Cool Recipes images
A few nice recipes images I found:
Pumpkin Pie Soufflé
Image by djwtwo
Tonight’s experiment: soufflés made with the same basic flavors as pumpkin pie, since we’re getting close to Thanksgiving. I’ve been futzing around with soufflés a bit lately, with varying degrees of success. The recipe I give below is as I baked this, and I thought it was a decent enough dessert, but if I were to make this again I’d probably mix in a few tablespoons of flour or corn starch to help cope with the moisture in the pumpkin, and add 1/4 c. of brown sugar to go along with the maple sugar, since it could have used a bit more sweetness. They also probably could have stood another few minutes in the oven, again to drive out a bit more moisture.
The window of opportunity for photographing these is vanishingly small. Because the base is so moist, they don’t rise to great heights to begin with, and in the 2 or 3 minutes it took me to get them out of the oven, framed, and shot, they had already lost about a 3/4" of height.
There were just shot in the light from my range hood, with my camera pre-positioned on a tripod. I did some tonemapping in Photomatix to help cope with the overly-heavy shadows that resulted.
(Edit 11/27/2011 – thanks for including this shot in the November 24th Flickr blog entry! I was wondering where all these hits came from…)
Ingredients
1 16 oz. can pumpkin purée
1 whole egg
4 egg whites
1/2 c. light cream
1/4 c. maple sugar
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
heavy pinch of salt
1/8 tsp. cream of tartar
2 tbl. butter
2 tbl. granulated sugar
powdered sugar for dusting
Directions
Preheat your oven to 400°F. Arrange a rack on the lower middle position.
Butter the bottom and sides of 4 10 oz. ramekins, and swirl in the granulated sugar to coat. Discard any sugar that does not stick to the butter.
In a large bowl, combine the pumpkin, maple sugar, whole egg, cream, spices, and salt and whisk together. (If modifying the recipe as I discuss above, add the flour/corn starch and brown sugar as well.) In a separate, clean bowl, combine the egg whites and cream of tartar, and beat until stiff peaks form.
Add 1/3rd of the beaten egg whites to the pumpkin base and stir to combine. Then gently fold in the remaining egg whites, 1/3rd at a time, just until no streaks remain.
Divide the batter between the 4 ramekins. Smooth the tops, and run your finger around the outside lip of each ramekin.
Put the 4 ramekins on a baking sheet and put in the preheated oven. Bake 35 minutes. Do not open the oven to check on them!
Remove from the oven, dust with confectioners sugar, and serve immediately.
curried apple pilaf
Image by chotda
yet another from eric gower’s "the breakaway japanese kitchen": japanese short-grained rice cooked in fresh carrot juice, with fuji apple, slivered almonds and cilantro, seasoned with ginger, garlic, cinnamon and curry. recipe link
Tostitos Artisan Recipes Fire-Roasted Chipotle Chip
Image by theimpulsivebuy
Read a Tostitos Artisan Recipies review here
Cool Recipes images
Check out these recipes images:
Cookbook Recipe Swap
Image by Pioneer Library System
Trade favorite recipes and exchange cookbooks. Demonstration on making brown paper sack cookbooks.
Feb. 18
Cookbook Recipe Swap
Image by Pioneer Library System
Trade favorite recipes and exchange cookbooks. Demonstration on making brown paper sack cookbooks.
Feb. 18
Nice Recipes photos
Some cool recipes images:
…a Wonderful, Awful Idea
Image by djwtwo
(Mostly wonderful.)
For the last few years, I’ve been making different flavored syrups as a Christmas gift for friends. This year’s batch was an orange-cardamom syrup with vanilla. Along with the syrups themselves, I usually try to give a few suggestions as to what the syrup might be good with, beyond the obvious “put it on pancakes”. I came up with a few cocktail recipes last year (the “Ginger Baker” my personal favorite of the bunch), and spent a little bit of time pondering what the new batch might work with.
Orange, so pair it with some other citrus. A little lemon and lime juice, maybe.
Acid and sweet edged towards a sour mix, so maybe some sort of variant on a Tom Collins?
And, the way my brain works, I give you:
The “Bootsy Collins”
Gin (of course) to go with the juice. Hendricks, because I like it, and because of the word-association-punnery. Creme de Violette to pair with the syrups flavors, and funk it up a little. Ice and club soda (yes, club) to finish it off. And what else for a garnish but some star fruit?
So, take:
2 oz. Hendricks Gin
1 oz. Orange Compound
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
1/2 oz. Creme de Violette
and combine with ice in a shaker, and shake it up good. Pour into a collins glass filled with fresh ice and a few slices of star fruit (carambola), top the whole thing off with club soda, and then a big bottoms up!
This was set up on a piece clear gloss plastic on top of black posterboard, with a few “gems” littered alongside, another piece of black posterboard behind the glass itself and in front of my homemade diffusion panels, all backlit with a cheap halogen worklight. Shot from in front with my Nikon on a tripod. Post-processing was mostly white balance correction and some levels work to make the background a more uniform black. (I posted a picture of the setup as my shot for my 365 today.)
Recipe
Image by advertisingelyse
The cranberry and wild blueberry pie recipe. SO book marking that one for next year.
Tunnel vision
Check out these recipes images:
Tunnel vision
Image by fummel
Brunkebergstunneln in Stockholm, built in the 1880s
Bessa-R, CV 35/2.5, TMAX400 @ EI1600, D76 Stock
Development details on FilmDev
famous recipe
Image by vistavision
Lee’s Famous Recipe Chicken, Main St., Miamisburg, Ohio. The sign appears to be hand-lettered with an elementary school tempera paint brush. This Lee’s location is all about the five pieces for five dollars offer.
♫ ♪ ♫ ♪ Weißer Holunder…
Image by Mara ~earth light~
…blüht wieder im Garten ♫ ♪ ♫ ♪
"Sambucus nigra"
View on black
Man sagt dem Holunder magische Kräfte nach, weil sich besonders alte Pflanzen auf Kraftplätzen befinden.
Momentan kann man ihn überall finden. Seine weißen, herrlich duftenden Blüten leuchten schon in der Ferne.
Ich habe hierzu ein Rezept mitgebracht von einem leckeren Gelee.
Einfach köstlich, es lohnt sich!!!
Zutaten:
naturtrüber Apfelsaft
Holunderblüten
Gelierzucker
Ihr legt die Holunderblüten -möglichst ohne die dicken Stiele – über Nacht in naturtrüben Apfelsaft ein. Je mehr Blüten ihr nehmt, desto intensiver der Geschmack.
Am anderen Tag durchseien und nach Vorschrift mit Gelierzucker aufkochen.
Fertig – einfach Hmmmm :-))
butterfly: www.flickr.com/photos/audreyjm529/172626547/in/set-721575…
texture: www.flickr.com/photos/27805557@N08/3481056078/in/set-7215…
Follow me :-))
www.flickr.com/photos/23665057@N02/4560270922/?editedcomm…
1 Mojito Recipe
Check out these recipes images:
1 Mojito Recipe
Image by CieraHolzenthal
mojito recipe blogged here
Cucumber Mojito Recipe
Image by CieraHolzenthal
mojito recipe blogged here
4 Mojito Recipe
Image by CieraHolzenthal
mojito recipe blogged here
