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.
Cool Recipes images
A few nice recipes images I found:
Nuremburg Potato Salad
Image by sweet mustache
The recipe is from this book.
2 lbs potatoes
3/4 cup diced bacon (1/4 lb)
3/4 cup minced yellow onion, divided
1 1/2 tsp flour
4 tsp sugar
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 to 1/3 cider vinegar
1/2 cup water
1/4 cup finely chopped fresh parsley
1 tsp celery seed
Place the potatoes in a large pot with enough water to cover and 2-3 tsp of salt. Bring to a boil, and cook for 20 – 25 minutes, or until potatoes are tender when pierced. Drain and leave to cool.
Once the potatoes are cool enough to handle, cut into 1/4 inch-thick slices and put them into a large bowl.
Add the diced bacon to a small pan over medium heat. Cook until bacon just begins to crisp, about 5 minutes. Add 1/2 cup of the onion and saute for 2 to 3 minutes, until the onions are tender but not browned
In a small bowl stir together the flour, sugar, salt and pepper. Stir in 1/4 cup of the vinegar and the water. Stir until smooth. Taste and add more vinegar if not tart enough.
Add the mixture to the bacon and onions and simmer over low heat, stirring, until slightly thickened, 4 to 5 minues.
Pour the hot dressing over the potatoes and mix to coat the potatoes. Add the remaining onion, the parsely and celery seed. Mix to coat evenly.
Serve hot or cold.
I used the full 1/4 cup of vinegar and omitted the celery seed, as I didn’t have any. I ate some of it hot, but suspect it will be better the next day cold.
Next Day: I liked this even more cold for lunch.
Chinese Dumplings
Image by filipe.garcia
Recipe
for the filling:
minced chicken(or pork), corn, garlic, onion, peppers, sesame seeds, sugar, soy sauce, ginger, cayenne pepper and anything else you wana add.
For the dough:
flour and water
Directions.
Mix all the filling and dough ingredients separately. Make dough discs and stuff them with the blended filling.
In the end, 15 minutes in the steamer and it’s done.
Nargisi Kofte
Image by sweet mustache
The finished product, ready to be eaten. The recipe is here.
I had enough ground lamb for a recipe and a half, which should have covered 6 eggs, but was only enough for 5 and a small meatball.
I didn’t really deep fry them either. I used a method that Alton Brown used to fry chicken.
The lamb was very good, as were the eggs, but I don’t know if I would go through all the trouble to encase the eggs, but I would make meatballs out of lamb and spice mixture.
Nice Recipes photos
Check out these recipes images:
Garlic Beans and Kale with Quinoa
Image by t-dubisme
Recipe: www.thecleaneatingmama.com/2010/09/garlic-beans-and-kale-…
French 75
Image by Kenn Wilson
Recipe on www.cocktailia.com/cocktail-recipes/french-75.
Cool Recipes images
Some cool recipes images:
Spicy Korean Pork Spare Ribs (Dwaeji Galbi)
Image by Girl Interrupted Eating
Spicy Korean Pork Spare Ribs (Dwaeji Galbi) and Pickled Cabbage (Kimchi) this recipe and more on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/04/06/spicy-kore…
Melon popsicles w/ honey and mint
Image by anjuli_ayer
Recipe at asmartmouth.com
Nice Recipes photos
A few nice recipes images I found:
light cheese sauce
Image by vigilant20
This is the light cheese sauce from the vitamix recipe book served over macaroni. 1/2 cup sauce and 1 cup macaroni was 493 calories.
PIzza Bianca
Image by nettsu
Recipe -> amaninhiskitchen.blogspot.com.au/2013/11/pizza-bianca.html
Puttanesca Sauce
Image by sweet mustache
Recipe is from this book.
Spicy Shrimp and Penne with Puttanesca Sauce
1 lb penne pasta
kosher salt (for pasta water – optional)
1/4 cup olive oil
8 garlic cloves, finely chopped
2 tsps crushed red pepper flakes
8 to 10 whole anchovy fillets
1/2 cup cracked, pitted kalamata, coarsely chopped
3 tsps capers, drained and coarsely chopped
1 can (14 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 lb of 24 count shrimp, peeled, devined and tails removed
2 handfulls fresh flat-leaf parsely leaves, finely chopped
Cook pasta according package directions.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the olive oil, gralic, red pepper flakes and anchovies. Break up the anchovies with the back of a spoon until they melt into the oil.
Add the olives, capers and tomatoes. Bring the sauce to a bubble and add the shrimp, scattering them in a single layer.
Cover the pan to cook the shrimp, about 4 minutes or until they turn pink.
Uncover the pan and add the parsley. Toss and adjust seasonings to taste.
Add the drained pasta, toss to combine and serve hot.
This is the first time I’ve cooked with anchovies. Couldn’t even tell they were in the finished product. The overall spiciness was low to meduim, so adjust the red peppers accordingly. I would make this again, maybe with a little more red pepper and a little less olives.
