nacho Bake, More Thrifty Recipes
Posted By Vicki McClure Davidson on September 21, 2012
“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.”
~ American novelist Thomas Wolfe
FOOD. GLORIOUS FOOD.
As an Arizonan, I’m welcoming the end of summer. Tomorrow morning marks the autumn equinox (aka autumnal equinox) — Washington Post has posted extensive information about it, explaining why we experience loss of daylight time and quicker twilights in the fall.
As in all postings of “Fab Food Friday Fotos,” when they’re available, recipes and recipe links will accompany select photos, with a guarantee that at least one frugal-minded recipe will always be included. Kick back and enjoy this week’s fabulous food photos and recipes.
I’ve always loved a good and cheap chuck roast and, when cooked correctly, it’s outstanding. Chuck roast is a highly flavorful, inexpensive cut of beef that’s been taken from between the neck and shoulder blade of the cow. Because of the connective tissues and muscles, this beef roast will easily become tough if not cooked correctly. “Slow and low” cooking tenderizes it, making it melt-in-your-mouth amazing, despite being a cheap meat cut.
Photographer/cook 46137 has provided the Epicurious recipe link for this fabulous Sunday dinner chuck roast. Smells deliciously like my grandma’s kitchen when I was a kid…
For more meat and roast cooking tips, check out the cooking method details posted on the Frugal Café main website.
Super-easy, super-delicious chicken salad — instructions provided here by photographer/cook the crab and monkey:
Chicken salad with spinach, celery, and avocado dressing. Easy conversion to vegan by substituting for the chicken — with, for instance, tofu braised in Mae Ploy sweet chili sauce.
The avocado dressing is amazing: just an avocado, a handful of basil leaves, one garlic clove, 1/4 cup olive oil, juice of one lime, salt and pepper, puréd in a blender or food processor. It comes out thick enough to spread on crackers (make mine Rye Krisp) or a bagel, so you have to whisk in a little water to drizzle on the salad.
About these yummy-looking, healthful, and cheap Asian lentil rice wraps, photographer/cook ethicalcannibal provided the Batter Licker recipe link, and wrote:
These spicy lentil-stuffed cabbage rolls were so packed with flavor (not to mention nutrients and other healthful qualities) and so satisfying that I craved them for a few days afterwards. Needless to say, I was glad I had not halved the recipe, as it made for some wonderful weekday lunches.
Photographer/cook Emilie Hardman lists the ingredients (sorry, no measurements were included) for her gorgeous Brandy Peach Parfait:
Sautéd peaches with brown sugar and brandy, coconut, pistachios, and unsweetened soy yogurt.
Photographer/cook leoslo used this easy Ina Garten recipe that is posted at Food Network.
As wonderful as Gruyère cheese is for baking and melting, if necessary, you can substitute any other hard yellow cheese, although it will taste different:
Zucchini Gratin Recipe
* 6 T. (3/4 stick) unsalted butter, plus extra for topping
* 1 lb. yellow onions, cut in 1/2 and sliced (3 large)
* 2 lb. zucchini, sliced 1/4-inch thick (4 zucchini)
* 2 tsp. kosher salt
* 1 tsp. freshly ground black pepper
* 1/4 tsp. ground nutmeg
* 2 tsp. all-purpose flour
* 1 c. hot milk
* 3/4 c. fresh bread crumbs
* 3/4 c. grated Gruyère
Preheat oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8- by 10-inch baking dish.
Combine the bread crumbs and Gruyère and sprinkle the mixture on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits, and then bake for 20 minutes, or until bubbly and browned.
Simply hilarious. Photographer chickenlump wrote, “I swear, it looked like that when I cut into it. Including the eyes…”
A hearty, spicy dish, especially good when the nights are getting cooler. Photographer/cook Rooey202 used Eating Well online magazine’s Mexican casserole recipe (which can be made ahead and refrigerated), and which has this intro:
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level, so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.
Wikipedia provided more information about thrift-minded chilaquiles:
Chilaquiles — from the Nahuatl word chīlāquilitl — is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sweet Mexican cream (crema), and it is served with refried beans. Like many dishes, regional and familial variation are quite common.
In central Mexico, it is common for the tortilla chips to remain crisp. To achieve this, all ingredients save the salsa are placed on a plate and the salsa is poured at the last moment, seconds before serving. It is commonly garnished with cream, shredded queso fresco, raw onion rings, and avocado slices.
Kids of all ages should love this — summarizing recipe instructions for photographer/cook Matt DeTurck’s Mac & Cheese Nacho Bake:
Mac & Cheese, beef, spices, tomato, tortilla chips, Cholula, salsa, and sour cream.
Velveeta shells & cheese prepared according to the box. Ground beef browned and drained, then made to be like taco meat (add in the taco seasoning and some water, simmer for time written on package directions).
Then layer: one layer of mac&cheese, then the beef, sprinkled some of the corn and black beans we had prepared for the salad, then layered on top the rest of the mac&cheese. Topped with crushed up tortilla chips and shredded nacho cheese and baked in the oven at 350 deg F for 20 – 30 minutes. Served with more chips if desired, and a dollop of sour cream and salsa.
Quick summary from photographer/cook captaincinema:
I made Deborah Madison’s recipe for mushrooms & homemade croutons baked in the oven with an egg on top.
Photographer Anna Lee wrote this about the soy sauce crabs:
I’ve tried raw soy sauce crabs a few times, but I didn’t really like them until I had them at Kungiwa Jip. Gavin and I ordered 2 servings, but they were pretty big crabs, so I think 1 serving would have been enough for us. They are a bit salty so they go really well with just a bowl of plain rice and some doenjang (bean paste) soup.
Photographer/cook/webmistress Emily Carlin’s recipe for this mouth-watering Banana Coffee Cake with Chocolate Chip Streusel is posted on her fabulous food blog Back to the Cutting Board. Emily also wrote this about her banana coffee cake:
I had a bunch of overripe bananas that I didn’t want to go to waste, so I was going to make some banana bread. That’s what you do with overripe bananas, right? But I couldn’t help thinking how boring that is. I have a great banana bread recipe from my mom, but that’s the point, everyone and their mom already has a great banana bread recipe on hand. So I made it my mission to find something different to make with overripe bananas and boy, did I hit gold. This banana coffee cake recipe is AWESOME! I’ll be making this again and again. If I have kids, they will have this recipe from me, just like I have my mom’s banana bread recipe. That’s how good this stuff is.
Simple, fresh, and easy fruity ice cream topping from photographer/cook /*dave*/ — I’m curious about how it tastes with the vinegar:
Ice Cream and Berries
As strange as it may sound, I found out that you can make a pretty tasty ice cream topping from a mixture of berries and balsamic vinegar with a sprinkle of sugar!
* 1 c. strawberries
* 1 c. blueberries
* 1 c. raspberries
* 1/4 c. balsamic vinegar
* 1 tsp dried basil
* Sprinkle of sugar
Photographer/cook Grace Maghanoy’s recipe for her fried fish in tamarind sauce is supposed to be posted on her food blog Personal Cook Files, but try as I may, I couldn’t locate it. Did find a number of other intriguing fish dishes and recipes, though, including her Creamy Spanish Mackerel with Lemon and Mint.
This recipe for this bright-green cilantro pesto is also posted on photographer/cook lillieinthecity’s blog:
A few days ago, I made this pesto with a big bunch of cilantro from last week’s CSA bushel. The pesto was a huge hit with friends at a “homemade happy hour” night. And so I was excited to find another cilantro bunch in this week’s bushel. This pesto has a big fresh zesty taste with an awesome punch of garlic. If you like cilantro, you will love this.
Cilantro Pesto (an estimated recipe)
* Bunch of cilantro
* 5 cloves of garlic
* 1/2 cup of olive oil
* Juice of half lemon
* Some Parmesan cheese
* Salt & pepper
(optional) chopped nuts–pine nuts, walnuts, etc.
Rinse the cilantro, and try your best to remove the softer leaves and steams from the hard, lower stems. Then mince the garlic. put cilantro, pesto, and all other ingredients into a blender. Purée until smooth. Eat on pasta, toasted bread, crackers…or eggs!
Bacon, leeks, and risotto… what could be better? Photographer/cook Bobbi Bowers has provided the link to her recipe posted on her food blog Fresh and Foodie for this dish (it serves 6), and wrote this summary:
Risotto. Quite possibly the world’s most perfect meal, and one of my absolute favorite things to cook. I love how the simple grains of rice come together to create a creamy, indulgent dish of loveliness. It’s very satisfying.
I’ve mentioned in previous posts that I love risotto not only for its flavor, but also for its versatility. Once you’ve mastered the basic method, the possibilities are endless. I’ve made a ham and sugar snap pea risotto, fresh mozzarella and tomato risotto, even a mushroom and shallot risotto using red wine rather than white. It’s definitely a recipe that’s fun to play around with.
Hidden amongst my embarrassingly large pile of recipes torn out of magazines was this risotto recipe from Bon Appetit. You’ll find leeks in many risotto recipes, but this was the first time I’d ever seen bacon. I knew I had to try it.
So easy to make — photographer/cook Becky Striepe wrote that her vegan whoopie pies were made from green tea chai cookies and spicy ginger frosting. The creative possibilities for making other unique homemade whoopie pies are staggering.
Photographer Jeff Kovacs wrote this summary:
Pork bone broth with homemade noodles, roast pork, bacon, menma (bamboo shoots), kamaboku (fish cake), soft-boiled egg, green onion, fried garlic chips, and lots of chili oil.
Fascinating description and history of muffulettas from photographer Wally Gobetz:
New Orleans – French Quarter: Central Grocery Company – Italian Olive Salad
Central Grocery Company, at 923 Decatur Street in the French Quarter, is a small, old-fashioned Italian-American grocery store. Salvatore Lupo, a Sicilian immigrant, opened the store in 1906 and operated it until 1946 when he retired and his son-in-law, Frank Tusa took over. Today it is owned by Salvatore T. Tusa, Salvatore’s grandson and two cousins.
It is famous as the original home of the muffuletta, which Lupo invented to feed the Sicilian truck farmers who sold their produce at the Farmer’s Market. Pronounced moo-foo-LET-ta by the Central Grocery proprietors, or muff-uh-LOT-uh by locals, or simply referred to as a “muff”, it was only known locally known until the late 1960s. As tourism in the French Quarter grew, so did the sandwich’s fame. A typical muffuletta consists of one round muffuletta loaf, about 10 inches wide and split horizontally. The loaf is then covered with a marinated olive salad, then layers of capicola, salami, mortadella, emmentaler, and provolone. The olive salad is considered the heart of the sandwich, and consists primarily of olives, along with celery, cauliflower, carrot, and seasonings, covered in olive oil and allowed to combine for at least 24 hours.
Photographer/cook Elizabeth Thomsen provided the recipe link for this gluten-free walnut apple cake below:
Gluten-Free Walnut Apple Cake
I’m not much of a cook and I especially dislike baking because of the need for accurate measurements, but I wanted to bring a gluten-free dessert to Thanksgiving dinner. I found this recipe online at the My German Kitchen in the Rockies blog: Walnut Apple Cake (Gluten-free).
I followed it precisely other than using a ceramic baking dish rather than a springform pan and it tasted great!
I truly love this vintage ad — the long gloves and feathered hat are awesome, so characteristic of the 1950s. Swift’s Allsweet margarine is no longer around. Since I’d never before heard of it, I searched for background info, to no avail, but I did find a few more vintage ads for Allsweet margarine. I also located a photo of an old billboard for it, found on the Duke University library photo archives site.
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:
Polish Zurek, Raw Okra Salad, Mini Chocolate Cupcakes, Steak with Cilantro Sauce, Gluten-Free Sesame Chicken, Corn & Seafood Jambalaya, Lebanese Lamb Stew, Tuna Croquettes, Collard Greens & Bacon, & More Frugal Recipes
Date Nut Cookies, Sausage Hash, Baked Sea Bass, Matryoshka Bento, Wakey Wakey Breakfast Muffins, Stir Fry Ox Heart, Green Bean, Mushroom, & Hazelnut Salad, Vegan Onion Soup, Quiche, Triple Chocolate Banana Ice Cream, Lebanese Roasted Eggplant, & More Cheap Recipes
Caribbean Coleslaw, BBQ Pork Ribs, Pepper Cornbread, Fruit Pizza, Pepperoni Grilled Chicken, Mighty Rhino Cookies, Grilled Shrimp, Menemen, Cambodian Catfish, Blueberry Bread, Chicken in Milk, & More Frugal Recipes
Taco Salad, Chinese Cabbage Rolls, Beet-Lemon Cupcakes, Amish Chicken Pot Pie, Peach & Blueberry Rustic Tart, Squash & Turkey Casserole, Buttermilk Bacon Ranch Mac & Cheese, Tres Leche, Vietnamese Beef Jerky, More Cheap Recipes
Chocolate Strawberry Shortcake, Mini Wellingtons, Coffee Granita, Chicken Satay, Spicy Italian Lentil Soup, Honeyed Fig Crostata, Green Chile Pork Chops, Salmon & Baby Spinach, Sesame Ginger Salad, Steak & Horseradish Sauce, Veggies, & More Recipes
Slow-Cooker Cilantro-Lime Pork, Tomato Paella, Orange Olive Oil Cake, Creamy Chicken Broccoli Pasta, Great Northern Bean Salad, Indian Molahootal, Kung Pao Tofu Rice Bowl Salad, Zucchini Rolls, Mexican Baked Eggs, More Recipes
Bubur Ayam, Orange Ginger Chicken, Taco Soup, Banana Oat Bars, Egg Sausage Casserole, Potato Pizza, Spiced Wild Plums, Cute Bento, Red Rice Salad, Coconut Carrot Cake, Melon & Beef, White Miso Soup, & More Cheap Recipes
Tamarind Glaze Lamb Ribs, Asparagus Basil Salad, Bacon Baklava, Stained-Glass Cookies, Bobotie, Gluten-Free Granola, Miso Baked Eggplant, Mexican Chicken & Beans, Hanami Sandwiches, Greek Tomato Salad, & More Thrifty Recipes
Bulgur Feta Mint Salad, Lemon-Strawberry Icebox Cheesecake, Chipotle Chicken Chowder, Sausage Casserole, Apple Bacon Stuffing, German Chocolate Cupcakes, Carrot Tangerine Curry, Lemon Cucumber & Heirloom Tomato Carpaccio, & More Recipes