Fab Food Friday Fotos: Chocolate Pear Cake, Pork Potstickers, Vegan GF Raspberry Streusel Bars, Pomfret, Best Hamburger, Shrimp Scallops Veggies Stir Fry, Giouvetsi, Gooey Pecan Pie Cupcakes, Greek Wraps, Perfect Popcorn, More Recipes
Posted By Vicki McClure Davidson on May 3, 2013
“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors — it’s how you combine them that sets you apart.”
~ Chef Wolfgang Puck
FOOD. GLORIOUS FOOD.
Long week? Cruddy week? Push it to the back of your brain and slow down, relax a bit, and leisurely scroll through this week’s collection of fabulous food and drink recipes and photos.
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.
Another delight of a dessert from photographer/cook/webmistress esimpraim, recipe posted at Dishing Up Delights. Here’s her thought process behind her chocolate pear cake creation:
Lately, I’ve been obsessed with the idea of chocolate and pears. I’m not really sure why. I actually hate chocolate and fruit together unless it’s chocolate and strawberry, or maybe chocolate and frozen banana. But, I couldn’t shake this combo out of my head so I went on search to find a simple recipe where I could try it for the first time. This cake is pretty low in fat and of course the pear down the middle fools you into thinking you’re eating something healthy. I love the mellow sweetness of pears with chocolate and I can’t wait to try this flavor combination again. Muffins? Tarts? Suggestions are welcome!
One of my favorite food bloggers, Girl Interrupted Eating, has created an amazing, delectable leg of lamb — for her BBQ lamb recipe and more photos, visit her food blog. She also wrote this:
Cooking using the indirect heat means there is not need to turn the meat, just pop the lid on the BBQ and leave it to cook. Once the meat is cooked and resting, you could use the juices from the roasting dish to make a gravy, but we found the meat moist enough to serve sliced with plenty of salad.
Yum! Recipe and a helpful series of photos to make these pork potstickers are posted here at Appoggiatura.
Quick summary from photographer MookieLuv:
Egg Over Sausage Ragu
Polenta & Sausage Ragu with mozzarella & fried egg. Delicious, savory, and hearty.
If done well, I am a fan of polenta and eggs for breakfast. Lucca does an excellent version of this as well, in a more attractive serving manner.
An inexpensive version of giouvetsi from I Believe I Can Fry (recipe here):
Giouvetsi is a traditional Greek dish of meat, baked in a tomato sauce and served with pasta, typically kritharaki (meaning “small barley”) or hilopites, though many people simply use orzo. Traditionally, this dish is made with lamb and cooked in a yiouvetsi, which is a deep, round clay pot used for baking, much like the Japanese donabe, though a casserole dish or Dutch oven works just as well. My version, however, is made with beef (lamb is expensive, y’all!).
Since the beef is stewed prior to baking, cheaper cuts of beef turn out melt-in-your-mouth tender. AND, I managed to find some lovely chuck roast on sale as well. WIN WIN!
Beautiful wedding cake with sugar orchids — photographer/cook Jamie Anderson wrote:
Lotsa Orchids Wedding Cake
Those are all sugar, all done by hand. I think I only broke one.
Super-easy, super-delicious bruchetta with goat cheese recipe is available here.
Photo by Maya Visnyei at Food Thinkers, and the following reader recipe was provided by Justine Cooper, BC, Canada for this quick-to-make wok shrimp scallops veggies stir fry:
* 1 tablespoon canola oil
* 6 slices of fresh ginger
* 2 cloves of garlic, finely chopped
* 4 large carrots, cut into medallions
* 1/2 head large Chinese cabbage, finely chopped
* 1/2 cup low-sodium vegetable broth
* 20 large shrimp (about 5 oz)
* 6 large sea scallops, halved
* 4 green onions, chopped
* 1 cup sugar snap peas, cut up small
* 1 cup red pepper, chopped
* Sea salt to taste, ground black pepper, to taste
Heat oil in a large wok on medium-high heat. Add ginger slices, garlic, carrots, and cabbage. Bring to a boil and let simmer until cabbage and carrots are tender, about 5-7 min.
Add shrimp, scallops, and all remaining vegetables. Sauté for 5 minutes. Remove ginger slices and top with cilantro.
NOTE: Justine regularly turns this recipe into a soup by adding two liters of low-sodium broth. In a large pot, sauté the vegetables first, then add the broth and seafood; lower heat to let simmer, allowing flavors to meld.
Serves 6 – Ready in 25 minutes
Many more tantalizing recipes and food prep videos at Food Thinkers — a few I want to try include the Buffalo Wings, Cucumber Pineapple Cilantro Refresher, and Chef Sisha Ortuzar’s Roasted Prawns with Salsa Verde.
Awesome-looking old-fashioned, homemade hamburgers — photographer/cook Dave77459 wrote:
My wife and I are fans of America’s Test Kitchen on public broadcasting. This recipe is straight from there. I’d been meaning to make it for some time, and today was the day.
The theory behind the recipe is that hamburger meat ground at the store is compressed and overworked. My family method has been to divide the overworked meat into portions, and then to roll the portions into balls before flattening them. The result is a dense burger.
Instead, this method goes to pains to not overwork the meat. As it fries then, the cheese can drip into the crevasses. The resulting burger is loose, oozy, and quite delicious.
For the recipe, visit here on Flickr.
Photographer/cook Gerda wrote this about making perfect popcorn on your stovetop:
I don’t own a microwave. but thanks to this Simply Recipes recipe it takes me 1 minute and 45 seconds to make perfect popcorn. so I always have kernels at home, just in case.
Perfect result, don’t you think?
Brief summary from photographer/cook HiFiJazz:
Greek wraps for dinner.
My dinner 🙂
Lettuce, tomato, feta cheese, black olives, onion, wrapped in tortillas… Om-nom-nom
Recipe link and info provided by photographer/cook Hane C. Lee:
Shrimp mac and cheese with garlicky sugar snap peas and mashed Yukon golds. Recipe here. incidentally, I made the mashed potatoes with my new vintage potato ricer and oh my god, they come out so much better.
No recipe was supplied for this intriguing fish dish fried in a a banana leaf, but using this background and cooking info about pomfret from iFood.com may be of help:
Pomfret is one of the main fishes in South Asia. They are found majorly in the Indo – Pacific ocean and Atlantic region. It is a perciform fish which belongs to the Bramidae family. This category of fish has more than 30 different known species. It is a bony fish with two separate fins, dorsal fin and anal fin.
Grilling – Grilled pomfret fish is commonly made by marinating the fish and then grilling.
Steaming – Steamed pomfret is a usual part of Thai cuisine.
Baking – Baking is commonly done instead of frying.
Deep frying and shallow frying – Frying is done by battering and encrusting the fish.
Photographer Leslie Seaton shared this handy information about chayote:
Chayote. While there are many varieties and sizes in Mexico, Juan said he’s only ever seen this size and variety here. I enjoy them; they have a crisp texture and delicate flavor, somewhat like a cross between a cucumber and a mild apple. Cooked, they resemble zucchini. Peel these, remove the inner seed and use as a summer squash type vegetable. Little ones are sweeter and tender. In Mexico, there are many varieties. He says it’s delicious chopped, mixed with onions, jalapeno, garlic, tomatoes, and roasted in the oven until everything is tender and the flavors have melded. Top with sour cream. Keep in fridge for up to a week.
More info from Wikipedia about chayote, which is also called christophene, cho-cho, mirliton, pear squash, vegetable pear, and other names:
The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
Pinch me, I’m dreaming… Lovely brown sugar cupcakes with pecan pie filling and whipped cream topping — bourbon optional. Recipe here, provided by photographer/cook freakgirl.
These tempting raspberry streusel bars should be a hit with all ages — the fact that they’re vegan and gluten-free is a bonus for those on special or restricted diets. Webmistress/cook/photographer Elana provided the recipe link below and gave this overview:
Gluten free, grain free raspberry streusel bars, made with high protein almond flour, lightly sweetened with xylitol.
This recipe for vegan raspberry streusel bars is based on one by Brittany at Real Sustenance. Ever since she posted her delicious looking recipe last year during the holidays, I’ve been wanting to make it.
I adjusted her recipe by removing the sweetener from the crust and by increasing the amount of high protein items in the streusel so the topping would be a bit less sweet as well. I hope you like these gluten-free dessert bars as much as we did.
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:
Mango & Paprika Pork, Strawberries & Blueberries, Chocolate Stout Milkshake, Shahi Paneer, Salads, Peanut Noodles & Chicken, White Chocolate & Orange Cookies, Roasted Root Veggies, Kazunoko Kombu, More Cheap Recipes
Salmon Crumble Pie, Paleo Brownies, Seafood Soup, Grain & Greek Yoghurt Parfait, Roasted Cabbage, Thai-Style Chicken in Peanut Sauce, Orange Marmalade & Chocolate Shortbread Bars, Stir Fried Egg Noodles, More Frugal Recipes
Chicken & Barberry Rice, Molten Chocolate Cake, Cottage Pie, Rice on Green Beans, Dutch Tuna Melts, Irish Coffee Gateau, Cheesy Black Rice, Brazilian Fish Stew, Pineapple Chicken Curry, More Frugal Recipes
Double Chocolate Cranberry Gingerbread Muffins, Takoyaki, Snoopy Bento, Leftover Hamburger Soup, Vanilla Extract, Eggplant Caponata, Spare Ribs, Hummus, Meat & Potatoes Chili, Cabbage Crunch Slaw, Preserved Lemons, & More Cheap Recipes
Kimbap, DIY Wedding Cakes, Penne & Cannellini Beans, Chicken Cabbage Salad, Ham & Bean Soup, Raw Sweet Corn & Cashew Chowder, Beefy Pasta Dish, Smoked Mackerel Fishcakes, Mint Tea, Crawfish Étouffée, & Cheap Recipes
Caramelized Onion & Garlic Chicken, Tropical Smoothies, Spicy Sausage Hash, Bacon Jam, Soups & Salads, Enchilada Casserole, Deviled Kidneys, Zucchini Herb Pizza with GF Crust, Meatballs & Pasta, Chili Cheese Chicken, & More Frugal Recipes
Tex-Mex Potato Soup, Caramelized Bananas, Seared Pork Chops, Chocolate-Dipped Peanut Biscotti, Crevettes à l’Indienne, Quinoa & Veggies, Buffalo-Style Fried Green Tomatoes, Breakfast Tacos, More Thrifty Recipes
Roast Beef Lomo, Indian Chicken Potato Stew, Chocolate Coconut Almond Cookies, Breaded Chicken, Pasta & Walnut Sauce, Monkfish Tagine, Chicken with Tomato Saffron Vinaigrette, Ginger Fried Rice, Avocado Tomatillo Cucumber Soup, Lentils, & More Recipes
Stilton & Green Tomato Chutney Stuffed Burgers, Cantucci, Pasta with Sausage, Thai Beef Salad, Banana Bento, Potato Cakes, Beet Green ‘Spanakopita,’ Daddy’s Fried Chicken, Roasted Apricots, Meat Muffins, More Thrifty Recipes